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

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.