## 3 Results
### Results of Enrichment
#### 3.4.5 Antioxidant Properties of Gluten-Free Cookies  
Table 8 displays the total flavonoid content (TFC), total phenolic content (TPC), and antioxidant activity (AA) of the enhanced gluten-free cookies' extracts. Table 8 shows that the TPC ranged from 1.86 to 2.86 mg GAE/g dw, and acorn cookies had the highest TPC value while chickpea cookies had the lowest. For TFC, there was no significant difference between acorn- and soybean-enriched gluten-free cookies (EGFCs). Quinoa EGFC displayed a valuable TPC value of 2.24 GAE/g dw. Chestnut EGFC had the highest TFC (0.24 mg QE/g dw), followed by quinoa EGFC (0.21 mg QE/g dw), and millet EGFC had the lowest value (0.11 mg QE/g dw). \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Cookies Simples** & **Taste** & **Aroma** & **Texture** & **Appearance** & **Overall Acceptability** \\ \hline Corn EGFC & 5.66 \(\pm\) 1.821 \({}^{\text{ab}}\) & 6.00 \(\pm\) 2.601 \({}^{\text{a}}\) & 6.50 \(\pm\) 1.892 \({}^{\text{ab}}\) & 5.79 \(\pm\) 2.100 \({}^{\text{ab}}\) & 6.45 \(\pm\) 2.161 \({}^{\text{abc}}\) \\ \hline Chickpea EGFC & 6.91 \(\pm\) 2.546 \({}^{\text{b}}\) & 6.45 \(\pm\) 1.637 \({}^{\text{a}}\) & 6.73 \(\pm\) 1.997 \({}^{\text{b}}\) & 6.09 \(\pm\) 1.843 \({}^{\text{ab}}\) & 7.09 \(\pm\) 1.673 \({}^{\text{c}}\) \\ \hline Chestnut EGFC & 6.02 \(\pm\) 2.182 \({}^{\text{ab}}\) & 5.64 \(\pm\) 2.909 \({}^{\text{a}}\) & 6.48 \(\pm\) 1.983 \({}^{\text{ab}}\) & 5.52 \(\pm\) 1.927 \({}^{\text{a}}\) & 6.21 \(\pm\) 2.028 \({}^{\text{abc}}\) \\ \hline Soy EGFC & 5.17 \(\pm\) 1.581 \({}^{\text{a}}\) & 5.40 \(\pm\) 2.701 \({}^{\text{a}}\) & 6.43 \(\pm\) 1.673 \({}^{\text{ab}}\) & 6.10 \(\pm\) 1.788 \({}^{\text{ab}}\) & 5.86 \(\pm\) 1.303 \({}^{\text{a}}\) \\ \hline Acorn EGFC & 5.2 \(\pm\) 2.075 \({}^{\text{a}}\) & 5.32 \(\pm\) 1.214 \({}^{\text{a}}\) & 5.36 \(\pm\) 1.215 \({}^{\text{a}}\) & 5.84 \(\pm\) 1.548 \({}^{\text{ab}}\) & 5.68 \(\pm\) 1.601 \({}^{\text{a}}\) \\ \hline Quinoa EGFC & 7.06 \(\pm\) 1.822 \({}^{\text{b}}\) & 6.18 \(\pm\) 2.103 \({}^{\text{a}}\) & 6.18 \(\pm\) 1.706 \({}^{\text{ab}}\) & 6.56 \(\pm\) 1.869 \({}^{\text{b}}\) & 6.84 \(\pm\) 1.825 \({}^{\text{bc}}\) \\ \hline Millet EGFC & 5.38 \(\pm\) 1.826 \({}^{\text{a}}\) & 6.00 \(\pm\) 2.280 \({}^{\text{a}}\) & 6.04 \(\pm\) 1.758 \({}^{\text{ab}}\) & 5.40 \(\pm\) 1.909 \({}^{\text{a}}\) & 6.02 \(\pm\) 1.386 \({}^{\text{ab}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 7: Sensorial characteristics of enriched gluten-free cookies. Four tests were conducted to evaluate antioxidant activities: total antioxidant capacity (TAC), DPPH assay, ABTS assay, and ferric-reducing antioxidant power (RED). Overall, the results of the antioxidant activities were in accordance with the TPC and TFC findings. The TAC ranged from 0.26 to 0.28 mg AAE/g dw. Among the enriched cookies, acorn EGFC had the highest TAC value, while millet EGFC had the lowest (0.26 mg AAE/g dw). Acorn EGFC exhibited the highest antioxidant activity (AA), with EC\({}_{50}\) values of 19.63 mg dw/mL for DPPH, 17.26 mg dw/mL for ABTS, and A\({}_{0.5}\) of 17.14 mg dw/mL for RED. In contrast, chickpea EGFC and millet EGFC showed the lowest AA, with EC\({}_{50}\) values of 7.83 mg dw/mL for DPPH and 2.42 mg dw/mL for ABTS, and A\({}_{0.5}\) of 26.8 mg dw/mL for RED; and EC\({}_{50}\) values of 30.05 mg dw/mL for DPPH and 13.78 mg dw/mL for ABTS, and A\({}_{0.5}\) of 25.87 mg dw/mL for RED, respectively. The observed differences in TPC and TFC are linked to changes in the phenolic chemical composition of enriched cookies, which depend on the type of additive flour used [70]. Concerning the antioxidant activities of enriched cookies, the results clearly demonstrated the presence of antioxidants such as polyphenols and flavonoids in the flours used. Several studies [29; 71; 72] discovered that acorn flour contains more TPC and TFC than other flours. In addition to their antioxidant effects, acorns have also been shown to have beneficial biological properties such as anti-inflammatory, hepatoprotective, and gastro-protective activities [73].