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알룰로스를 첨가한 커스터드 푸딩의 물리화학적 특성 및 항산화 활성

Physicochemical Properties and Antioxidant Activity of Custard Pudding Added with Rare Hexose, D-Allulose

초록/요약

The D-allulose, the C3-epimer of D-fructose, was used as a sucrose substitute in the manufacture of custard pudding due to its low calories and high antioxidant activity. In this study, we replaced sugar with the D-allulose in custard puddings with various proportions (25%, 50%, 75%, and 100%). The pH and moisture content of pudding were the lowest in the sugar additive group, but no significant differences were seen between all samples(p<0.05). The sugar content and turbidity also showed the lowest values in the sugar additive group and significantly increased as the amount of D-allulose increased(p<0.05). The syneresis increased in all groups with the passage of storage period. On the other hand, it decreased with the increase in the amount of D-allulose during all storage period. The melting down rate was the highest for pudding with only D-allulose added. In aspect of color, the L-value decreased, and a-value increased as the replacement ratio of D-allulose increased. The texture of the pudding increased with the amount of D-allulose added and was similar to that of the sugar additive group when replaced by 50%. The D-allulose additive group possessed higher antioxidative activity than the sugar additive group by using an analysis of the total polyphenol contents and FRAP.

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