# 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
]** \\ \hline AF\_0 & 2243.50 \(\pm\) 14.85 \({}^{\rm\AA}\) & 448.70 \(\pm\) 2.97 \({}^{\rm\AA}\) & 219.74 \(\pm\) 3.37 \({}^{\rm\AA}\) & 723.45 \(\pm\) 6.43 \({}^{\rm\AA}\) \\ \hline \multicolumn{4}{c}{Samples with dry microwave-treated acorn flour} \\ \hline AF\_925\_0.5 & 2283.75 \(\pm\) 39.60 \({}^{\rm\AA}\) & 456.75 \(\pm\) 7.92 \({}^{\rm\AA}\) & 196.36 \(\pm\) 9.81 \({}^{\rm\AA}\) & 753.90 \(\pm\) 4.45 \({}^{\rm\AA}\) \\ AF\_925\_1.0 & 2607.50 \(\pm\) 22.27 \({}^{\rm\AA}\) & 521.50 \(\pm\) 4.45 \({}^{\rm\AA}\) & 192.30 \(\pm\) 7.38 \({}^{\rm\AA}\) & 815.77 \(\pm\) 6.06 \({}^{\rm\AA}\) \\ AF\_925\_1.5 & 2791.25 \(\pm\) 19.80 \({}^{\rm\AA}\) & 558.25 \(\pm\) 3.96 \({}^{\rm\AA}\) & 180.74 \(\pm\) 6.40 \({}^{\rm\AA}\) & 925.09 \(\pm\) 6.88 \({}^{\rm\AA}\) \\ AF\_925\_2.0 & 2590.88 \(\pm\) 25.99 \({}^{\rm\AA}\) & 518.18 \(\pm\) 5.20 \({}^{\rm\AA}\) & 177.33 \(\pm\) 3.95 \({}^{\rm\AA}\) & 957.24 \(\pm\) 6.95 \({}^{\rm\AA}\) \\ AF\_925\_2.5 & 2415.88 \(\pm\) 18.56 \({}^{\rm\AA}\) & 483.18 \(\pm\) 3.71 \({}^{\rm\AA}\) & 167.64 \(\pm\) 6.39 \({}^{\rm\AA}\) & 812.35 \(\pm\) 4.95 \({}^{\rm\AA}\) \\ AF\_925\_3.0 & 2276.75 \(\pm\) 39.60 \({}^{\rm\AA}\) & 455.35 \(\pm\) 7.92 \({}^{\rm\AA}\) & 149.69 \(\pm\) 6.33 \({}^{\rm\AA}\) & 784.00 \(\pm\) 3.96 \({}^{\rm\AA}\) \\ AF\_1295\_0.5 & 2622.38 \(\pm\) 23.51 \({}^{\rm\AA}\) & 524.48 \(\pm\) 4.70 \({}^{\rm\AA}\) & 185.21 \(\pm\) 8.73 \({}^{\rm\AA}\) & 788.90 \(\pm\) 2.97 \({}^{\rm\AA}\) \\ AF\_1295\_1.0 & 2732.50 \(\pm\) 9.90 \({}^{\rm\AA}\) & 546.70 \(\pm\) 1.98 \({}^{\rm\AA}\) & 172.91 \(\pm\) 7.37 \({}^{\rm\AA}\) & 912.15 \(\pm\) 4.88 \({}^{\rm\AA}\) \\ AF\_1295\_1.5 & 2568.13 \(\pm\) 18.56 \({}^{\rm\AA}\) & 513.63 \(\pm\) 3.71 \({}^{\rm\AA}\) & 150.85 \(\pm\) 5.72 \({}^{\rm\AA}\) & 735.35 \(\pm\) 3.46 \({}^{\rm\AA}\) \\ AF\_1850\_0 & 2620.63 \(\pm\) 18.56 \({}^{\rm\AA}\) & 524.13 \(\pm\) 3.71 \({}^{\rm\AA}\) & 166.33 \(\pm\) 6.12 \({}^{\rm\AA}\) & 878.85 \(\pm\) 3.96 \({}^{\rm\AA}\) \\ AF\_1850\_1.0 & 2402.75 \(\pm\) 22.27 \({}^{\rm\AA}\) & 480.55 \(\pm\) 4.45 \({}^{\rm\AA}\) & 138.70 \(\pm\) 3.61 \({}^{\rm\AA}\) & 861.35 \(\pm\) 5.44 \({}^{\rm\AA}\) \\ \hline \multicolumn{4}{c}{Samples with wet microwave-treated acorn flour} \\ \hline AF\_W\_925\_0.5 & 2418.50 \(\pm\) 19.80 \({}^{\rm\AA}\) & 483.70 \(\pm\) 3.96 \({}^{\rm\AA}\) & 200.05 \(\pm\) 5.18 \({}^{\rm\AA}\) & 822.50 \(\pm\) 5.94 \({}^{\rm\AA}\) \\ AF\_W\_925\_1.0 & 2716.88 \(\pm\) 25.99 \({}^{\rm\AA}\) & 543.38 \(\pm\) 5.20 \({}^{\rm\AA}\) & 198.47 \(\pm\) 4.45 \({}^{\rm\AA}\) & 867.48 \(\pm\) 4.70 \({}^{\rm\AA}\) \\ AF\_W\_925\_1.5 & 2816.63 \(\pm\) 25.99 \({}^{\rm\AA}\) & 563.33 \(\pm\) 5.20 \({}^{\rm\AA}\) & 196.00 \(\pm\) 4.79 \({}^{\rm\AA}\) & 750.05 \(\pm\) 5.44 \({}^{\rm\AA}\) \\ AF\_W\_925\_2.0 & 2509.50 \(\pm\) 12.37 \({}^{\rm\AA}\) & 501.90 \(\pm\) 2.47 \({}^{\rm\AA}\) & 183.59 \(\pm\) 8.56 \({}^{\rm\AA}\) & 698.25 \(\pm\) 6.43 \({}^{\rm\AA}\) \\ AF\_W\_925\_2.5 & 2440.38 \(\pm\) 18.56 \({}^{\rm\AA}\) & 488.08 \(\pm\) 3.71 \({}^{\rm\AA}\) & 172.47 \(\pm\) 9.40 \({}^{\rm\AA}\) & 655.55 \(\pm\) 5.94 \({}^{\rm\AA}\) \\ AF\_W\_925\_3.0 & 2300.38 \(\pm\) 16.09 \({}^{\rm\AA}\) & 460.08 \(\pm\) 3.22 \({}^{\rm\AA}\) & 157.31 \(\pm\) 8.13 \({}^{\rm\AA}\) & 652.75 \(\pm\) 6.93 \({}^{\rm\AA}\) \\ AF\_W\_1295\_0.5 & 2346.75 \(\pm\) 17.32 \({}^{\rm\AA}\) & 469.35 \(\pm\) 3.46 \({}^{\rm\AA}\) & 193.89 \(\pm\) 5.28 \({}^{\rm\AA}\) & 727.13 \(\pm\) 5.20 \({}^{\extended exposure is likely due to the thermal degradation of phenolic compounds, which are known to be heat-sensitive [57]. The high tannin content in acorn flour represents a significant antinutritional factor [60; 61]. Microwave treatment is one of the methods employed to reduce tannin content in food materials [62; 63]. The present study demonstrated that both the duration and power of microwave treatment significantly impacted tannin reduction.