A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides

ERTUĞRUL Ü., TAŞ O., NAMLI S., ÖZTOP H. M.

International Journal of Food Science and Technology, cilt.56, sa.10, ss.5334-5339, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 56 Sayı: 10
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1111/ijfs.15128
  • Dergi Adı: International Journal of Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.5334-5339
  • Anahtar Kelimeler: Caramelisation, alkalinity, allulose, monosaccharides, isomerisation, MAILLARD REACTION-PRODUCTS, ANTIOXIDATIVE ACTIVITY, RARE SUGAR, CARAMELIZATION, GLYCATION, FOOD, FRUCTOSE, BEHAVIOR, CASEIN
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

© 2021 Institute of Food Science and TechnologyAllulose, also known as rare sugar, is a very reactive monosaccharide in browning reactions. In this study, the caramelisation of allulose was investigated for the first time. To study caramelisation, sugar solutions (glucose, fructose and allulose) were prepared with distilled water and buffer solutions at pH 7, 10, 12 and were freeze-dried afterwards. To let caramelisation occur, samples were incubated at 55% relative humidity (RH) and 50 °C. Results showed that samples prepared with pH 10 and pH 12 buffer solutions resulted in a higher browning rate than samples prepared with distilled water (DW) and pH 7 buffer solution. Moreover, according to HPLC and total reducing sugar content results, allulose (Allu) samples had the lowest remaining reducing sugar (RRS) amount, indicating that Allu samples depleted more in the reaction. Overall, the approach followed in this study can be considered as a novel strategy to obtain allulose-containing caramel-like products more efficiently than conventional methods.