# Effect of Microwave-Assisted Processing of Acorn Flour on Muffin Quality
## 3 Results and Discussion
### Effect of Microwave Treatment on Antioxidant Properties of Acorn Flow
\begin{tabular}{c c c} \hline \hline \multicolumn{1}{c}{**Sample Type**} & \multicolumn{1}{c}{**Color**} \\ \cline{2-3}  & **L* [-]** & **a* [-]** & **b* [-]** \\ \hline AF\_0 & 61.03 \(\pm\) 0.22 \({}^{\rm{\AA}}\) & 5.22 \(\pm\) 0.23 \({}^{\rm{\AA}}\) & 21.29 \(\pm\) 0.43 \({}^{\rm{\AA}}\) \\ \hline Dry microwave-treated acorn flour & & & \\ \hline AF\_925\_0.5 & 60.05 \(\pm\) 0.86 \({}^{\rm{\aeb}}\) & 5.35 \(\pm\) 0.22 \({}^{\rm{\aeb}}\) & 21.90 \(\pm\) 0.19 \({}^{\rm{\aeb}}\) \\ AF\_925\_1.0 & 58.94 \(\pm\) 0.45 \({}^{\rm{\aeb}}\) & 5.54 \(\pm\) 0.06 \({}^{\rm{\aeb}}\) & 21.80 \(\pm\) 0.09 \({}^{\rm{\aeb}}\) \\ AF\_925\_1.5 & 59.06 \(\pm\) 0.36 \({}^{\rm{\aeb}}\) & 5.56 \(\pm\) 0.09 \({}^{\rm{\aeb}}\) & 22.27 \(\pm\) 0.11 \({}^{\rm{\aeb}}\) \\ AF\_925\_2.0 & 58.52 \(\pm\) 0.08 \({}^{\rm{\aeb}}\) & 5.64 \(\pm\) 0.04 \({}^{\rm{\aeb}}\) & 22.37 \(\pm\) 0.11 \({}^{\rm{\aeb}}\) \\ AF\_925\_2.5 & 58.05 \(\pm\) 0.35 \({}^{\rm{\aeb}}\) & 5.77 \(\pm\) 0.07 \({}^{\rm{\aeb}}\) & 22.63 \(\pm\) 0.41 \({}^{\rm{\aeb}}\) \\ AF\_925\_3.0 & 54.11 \(\pm\) 0.28 \({}^{\rm{\aeb}}\) & 6.40 \(\pm\) 0.01 \({}^{\rm{\aeb}}\) & 22.44 \(\pm\) 0.03 \({}^{\rm{\aeb}}\) \\ AF\_1295\_0.5 & 58.98 \(\pm\) 0.43 \({}^{\rm{\aeb}}\) & 5.53 \(\pm\) 0.14 \({}^{\rm{\aeb}}\) & 21.93 \(\pm\) 0.20 \({}^{\rm{\aeb}}\) \\ AF\_1295\_1.5 & 57.25 \(\pm\) 0.40 \({}^{\rm{\aeb}}\) & 5.83 \(\pm\) 0.13 \({}^{\rm{\aeb}}\) & 22.75 \(\pm\) 0.13 \({}^{\rm{\aeb}}\) \\ AF\_1295\_1.5 & 55.25 \(\pm\) 0.51 \({}^{\rm{\aeb}}\) & 6.07 \(\pm\) 0.03 \({}^{\rm{\aeb}}\) & 22.10 \(\pm\) 0.07 \({}^{\rm{\aeb}}\) \\ AF\_1850\_0.5 & 58.72 \(\pm\) 0.39 \({}^{\rm{\aeb}}\) & 5.55 \(\pm\) 0.11 \({}^{\rm{\aeb}}\) & 21.98 \(\pm\) 0.21 \({}^{\rm{\aeb}}\) \\ AF\_1850\_1.0 & 56.13 \(\pm\) 0.40 \({}^{\rm{\aeb}}\) & 6.02 \(\pm\) 0.13 \({}^{\rm{\aeb}}\) & 22.28 \(\pm\) 0.14 \({}^{\rm{\aeb}}\) \\ \hline Wet microwave-treated acorn flour & & & \\ \hline AF\_W\_925\_0.5 & 45.59 \(\pm\) 