In this study, the quality properties were compared by replacing allulose with a ratio of 0%-100% instead of sugar used in sponge cake. There was no significant difference in specific gravity, pH, and degree Brix of the dough according to the allulose content, but the brightness decreased and the redness, and yellowness increased as the allulose content increased. The volume of the sponge cake decreased as the content of allulose increased. Symmetry was uniform in the cakes replaced with allulose compared to 100% sugar. There was no significant difference in baking loss and moisture content. Hardness, gumminess and chewiness increased as the replacement rate of allulose increased, and adhesiveness was highest in 100% allulose. In the hedonic evaluation, 100% sugar and allulose 25% samples showed no difference, and the other samples were evaluated lower than the control. The maximum replacement ratio of allulose for sponge cake is considered to be 50%.

Abstract
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References
Author Information

• 이혜원(전주대학교 조리·식품산업학과) | Hye-Won Lee (Department of Culinary & Food Industry, Jeonju University)
• 신정규(전주대학교 식품․생명융합기술 ICC, 주대학교 한식조리학과) | Jung-Kue Shin (Food & Bio Convergence Technology ICC, Jeonju University, Department of Korean Cuisine, Jeonju University) Corresponding author