D-Alluloz ilaveli keklerin diyet lifi analizi ve depolama süresince mikrobiyolojik değişikliklerin belirlenmesi

Abstract

D-Allulose is a monosaccharide that is rarely found in foods and can be obtained commercially by enzymatic reactions and isolation from bacteria. It can not be absorbed because of its chemical composition's resistance to digestive enzymes. It is referred to as a "energy-free natural sweetener" for this reason. These findings has led to an increase in D-allulose usage in the food industry. In this study, the total dietary fiber of cakes with additional D-allulose was determined, as well as the microbiological changes that occurred during storage. Three distinct cakes were made for the trial as the control (sugar), 50% sugar plus 50% D-allulose, and 100% D-allulose. In the baked cakes, dietary fiber analysis was done on day 1 and microbiological analyses were done on days 0, 7, 14, and 21. On the first day of analysis, there was no difference between the groups in the total spor-forming bacteria counts of the cake groups, but on the 7th, 14th, and 21st days of analysis, there were statistically significant differences between the groups (p0.05). The control group's total dietary fiber content were 5.93 g/100 g, and AL 100 group’s content were 10.70 g/100 g. D-Allulose is regarded as a natural sweetener with significant antimicrobial properties and a high dietary fiber content.