The aim was to investigate the influence of different calcium salts and gelation times on the structural-mechanical parameters of a pear composite jellies. Calcium citrate and calcium lactate with a concentration of 0.6 % and 1.2 % were used as sources of calcium ions for the gelling time of 24 and 48 h. The changes in the structural-mechanical properties of the jellies were determined from the obtained typical curves through a penetration test using a texture analyzer. The increase in the concentration of calcium ions led to the increasing values of the structural-mechanical parameters of the fruit jellies, except for adhesiveness and rupture deformation. The shape of the penetration curves was determined to a greater extent by the type and concentration of calcium salts and to a lesser extent by the gelation time. The Pearson correlation coefficients for the compressive stress, deformation force and firmness increased compared to the other structural-mechanical properties with an increase in the gelation time and the concentration of calcium salts.
