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KMID : 1024420210250020155
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Food Engineering Progress
2021 Volume.25 No. 2 p.155 ~ p.160
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Physicochemical Properties of Allulose Mixture According to Replacement Ratio of Sugar
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Kim Hye-Won
Shin Jung-Kue
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Abstract
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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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KEYWORD
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allulose, sugar replacer, relative humidity, sugar reduction
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