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

Yıl 2023, Cilt: 21 Sayı: 3, 220 - 232, 30.10.2023

Mustafa Özgür Asli Uçar

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

Öz

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.

Anahtar Kelimeler

D-Allulose Cake Physicochemical analysis Sensory analysis Sugar substitutes

Kaynakça

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

Yıl 2023, Cilt: 21 Sayı: 3, 220 - 232, 30.10.2023

Mustafa Özgür Asli Uçar

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

Öz

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.

Anahtar Kelimeler

D-Alüloz Kek Fizikokimyasal analiz Duyusal analiz Şeker ikameleri

Kaynakça

  • [1] World Health Organization-WHO (2020a). Controlling the global obesity epidemic. World Health Organization-Nutrition. Available from: https://www.who.int/nutrition/topics/obesity/en/. (Accessed Date: 27.10.2022).
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  • [3] Ofei F. (2015). Obesity-a preventable disease. Ghana Medical of Journal, 39, 98.
  • [4] WHO (2015). Sugars intake for adults and children: Guideline. Retrieved from https://www.who.int/nutrition/publications/guidelines/sugars_intake/en/ (Accessed Date: 29.10.2022).
  • [5] Shonkoff, E.T., Dunton, G.F., Chou, C.-P., Leventhal, A.M., Bluthenthal, R., Pentz, M.A. (2017). Direct and indirect effects of parent stress on child obesity risk and added sugar intake in a sample of Southern California adolescents. Public Health Nutrition, 20(18), 3285–3294.
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  • [7] Backholer, K., Vandevijvere, S., Blake, M., Tseng, M. (2018). Sugar-sweetened beverage taxes in 2018: a year of reflections and consolidation. Public Health Nutrition, 21(18), 3291–3295.
  • [8] Honorio, A.R., Soares, A.F., Lima, D.C. N. de, Tribst, A.A.L. (2021). Passion fruit nectar sweetened with stevia and sucralose: Is perception affected by the regular consumption of sweeteners or diabetes? International Journal of Gastronomy and Food Science, 25, 100404.
  • [9] van Opstal, A.M., Hafkemeijer, A., van den Berg-Huysmans, A.A., Hoeksma, M., Mulder, Theo. P.J., Pijl, H., Rombouts, S.A.R.B., van der Grond, J. (2021). Brain activity and connectivity changes in response to nutritive natural sugars, non-nutritive natural sugar replacements and artificial sweeteners. Nutritional Neuroscience, 24(5), 395–405.
  • [10] Saraiva, A., Carrascosa, C., Raheem, D., Ramos, F., Raposo, A. (2020). Natural sweeteners: The relevance of food naturalness for consumers, food security aspects, Sustainability and health impacts. International Journal of Environmental Research and Public Health, 17(17), 6285.
  • [11] Hossain, A., Yamaguchi, F., Matsuo, T., Tsukamoto, I., Toyoda, Y., Ogawa, M., Nagata, Y., Tokuda, M. (2015). Rare sugar D-allulose: Potential role and therapeutic monitoring in maintaining obesity and type 2 diabetes mellitus. Pharmacology & Therapeutics, 155, 49–59.
  • [12] Matsuo, T., Izumori, K. (2009). Retraction: D-psicose inhibits intestinal alpha-glucosidase and suppresses the glycemic response after ingestion of carbohydrates in rats. Journal of Clinical Biochemistry and Nutrition, 45(2), 202–206.
  • [13] Iida, T., Hayashi, N., Yamada, T., Yoshikawa, Y., Miyazato, S., Kishimoto, Y., Okuma, K., Tokuda, M., Izumori, K. (2010). Failure of D-psicose absorbed in the small intestine to metabolize into energy and its low large intestinal fermentability in humans. Metabolism, 59(2), 206–214.
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  • [15] Kim, J.-N., Park, S., Shin, W.-S. (2014). Textural and sensory characteristics of rice chiffon cake formulated with sugar alcohols instead of sucrose. Journal of Food Quality, 37(4), 281–290.
  • [16] Hao, Y., Wang, F., Huang, W., Tang, X., Zou, Q., Li, Z., Ogawa, A. (2016). Sucrose substitution by polyols in sponge cake and their effects on the foaming and thermal properties of egg protein. Food Hydrocolloids, 57, 153–159.
  • [17] Kim, K.-H., Lee, G.-H. (2016). Characteristics of sponge cake prepared with yacon concentrates as sugar substitute. Journal of the Korean Society of Food Science and Nutrition, 45(10), 1453–1459.
  • [18] Quiles, A., Llorca, E., Schmidt, C., Reißner, A.-M., Struck, S., Rohm, H., Hernando, I. (2018). Use of berry pomace to replace flour, fat or sugar in cakes. International Journal of Food Science & Technology, 53(6), 1579–1587.
