## 3 Results
### Results of Enrichment
#### 3.4.2 Physical Characteristics of Gluten-Free Cookies  
The enrichment of gluten-free cookies is achieved by using a mixture optimized by the extreme vertices design. The results of the physical properties (specific volume, final moisture, expansion factor, and spread ratio) of gluten-free cookies enriched with the different flours compared to those made with the optimal premix (corn cookies) are shown in Table 5.  
\begin{table} \begin{tabular}{c c c c} \hline \hline
**Dough Sample** & **K (Pa-s\({}^{\text{n}}\))** & **n** & **r** \\ \hline Corn EGFD & 156 \(\pm\) 25 a  & 0.11 \(\pm\) 0.117 a  & 0.97 \\ \hline Chickpea EGFD & 328.63 \(\pm\) 122 b  & 0.097 \(\pm\) 0.040 b  & 0.99 \\ \hline Acorn EGFD & 123.47 \(\pm\) 38 a  & 0.082 \(\pm\) 0.028 a  & 0.98 \\ \hline Chestnut EGFPD & 192.6 \(\pm\) 35 ab  & 0.049 \(\pm\) 0.028 ab  & 0.98 \\ \hline Soy EGFD & 216.33 \(\pm\) 84 ab [FONOTE:a]Footnote a: footnotemark: [ENDFOOTNOTE] & 0.089 \(\pm\) 0.022 a  & 0.99 \\ \hline Millet EGFD & 194.76 \(\pm\) 94 ab [FONOTE:a]Footnote a: footnotemark: [ENDFOOTNOTE] & 0.042 \(\pm\) 0.027 ab [FONOTE:a]Footnote a: footnotemark: [ENDFOOTNOTE] & 0.98 \\ \hline Quinoa EGFD & 119.31 \(\pm\) 34 a  & 0.106 \(\pm\) 0.072 a  & 0.98 \\ \hline \hline \end{tabular}  \(\;\)  
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The specific volume is one of the most important visual aspects of cereal products and has a significant influence on the customer's choice. It is therefore a crucial factor to consider when evaluating the caliber of culinary products [27; 53; 54]. According to the results depicted in Table 5, soy-enriched gluten-free cookies had the highest specific volume (2.42 cm\({}^{3}\)/g), followed by chickpea-enriched gluten-free cookies (2.405 cm\({}^{3}\)/g). These results corroborates the study of [PERSON] et al. [55], who found that the volume of gluten-free biscuits increased with the addition of soy flour. This could be due to the higher protein content of soy flour. Millet-enriched gluten-free cookies displayed the lowest specific volume with 1.934 cm\({}^{3}\)/g. This result agrees with that of [PERSON] et al. [56], who reported that the volume decreased with the addition of millet flour. Spread Ratio  
The spread factor is a decisive measure of cookie quality. A higher spread factor means a higher product yield [17]. As shown in Table 5, the spread ratio of quinoa-enriched gluten-free cookies is the highest (12.588), followed by soy-enriched cookies (12.250), compared to corn EGFC, which has the lowest spread ratio (7.803). This result is in line with the work of [PERSON] et al. [57], who found a significant increase in spread ratio with increasing amount of quinoa flour. [PERSON] et al. [58] reported a notable decrease in the spread ratio after adding quinoa flour to cookies. The researchers attributed these findings to the higher protein content of quinoa flour. According to [PERSON] et al. [59], increasing fat content is correlated with an increase in spread factor. Consequently, the higher fat content (6.30% and 21.4%, respectively) in quinoa and soy flour may be the cause of the increased spread ratio of gluten-free cookies. Expansion Factor  
The expansion of cookies is a physical process controlled by the ability of the ingredients to bind water [60]. An increase in ingredients that possess this property, such as soy, leads to competition for the free water in the cookies, limiting the expansion factor. Furthermore, a correlation between an increase in protein content and a decrease in the expansion factor of cookies has been established [61; 62]. As shown in Table 5, the soy-enriched gluten free cookies had the lowest expansion factor (0.979) compared to other cookies. The expansion factor of corn-enriched cookies displayed the highest value (1.038), followed by millet-enriched gluten-free cookies (1.032), when compared to other cookies. Moisture content is an indicator of the amount of water contained in a food [63].