# Substituting Sugar in Pastry and Bakeery Products with Functional Ingredients
## 6 The Effects of Replacing Sucrose in Pastry and Bakery Products
### The Effects of Replacing Sucrose with Date Products  
Moreover, the substitution of sugar with date syrup led to a decrease in pH in the biscuit and cake samples analyzed by [PERSON] and [PERSON] (2020) and [PERSON] et al. (2021) [148; 155]. Studies conducted by [PERSON] and [PERSON] (2020) show that the substitution of sugar with date syrup in percentages of 50% and 100% leads to an increase in fiber content and an increase in nutritional value [155]. Regarding antioxidant activity, [PERSON] et al. (2016) and [PERSON] and [PERSON] (2020) found that substituting sugar with date syrup in biscuits leads to increased antioxidant content (Table 7) [154; 155]. [PERSON] et al. (2016) reported that the substitution of sugar with date syrup in biscuits resulted in an increase in ash content, softness, and adhesiveness. In addition, [PERSON] et al. (2021) and [PERSON] et al. (2016) obtained samples with lower cohesiveness than the control sample following the substitution of sugar with date syrup in the samples of cakes and biscuits (Table 7) [148; 154]. Regarding the substitution of sugar with date powder in bread and rock buns, [PERSON] (2013), [PERSON] and [PERSON] (2015), and [PERSON] et al. (2021) obtained similar results of the studied parameters, namely, an increase in the nutritional value and the contents of fiber, fat, protein, and ash, and a decrease in the carbohydrate content and energy value (Table 7) [150; 151; 152]. In addition, [PERSON] and [PERSON] (2015) observed an \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Substitute** & **PSS (\%)** & **Product** & **Effects** & **Reference** \\ \hline \multirow{8}{*}{Stevianna} & \multirow{8}{*}{\(0,50\), 100\%} & \multicolumn{3}{c}{increases the moisture content;} \\  & & & & decreases the height; \\  & & & & the volume decreases significantly (50\% stevianna); \\  & & & & increases firmness; \\  & & & & springiness decreases; \\  & & & & decreases the air retention capacity; \\  & & & & decreases the gelatinization temperature of starch; \\  & & & & decreases the protein denaturation temperature; \\  & & & & the replacement of 50\% sugar with stevianha had similar \\  & & & & physical quality characteristics in terms of volume, density, and \\  & & & & texture of a control muffin. \\ \hline \multirow{8}{*}{Stevioside} & \multirow{8}{*}{\(0,50\), 100\%} & \multirow{8}{*}{biscuits} & \multirow{8}{*}{decreases the energy value;} \\  & & & & increases the pH value; \\  & & & & increases the moisture content; \\  & & & & increases the ash content; \\  & & & & increase in protein content; \\  & & & & decreases the carbohydrate content; \\  & & & & decreases diameter; \\  & & & & decreases the specific volume and expansion coefficient; \\  & & & & increases bulk density, thickness, flexibility; \\  & & & & increases water activity; \\  & & & & decreases hardness; \\  & & & & the sample with 50\% substitution shows the highest scores for \\  & & & & general acceptability, color, aroma, taste. \\ \hline \multirow{8}{*}{Stevianna} & \multirow{8}{*}{\(0,50\), 100\%} & \multirow{8}{*}{muffins} & \multirow{8}{*}{similar visual appearance to the control sample (50\% sugar);} \\  & & & & similar color to the control sample (50\% sugar, 50\% stevianna); \\  & & & & similar texture to the control sample (50\% sugar); \\  & & & similar montiled to the control sample (50\% sugar); \\  & & & similar general acceptability to the control sample (50\% sugar); \\  & & & & bitter after taste (0\% sugar, 100\% stevianna); \\  & & & & poor appearance (0\% sugar, 100\% stevianna); \\  & & & & hard texture (0\% sugar, 100\% stevianna). \\ \hline \multirow{2}{*}{Stevia rebaudioside A} & \multirow{2}{*}{cake} & \multirow{2}{*}{Reb A did not have a significant effect on the consistency,} \\  & & & & density and viscosity of the dough. \\ \hline \end{tabular} PSS—Percentage of sugar substituted (\%).  
\end{table} 
Table 6: _Cont._improvement in the texture of the product when substituting 50% of the amount of sugar with date powder.