# Substituting Sugar in Pastry and Bakeery Products with Functional Ingredients
## 7 Future Trends  
Substituting sugar in cake recipes with alternative ingredients is already a trend that is expected to continue in the future. With increasing awareness of the negative health effects of sugar, many people are looking for healthier options to satisfy their sweet tooth. The paragraphs below outline some reasons why replacing sugar with alternative ingredients is likely to be a trend for the future.  
Health benefits: Many alternative sweeteners, such as inulin and stevia, are lower in calories and have less of an impact on blood sugar levels than sugar. This can lead to various health benefits, such as weight loss, improved insulin sensitivity, and reduced risk of chronic diseases like type 2 diabetes and heart disease. The simultaneous use of several sugar substitutes can lead to an increase in the nutritional value of the final product, an increase in the antioxidant capacity, and an increase in the mineral content (Ca, Mg, K, and Na). For example, the simultaneous use of stevia and apple puree can result in a product with a high content of polyphenols, a high content of minerals, and a sweet taste.  
Increased availability: As the demand for sugar substitutes increases, we can expect to see more options become available in the market. This will make it easier for consumers to find and use these ingredients in their baking.  
Taste and texture improvements: With more research and development, we can expect to see improvements in the taste and texture of cakes made with sugar substitutes. For  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Substitute** & **PSS (\%)** & **Product** & **Effects** & **Reference** \\ \hline \multirow{6}{*}{_Nypa fruticans_ sap} & \multirow{6}{*}{0, 20\%} & \multirow{6}{*}{cake} & obtaining a more homogeneous, dense or compact structure compared to the control; & \multirow{6}{*}{[139]} \\  & & & decrease in the value of the glycemic index; & & \\  & & & decreasing the number of air cells in the crumb of & & \\ \hline \multirow{6}{*}{_Nypa fruticans_ sap} & \multirow{6}{*}{0, 5, 10, 15, 20\%} & \multirow{6}{*}{cake} & increases in moisture content; & \multirow{6}{*}{[140]} \\  & & & increases the ash content; & & \\  & & & increases the total dietary fiber content; & & \\  & & & increases sodium and potassium content; & & \\  & & & increases Total Phenolic Content; & & \\  & & & increases antioxidant capacity; & & \\  & & & decreases energy value; & & \\  & & & decreases springiness, hardness, cohesiveness & & \\  & & & and resilience; & & \\  & & & increasing chewiness; & & \\  & & & in terms of appearance, texture, and color, the highest score was obtained by the sample with 20\% substitution; & \\  & & & the highest score for general acceptance was given to the sample with 20\% substitution; & \\  & & & in terms of taste and aroma, the most appreciated was & \\  & & & the 15\% substitution sample. & & \\ \hline \hline \end{tabular} PSS—Percentage of sugar substituted (%).  
\end{table}
Table 9: The effects of replacing sucrose with _Nypa fruticans_ sap.  
example, apple puree can add moisture and flavor to cakes, while inulin can improve texture and mouthfeel.  
Overall, substituting sugar in cake recipes with alternative ingredients is likely to be a trend for the future as people become more health-conscious and look for ways to reduce their sugar intake.  
In general, the addition of functional sugars and dietary fiber to pastry and bakery products can be beneficial from a health perspective, but requires special care to ensure that they do not adversely affect the quality or production process of the finished products. Constant testing and tweaking of formulations is essential to achieve the desired results.