Sugar is an important nutrient that provides energy to the human body from carbohydrates, but it has been shown that excessive consumption of sugar can cause a number of diseases, including diabetes and obesity. Since our intake of sugar today is largely through processed foods, there have been Ministry of food and drug safety policies adopted that suggest maintaining the share of daily calorie intake obtained through processed foods within 10%. Of the processed foods, beverages and bread were found to have a significant effect on sugar intake. In this study, allulose, which has a texture and sweetness similar to sugar but has reduced calories and controls blood sugar, was added to sponge cake and daquoise as a substitute for sugar.
After analyzing the physicochemical properties of allulose and sugar, we investigated the percentage of allulose that can be substituted for sponge cake and daquoise. Samples were prepared by replacing sugar with 0%, 25%, 50%, 75%, and 100% of allulose. Through the analysis, it was determined that the water content was 0.11% for sugar and 12.89% for allulose, and the pH was not significantly different. The Brix sweetness level was about 70% of that of tangtang with 50.00 ± 0.10% sugar and 46.50 ± 0.10% allulose. When the sample was measured after heating, the L value was the highest in sugar, and the lowest value was obtained when the sugar was replaced by 25% of allulose. The L value increased as the replacement rate of allulose increased. Through the equilibrium moisture content experiment, allulose was found to be the fastest absorbent and the most absorbent under all conditions. However, the relative humidity level of 93 percent showed that sugar also absorbs quickly from the 12th day. The higher the relative humidity, the longer the time to reach equilibrium.
Sponge cake was produced by replacing sugar by 0%, 25%, 50%, 75%, or 100% allulose. There were no significant difference in specific gravity, pH, moisture content, and baking loss rate. Through experimenting with the specific volume, it was found that the volume decreased as the substitution amount of allulose increased. In terms of the chromaticity, the L, a, and b values of sugar were high, and the L, a, and b values decreased as the amount of allulose replacement increased. In terms of texture, hardness was lowest with 0% allulose substitution and highest with 100% allulose substitution. The texture, hardness, gumminess, and chewiness decreased as the replacement amount of allulose increased. In the sensory evaluation, all items had a score of 6 or higher based on the 9 point scale from allulose of 50% and it is thought that allulose can be replaced by 50%.
Dacquoise was produced by replacing allulose in amounts of 0%, 10%, 20%, 30%, 35% and 40%. Specific gravity, pH, and moisture content were found to show no significant difference. The appearance tended to be less cracked and darker as the replacement amount of allulose increased. In terms of color, the L value was the highest for 0% allulose and the lowest for 40% allulose. As the replacement amount of allulose increased, the value of a increased and the value of b decreased. In terms of texture, hardness was highest at allulose 0%, and lowest at allulose 40%. Gumminess and chewiness showed the same tendency as hardness. Through the sensory evaluation, it was found that using 10% allulose had no significant difference from using 0% allulose in terms of appearance, color, texture, taste, and preference.
When allulose and sugar were used in combination, the palatability of taste and aroma were highly evaluated in the sensory evaluation. Allulose can be used to replace up to 50% of sugar for sponge cakes and up to 10% of sugar for dacquoise. Using allulose instead of sugar can lower calories and improve taste and aroma.