## 3 Results
### Two- and Three-Dimensional Microstructure of Muffin Crumb
\begin{table}
\begin{tabular}{c c c c c c} \hline
**Muffin Type** & **L\({}^{\star}\)** & **a\({}^{\star}\)** & **b\({}^{\star}\)** & **C\({}^{\star}\)** & **\(h_{\text{ab}}\)****(\({}^{\circ}\))** \\ \hline CW & 70.20 \(\pm\) 1.74 \({}^{\text{g}}\) & \(-\)0.66 \(\pm\) 0.22 \({}^{\text{g}}\) & 19.03 \(\pm\) 0.62 \({}^{\text{e}}\) & 19.04 \(\pm\) 0.62 \({}^{\text{de}}\) & 91.95 \(\pm\) 0.68 \({}^{\text{a}}\) \\ CW0.5 & 59.91 \(\pm\) 1.90 \({}^{\text{e}}\) & \(-\)5.04 \(\pm\) 0.35 \({}^{\text{c}}\) & 18.73 \(\pm\) 0.95 \({}^{\text{de}}\) & 19.40 \(\pm\) 0.91 \({}^{\text{e}}\) & 105.07 \(\pm\) 1.34 \({}^{\text{e}}\) \\ CW1.0 & 55.36 \(\pm\) 0.93 \({}^{\text{c}}\) & \(-\)5.91 \(\pm\) 0.33 \({}^{\text{b}}\) & 18.13 \(\pm\) 0.60 \({}^{\text{bc}}\) & 19.07 \(\pm\) 0.65 \({}^{\text{de}}\) & 108.02 \(\pm\) 0.69 \({}^{\text{f}}\) \\ CW1.5 & 51.46 \(\pm\) 1.14 \({}^{\text{b}}\) & \(-\)6.22 \(\pm\) 0.41 \({}^{\text{a}}\) & 17.82 \(\pm\) 0.62 \({}^{\text{c}}\) & 18.88 \(\pm\) 0.70 \({}^{\text{d}}\) & 109.18 \(\pm\) 0.78 \({}^{\text{g}}\) \\ SW & 63.01 \(\pm\) 1.75 \({}^{\text{f}}\) & 3.54 \(\pm\) 0.40 \({}^{\text{h}}\) & 18.56 \(\pm\) 0.57 \({}^{\text{d}}\) & 18.90 \(\pm\) 0.59 \({}^{\text{d}}\) & 259.24 \(\pm\) 1.11 \({}^{\text{h}}\) \\ SW0.5 & 57.26 \(\pm\) 1.71 \({}^{\text{d}}\) & \(-\)1.60 \(\pm\) 0.36 \({}^{\text{f}}\) & 18.16 \(\pm\) 0.44 \({}^{\text{c}}\) & 18.24 \(\pm\) 0.45 \({}^{\text{c}}\) & 94.99 \(\pm\) 1.09 \({}^{\text{b}}\) \\ SW1.0 & 52.13 \(\pm\) 1.08 \({}^{\text{b}}\) & \(-\)2.98 \(\pm\) 0.30 \({}^{\text{e}}\) & 17.50 \(\pm\) 0.30 \({}^{\text{b}}\) & 17.75 \(\pm\) 0.31 \({}^{\text{b}}\) & 99.61 \(\pm\) 0.94 \({}^{\text{c}}\) \\ SW1.5 & 49.57 \(\pm\) 1.05 \({}^{\text{a}}\) & \(-\)3.99 \(\pm\) 0.22 \({}^{\text{d}}\) & 16.81 \(\pm\) 0.70 \({}^{\text{a}}\) & 17.28 \(\pm\) 0.69 \({}^{\text{a}}\) & 103.34 \(\pm\) 0.81 \({}^{\text{d}}\) \\ \hline \multicolumn{5}{c}{ANOVA} \\ \hline Factor & F & \(p\) & F & \(p\) & F & \(p\) & F & \(p\) \\ \hline Flour type (X) & 263.1 & \textless\)0.001 & 3637.5 & \textless\)0.001 & 45.5 & \textless\)0.001 & 110.0 & \textless\)0.001 & 55819 & \textless\)0.001 \\ Microalgae addition (Y) & 919.5 & \textless\)0.001 & 3131.0 & \textless\)0.001 & 44.2 & \textless\)0.001 & 16.2 & \textless\)0.001 & 57274 & \textless\)0.001 \\ \(\text{X}\times\text{Y}\) & 26.2 & \textless\)0.001 & 60.8 & \textless\)0.001 & 1.5 & 0.227 & 10.0 & \textless\)0.001 & 84054 & \textless\)0.001 \\ \hline \end{tabular}
\end{table} 
Table 2: Color parameters of vegan muffins with added microalgae (each value is presented as mean \(\pm\) SD; a, b, c, d, e, f, g, h—homogenous group, \(\alpha\) < 0.05). \begin{table}
\begin{tabular}{c c c c c c c c c} \hline
**Muffin** & \multicolumn{4}{c}{**2D Microstructure (\(\mu\) = 541)**} & \multicolumn{4}{c}{**3D Microstructure (\(\mu\) = 2)**} \\ \cline{2-10}
**Type** & **Closed Porosity** & **Open Porosity** & **Average Pores** & **Total Porosity** & **Percent Object** & **Number** & **Structure Mode Index** & **Structure Thickness** \\ **(\%)** & **(\%)** & **Area (Mm\%)** & **(\%)** & **Volume (\%)** & **of Peres** & **(\(\cdot\))** & **(\(\cdot\))** & **(Mm)** \\ \hline CW & 33.84 \(\pm\) 6.95 \({}^{\text{a}}\) & 44.67 \(\pm\) 10.24 \({}^{\text{b}}\) & 0.24 \(\pm\) 0.06 \({}^{\text{e}}\) & 64.34 \({}^{\text{b}}\) & 35.66 \({}^{\text{b}}\) & 3036 \({}^{\text{a}}\) & \(-\)4.33 & 0.122 \({}^{\text{c}}\) \\ CWa0.5 & 37.17 \(\pm\) 6.13 \({}^{\text{a}}\) & 99.56 \(\pm\) 8.46 \({}^{\text{e}}\) & 0.16 \(\pm\) 0.06 \({}^{\text{a}}\) & 62.95 \({}^{\text{a}}\) & 37.05 \({}^{\text{b}}\) & 3955 \({}^{\text{b}}\) & \(-\)3.71 & 0.108 \({}^{\text{a}}\) \\ CWa1.0 & 37.48 \(\pm\) 7.81 \({}^{\text{a}}\) & 38.86 \(\pm\) 10.04 \({}^{\text{a}}\) & 0.13 \(\pm\) 0.04 \({}^{\text{a}}\) & 63.00 \({}^{\text{a}}\) & 37.00 \({}^{\textFigure 3: Microstructure X-ray CT images of vegan muffins: (**a**) 2D and (**b**) 3D. Explanations: CW—100% wheat flour, SW—whole-grain spelt flour (50%) and wheat flour (50%), microalgae, addition: a0.5, a1.0, and a1.5%.