## 3 Results
### _Colorimetry_  
The color analysis of the samples, performed using a colorimeter, showed a statistically significant difference in all color analyses, as shown in Table 8. The control had a higher brightness, total color, and presence of yellow shades; while the product with the lowest brightness corresponded to the Maqui sample (MIMa), followed by the Calafate sample (MICa), which was predictable due to the shades exhibited by the fruits of the Chilean forests (Figure 1). In addition, there were fewer shades of yellow in these samples (MICa and MIMa), as well as lower saturation, when compared to the control. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Parameters** & **Samples** & & \\ \cline{2-4}  & **Control** & **MI** & **MICa** & **MIMa** \\ \hline Folin (mg gallic acid/g sample) & 2.35 \(\pm\) 0.03 ** & 3.28 \(\pm\) 0.22 ** & 8.91 \(\pm\) 0.07 ** & 8.75 \(\pm\) 0.18 ** \\ \hline Control: standard muffin; MI: muffin with inulin as a fat replacer; MICa: muffin with inulin (MI) + Calafate berries; MIMa: muffin with inulin (MI) + Maqui berries. ** & Statistically significant (\(p\) = 0.000) in the ANOVA. \\ \hline \hline \end{tabular}
\end{table} 
Table 6: Phenolic compound contents of the samples (n = 4) (mg gallic acid/g sample). \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Samples (n = 4)** & **Folic Acid** & **THF** & **5M-THF** & **5F-THF** & **Total** \\ \hline Control & 18.98 \(\pm\) 1.52 ** & 148.00 \(\pm\) 10.15 ** & 70.97 \(\pm\) 0.16 ** & 374.27 \(\pm\) 2.85 ** & 612.22 \(\pm\) 5.95 ** \\ MI & 34.46 \(\pm\) 1.25 ** & 8.43 \(\pm\) 1.83 ** & 73.16 \(\pm\) 1.11 ** & 172.20 \(\pm\) 3.87 ** & 288.25 \(\pm\) 3.33 ** \\ MICa & 44.77 \(\pm\) 0.67 ** & 42.66\(\pm\) 0.58 ** & 101.55 \(\pm\) 1.04 ** & 398.11 \(\pm\) 1.86 ** & 587.09 \(\pm\) 1.17 ** \\ MIMa & 45.84 \(\pm\) 0.63 ** & 49.11 \(\pm\) 3.32 ** & 91.43 \(\pm\) 1.01 ** & 362.30 \(\pm\) 2.65 ** & 548.68 \(\pm\) 6.35 ** \\ \hline \hline \end{tabular}
\end{table} 
Table 7: Folate vitamers (FA, THF, 5M-THF, and 5F-THF, expressed as ug/100 g FW) and total folate (expressed as ug of folic acid equivalents/100 g FW). (\(n\) = 4). The sensory analysis of the product included the participation of a group of people with Parkinson's disease from the Murcia community. A total of 23 individuals whose average age was 59.1 \(\pm\) 18 years were involved in the sensory evaluation procedure. Participants consisted of 11 men (48%) and 12 women (52%). The descriptive analysis of the sensory evaluation is displayed in Table 9. The evaluation was conducted according to a five-point hedonic scale, where five meant \"like very much\" and one meant \"dislike very much\". According to the results, the control product obtained the highest score in overall color, followed by the sample with added inulin. Similar results were obtained regarding the  
Figure 1: Shades of the products analyzed. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Samples**} & \multicolumn{4}{c}{**Colorimetry**} \\ \cline{2-7}  & **C** & **L** & **a** & **b** & **h** \\ \hline Control & 29.12 \(\pm\) 2.35 ** & 61.55 \(\pm\) 2.11 ** & 4.70 \(\pm\) 0.66 & 28.72 \(\pm\) 2.30 ** & 80.74 \(\pm\) 0.61 ** \\ MI & 28.30 \(\pm\) 1.83 ** & 60.66 \(\pm\) 0.85 ** & 5.70 \(\pm\) 0.50 & 27.73 \(\pm\) 1.79 ** & 78.37 \(\pm\) 0.87 ** \\ MICa & 6.63 \(\pm\) 0.99 ** & 35.29 \(\pm\) 0.87 ** & 5.43 \(\pm\) 0.30 & 3.81 \(\pm\) 0.60 & 34.85 \(\pm\) 2.83 ** \\ MMA & 8.42 \(\pm\) 0.33 ** & 34.06 \(\pm\) 0.66 ** & 5.54 \(\pm\) 0.17 & 6.34 \(\pm\) 0.29 ** & 48.89 \(\pm\) 0.44 ** \\ \hline \hline \end{tabular}
\end{table} 
Table 8: Color assessment of the samples (n = 4) according to the coordinates of the Hunter color system. appearance of the samples, where the products with added Maqui and Calafate had the lowest scores. In relation to aroma, scores were similar, varying between 3.13 and 3.17 for the inulin samples, with the control obtaining 3.74.