Figure 5.

The impact of sucrose replacement by AS and PHAS on the textural profile analysis of muffins: (A) hardness, (B) springiness, (C) cohesiveness, and (D) chewiness. The different subscript letters of the same color represent Tukey’s homogeneous groups, with significant (p < 0.05) differences between different sucrose replacement levels for AS (blue letters), PHAS (red letters), or for both types of agave syrup when there was no interaction between sucrose replacement and agave syrup type (black letters).