The Effect of Allulose on the Attenuation of Glucose Release from Rice in a Static In Vitro Digestion Model

Abstract

Allulose is a rare sugar that provides p p p = 0.002). Allulose (40 g) resulted in a reduction in in vitro glucose release from rice alone and rice digested with allulose (10 g), allulose (20 g), and fructose. The incremental area under the curve (iAUC) for in vitro glucose release was lower after allulose (40 g) (p = 0.005) compared to rice control and allulose (10 g) but did not differ from allulose (20 g) or fructose. This study demonstrates that allulose reduces glucose release from carbohydrates, particularly at higher doses, underscoring its potential as a food ingredient with functional benefits.

Keywords

• allulose
• fructose
• rare sugars
• in vitro digestion
• starch digestibility