Effects of Rare Sugar <sub>D</sub>-Allulose on Texture Profile of Glutinous Rice Flour Gel

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  • 白玉粉ゲルのテクスチャーに及ぼす希少糖<sub>D</sub>-プシコースの効果
  • 白玉粉ゲルのテクスチャーに及ぼす希少糖D-プシコースの効果
  • シラタマコ ゲル ノ テクスチャー ニ オヨボス キショウ トウ D-プシコース ノ コウカ

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Abstract

<p>　Glutinous rice flour gel was prepared using rare sugar d-allulose (Alu). The texture property and the storage stability of gel with Alu were evaluated by texture profile analysis (TPA) and were compared with three control gels: gel with sucrose (Suc), gel with d-fructose (Fru), and gel with trehalose (Tre). TPA results showed that gel with Alu, though similar in value in cohesiveness to the three control gels, had lower values in hardness than the three control gels and lower values in adhesiveness than gels with Suc and Tre. Alu was more effective in preventing gel from hardening during storage than Suc, Fru, and Tre. The results of X-ray diffraction spectroscopy showed that Alu has higher inhibitory effect on retrogradation of gelatinized rice flour than the three sugars Suc, Fru, and Tre. The present results suggest that Alu is useful to prevent hardening during storage of glutinous rice flour gel.</p>

Journal

  • Food Preservation Science

    Food Preservation Science 45 (6), 261-270, 2020

    Japan Association of Food Preservation Scientists

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