  • [19] Shahidi, B., Kalantari, M., Boostani. M. (2017). Effect of date syrup as a sugar replacement on the rheological and physical properties of sponge cake. Iranian Journal of Nutrition Sciences & Food Technology. 14, 63-72.
  • [20] Lee, P., Oh, H., Kim, S. Y., Kim, Y.S. (2020). Effects of D‐allulose as a sucrose substitute on the physicochemical, textural, and sensorial properties of pound cakes. Journal of Food Processing and Preservation, 44(6), e14472.
  • [21] Bolger, A.M., Rastall, R.A., Oruna-Concha, M.J., Rodriguez-Garcia, J. (2021). Effect of D-allulose, in comparison to sucrose and d-fructose, on the physical properties of cupcakes. LWT, 150, 111989.
  • [22] Goswami, D., Gupta, R.K., Mridula, D., Sharma, M., Tyagi, S.K. (2015). Barnyard millet based muffins: physical, textural and sensory properties. LWT-Food Science and Technology, 64(1), 374-380.
  • [23] Dizlek, H., Altan, A. (2021). The impacts of batter and baking temperatures and baking time on sponge cake characteristics. Electronic Letters on Science and Engineering, 17(2), 89–95.
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  • [36] IBM Corp. (2010). SPSS Statistics for Windows, v.19.0, Armonk, NY, USA; 2010. Available from: https://www.ibm.com/analytics/spss-statisticssoftware?lnk=STW_US_STESCH&lnk2=trial_SPSS&pexp=def&psrc=none&mhsrc=ibmsearch_a&mhq=spss. (Accessed Date 10.04.2023).
  • [37] Haynes, L.C., Bettge, A.D., Slade, L. (2009). Soft wheat and flour products methods review: Solvent retention capacity equation correction. Cereal Foods World, 54(4), 174–175.
  • [38] Kweon, M., Slade, L., Levine, H. (2011). Solvent Retention Capacity (SRC) Testing of wheat flour: principles and value in predicting flour functionality in different wheat-based food processes and in wheat breeding-A Review. Cereal Chemistry Journal, 88(6), 537–552.
  • [39] Wang, Z., Ma, S., Sun, B., Wang, F., Huang, J., Wang, X., Bao, Q. (2021). Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review. International Journal of Biological Macromolecules, 177, 474–484.
  • [40] Amin, T., Naik, H.R., Hussain, S.Z., Rather, S.A., Makroo, H.A., Dar, B.N., Wani, S.M., Bashir, O. (2021). Functional cake from rice flour subjected to starch hydrolyzing enzymes: Physicochemical properties and in vitro digestibility. Food Bioscience, 42, 101072.
  • [41] Meng, L.-W., Kim, S.M. (2020). Effects of different carbohydrases on the physicochemical properties of rice flour, and the quality characteristics of fermented rice cake. Food Science and Biotechnology, 29(4), 503–512.
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  • [52] Bartolozzo, J., Borneo, R., Aguirre, A. (2016). Effect of triticale-based edible coating on muffin quality maintenance during storage. Journal of Food Measurement and Characterization, 10(1), 88–95.
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  • [57] Kim, H.J., Han, M.J. (2019). The fermentation characteristics of soy yogurt with different content of D-allulose and sucrose fermented by lactic acid bacteria from Kimchi. Food Science and Biotechnology, 28(4), 1155–1161.
  • [58] Konak Ü.İ. (2009). Effect of different cooking methods and ultraviolet irradiation on cake quality. MSc Thesis. Akdeniz University, Graduate School of Natural and Applied Sciences, Antalya, Turkey.
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  • [60] Queneau, Y., Jarosz, S., Lewandowski, B., Fitremann, J. (2007). Sucrose chemistry and applications of sucrochemicals. Advances in Carbohydrate Chemistry and Biochemistry, 61, 217–292.
  • [61] Lee, J.W., Thomas, L.C., Jerrell, J., Feng, H., Cadwallader, K.R., Schmidt, S.J. (2011). Investigation of thermal decomposition as the kinetic process that causes the loss of crystalline structure in sucrose using a chemical analysis approach (Part II). Journal of Agricultural and Food Chemistry, 59(2), 702–712.
  • [62] Jing, H., Kitts, D.D. (2004). Antioxidant activity of sugar–lysine Maillard reaction products in cell free and cell culture systems. Archives of Biochemistry and Biophysics, 429(2), 154–163.
  • [63] Korkerd, S., Wanlapa, S., Puttanlek, C., Uttapap, D., Rungsardthong, V. (2016). Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products. Journal of Food Science and Technology, 53(1), 561–570.
  • [64] Yousif, E.I., Gadallah, M.G.E., Sorour, A.M. (2012). Physico-chemical and rheological properties of modified corn starches and its effect on noodle quality. Annals of Agricultural Sciences, 57(1), 19–27.
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Toplam 65 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Mustafa Özgür 0000-0002-7801-7932

