One of the causes of cardiovascular diseases and overweight problem is a high consumption of sweets. Sugar is traditional food sweet matter. A change of sugar may therefore both change the perception of texture of products. The aim of the research was to evaluate properties of agar-agar jellies prepared with Jerusalem artichoke (Helianthus tuberosus L.) syrup (JAS). Soluble dry matter of experimental samples was determined by Mettler Toledo Refracto, separated sugars - by liquid chromatography, and acidity of jellies - by titration with 0.1 M NaOH. The measurements of pH were made by pH-meter Jenway 3510. Determination of vitamins B1 and B2 was made by the AOAC Official Method 986.27 and 970.65. Texture of samples was determined by using a Texture Analyser (Model TA.XT Plus; Stable Micro Systems), by cylindrical probe (P/25). Colour of jellies was evaluated by using Colour Tec-PCM. The results showed that soluble dry matter decreased from 64.5˚ Brix to 57.5˚ Brix, sucrose decreased by 6%, the acidity increased from 7.2 to 17.8˚, and pH values ranged between 3.8 and 4.5. The hardness of the samples decreased from 50.66N to 40.05N by increasing of added JAS concentration. Adding JAS in jelly, the content of vitamins B1 and B2 increased. Lightness “L” fluctuated between 24.26 and 14.60 with increase JAS concentration. The research suggests that different percents of Jerusalem artichoke syrup could be used as sugar substitute. The product becomes healthier, but the gels obtain a darker colour. Therefore it is recommended to look for other version to improve the colour of experimental jellies.

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.