Glutinous rice flour gel was prepared using rare sugar d-allulose (Alu). The texture property and the storage stability of gel with Alu were evaluated by texture profile analysis (TPA) and were compared with three control gels: gel with sucrose (Suc), gel with d-fructose (Fru), and gel with trehalose (Tre). TPA results showed that gel with Alu, though similar in value in cohesiveness to the three control gels, had lower values in hardness than the three control gels and lower values in adhesiveness than gels with Suc and Tre. Alu was more effective in preventing gel from hardening during storage than Suc, Fru, and Tre. The results of X-ray diffraction spectroscopy showed that Alu has higher inhibitory effect on retrogradation of gelatinized rice flour than the three sugars Suc, Fru, and Tre. The present results suggest that Alu is useful to prevent hardening during storage of glutinous rice flour gel.
