There is growing interest in products without added sugar; thus, sugar consumption is directly related to diabetes and other illnesses such as obesity. A change in the type of sugar and content may therefore both change the perception of sweetness and texture of products. The aim of the research work was to evaluate properties of agar-agar jellies prepared with inulin syrup, galactose syrup and malt extract to replace sugar. Agar gels were prepared to substitute sugar with inulin syrup, galactose syrup and malt extract. Texture of experimental samples was determined by using a Texture Analyser (Model TA.XT Plus; Stable Micro Systems). Colour of jellies was evaluated by using Colour Tec-PCM and Jenway 3510 was used for pH measurements. Obtained results showed that different kinds of sugar containing syrups could be used as sugar substitute for production of a new type jellies. Hardness of the experimental samples is influenced by the sugar type containing syrup. The hardness is determined in the experimental samples by replacement of sugar by increasing concentration of inulin syrup. Decreasing hardness values are observed by increase of added malt extract (maltose) and galactose syrup concentration in samples. The pH values of experimental samples ranged between 3.11 and 4.45. Higher L* value of experimental samples are with galactose syrup. Lightness “L” changed between 20.92 and 18.11 increasing inulin syrup concentration. The same situation can be observed using malt extract as sugar substitute.

Diabetes is a metabolic disease whose prevalence in the world is increasing every year. To improve the life quality of diabetes patients and achieve better treatment results, adjusted food products with lower carbohydrate quantities are necessary. Primarily fructose is used in products for diabetes patients, but fructose increases obesity risk. The aim of the study is to evaluate available scientific articles on potential natural sweeteners for the substitution of fructose in food products for people with diabetes. Natural sweeteners could be a good alternative to fructose, they decrease product glycaemic index and positively influence the health of diabetes patients. Stevia is a plant used in food production for obtaining sweet taste. Glycosides extracted from stevia are food additives, i.e. sweeteners. Stevia decreases sugar levels and improves insulin secretion, it has antibacterial and antioxidative features. The use of stevia in food production causes a bitter aftertaste of products. To disguise the bitter aftertaste, other natural sweeteners are added to stevia. Thaumatin is a sweet protein used in food production. To improve product taste, polyols and other natural sweeteners are added. Polyols are a good alternative for fructose substitution because they slightly influence sugar levels in the blood and they have high chemical thermal stability. Products containing different combinations of several natural sweeteners possess the best sensory features. The research results show that stevioside, rebaudioside, thaumatin, and polyols are good alternatives for fructose substitution in products. To clarify how sweeteners, influence food product features additional researches are necessary.