## 3 Results and Discussion
### Sensory Evaluation  
It is well known that sensory properties are one of the most important factors influencing consumer purchasing decisions. Therefore, the food industry aims to design food products that fully meet consumer expectations to achieve product acceptability [49]. Table 4 shows the results obtained for the sensory evaluation of new healthy brownies. In general, the reformulated samples received higher scores for all evaluated parameters compared to the traditional formula, indicating that consumers highly accept the substitution of butter with nut oils in chocolate brownies, which was not the case for other products. These results were also found in a study on reformulated brownies with sweet potato flour and black cumin oil, which helped improve all sensory parameters [50]. Flavor is a key parameter in consumer acceptability. In this case, the reformulated brownies scored better compared to the traditional recipe. Ref. [51] found in their study on replacing saturated fat in muffins with avocado puree that substitutions up to 50% had very good acceptance, but as the replacement increased, the ratings became more negative. Our brownies received higher ratings than the control sample, both at 50% and 100% substitution. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Parameter** & **Control** & \begin{tabular}{c} **Almond** \\ **50\%** \\ \end{tabular}  & \begin{tabular}{c} **Pistachio** \\ **50\%** \\ \end{tabular}  & \begin{tabular}{c} **Walnut** \\ **50\%** \\ \end{tabular}  & \begin{tabular}{c} **Almond** \\ **100\%** \\ \end{tabular}  & \ \begin{tabular}{c} **Pistachio** \\ **100\%** \\ \end{tabular}  & \begin{tabular}{c} **Walnut** \\ **100\%** \\ \end{tabular}  \\ \hline External appearance & \(6.40\pm 0.93\)  & \(7.30\pm 0.98\)  & \(8.33\pm 1.07\)  & \(7.53\pm 1.07\)  & \(7.77\pm 1.07\)  & \(7.59\pm 1.08\)  & \(7.89\pm 1.05\)  & \(7.83\pm 1.03\)  & \(7.67\pm 0.46\)  & \(7.72\pm 0.41\)  & \(7.98\pm 0.40\)  \\ Texture & \(5.93\pm 1.25\)  & \(7.53\pm 1.03\)  & \(7.77\pm 1.08\)  & \(7.59\pm 1.08\)  & \(7.83\pm 1.03\)  & \(7.67\pm 0.46\)  & \(7.72\pm 0.41\) [FOOTNOTE:]Footnote : The numbers represent the mean \(\pm\) standard deviation. Different letters in the same row for each attribute indicate significant differences (\(p<0.05\)). [ENDFOOTNOTE] & \(8.01\pm 0.45\) [FOOTNOTE:]Footnote : The numbers represent the mean The texture of baked goods is evaluated not only by its hardness but also by its softness, fluffiness, and ability to break down in the mouth. These factors influence the overall sensory perception. According to studies by [52], a softer and moister texture enhances the sensation of freshness, contributing to a more positive sensory experience. In particular, softness is associated with the perception of freshness and quality, characteristics that are especially appreciated by consumers of baked goods. Consumer behavior and preferences are also influenced by cultural and psychological factors. In many Western cultures, softness and juiciness in baked goods like brownies are associated with higher quality and freshness. Consumers tend to perceive products with a harder texture as less fresh or even stale. This phenomenon is a key factor in the preference for a softer and juicier texture observed in the results of this research [53]. Regarding the sensory analysis of texture, the control sample, which was the hardest, received the lowest ratings from consumers. It seems that, according to the comments provided by the consumers, they prefer a softer texture. Nut oils, being a less saturated and more fluid ingredient compared to other oils or fats, help retain moisture within the brownie crumb. This moisture is crucial for achieving a juicier and softer texture, preventing the final product from becoming dry or hard, which can occur in recipes that do not incorporate enough fat or liquids [54].