Industrialization of mango, including the peel, can be an alternative to reduce losses of non-standard fruits fresh of market and to lessen the generation of solid organic waste. Rheological behavior of mango jelly prepared with pulp, sugar and different concentrations of mango peel powder was investigated in this work. Steady state tests were run at 25, 40 and 60 °C and dynamic state tests were run at 25 °C. At 25 °C, all steady rheological data were well fitted to Herschel-Bulkey model. However, at 40 and 60 °C, the samples with higher peel powder content were not fitted to any classical model. It was proposed an equation that relates the effect of concentration and temperature on apparent viscosity of the samples. Temperature dependence on the apparent viscosity followed Arrhenius relationship and the mango peel powder concentration followed an exponential model. Moreover, based on the results, all formulations were classified as weak gels.
