Effect of d-allulose, in comparison to sucrose and d-fructose, on the physical properties of cupcakes

The high sucrose content in sweet bakery products is a nutritional concern. However, the technological functions of sucrose in such products make its replacement challenging. d -allulose, which only has 5% of the energy content of sucrose, may be an ideal sucrose substitute, due to its similar physicochemical and bulk properties. The aim of this study was to investigate the performance of d -allulose as the main sugar component in cupcakes, in comparison to both sucrose and d -fructose, by assessing the physicochemical and physical properties of cupcakes baked for 12, 16, and 20 min. d -allulose batters experienced less volume expansion and took longer to lose weight and thermally set during baking than did sucrose batters. d -allulose cupcakes had lower water activity values at all baking times and developed a browner colour and greater acrylamide concentration, compared to sucrose cupcakes. Comparable textural properties were achieved by d -allulose and sucrose cupcakes at the longest baking time (20 min). d -allulose and d -fructose produced cupcakes with comparable physical properties. There is potential for the use of d -allulose in the bakery products industry, by employing longer baking processes, or in other products requiring lower moisture content and less volume development. • d -allulose did not retard the onset of starch gelatinisation as effectively as sucrose did. • Weight loss during baking was slower for d -allulose cupcakes. . • Textures of d -allulose and sucrose cupcakes were comparable at the longest baking time. • d -allulose and d -fructose produced cupcakes of similar physical properties.