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In this study, the change of the physicochemical properties of allulose according to the sugar replacement ratio was studied. The ratio of allulose and sugar was set to 0%, 25%, 50%, 75%, 100%, and changes in moisture content, pH, and Brix were measured. The control (sugar 100%) showed the lowest moisture content of 0.11%, and the moisture content tended to increase as the content of allulose increased. The was no significant difference between the samples according to the replacement of allulose except for 100% sugar and 100% allulose. As a result of measuring the moisture absorption according to the relative humidity, the moisture absorption increased as the allulose content increased, while the moisture absorption increased as the relative humidity increase. The higher the relative humidity and the higher the content of allulose, the longer the moisture absorption period.
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참고문헌 (25)
참고문헌 신청
백용하 / 2013 / 프락토올리고당으로 제조한 스폰지 케이크의 물리화학적 특성
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Eble T / 1959 / Psicofuranine. I. Discovery, isolation, and properties / Antibiot. Chemother 9:419~420
Iida T / 2010 / Failure of D-psicose absorbed in the small intestine to metabolize into energy and its low large intestinal fermentability in humans / Metab. Clin. Exp 59:206~214
Iida T / 2008 / Acute D-psicose administration decreases the glycemic responses to an oral maltodextrin tolerance test in normal adults / J. Nutr. Sci. Vitaminol 54:511~514
정윤경 / 2015 / 발효액종이 빵의 품질에 미치는 영향 / 한국지역사회생활과학회지 26(1):127~133
Eble T / 1959 / Psicofuranine. I. Discovery, isolation, and properties / Antibiot. Chemother 9:419~420
Iida T / 2010 / Failure of D-psicose absorbed in the small intestine to metabolize into energy and its low large intestinal fermentability in humans / Metab. Clin. Exp 59:206~214
Iida T / 2008 / Acute D-psicose administration decreases the glycemic responses to an oral maltodextrin tolerance test in normal adults / J. Nutr. Sci. Vitaminol 54:511~514
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