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. 2019 Sep 17;8(9):419. doi: 10.3390/foods8090419

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Figure A1 — JAR scale percentages of responses grouped in three levels of the control (C) and the reformulated muffins for each attribute (n = 104). WP-10: muffin with 10% of white product (WP); WP-20: muffin with 20% of WP; RP-10: muffin with 10% of red product (RP); RP-20: muffin with 20% of RP. Parameters evaluated: (a) surface colour; (b): crumb colour; (c): sweetness; (d): hardness; (e): sponginess; (f): flavour.

Figure A1 — JAR scale percentages of responses grouped in three levels of the control (C) and the reformulated muffins for each attribute (n = 104). WP-10: muffin with 10% of white product (WP); WP-20: muffin with 20% of WP; RP-10: muffin with 10% of red product (RP); RP-20: muffin with 20% of RP. Parameters evaluated: (a) surface colour; (b): crumb colour; (c): sweetness; (d): hardness; (e): sponginess; (f): flavour.