This study examined the quality characteristics of rice layer cakes prepared using various levels of allulose (ALL). ALL was used to substitute 0% (control group), 25% (ALL-25 group), 50% (ALL-50 group), 75% (ALL-75 group) and 100% (ALL- 100 group) of white sugar (WS) in the manufacture of rice layer cake. The substitution of WS with ALL decreased the pH of the cake batter but increased its specific gravity (p<0.001). The ALL-100 group exhibited higher moisture content than the control (p<0.05), and baking loss increased with increasing ALL levels (p<0.01). The volume index of the cake decreased significantly as the proportion of ALL increased (p<0.001). Low lightness, high redness, and high yellowness were observed in the experimental groups at higher proportions of ALL (p<0.001). The ALL-100 group exhibited significantly higher hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness than the other groups (p<0.05). Sensory evaluation revealed that cakes with higher ALL levels had stronger perceived intensity with respect to “color,” “sweet aroma,” and “salty taste.” The acceptance test indicated that the ALL-25 group was comparable to or more acceptable than the control in all attributes except for color.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 실험재료 및 쌀가루 제조
    2. 케이크의 제조
    3. 반죽의 pH, 당도 및 비중
    4. 수분함량, 굽기 손실률 및 부피지수
    5. 색도 및 갈변지수
    6. 조직감
    7. 감각 특성 평가
    8. 통계분석
III. 결과 및 고찰
    1. 케이크 반죽의 pH, 당도 및 비중
    2. 케이크의 수분함량, 굽기손실률 및 부피지수
    3. 색도
    4. 조직감
    5. 감각 특성 평가
IV. 요약 및 결론
Conflict of Interest
References

• 전재은(농촌진흥청 국립식량과학원 발효가공식품과) | Jae-Eun Jeon (Fermented and Processed Food Reasearch Division, National Institute of Crop and Food Science, RDA)
• 김지영(군산시어린이, 사회복지급식관리지원센터) | Ji-Young Kim (Gunsan Center for Children’s and Social Welfare Foodservice Management)
• 이인선(국립군산대학교 식품영양학과) | In-Seon Lee (Departmemt of Food and Nutrition, Kunsan National University) Corresponding author