## 4 Discussion  
According to published studies, inulin might be used to replace the fat content in the production of bakery and confectionery products, with replacement percentages ranging from 19% to 100% [38,39]. For the purposes of this study, we conducted initial tests that consisted of the preparation of products supplemented with 40%, 50%, 60% and 70% inulin. Figure 3: Descriptive analysis of the muffin consumption frequency reported by volunteers participating in the sensory analysis of the samples. N/I: not informed. Figure 2: Descriptive analysis of overall muffin likeability, as reported by volunteers participating in the sensory analysis of the samples. N/I: not informed. Product taste tests included the participation of a group of experts of Murcia University. The expert group was composed of nutrition professionals and food engineers who were part of research teams dedicated to developing new products, with experience in sensory evaluation and product tasting. After this evaluation, it was found that the best concentration of inulin was 60%, since it did not alter sensory characteristics, particularly the texture perceived on the palate, and it may enhance the nutritional value of the product. It should be noted that as more inulin is incorporated, the texture is perceived as \"harder\" or \"gummier\" due to the formation of gels resulting from the addition of this dietary fiber. Once the muffin with added inulin was prepared, two Chilean berries (Calafate and Maqui) were included with the aim of providing greater antioxidant activity, thus developing a functional food with improved therapeutic properties. According to [PERSON] et al. (2014), Berberis microphylla G. Forst, also known as \"Calafate\", along with other 20 species of edible berries and fruits, contain high levels of anthocyanins and hydroxycinnamic acid. As shown by the findings of their study, Calafate has a total flavonoid concentration of 1.33 \(\pm\) 0.54 umol/g, with pulp and skin having the highest concentrations of flavonoid compared to seeds [20]. The authors reported that polyphenolic compounds were present in glycosylated form, with 3-glycos conjugates being the most abundant anthocyanins. The total anthocyanin content of Calafate berry was 17.81 \(\pm\) 0.98 umol g\({}^{-1}\); similar results were found in Maqui berries (17.88 \(\pm\) 1.15 umol g\({}^{-1}\)). These fruits exhibit an antioxidant activity that is primarily due to the presence of polyphenols, particularly anthocyanin-based compounds, which represent 80% of the total compounds. This turns Maqui and Calafate into fruits with high antioxidant activities [14; 40]. Inulin is a natural frucian extracted from plants such as chicory or Jerusalem artichoke. It is an indigestible polysaccharide due to the types of glycoside bonds present in its structure [20]. However, inulin is not only an indigestible polysaccharide or a dietary fiber; research studies have found that it has antioxidant activity. A group of researchers who assessed the in vitro antioxidant activity of inulin by comparing it to that of vitamin C, which was used as a control, found that as the concentration of inulin increased from 0.25 to 10 mg/mL, the DPPH radical scavenging activity of inulin increased linearly (\(R^{2}\) = 0.985, \(p\) < 0.05). However, the DPPH-scavenging ability of inulin was significantly lower than that of vitamin C at doses ranging from 0.25 to 10 mg/mL (\(p\) < 0.05) [41]. In the context of our study, we conducted a DPPH measurement of inulin in concentrations in accordance with the protocol described in the Section 2 (100 uL), finding an activity of 9.092518 \(\pm\) 10.43 umol TE/g. On the other hand, the ABTS assay yielded similar results for the research team of [PERSON] et al., where antioxidant activity increased linearly (\(R^{2}\) = 0.988, \(p\) < 0.05) as inulin levels increased; however, this was also lower when compared to that of vitamin C [20]. The results obtained in the ABTS assays conducted in our study indicated an activity of 262.5728 \(\pm\) 34.74 umol TE/g.