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Lingyin Yu

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Articles

Low‐calorie d‐allulose as a sucrose alternative modulates the physicochemical properties and volatile profile of sponge cake

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By Xiaofang Xie, Qiongxi Lin, Dejian Huang, Lingyin Yu
| Wiley Online Library Verified
1 INTRODUCTION Sponge cake is a widely consumed baked product but is known for its high sucrose content. Its consumption is associated with elevated calorie intake, posing potential health concerns. Therefore, reducing or replacing sucrose with low-calorie sugars in sponge cake holds significant health implications. Sugar replacement in cake requires mimicking the essential functionality of sugar.
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