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.

Whole grain flour can be considered as a good candidate for pasta fortification due to the health benefits. Literature reports pasta dough fortification with non-traditional ingredients and cereals. Therefore, the purpose of the current research was to investigate rheological properties of whole grain flour blends for pasta production. Flour blends were made from wheat flour (type 405) in a combination with other flours (whole grain wheat, rye or hull-less barley flour) in various proportions (from 10% to 50%). Wheat flour type 405 was used as a control. Rheological properties of dough were analysed using Farinograph AT (Brabender, GmbH and Co.KG., Germany) and starch gelatinization properties of flour starch using Amylograph-E (Brabender GmbH and Co.KG., Germany); moisture content of flour samples (AACC 44-15A from 2000). The results of present research demonstrate that rheological properties of dough decrease if the amount of whole grain flour in blend increases. It was concluded that water absorption and dough development time of dough with whole grain flour blends addition is less than the parameters of control wheat flour (type 405). However, a higher starch gelatinization was obtained for flour blends with whole wheat grain flour, comparing to blends with whole rye and hull-less barley grain flour, which mainly could be explained with a higher gluten content of whole wheat grain flour.