# Possibility of Replacing Sugar with Apple Puree in Muffins
## 1 Introduction  
As health and nutrition concerns grow, more and more consumers are looking for alternatives to refined sugar, known for its negative health impact. Sugar contributes to weight gain, obesity, type 2 diabetes, cardiovascular disease, and dental problems. Excessive sugar consumption can lead to chronic inflammation, which is linked to numerous conditions, including cardiovascular disease and type 2 diabetes. Sugar stimulates the secretion of pro-inflammatory cytokines and can affect the balance of the gut microbiome, contributing to systemic inflammation [1; 2; 3; 4; 5; 6; 7; 8]. Excessive sugar consumption can contribute to high blood pressure, inflammation, and other risk factors for cardiovascular disease. Thus, finding suitable substitutes to maintain the taste and texture of baked goods is essential to meet market demands and promote a healthy lifestyle [5; 9; 10]. Sugar substitutes must not only provide sweetness but also contribute to the desired structure and texture of pastry products. It is important that these substitutes are versatile and easy to integrate into various recipes. An effective sugar substitute must maintain, or even enhance, the flavor profile of baked goods, ensuring taste satisfaction for consumers [11]. Sugar substitutes include apple puree, apple fiber, apple pomace, date powder and syrup, grape syrup, inulin, oligofructose, stevia, agave syrup or nectar, _Nyna fiticans_ syrup, yellow berry's pulp, jaggery, honey, Monk fruit, masaikai seeds, coconut sugar, sorghum syrup, molasses, and maple syrup [6; 12; 13; 14; 15; 16; 17; 18; 19; 20; 21; 22; 23; 24; 25; 26; 27; 28; 29]. Rich in fiber and vitamins, apple puree adds moisture and a subtle fruit flavor to baked goods, being ideal for cakes, muffins, and biscuits [26; 30]. Apple fiber adds volume and texture to products, contributing to satiety and improving the nutritional profile through its high dietary fiber content [31]. Date powder, a natural and antioxidant-rich alternative, adds sweetness and a distinct flavor to baked goods. Date syrup, similar to date powder, is rich in antioxidants and addssweetness and a rich flavor. This is ideal for cakes and biscuits [24; 32; 33; 34]. Grape syrup provides a natural sweetness and is rich in antioxidants and vitamins. This is ideal for adding a distinct and rich flavor to pastry products [35; 36; 37]. A natural prebiotic extracted from chicory root, inulin, is a soluble fiber that contributes to improving intestinal health. It has a slightly sweet taste and can be used in various pattisserie products [38; 39; 40]. Another prebiotic, oligofructose, contributes to digestive health and has a naturally sweet taste. It is used to replace sugar and to improve the texture of pattisserie products [13; 41; 42; 43]. With a low glycemic index, agarose syrup provides natural sweetness and is easy to use in recipes, replacing sugar 1:1 in many preparations [44]. A natural calorie-free sweetener, glicozide steviol, is many times sweeter than sugar and should be used in smaller amounts. It is suitable for a wide range of pastry products [14; 45; 46; 47]. Honey is a natural sweetener that adds a distinct flavor and antioxidant benefits. It can be used instead of sugar, but it is sweeter and denser, requiring adjustments in recipes [48]. Maple syrup is another natural alternative, rich in antioxidants and minerals, with a distinct flavor that can enrich the taste of pattisserie products [49]. Apple puree is rich in fiber, vitamins (especially vitamin C), and antioxidants. Replacing refined sugar with apple puree not only reduces your intake of simple sugars but also introduces essential dietary fiber that aids digestion and maintains steady energy levels. It is also a source of natural moisture, which contributes to maintaining the moist texture of pastry products [12; 50]. In pastry products, sugar does not only serve as a sweetener. It contributes to the structure, texture, and final appearance of products [51; 52; 53].