## 3 Results and Discussion
### Nutritional Composition
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Parameter** & **Control** & **Almond** & **Pistachio** & **Walnut** & **Almond** & **Pistachio** & **Walnut** \\  & **50\%** & **50\%** & **50\%** & **100\%** & **100\%** & **100\%** \\ \hline Moisture & 25.60 \(\pm\) 0.34 \({}^{\text{a}}\) & 22.90 \(\pm\) 0.98 \({}^{\text{ab}}\) & 20.50 \(\pm\) 0.12 \({}^{\text{ab}}\) & 22.20 \(\pm\) 0.34 \({}^{\text{ab}}\) & 18.10 \(\pm\) 0.07 \({}^{\text{b}}\) & 19.40 \(\pm\) 0.12 \({}^{\text{b}}\) & 17.60 \(\pm\) 0.34 \({}^{\text{b}}\) \\ Ashes & 0.77 \(\pm\) 0.34 \({}^{\text{a}}\) & 0.77 \(\pm\) 0.45 & 0.75 \(\pm\) 0.14 & 0.72 \(\pm\) 0.56 & 0.76 \(\pm\) 0.11 & 0.71 \(\pm\) 0.14 & 0.72 \(\pm\) 0.56 \\ Protein & 7.44 \(\pm\) 0.21 \({}^{\text{a}}\) & 7.31 \(\pm\) 0.33 \({}^{\text{a}}\) & 7.13 \(\pm\) 0.22 \({}^{\text{ab}}\) & 7.04 \(\pm\) 0.19 \({}^{\text{b}}\) & 6.75 \(\pm\) 0.34 \({}^{\text{c}}\) & 6.94 \(\pm\) 0.22 \({}^{\text{c}}\) & 6.94 \(\pm\) 0.19 \({}^{\text{c}}\) \\ Carbohydrates & 56.18 \(\pm\) 0.98 \({}^{\text{a}}\) & 53.00 \(\pm\) 1.02 \({}^{\text{b}}\) & 52.94 \(\pm\) 0.23 \({}^{\text{c}}\) & 55.39 \(\pm\) 0.21 \({}^{\text{ab}}\) & 51.33 \(\pm\) 0.61 \({}^{\text{c}}\) & 51.43 \(\pm\) 0.23 \({}^{\text{c}}\) & 54.30 \(\pm\) 0.21 \({}^{\text{b}}\) \\ Fiber & 0.95 \(\pm\) 0.18 & 0.94 \(\pm\) 0.45 & 0.91 \(\pm\) 0.34 & 0.89 \(\pm\) 0.30 & 0.93 \(\pm\) 0.36 & 0.91 \(\pm\) 0.34 & 0.94 \(\pm\) 0.30 \\ Fat & 35.61\(\pm\) 0.16 \({}^{\text{a}}\) & 38.92 \(\pm\) 0.34 \({}^{\text{c}}\) & 39.09 \(\pm\) 0.45 \({}^{\text{b}}\) & 34.75 \(\pm\) 0.28 \({}^{\text{d}}\) & 41.16 \(\pm\) 0.12 \({}^{\text{a}}\) & 40.92 \(\pm\) 0.45 \({}^{\text{a}}\) & 38.04 \(\pm\) 0.28 \({}^{\text{c}}\) \\ Energy & 575.00 \(\pm\) 0.32 \({}^{\text{a}}\) & 592.00 \(\pm\) 0.24 \({}^{\text{b}}\) & 592.00 \(\pm\) 0.28 \({}^{\text{b}}\) & 579.00 \(\pm\) 0.17 \({}^{\text{d}}\) & 603.00 \(\pm\) 0.34 \({}^{\text{a}}\) & 602.00 \(\pm\) 0.28 \({}^{\text{a}}\) & 587.00 \(\pm\) 0.17 \({}^{\text{c}}\) \\ \hline \hline \end{tabular}  
* The numbers represent the mean \(\pm\) standard deviation. Different letters in the same row for each attribute indicate significant differences (\(p<0.05\)).  
\end{table} 
Table 2: Nutritional composition of the different formulations of brownie with nut oil. The results are expressed in % and the energy value in kcal/100 g.  
content of the samples, as seen in previous studies [20]. Another alternative would be to add dietary fiber to the formulation using products such as inulin or psyllium, as dietary fiber reduces the energy value of food because it is not fully digested in the body, limiting calorie absorption. Additionally, fiber can slow digestion and increase satiety, leading to a reduced overall calorie intake [37]. It has been proved in products such as bread [38], cupcakes [39], or cake [40]. The brownies reformulated with nut oils have a nutritional composition similar to benchmark brownies in terms of moisture, carbohydrates, and fiber. On the other hand, the reformulated brownies have a higher fat content (34.75-41.16%) and calories (575-603 kcal/100 g). While this increase in calories could be a downside for those looking to control their calorie intake, the healthy fats may offer benefits for cardiovascular health. Overall, the nutritional profile of these reformulated brownies is competitive with commercial products, but could be further improved with the addition of fiber or other functional ingredients.