Effects of allulose substitution and mulberry leaf powder addition on the quality characteristics of financiers

Q: What does this research mean for the field?

Complete replacement of sugar with allulose in financiers reduces sugar and calorie content without compromising sensory quality, while the addition of mulberry leaf powder enhances antioxidant properties but requires formulation adjustments at higher concentrations to mitigate negative sensory impacts. Novelty: ClaimNovelty.INCREMENTAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

Do-Yeon Lim; Se-I Park; Jiawen Hao; Shaoqing Luo; Jung-Ah Han

doi:10.9721/kjfst.2026.58.4.451

August 31, 2026Korean Journal of Food Science and TechnologyOpen Access

Effects of allulose substitution and mulberry leaf powder addition on the quality characteristics of financiers

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Key Points

To evaluate the quality attributes, antioxidant activity, and sensory characteristics of financiers prepared by substituting sugar entirely with allulose and supplementing with mulberry leaf powder.
Formulated baked financiers by completely replacing sucrose with allulose and incorporating graduated levels of mulberry leaf powder, including 5% and 10% additions.
Measured sugar content, calorie reductions, antioxidant capacity, total polyphenol levels, physical texture, color, and consumer sensory preference.
Total allulose substitution reduced sugar content by approximately 95% and caloric value by 27% without producing a statistically significant difference in overall sensory acceptability compared to the sucrose control.
Mulberry leaf powder dose-dependently enhanced total polyphenol content and antioxidant activity, but concentrations at or above 10% induced tissue softening, color shifts, and marked increases in grassy aroma and bitterness.
The 5% mulberry leaf powder formulation retained flavor and taste while enhancing antioxidant functionality, though its overall sensory acceptability remained significantly lower than the control.

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Implication

Experimental study reveals allulose reduces sugar and calories in baked financiers without compromising acceptability, suggesting viable functional bakery reformulation strategies.

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Lim et al. (2026) studied this question.

synapsesocial.com/papers/6a9935e5636c6408cfa7e903 https://doi.org/10.9721/kjfst.2026.58.4.451

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Effects of allulose substitution and mulberry leaf powder addition on the quality characteristics of financiers

Key Points

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Implication

Abstract

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Cite This Study

Effects of allulose substitution and mulberry leaf powder addition on the quality characteristics of financiers

Key Points

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Implication

Abstract

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