# Possibility of Replacing Sugar with Apple Puree in Muffins
## 4 Conclusions  
The present study demonstrated that using apple puree as a sugar substitute in muffins can be an effective alternative for reducing sugar content by up to 50%.  
In the samples with sugar substituted up to 50% with apple puree, the height and volume of the muffins, the specific gravity of the dough, and the baking loss did not show significant differences compared to the control sample. In addition, the modulus of elasticity and viscosity as a function of frequency and temperature showed values similar to those of the control sample.  
In samples where more than 50% of the sugar was substituted with apple puree, a significant decrease in the height and volume of the products was observed, which may affect the final appearance and texture. An increase in the loss on baking and specific gravity was also found under the same conditions, and the values for the modulus of elasticity and viscosity as a function of frequency and temperature were significantly influenced.  
Regarding the texture of the muffins, the cohesiveness was not significantly influenced.  
In conclusion, replacing sugar with apple puree is a promising solution for the development of healthier pastry products without significantly influencing the physical and textural properties of the finished products.  
H.D. and A.S. contributed equally to the collection of data and preparation of the paper. All authors have read and agreed to the published version of the manuscript.  
This research received no external funding.  
Not applicable.  
The original contributions presented in the study are included in the article, further inquiries can be directed to the corresponding author.  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multicolumn{3}{c}{**Crust**} & \multicolumn{3}{c}{**Crumb**} \\ \cline{2-7}  & **L*** & **a*** & **b*** & **L*** & **a*** & **b*** \\ \hline PC & 47.18 \(\pm\) 0.02 a & 15.08 \(\pm\) 0.06 a & 38.02 \(\pm\) 0.06 a & 68.94 \(\pm\) 0.05 c & \(-\)6.24 \(\pm\) 0.03 b & 24.51 \(\pm\) 0.06 f \\ \hline P10 & 43.52 \(\pm\) 0.03 c & 15.86 \(\pm\) 0.04 a & 33.36 \(\pm\) 0.05 c & 68.04 \(\pm\) 0.12 d & \(-\)5.48 \(\pm\) 0.32 e & 24.50 \(\pm\) 0.14 h \\ \hline P20 & 42.85 \(\pm\) 0.04 d & 15.53 \(\pm\) 0.03 b & 31.37 \(\pm\) 0.12 d & 69.12 \(\pm\) 0.07 c & \(-\)5.09 \(\pm\) 0.09 e & 24.98 \(\pm\) 0.51 gh \\ \hline P30 & 46.85 \(\pm\) 0.02 b & 15.34 \(\pm\) 0.02 c & 34.17 \(\pm\) 0.07 b & 69.54 \(\pm\) 0.06 b & \(-\)4.93 \(\pm\) 0.04 d & 24.96 \(\pm\) 0.49 gh \\ \hline P40 & 38.91 \(\pm\) 0.02 e & 14.57 \(\pm\) 0.07 d & 25.13 \(\pm\) 0.06 e & 67.04 \(\pm\) 0.07 e & \(-\)4.47 \(\pm\) 0.04 cd & 26.21 \(\pm\) 0.50 f \\ \hline P50 & 35.89 \(\pm\) 0.01 g & 13.63 \(\pm\) 0.04 e & 21.17 \(\pm\) 0.08 g & 65.04 \(\pm\) 0.06 f & \(-\)4.13 \(\pm\) 0.07 c & 28.94 \(\pm\) 0.04 d \\ \hline P60 & 34.81 \(\pm\) 0.05 i & 11.58 \(\pm\) 0.02 f & 19.82 \(\pm\) 0.06 h & 65.91 \(\pm\) 0.04 f & \(-\)3.94 \(\pm\) 0.04 bc & 30.73 \(\pm\) 0.03 c \\ \hline P70 & 38.64 \(\pm\) 0.02 h & 12.71 \(\pm\) 0.02 h & 18.22 \(\pm\) 0.06 i & 65.66 \(\pm\) 0.03 f & \(-\)2.71 \(\pm\) 0.03 a & 27.98 \(\pm\) 0.01 e \\ \hline P80 & 38.64 \(\pm\) 0.08 f & 12.71 \(\pm\) 0.03 g & 17.12 \(\pm\) 0.04 f & 70.66 \(\pm\) 0.02 a & \(-\)3.45 \(\pm\) 0.04 b & 34.81 \(\pm\) 0.01 a \\ \hline P90 & 31.86 \(\pm\) 0.07 j & 10.92 \(\pm\) 0.04 i & 15.19 \(\pm\) 0.06 j & 68.28 \(\pm\) 0.04 d & \(-\)5.11 \(\pm\) 0.01 e & 32.27 \(\pm\) 0.03 b \\ \hline P100 & 35.85 \(\pm\) 0.05 g & 13.74 \(\pm\) 0.04 e & 20.93 \(\pm\) 0.10 b & 62.83 \(\pm\) 0.17 h & \(-\)624 \(\pm\) 0.02 f & 25.95 \(\pm\) 0.02 f \\ \hline \hline \end{tabular}  
* L* (brightness)—ranging 0 (black)—100 (white); a*——color variation green (—)—red (+); b*—color variation blue (—)—yellow (+). Values followed by different superscript letters (a, b, c, d, e, f, g, h, i, j) are statistically different at 95% confidence level.  
\end{table}
Table 2: Color parameters of the crust and crumb of the muffins.