Figure 6.

The impact of sucrose replacement by AS and PHAS on sensory properties in muffins, namely appearance (A), flavor (B), texture (C), color (D), and general acceptability (E). The letters above each data point represent Tukey’s homogenous groups (p < 0.05) calculated for the sucrose replacement factor. Error bars represent 95% confidence interval. 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).