Dietary fiber analysis of D-allulose added cakes and determination of microbiological changes during storage

Abstract

D-Allulose is a monosaccharide that is rarely found in foods and can be obtained commercially by enzymatic reactions and isolation from bacteria. It can not be absorbed because of its chemical composition's resistance to digestive enzymes. It is referred to as a "energy-free natural sweetener" for this reason. These findings has led to an increase in D-allulose usage in the food industry. In this study, the total dietary fiber of cakes with additional D-allulose was determined, as well as the microbiological changes that occurred during storage. Three distinct cakes were made for the trial as the control (sugar), 50% sugar plus 50% D-allulose, and 100% D-allulose. In the baked cakes, dietary fiber analysis was done on day 1 and microbiological analyses were done on days 0, 7, 14, and 21. On the first day of analysis, there was no difference between the groups in the total spor-forming bacteria counts of the cake groups, but on the 7th, 14th, and 21st days of analysis, there were statistically significant differences between the groups (p<0.05). There was no statistically significant difference between the AL100 group and the control and AL50 groups when the total thermophilic bacterial counts of the cake samples were compared according to the storage durations (p>0.05). The control group's total dietary fiber content were 5.93 g/100 g, and AL 100 group’s content were 10.70 g/100 g. D-Allulose is regarded as a natural sweetener with significant antimicrobial properties and a high dietary fiber content.

Keywords

• Cake
• D-Allulose
• dietary fiber
• anti-microbial effect

D-Alluloz ilaveli keklerin diyet lifi analizi ve depolama süresince mikrobiyolojik değişikliklerin belirlenmesi

Abstract

D-alluloz besinlerde nadir olarak bulunan ve ticari olarak enzimatik reaksiyonlar ve bakterilerden izolasyon ile elde edilebilen bir monosakkarittir. Kimyasal yapısına bağlı olarak sindirim enzimlerine direnç göstermekte ve emilememektedir. Bu nedenle enerji içermeyen doğal tatlandırıcı olarak isimlendirilmektedir. Bu etkisi nedeniyle D-allulozun besin endüstrisinde kullanımı giderek artmaktadır. Bu çalışmanın amacı D-alluloz ilave edilen keklerin toplam diyet lifinin belirlenmesi ve depolama süresince mikrobiyolojik değişikliklerin belirlenmesidir. Çalışmada kontrol (şeker), %50 şeker +%50 D-alluloz ve %100 D-alluloz olmak üzere 3 farklı kek üretilmiştir. Üretilen keklerde 1. gün diyet lifi analizi, 0, 7, 14 ve 21. günlerde mikrobiyolojik analizleri yapılmıştır. Kek gruplarının toplam sporlu bakteri sayımlarında analizin ilk gününde gruplar arası fark bulunmazken 7, 14 ve 21. gün analizlerinde gruplar arasında istatistiksel olarak anlamlı farklılıkar saptanmıştır (p<0,05). Kek örneklerinin depolama sürelerine göre toplam termofilik bakteri sayımlarına bakıldığında ise AL100 grubunda istatisitksel olarak anlamlı bir farklılık saptanmazken (p>0,05), kontrol ve AL50 grubunda istatistiksel olarak anlamlı farklılıklar bulunmaktadır. Kontrol grubunun toplam diyet lifi 5,93 g/100 g ve AL 100 grubunda 10,70 g/100 g’dır. D-Allulozun yüksek diyet lifi içeren ve antibakteriyel etkileri olan doğal bir tatlandırıcı olduğu düşünülmektedir.

Keywords

• Kek
• D-alluloz
• diyet lifi
• anti-mikrobiyal etki

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