## 3 Results and Discussion
### Quality Features of Cookies Made with T. catappa  
The initial water activity (Aw) of the cookies at production was recorded at 0.294 \(\pm\) 0.024, indicating a moderate moisture level that supports freshness and shelf stability (Figure 3a). Following open-air storage, Aw was re-measured at critical intervals to assess changes in moisture distribution. After seven days, Aw increased slightly to 0.303, suggesting minimal but detectable moisture absorption, likely due to environmental exposure. After one month, Aw rose further to 0.320, reflecting a gradual moisture uptake over time. This progressive increase may indicate internal moisture redistribution, impacting texture and product stability. The gradual rise in Aw highlights a tendency for the products to absorb moisture over time, potentially influencing texture and shelf life and indicating a need for regular Aw monitoring to maintain target quality and safety standards during storage. In the results of [PERSON] et al. (2020) ([PERSON] et al., 2020) ([PERSON] et al., 2020), the water activity of tropical almonds was studied and found to be relatively high, which can facilitate microbial growth if not adequately controlled. Despite this, the microbial count remained within safe limits,  
Figure 3: Quality features of cookies during storage (**a**) Water activity; (**b**) Hardness. suggesting that tropical almonds could be a viable raw material for products like cookies, where lower water activity levels during baking would help inhibit microbial growth and improve shelf life. The cookies exhibited an average hardness of 15.2 N (or 1.55 KGF) at production, characterizing them as moderately hard with a balanced texture (Figure 3b). To evaluate the effect of moisture changes on structural integrity, hardness was re-measured under identical conditions after extended exposure. After seven days, no significant change in hardness was observed, indicating short-term stability in texture despite minor increases in Aw. After one month, a slight decrease in hardness to 14.7 N (or 1.49 KGF) was recorded. This minor softening effect is consistent with gradual moisture absorption, which may subtly alter their matrix over prolonged storage. The reduction in hardness over time suggests that moisture gain contributes to gradual softening, which could affect the sensory experience. This softening effect aligns with existing research, where components such as amylose and amylocetin play a critical role in determining cookie hardness. For example, cookies with higher amylose content tend to be harder and more compact, while amylopectin contributes to a lighter and crispier texture. The texture of cookies can also be affected by the proportions of carbohydrates, proteins, and structural elements like cellulose and pectin [47]. Monitoring these changes will help refine packaging and storage practices to preserve the desired texture and consumer satisfaction throughout the product's shelf life. The antioxidant profile of cookies is presented on Figure 4.  
The DPPH antioxidant capacity analysis reflects the presence of compounds capable of neutralizing free radicals, with a slight advantage in antioxidant activity observed for the aqueous extract. The ABTS assay shows relatively high values in both extracts, indicating a high antioxidant potential against ABTS radicals, essential for counteracting oxidative stress. The FRAP assay results display substantial ferric-reducing abilities, with the ethanolic extract slightly outperforming the aqueous one. These antioxidant analyses collectively highlight the cookies' significant capacity to counteract oxidative damage from free radicals, with varying potencies depending on the assay and extract type. [PERSON] et al. (2024) [48] demonstrated that _T. catappa_ L. leaves have significant antioxidant capabilities, with a DPPH scavenging activity of 70.4% and an IC50 of 5.6 \(\upmu\)g/mL, indicating a solid ability to neutralize free radicals and mitigate oxidative stress. [PERSON] et al.