The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Studies on the Characteristics of Muffins prepared with Allulose

알룰로스를 첨가하여 제조한 머핀의 특성 연구

  • Hwang, Ja Young (Dept. of Food and Nutrition, Dongnam Health University) ;
  • Lee, Sun Mee (Dept. of Food and Nutrition, Daejeon University)
  • 황자영 (동남보건대학교 식품영양학과) ;
  • 이선미 (대전대학교 식품영양학과)
  • Received : 2017.12.26
  • Accepted : 2018.02.06
  • Published : 2018.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study was intended to investigate the characteristics of muffins prepared with allulose which is low-calorie and physiologically functional rare sugar. Volume and specific volume of muffins increased significantly with allulose addition, but not with its contents. Muffin heights also increased as allulose was added more. Baking loss rate and moisture contents were not significantly different among samples. Allulose seemed to have nearly same water holding capacity with sucrose. Lightness of muffin crust and crumb both decreased, but redness and yellowness increased according to allulose, the reducing sugar addition by Maillard reaction. In the texture profile analysis, Hardness of AL100 was higher significantly (p<0.05) and springiness, cohesiveness and fracturability increased according to the allulose contents. In the sensory evaluation, AL0 was the sweetest and AL0 and AL25 got higher overall acceptance score. Physical characteristics were not different (p<0.05) among AL0, Al25 and AL50. As a result, 25% sucrose substitution with allulose can provide low-calorie, anti-hyperglycemic and tasty muffin.

Keywords

References

  1. AACC. 1983. Approved Method of the American Association of Cereal Chemist. 8th ed. St. Paul, MN, USA
  2. AOAC. 2000. Official Methods of Analysis. 9th ed. Method 991.43. Association of Official Analytical Chemists. Washington. DC, USA
  3. Baek YH. 2013. Physicochemical characteristics of sponge cake replacing for fructooligosaccharide. Master's Thesis, Hansung Univ. Seoul. Korea
  4. Binkley WW, Wolfrom ML. 1952. Composition of cane juice and cane final molasses. Advances in Carbohydrate Chemistry 8:291-314
  5. Cree G, Perlin A. 1968. O-isopropylidene derivatives of D-allulose (D-psicose) and D-erythro-hexopyranos-2,3-diulose. Canadian Journal of Biochemistry 46:765-770
  6. Eble T, Hoeksema H, Boyack G, Savage G. 1959. Psicofuranine. I. Discovery, isolation, and properties. Antibiotics & Chemotherapy 9:419-420
  7. Hayashi N, Iida T, Yamada T, Okuma K, Takehara I, Yamamoto T. 2010. Study on the postprandial blood glucose suppression effect of D-psicose in borderline diabetes and the safety of long-term ingestion by normal human subjects. Bioscience Biotechnology and Biochemistry 74:510-519
  8. Heo SJ, An HL, Lee KS. 2010. Physical properties and sensory evaluation of muffins with trehalose. Korean J Culinary Res 16:13-23
  9. Hwang JY, Kim YJ, Lee SM, 2015. Studies on the physical characteristics of muffins with tagatose and sugar during storage. J East Asian Soc Dietary Life 25:176-182
  10. Hwang YK, Lee HT, An HL. 2014. Quality characteristics of muffins with tagatose. J East Asian Soc Diet Life 24:802- 810
  11. International Sweeteners Association. 2013. Low Calorie Sweeteners: Roles and Benefits. Ver. Sep
  12. Kim EJ, Lee KS. 2015. Quality characteristics of muffin with saccharin. The Korean Journal of Culinary Research 21: 1-12
  13. Kim YH, Kim SB, Kim SJ, Park SW. 2016. Market and trend of alternative sweeteners. Food Science and Industry 49: 17-28
  14. Lee NR, Kang SA, Kim JH, Kim HH, Lee JA. 2017. Physicochemical properties of dacquoise made with sugar or sugar replacements, tagatose, and erythritol. J Appl Biol Chem 87-93
  15. Levin GV. 2002. Tagatose, the new GRAS sweetener and health product. J Med Food 5:29-36
  16. Luger A, Steinhart H. 1995. Carbohydrates in steam treated coffee. In Seizieme Colloque Scientifique International sur le Cafe 1:278-285
  17. Malik VS, Hu FB. 2012. Sweeteners and risk of obesity and type 2 diabetes: The role of sugar-sweetened beverages. Curr Diabetes Rep 12:195-203
  18. Matsuo T, Baba Y, Hashiguchi M, Takeshita K, Izumori K, Suzuki H. 2001. Dietary D-psicose, a C-3 epimer of D-fructose, suppresses the activity of hepatic lipogenic enzymes in rats. Asia Pacific Journal of Clinical Nutrition 10:233-237
  19. Moller D, Berger J. 2003. Role of PPARs in the regulation of obesity-related insulin sensitivity and inflammation. International Journal of Obesity 27:17-21
  20. Mu W, Zhang W, Feng Y, Jiang B, Zhou L. 2012. Recent advances on applications and biotechnological production of D-psicose. Applied Microbiology and Biotechnology 94: 1461-1467
  21. O'Charoen S, Hayakawa S, Matsumoto Y, Ogawa M. 2014. Effect of d-psicose used as sucrose replacer on the characteristics of meringue. Journal of Food Science 2463-2469
  22. Park GS, Bae MJ, Seo GJ. 2011. Quality characteristics of the hasuo (Polygoni multiflori radix) muffin prepared with different types of sweeteners. Korean Journal of Food Preservation 18:836-843
  23. Park GS. 2015. Quality characteristics of muffins added with chitooligosaccharide. Journal of Chitin and Chitosan 237- 244
  24. Struck S, Doris J, Charles SB, Harald R. 2014. Sugar replacement in sweetened bakery goods. International Journal of Food Science & Technology 49:1963-1976
  25. Suna S, Yamaguchi F, Kimura S, Tokuda M, Jitsunari F. 2007. Preventive effect of D-psicose, one of rare ketohexoses, on di-(2-ethylhexyl) phthalate (DEHP)-induced testicular injury in rat. Toxicology Letters 173:107-117
  26. Takata MK, Yamaguchi F, Nakanose Y, Watanabe Y, Hatano N, Tsukamoto I. 2005. Neuroprotective effect of D-psicose on 6-hydroxydopamineinduced apoptosis in rat pheochromocytoma (PC12) cells. Journal of Bioscience and Bioengineering 100:511-516
  27. Taylor TPO, Fasina O, Bell LN. 2008. Physical properties and consumer linking of cookies prepared by replacing sucrose with tagatose. Journal of Food Science 73:145-151
  28. Thacker J, Toyoda Y. 2008. Lung and heart-lung transplantation at University of Pittsburgh: 1982-2009. Clinical Transplants 179-196
  29. Young M, Jeon SJ, Kweon MR. 2016. Study on applicability of allulose as a sucrose replacer in cookie making. J East Asian Soc Diet Life 26:450-456
  30. Zhang L, Mu W, Jiang B, Zhang T. 2009. Characterization of D-tagatose-3-epimerase from Rhodobacter sphaeroides that converts D-fructose into D-psicose. Biotechnology Letters 31:857-862
  31. Zhang W, Yu S, Zhang T, Jiang B, Mu W. 2016. Recent advances in D-allulose: Physiological functionalities, applications, and biological production. Trends in Food Science & Technology 54:127-137