Effects of d ‐allulose as a sucrose substitute on the physicochemical, textural, and sensorial properties of pound cakes

Abstract

Pound cakes were prepared with four different proportions of d‐allulose (25%, 50%, 75%, and 100%, designated AL25‐AL100 cakes, respectively, with sucrose used instead for the control cake (CON)), and the cake product aeration, textural, and sensorial properties were evaluated. The crust browning index increased with the increase in added d‐allulose. The solvent retention capacity was the highest in CON and decreased in the cakes with increasing d‐allulose proportions. The crumb moisture decreased from CON to AL100, whereas the samples showed no significant differences in cooking factor, batter moisture, batter yield, and baking loss. The crumb hardness was the highest for CON and lowest for AL25. Aside from CON, the AL25, AL50, and AL75 cakes had high appearance and flavor scores, and there was no significant difference in the texture scores. These results suggest that pound cake can be accepted as palatable low‐calorie, low‐sugar cakes when up to 25% of allulose is added. Practical applications Sugar reduction is a global consumer trend and governments around the world have also implemented policies to reduce the sugar consumption, and the market for alternative sweeteners is growing accordingly. Based on the present study, d‐allulose performed as desirable partial substitute of sucrose in pound cake. Regarding the low calorie and low glycemic index of d‐allulose, replacement of sucrose with d‐allulose would be an appropriate choice. d‐Allulose can be used not only in the baked goods but also in a variety of foods.

Effect of d-allulose, in comparison to sucrose and d-fructose, on the physical properties of cupcakes

“…It has also been shown to improve the foaming capacity (O'Charoen, Hayakawa, Matsumoto, & Ogawa, 2014) and gelling behaviour (Sun, Hayakawa, & Izumori, 2004) of egg white proteins, as well as to improve the textural properties of soft candies (Pocan et al, 2019). A study by P. Lee, Oh, Kim, and Kim (2020) concluded that 25% substitution of sucrose with D-allulose is likely to be appropriate in pound cakes. Although it is worth considering sucrose replacement with D-allulose in cakes and cookies, for nutritionally beneficial reasons, it is still not fully understood how this monosaccharide interacts in such sweet bakery matrices, and how it influences the development of the final crumb structure.…”

Physicochemical parameters, volatile compounds and organoleptic properties of bread prepared with substituted sucrose with rare sugar D‐allulose

“…In addition, adding Alu enhances the characteristics of preservation in rice cake (Ikeda et al., 2014). Using Alu in bakery products has also been reported (Lee et al., 2020; Lee et al., 2020; Bolger et al., 2021). The study of Alu as a Suc substitute in baking products such as cupcakes, pound cakes and muffins is now expanding (Lee et al., 2020; Lee et al., 2020; Bolger et al., 2021) because Alu is low calorie and has several health benefits such as suppression of postprandial blood glucose rise (Hossain et al., 2015) and improvement of dyslipidemia (Kanasaki et al., 2019).…”

Bioproduction of D‐allulose: Properties, applications, purification, and future perspectives

“…When sucrose was replaced with D-allulose in pound cakes, the crust browning index increased with an increasing in the added D-allulose. Sensory evaluation analysis showed that the cakes with D-allulose added possessed high appearance and flavor scores (Lee, Oh et al, 2020).…”

“…The sweetness of D-allulose is approximately 70% of sucrose, and its calorie content is only 0.4 kcal/g (Maeng et al, 2019). It can be used as a low-calorie sweetener in food (Lee, Oh et al, 2020;Matsuo et al, 2002) with the abil-ity to produce pleasant taste through the Maillard reaction, and improve food gelling behavior (Sun et al, 2004). It has recently been approved as a food ingredient by the laws and regulations of the United States Food and Drug Administration (FDA, GRAS Notice 400), and has been excluded from total and added sugar counts on nutrition and supplement facts labels when used as an ingredient (FDA, 2019).…”