This study evaluated the effects of various allulose (AL)-trehalose blend ratios as sucrose replacers on the quality characteristics of Baekseolgi. Control (sucrose), single-sweetener, and blend treatments (AL0-AL100) were prepared and stored at 4oC for 0, 1, 3, and 8 days. Hardness, moisture content, color, and sensory attributes were analyzed. Hardness increased during storage in all the groups. However, the AL40-AL60 blends showed slower increases and better maintenance of their initial softness. Moisture retention tended to improve with higher allulose ratios, showing a slower decrease during storage. Sensory evaluation revealed significant differences in color, aftertaste, and overall acceptability (p< .05). The AL40-AL60 blends maintained moistness, softness, and sweetness comparable to the sucrose control, while achieving balanced acceptability. However, both allulose and trehalose have lower sweetness compared to sucrose, requiring larger quantities to achieve equivalent sweetness levels, which may raise production costs. Therefore, future studies should explore blends of allulose with higher-intensity sweeteners to reduce total sweetener usage and production costs, while retaining texture stability and flavor balance. This study provides practical formulation guidelines for sugar reduction and shelf-life improvement of traditional rice cakes, with potential for broader industrial applications.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 실험재료
    2. 백설기 제조
    3. 백설기의 수분, 수용성 고형분, pH
    4. 백설기의 색도 측정
    5. 백설기의 texture 측정
    6. 백설기의 저장 중 변화
    7. 관능검사
    8. 자료의 통계처리
III. 결과 및 고찰
    1. 백설기의 수분, 수용성 고형분, pH
    2. 백설기의 색도
    3. 저장 기간에 따른 경도 및 수분함량 변화
    4. 관능평가
IV. 결론 및 요약
감사의 글
Conflict of Interest
References

• 박은혜(배재대학교 외식조리학과) | Eunhye Park (Department of Foodservice and Culinary Sciene, Pai Chai University) Corresponding author
• 이진주(풀무원 기술원) | Jinju Lee (Pulmuone Institute of Technology, Pulmuone Co., Ltd.)