Priya, SPrakash, NTANUVAS2021-09-232021-09-232017https://krishikosh.egranth.ac.in/handle/1/5810176123TNV_IJCMAS_2017_6(7)2399-2404The aim of this project is to reduce the sugar level in the jelly confectionery without affecting the sensory attributes and to increase the storage property of the jelly. Fructose oligo saccharide (FOS) was used to replace the sugar. Three different concentration of FOS was used at 6, 12, and 18 %. Jelly was prepared with a reduced amount of sucrose, citric acid, sodium benzoate, tri sodium citrate and low- esterified pectin. Blueberry pulp was added to the jelly. Physico-chemical parameters and microbiological load, were analyzed after storage of 15th, and 30th day. From the overall results it can be concluded that the storage period has effect on the prepared reduced sugar jelly, but their quality remains good and has maximum consumer acceptance.EnglishVeterinary ScienceArticle