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Effect of D-allulose, in comparison to sucrose and D-fructose, on the physical properties of cupcakes

Bolger, A. M., Rastall, R. A., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 and Rodriguez-Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 (2021) Effect of D-allulose, in comparison to sucrose and D-fructose, on the physical properties of cupcakes. LWT-Food Science and Technology, 150. 111989. ISSN 0023-6438

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To link to this item DOI: 10.1016/j.lwt.2021.111989

Abstract/Summary

The high sucrose content in sweet bakery products is a nutritional concern. However, the technological functions of sucrose in such products make its replacement challenging. D-allulose, which only has 5% of the energy content of sucrose, may be an ideal sucrose substitute, due to its similar physicochemical and bulk properties. The aim of this study was to investigate the performance of D-allulose as the main sugar component in cupcakes, in comparison to both sucrose and D-fructose, by assessing the physicochemical and physical properties of cupcakes baked for 12, 16, and 20 min. D-allulose batters experienced less volume expansion and took longer to lose weight and thermally set during baking than did sucrose batters. D-allulose cupcakes had lower water activity values at all baking times and developed a browner colour and greater acrylamide concentration, compared to sucrose cupcakes. Comparable textural properties were achieved by D-allulose and sucrose cupcakes at the longest baking time (20 min). D-allulose and D-fructose produced cupcakes with comparable physical properties. There is potential for the use of D-allulose in the bakery products industry, by employing longer baking processes, or in other products requiring lower moisture content and less volume development.

Item Type:Article
Refereed:Yes
Divisions:Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) > Thermal (CAF)
Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:98918
Uncontrolled Keywords:D-allulose, sucrose, D-fructose, sugar replacement, cupcake
Publisher:Elsevier

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