Quality Properties of Chicken Breast Tteokgalbi with D-Allulose and Sprout-Barley

Abstract

This study analyzed the quality properties of chicken breast tteokgalbi with D-allulose and sprout-barley (C+: sugar 3%; C-: D-allulose 3%; SB-1: D-allulose 3%, sprout-barley 1%; SB-2: D-allulose 3%, sprout-barley 2%; SB-3: D-allulose 3%, sprout-barley 3%). Quality properties were including proximate composition, pH, color, cooking yield, texture profile analysis (TPA), and calories. The moisture content of SB-3 was significantly higher than C-(p<0.05). The protein content of C-was significantly higher than SB-3. Before and after cooked pH of samples containing D-allulose were significantly lower than C + (p<0.05). Uncooked and cooked lightness and redness of samples containing sprout-barley powder were decrease tendency with increasing sprout-barley powder (p<0.05). Uncooked and cooked yellowness of samples containing sprout-barley powder were significantly higher than C+, C-(p<0.05). Cooking yield of samples containing sprout-barley powder were significantly higher than controls (p<0.05). Calorie of samples containing D-allulose were significantly lower than C+ (p<0.05). Thus, these results show that suitable adding contents of sprout-barley powder for chicken breast tteokgalbi is 3% and adding D-allulose as sugar substitute on meat products has lower calorific value than adding sugar.