Lima, Michelle BarbosaDomingos, Flávia MappaLima, Jerusa Josiane Francisca de JesusMonteiro, Reginaldo de SouzaSantos, Orlando David Henrique dosPereira, Patrícia Aparecida Pimenta2020-06-012020-06-012019LIMA, M. B. et al. Characterization and influence of hydrocolloids on low caloric orange jellies. Emirates Journal of Food and Agriculture, v. 31, n. 1, p. 7-15, jan. 2019. Disponível em: <https://www.ejfa.me/index.php/journal/article/view/1894>. Acesso em: 10 fev. 2020.2079-052X‎http://www.repositorio.ufop.br/handle/123456789/12288The aim of this study was to evaluate the influence of hydrocolloids (low methoxyl pectin [LMP], guar gum, and carrageenan) on the characteristics of low caloric orange jellies. A mixture design with to 12 tests to determine properties of the jellies. Physical, physicochemical, and sensory analyses were performed. The results were analyzed by response surface methodology and a Tukey mean test at a significance level of 5% (p ≤ 0.05). The formulations with high LMP concentration resulted in low caloric orange jellies that have a rigid structure, light color, more acidic nature and exhibited optimal sensory acceptability. The jelly formulations with carrageenan concentration of 0.25% had lower total sugar values. Therefore, for the preparation of low caloric orange jellies, it is necessary to use LMP concentration between 0.75% and 1% and carrageenan concentration of 0%–0.25% as well as to exclude guar gum.en-USrestritoKappa-carrageenanGuar gumLow methoxyl pectinSimplex-latticeArtigo publicado em periodicohttps://www.ejfa.me/index.php/journal/article/view/1894https://doi.org/10.9755/ejfa.2019.v31.i1.1894