# Effect of Microwave-Assisted Processing of Acorn Flour on Muffin Quality
## 3 Results and Discussion
### Effect of Microwave-Treated Acorn Flour Addition on Antioxidant Properties of Muffins
\begin{tabular}{c c c c} \hline \hline
**Sample Type** & **TFPs** & **Flavonoids** & **Tannins** & **AC** \\  & **[mg GAE/100 g d.m.]** & **[mg CA/100 g d.m.]** & **[mg CA/100 g d.m.]** & **[mmol TE/100 g d.m.]** \\ \hline AF\_0 & 487.38 \(\pm\) 8.66 \({}^{\mathrm{\,\,\,a\,A}}\) & 29.75 \(\pm\) 1.48 \({}^{\mathrm{\,\,\,a\,A}}\) & 77.80 \(\pm\) 0.53 \({}^{\mathrm{\,\,\,a\,A}}\) & 99.40 \(\pm\) 2.97 \({}^{\mathrm{\,\,\,a\,A}}\) \\ \hline Samples with dry microwave-treated acorn flour & & & & \\ \hline AF\_925\_1.0 & 563.50 \(\pm\) 14.85 \({}^{\mathrm{\,\,b}}\) & 34.13 \(\pm\) 1.24 \({}^{\mathrm{\,\,a}}\) & 71.08 \(\pm\) 1.22 \({}^{\mathrm{\,\,b}}\) & 120.75 \(\pm\) 2.47 \({}^{\mathrm{\,\,\,b}}\) \\ AF\_925\_2.0 & 648.38 \(\pm\) 3.71 \({}^{\mathrm{\,\,c\,\,d}}\) & 48.30 \(\pm\) 1.48 \({}^{\mathrm{\,\,b}}\) & 64.98 \(\pm\) 0.19 \({}^{\mathrm{\,\,c}}\) & 138.25 \(\pm\) 3.46 \({}^{\mathrm{\,\,\,de}}\) \\ AF\_925\_3.0 & 732.38 \(\pm\) 18.56 \({}^{\mathrm{\,\,e}}\) & 71.05 \(\pm\) 3.46 \({}^{\mathrm{\,\,d}}\) & 52.21 \(\pm\) 0.32 \({}^{\mathrm{\,\,d}}\) & 141.05 \(\pm\) 4.45 \({}^{\mathrm{\,\,e}}\) \\ AF\_1295\_0.5 & 532.88 \(\pm\) 13.61 \({}^{\mathrm{\,\,a\,\,b}}\) & 35.88 \(\pm\) 3.71 \({}^{\mathrm{\,\,a}}\) & 66.99 \(\pm\) 0.66 \({}^{\mathrm{\,\,c}}\) & 109.38 \(\pm\) 2.23 \({}^{\mathrm{\,\,a}}\) \\ AF\_1295\_1.0 & 612.25 \(\pm\) 19.90 \({}^{\mathrm{\,\,c}}\) & 58.10 \(\pm\) 1.98 \({}^{\mathrm{\,\,a\,\,c}}\) & 61.54 \(\pm\) 0.13 \({}^{\mathrm{\,\,e}}\) & 134.58 \(\pm\) 2.23 \({}^{\mathrm{\,\,a}}\) \\ AF\_1295\_1.5 & 723.63 \(\pm\) 11.14 \({}^{\mathrm{\,\,e}}\) & 75.95 \(\pm\) 2.47 \({}^{\mathrm{\,\,d}}\) & 49.70 \(\pm\) 0.37 \({}^{\mathrm{\,\,f}}\) & 143.85 \(\pm\) 2.47 \({}^{\mathrm{\,\,d}}\) \\ AF\_1850\_0.5 & 690.38 \(\pm\) 11.14 \({}^{\mathrm{\,\,de}}\) & 34.13 \(\pm\) 1.24 \({}^{\mathrm{\,\,a}}\) & 65.34 \(\pm\) 0.88 \({}^{\mathrm{\,\,c}}\) & 129.85 \(\pm\) 2.97 \({}^{\mathrm{\,\,c}}\) \\ AF\_1850\_1.0 & 817.25 \(\pm\) 12.37 \({}^{\mathrm{\,\,f}}\) & 62.30 \(\pm\) 1.48 \({}^{\mathrm{\,\,c}}\) & 50.97 \(\pm\) 0.30 \({}^{\mathrm{\,\,df}}\) & 141.40 \(\pm\) 4.45 \({}^{\mathrm{\,\,de}}\) \\ \hline Samples with wet microwave-treated acorn flour & & & & \\ \hline AF\_W\_925\_1.0 & 598.50 \(\pm\) 14.85 \({}^{\mathrm{\,\,B}}\) & 34.13 \(\pm\) 0.74 \({}^{\mathrm{\,\,AB}}\) & 64.21 \(\pm\) 0.51 \({}^{\mathrm{\,\,B}}\) & 104.83 \(\pm\) 3.22 \({}^{\mathrm{\,\,AB}}\) \\ AF\_W\_925\_2.0 & 686.88 \(\pm\) 16.09 \({}^{\mathrm{\,\,c}}\) & 49.35 \(\pm\) 1.98 \({}^{\mathrm{\,\,c}}\) & 59.14 \(\pm\) 0.83 \({}^{\mathrm{\,\,c}}\) & 117.43 \(\pm\) 0.74 \({}^{\mathrm{\,\,c}}\) \\ AF\_W\_925\_3.0 & 739.38 \(\pm\) 11.14 \({}^{\mathrm{\,\,c}}\) & 70.18 \(\pm\) 3.71 \({}^{\mathrm{\,\,c}}\) & 50.46 \(\pm\) 0.80 \({}^{\mathrm{\,\,d}}\) & 130.73 \(\pm\) 3.22 \({}^{\mathrm{\,\,D}}\) \\ AF\_W\_1295\_0.5 & 552.13 \(\pm\) 13.61 \({}^{\mathrm{\,\,b}}\) & 40.43 \(\pm\) 2.23 \({}^{\mathrm{\,\,b}}\) & 63.38 \(\pm\) 0.73 \({}^{\mathrm{\,\,B}}\) & 104.30 \(\pm\) 3.46 \({}^{\mathrm{\,\,a}}\) \\ AF\_W\_1295\_1.0 & 726.25 \(\pm\) 17.32 \({}^{\mathrm{\,\,c}}\) & 50.75 \(\pm\) 2.97 \({}^{\mathrm{\,\,c}}\) & 58.38 \(\pm\) 0.91 \({}^{\mathrm{\,\,c}}\) & 111.30 \(\pm\) 1.98 \({}^{\mathrm{\,\,\,a\,\,c}}\) \\ AF\_W\_1295\_1.5 & 786.63 \(\pm\) 18.56 \({}^{\mathrm{\,\,b}}\) & 66.50 \(\pm\) 1.48 \({}^{\mathrm{\,\,c}}\) & 49.28 \(\pm\) 0.87 \({}^{\mathrm{\,\,c}}\) & 120.40 \(\pm\) 3.46 \({}^{\mathrm{\,\,c}}\) \\ AF\_W\_1850\_0.5 & 566.13 \(\pm\) 16.09 \({}^{\mathrm{\,\,b}}\) & 39.38 \(\pm\) 2.72 \({}^{\mathrm{\,\,B}}\) & 60.36 \(\pm\) 0.47 \({}^{\mathrm{\,\,c}}\) & 105.35 \(\pm\) 3.46 \({}^{\mathrm{\,\,a}}\) \\ AF\_W\_1850\_1.0 & 731.50 \(\pm\) 17.32 \({}^{\mathrm{\,\,c}}\) & 62.30 \(\pm\) 1.98 \({}^{\mathrm{\,\,c}}\) & 48.07 \(\pm\) 0.16 \({}^{\mathrm{\,\,c}}\) & 116.55 \(\pm\) 3.46 \({}^{\mathrm{\,\,c}}\) \\ \hline \hline \end{tabular}   
* The results