Rheological, textural and spectral characteristics of sorbitol substituted mango jam

Full replacement of sucrose with sorbitol is feasible in mango jam manufacturing. Dynamic rheological tests characterized mango jam manufactured with sucrose/sorbitol as a weak gel. Mango jam did not follow Cox-Merz or modified Cox-Merz rule. The storage- and loss- moduli increased with sucrose concentration up to 60%, but decreased at higher sucrose concentrations. Gel strength decreased with increasing sorbitol concentration because of weaker junction zones in pectin gel network. FTIR spectra revealed that C-O and C-C stretching vibrations are indicators of the gel strength because pectin polymeric chain network formation in fruit jam is due to hydrogen bonding and hydrophobic interactions.