Effects of d-allulose as a sucrose substitute on the physicochemical, textural, and sensorial properties of pound cakes

Abstract

Pound cakes were prepared with four different proportions of d-allulose (25%, 50%, 75%, and 100%, designated AL25-AL100 cakes, respectively, with sucrose used instead for the control cake (CON)), and the cake product aeration, textural, and sensorial properties were evaluated. The crust browning index increased with the increase in added d-allulose. The solvent retention capacity was the highest in CON and decreased in the cakes with increasing d-allulose proportions. The crumb moisture decreased from CON to AL100, whereas the samples showed no significant differences in cooking factor, batter moisture, batter yield, and baking loss. The crumb hardness was the highest for CON and lowest for AL25. Aside from CON, the AL25, AL50, and AL75 cakes had high appearance and flavor scores, and there was no significant difference in the texture scores. These results suggest that pound cake can be accepted as palatable low-calorie, low-sugar cakes when up to 25% of allulose is added. Practical applications Sugar reduction is a global consumer trend and governments around the world have also implemented policies to reduce the sugar consumption, and the market for alternative sweeteners is growing accordingly. Based on the present study, d-allulose performed as desirable partial substitute of sucrose in pound cake. Regarding the low calorie and low glycemic index of d-allulose, replacement of sucrose with d-allulose would be an appropriate choice. d-Allulose can be used not only in the baked goods but also in a variety of foods.