## 3 Results
### Determination of Muffin Texture
Also, [PERSON] et al. (2016) demonstrated that when dietary fiber from carrot pomace was added to muffin dough, the modulus of elasticity and viscosity of the dough, due to the reduced amount of free water available in the dough, increased ([PERSON] et al., 2016; [PERSON] et al., 2016). and protein denaturation. This allows for the correct formation of water vapor, and CO\({}_{2}\) allows the air cells to expand sufficiently before the dough hardens [23; 59]. The increase in the value of the elasticity and viscosity modules after the inflection point are related to the increase in dough consistency associated with the processes of starch gelatinization and protein coagulation, and similar were results obtained by [PERSON] et al. by replacing sucrose in muffins with polyols [23]. The quadratic polynomial model was chosen to represent the evolution of the height, volume and baking loss of the muffins. Based on the analysis of variance (ANOVA) results in Table 7, the model is suitable for explaining and predicting the variations in muffin height, volume and baking loss. Figure 5: Effect of sucrose and fat substitution in muffin batter on storage modulus with temperature. Figure 6: Effect of sucrose and fat substitution in muffin dough on loss modulus with temperature. Pastries with high height and volume tend to be perceived as having a more porous and soft texture. These characteristics contribute to their greater sensory acceptability [36]. Sucrose and fat can delay starch gelatinization during baking. This delay allows the air bubbles to expand properly before the cake structure fully hardens. It contributes to \begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & \multicolumn{4}{c}{**Height (mm)**} \\ \hline
**Source** & **Sum of Squares** & **df** & **Mean Square** & **F-Value** & **\(p\)-Value** \\ \hline Model & 23.83 & 9 & 2.65 & 23.41 & 0.0005 \\ \hline A—Subtituted sugar & 5.96 & 1 & 5.96 & 52.71 & 0.0003 \\ \hline B—Substituted oil & 0.7707 & 1 & 0.7707 & 6.82 & 0.0401 \\ \hline C—Temperature & 0.2758 & 1 & 0.2758 & 2.44 & 0.1694 \\ \hline AB & 10.22 & 1 & 10.22 & 90.38 & \textless{}0.0001 \\ \hline AC & 3.16 & 1 & 3.16 & 27.98 & 0.0018 \\ \hline BC & 0.7924 & 1 & 0.7924 & 7.01 & 0.0382 \\ \hline A\({}^{2}\) & 0.1122 & 1 & 0.1122 & 0.9926 & 0.3576 \\ \hline B\({}^{2}\) & 4.31 & 1 & 4.31 & 38.16 & 0.0008 \\ \hline C\({}^{2}\) & 1.64 & 1 & 1.64 & 14.54 & 0.0088 \\ \hline R\({}^{2}\) & & & 0.972 & & \\ \hline \multicolumn{4}{c}{**Volume (cm\({}^{3}\))**} \\ \hline Model & 76.51 & 9 & 8.50 & 12.33 & 0.0032 \\ \hline A—Subtituted sugar & 58.77 & 1 & 58.77 & 85.25 & \textless{}0.0001 \\ \hline B—Substituted oil & 3.97 & 1 & 3.97 & 5.75 & 0.0534 \\ \hline C—Temperature & 0.1427 & 1 & 0.1427 & 0.2069 & 0.6652 \\ \hline AB & 1.29 & 1 & 1.29 & 1.87 & 0.2203 \\ \hline AC & 2.52 & 1 & 2.52 & 3.65 & 0.1045 \\ \hline BC & 4.80 & 1 & 4.80 & 6.97 & 0.0386 \\ \hline A\({}^{2}\) & 0.1615 & 1 & 0.1615 & 0.2343 & 0.6455 \\ \hline B\({}^{2}\) & 4.97 & 1 & 4.97 & 7.21 & 0.0363 \\ \hline C\({}^{2}\) & 0.0751 & 1 & 0.0751 & 0.1089 & 0.7526 \\ \hline R\({}^{2}\) & & & 0.948 & & \\ \hline \multicolumn{4}{c}{**Weight Loss during Baking (\%)**} \\ \hline Model & 29.95 & 9 & 3.33 & 13.51 & 0.0012 \\ \hline A—Substituted sugar & 14.14 & 9 & 1.57 & 7.98 & 0.0100 \\ \hline B—Subtituted oil & 0.4596 & 1 & 0.4596 & 2.34 & 0.1772 \\ \hline C—Temperature & 1.14 & 1 & 1.14 & 5.82 & 0.0524 \\ \hline AB & 0.0000 & 1 & 0.0000 & 0.0002 & 0.9880 \\ \hline AC & 0.0063 & 1 & 0.0063 & 0.0320 & 0.8640 \\ \hline BC & 1.06 & 1 & 1.06 & 5.37 & 0.0597 \\ \hline A\({}^{2}\) & 0.0035 & 1 & 0.0035 & 0.0176 & 0.8987 \\ \hline B\({}^{2}\) & 4.15 & 1 & 4.15 & 21.11 & 0.0037 \\ \hline C\({}^{2}\) & 5.61 & 1 & 5.61 & 28.50 & 0.0018 \\ \hline R\({}^{2}\) & & & 0.922 & & \\ \hline \hline \end{tabular}
\end{table} 
Table 7: Analysis of variance (ANOVA) for the polynomial model in muffin height, volume and baking loss. maintaining a soft and light texture, preventing the formation of a too-stiff starch network too early during baking [36].