## 3 Results
### Results of Enrichment
#### 3.4.4 Sensory Characteristics  
Table 7 shows the results of the sensory analysis conducted with a group of 45 individuals, based on various attributes (taste, aroma, texture, appearance, and overall acceptability).  
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Samples** & \(L^{*}\) & \(a^{*}\) & \(b^{*}\) \\ \hline Corn EGFC & 36.2 \(\pm\) 1.72  & 23 \(\pm\) 3.47  & 8.075 \(\pm\) 2.40  \\ \hline Soy EGFC & 34.2 \(\pm\) 1.52  & 24.98 \(\pm\) 3.00  & 11.62 \(\pm\) 0.85  \\ \hline Acorn EGFC & 24.78 \(\pm\) 0.83  & 20.02 \(\pm\) 1.016  & 1.38 \(\pm\) 0.95  \\ \hline Quinoa EGFC & 35.18 \(\pm\) 10.33  & 23.14 \(\pm\) 2.04 [FOOTNOTE:]Footnote : footnotemark: [ENDFOOTNOTE] \\ \hline \hline \end{tabular}
\end{table}
Table 6: Color parameters of enriched gluten-free cookies.  
As showed in Table 7, there was generally a significant difference (<0.0001) between all the enriched cookies for all sensory attributes evaluated (taste, aroma, texture, appearance, and overall acceptability).  
On a scale of one to nine, the tasters appreciated and accepted all gluten-free enriched cookies. Cookies enriched with chickpea flour had a high level of acceptance compared to the other cookies (7.09). These results are not consistent with those found by [PERSON] et al. [18] for chickpea flour-enriched cookies, where a score of 4.78 was found for overall acceptability, but only with chickpea flour. Our results could be explained by the presence of different ingredients in the premix, such as rice, corn, and starch, which soften the taste of the finished cookies. As reported by [PERSON] et al. [18] legumes such as chickpea have a high nutrient content and are therefore a good choice for gluten-free baking. However, they can have an unpleasant taste for some consumers. Combining them with other ingredients in premixes could improve their acceptability.  
The gluten-free cookies enriched with quinoa were most appreciated by the tasters, with a high taste rating of 7.06 and 6.84 for overall acceptability. These results are consistent with those of [PERSON] et al. [66], who found a score of 6.8 for overall acceptability for quinoa-enriched cookies. This appreciation may be due to the unique biochemical composition of quinoa. The presence of natural lipids and nutritional fibers in quinoa flour improves texture and adds a hint of richness to the flavor. Additionally, the phenolic compounds found in quinoa are also improve flavor depth, giving it a little nutty and earthy undertone [67].  
In contrast, acorn EGFC and soy EGFC achieved the lowest overall acceptability (5.68 and 5.86, respectively), with the lowest scores for taste, aroma, and texture. These results are consistent with those of [PERSON] et al. [68] and [PERSON] et al. [29], whose studies on acorn cookies also showed low scores for sensory evaluation.  
The rheological properties, particularly the viscosity and elasticity of the dough, directly influence the texture and mouthfeel of the final product. For example, doughs with higher viscosity and elasticity typically result in a firmer and chewier texture, which may affect sensory attributes such as chewiness and overall texture perception [69].