0.40 \({}^{\rm{\aeb}}\) & 7.41 \(\pm\) 0.13 \({}^{\rm{\aeb}}\) & 21.47 \(\pm\) 0.53 \({}^{\rm{\AA}}\) \\ AF\_W\_925\_1.0 & 36.05 \(\pm\) 0.07 \({}^{\rm{\aeb}}\) & 7.09 \(\pm\) 0.03 \({}^{\rm{\aeb}}\) & 18.03 \(\pm\) 0.09 \({}^{\rm{\aeb}}\) \\ AF\_W\_925\_1.5 & 34.17 \(\pm\) 0.74 \({}^{\rm{\aeb}}\) & 6.90 \(\pm\) 0.05 \({}^{\rm{\aeb}}\) & 17.07 \(\pm\) 0.08 \({}^{\rm{\aeb}}\) \\ AF\_W\_925\_2.0 & 32.29 \(\pm\) 0.31 \({}^{\rm{\aeb}}\) & 7.59 \(\pm\) 0.07 \({}^{\rm{\aeb}}\) & 17.04 \(\pm\) 0.10 \({}^{\rm{\aeb}}\) \\ AF\_W\_925\_2.5 & 28.46 \(\pm\) 0.66 \({}^{\rm{\aeb}}\) & 7.21 \(\pm\) 0.42 \({}^{\rm{\aeb}}\) & 15.43 \(\pm\) 1.06 \({}^{\rm{\aeb}}\) \\ AF\_W\_925\_3.0 & 30.89 \(\pm\) 0.26 \({}^{\rm{\aeb}}\) & 8.16 \(\pm\) 0.03 \({}^{\rm{\aeb}}\) & 17.14 \(\pm\) 0.25 \({}^{\rm{\aeb}}\) \\ AF\_W\_1295\_0.5 & 39.22 \(\pm\) 0.16 \({}^{\rm{\aeb}}\) & 7.18 \(\pm\) 0.05 \({}^{\rm{\aeb}}\) & 20.09 \(\pm\) 0.13 \({}^{\rm{\aeb}}\) \\ AF\_W\_1295\_1.0 & 39.15 \(\pm\) 0.15 \({}^{\rm{\aeb}}\) & 6.83 \(\pm\) 0.04 \({}^{\rm{\aeb}}\) & 17.51 \(\pm\) 0.07 \({}^{\rm{\aeb}}\) \\ AF\_W\_1295\_1.5 & 33.15 \(\pm\) 0.36 \({}^{\rm{\aeb}}\) & 7.57 \(\pm\) 0.11 \({}^{\rm{\aeb}}\) & 17.42 \(\pm\) 0.12 \({}^{\rm{\aeb}}\) \\ AF\_W\_1850\_0.5 & 38.26 \(\pm\) 0.59 \({}^{\rm{\aeb}}\) & 6.83 \(\pm\) 0.37 \({}^{\rm{\aeb}}\) & 16.60 \(\pm\) 1.82 \({}^{\rm{\aeb}}\) \\ AF\_W\_1850\_1.0 & 31.34 \(\pm\) 0.11 \({}^{\rm{\aeb}}\) & 7.71 \(\pm\) 0.23 \({}^{\rm{\aeb}}\) & 17.32 \(\pm\) 0.54 \({}^{\rm{\aeb}}\) \\ \hline \hline \end{tabular}  The results are the mean \(\pm\) standard deviation (\(n=3\)); AF—acorn flour; 0—octron samples; W—wet microwave treatment; 925, 1295, 1850—microwave power (in watts); 0.5...3.0—microwave processing time (in minutes); a,such as debittering and thermal treatments may differ significantly between manufacturers and can substantially affect the final phenolic content of the flour [56]. In both wet and dry microwave-treated acorn flour, changes in total free phenolic (TFP) and flavonoid contents were observed, with microwave exposure time playing a pivotal role in the extent of these changes.