Asli Uçar 0000-0001-9724-9571

Yayımlanma Tarihi 30 Ekim 2023
Gönderilme Tarihi 20 Mart 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 21 Sayı: 3

Kaynak Göster

APA Özgür, M., & Uçar, A. (2023). Effect of D-Allulose Use as a Sugar Substitute on Some Physicochemical, Textural and Sensory Properties of Cakes. Akademik Gıda, 21(3), 220-232. https://doi.org/10.24323/akademik-gida.1382915
AMA Özgür M, Uçar A. Effect of D-Allulose Use as a Sugar Substitute on Some Physicochemical, Textural and Sensory Properties of Cakes. Akademik Gıda. Ekim 2023;21(3):220-232. doi:10.24323/akademik-gida.1382915
Chicago Özgür, Mustafa, ve Asli Uçar. “Effect of D-Allulose Use As a Sugar Substitute on Some Physicochemical, Textural and Sensory Properties of Cakes”. Akademik Gıda 21, sy. 3 (Ekim 2023): 220-32. https://doi.org/10.24323/akademik-gida.1382915.
EndNote Özgür M, Uçar A (01 Ekim 2023) Effect of D-Allulose Use as a Sugar Substitute on Some Physicochemical, Textural and Sensory Properties of Cakes. Akademik Gıda 21 3 220–232.
IEEE M. Özgür ve A. Uçar, “Effect of D-Allulose Use as a Sugar Substitute on Some Physicochemical, Textural and Sensory Properties of Cakes”, Akademik Gıda, c. 21, sy. 3, ss. 220–232, 2023, doi: 10.24323/akademik-gida.1382915.
ISNAD Özgür, Mustafa - Uçar, Asli. “Effect of D-Allulose Use As a Sugar Substitute on Some Physicochemical, Textural and Sensory Properties of Cakes”. Akademik Gıda 21/3 (Ekim 2023), 220-232. https://doi.org/10.24323/akademik-gida.1382915.
JAMA Özgür M, Uçar A. Effect of D-Allulose Use as a Sugar Substitute on Some Physicochemical, Textural and Sensory Properties of Cakes. Akademik Gıda. 2023;21:220–232.
MLA Özgür, Mustafa ve Asli Uçar. “Effect of D-Allulose Use As a Sugar Substitute on Some Physicochemical, Textural and Sensory Properties of Cakes”. Akademik Gıda, c. 21, sy. 3, 2023, ss. 220-32, doi:10.24323/akademik-gida.1382915.
Vancouver Özgür M, Uçar A. Effect of D-Allulose Use as a Sugar Substitute on Some Physicochemical, Textural and Sensory Properties of Cakes. Akademik Gıda. 2023;21(3):220-32.
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