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.

본 연구는 전자레인지를 이용하여 백설기 제조 시 대두피 첨가량을 달리 제조하여 물리화학적, 관능적 특성을 평가하였다. 수분함량은 저장하는 동안 급격하게 감소하였고, 대두피를 넣은 군들은 넣지 않은 군들보다 수분함량이 덜 감소하는 것으로 나타났다(p