Effect of D-Allulose Use as a Sugar Substitute on Some Physicochemical, Textural and Sensory Properties of Cakes

Year 2023, Volume: 21 Issue: 3, 220 - 232, 30.10.2023

Mustafa Özgür , Asli Uçar

https://doi.org/10.24323/akademik-gida.1382915

Abstract

D-allulose is a monosaccharide that belongs to the class of sugars known as rare derivatives of monosaccharides in nature. The aim of this study was to investigate how the sugar substitute D-allulose influenced the physicochemical, textural, and sensory characteristics of cakes. Solvent water retention capacity analysis of flour used in cake production and ash, dry matter, texture, color and reducing sugar analyses of cake dough were carried out in a day while water activity, pH, titratable acidity, antioxidant activity analysis and sensory analyses of cakes were performed in three different days. The average heights of control, AL50 and AL100 cakes were 2.60±0.14, 1.75±0.1 and 1.50±0.0 cm while they had the cake yields of 87.2±1.9, 86.2±4.1 and 87.6±3.2%, respectively. Viscosity analysis results showed that viscosity of dough samples decreased with an increase in spindle speed for all groups. The total dry matter content of control cakes was 76.1±3.0% while AL50 and AL100 cakes had a dry matter content of 76.4±4.6 and 75.0±2.6%, respectively. Total ash contents were 1.2±0.0, 1.3±0.0 and 1.4±0.0% for control, AL50 and AL100 cakes, respectively. The mean radical scavenging activity (RSA) of control cakes on the first day of production was 26.1±5.8, 51.6±1.3 in the AL50 group and 53.9±1.2 in the AL100 group. When evaluating the panelists' overall acceptability scores for the sensory qualities of cakes, the first day yielded the highest AL50 (7.9±1.2), while the 8th day of storage yielded the lowest AL50 (8.5±0.8) for the control group. The 8th day analysis yielded the lowest result (6.7±1.4) for the AL100 group. Results indicated that D-allulose preserved the physicochemical, textural, and sensory characteristics of cakes while increasing their antioxidant capacity, and it could be utilized to create novel products in the food industry because of these qualities.

Keywords

D-Allulose, Cake, Physicochemical analysis, Sensory analysis, Sugar substitutes

Şeker İkamesi Olarak D-Alüloz Kullanımının Keklerin Bazı Fizikokimyasal, Dokusal ve Duyusal Özellikleri Üzerine Etkisi

Abstract

D-Alüloz, monosakkaritlerin doğada ender türevleri olarak bilinen şekerler sınıfına ait bir monosakkarittir. Bu çalışmanın amacı, şeker ikamesi olan D-alüloz keklerin fizikokimyasal, tekstürel ve duyusal özelliklerine etkilerini araştırmaktır. Kek üretiminde kullanılan unda yapılan çözücü su tutma kapasitesi analizi ve kek hamurunda yapılan kül, kuru madde, tekstür, renk ve indirgen şeker analizleri tek seferde; keklerde yapılan su aktivitesi, pH, titrasyon asitliği, antioksidan aktivite analizi ve duyusal analizler ise üç farklı günde yapılmıştır. Üretilen kontrol, AL50 ve AL100 kek gruplarının yükseklik ortalamaları sırasıyla 2.60±0.14, 1.75±0.1 ve 1.50±0.0 cm’dir. Keklerin kek verimlerinde ise sırasıyla %87.2±1.9, 86.2±4.1 ve 87.6±3.2 olarak saptanmıştır. Viskozite analizi sonuçlarına bakıldığında tüm gruplarda spindle hızının artmasıyla viskozite değerlerinin düştüğü görülmüştür. Toplam kuru madde oranı kontrol grubunda %76.1±3.0, AL50 grubunda %76.4±4.6 ve AL100 grubunda %75.0±2.6; toplam kül oranları kontrol grubu, AL50 ve AL100 grupları için sırasıyla %1.2±0.0, 1.3±0.0 ve 1.4±0.0 olarak bulunmuştur. Kontrol grubunun birinci gün ortalama radikal süpürme aktivitesi (RSA) 26.1±5.8, AL50 grubunda 51.6±1.3 ve AL100 grubunda 53.9±1.2’dir. Panelistlerin keklerin duyusal özelliklerine verdiği genel kabul edilebilirlik puanları incelendiğinde 1. gün en yüksek AL50 (7.9±1.2), 8. gün kontrol grubu (8.5±0.8) almıştır. AL100 grubu 8. analiz gününde en düşük puanı (6.7±1.4) almıştır. D-Alüloz, keklerde fizikokimyasal, tekstürel ve duyusal nitelikleri koruyarak antioksidan kapasitesini artırmıştır. Bu özellikleri nedeniyle gıda endüstrisinde yeni ürünlerin oluşturulmasında kullanılabilir.

Keywords

D-Alüloz, Kek, Fizikokimyasal analiz, Duyusal analiz, Şeker ikameleri

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