Effect of microwave-assisted processing of acorn flour on muffin quality

The presented data are provided in .xlsx format and pertain to the use of microwave treatment in the processing of acorn flour, as well as the impact of this treatment on the quality of wheat–acorn muffins containing the processed flour. The dataset includes:moisture content of the flour,content of phenolic compounds, flavonoids, and tannins in the flour,antioxidant capacity of the flour,physical quality parameters of the muffins (crumb and crust color, volume, crumb porosity, crumb elasticity),antioxidant properties of the muffins (content of phenolic compounds, flavonoids, and tannins, antioxidant capacity),sensory evaluation of the muffins (color, taste, aroma, texture, overall acceptance).Methodology:The water content [%] in acorn flour was determined according to AOAC Method 925.10.The color assessment of flour and muffins was conducted using a Hunter ColorFlex EZ spectrophotocolorimeter and recorded in the CIE L*a*b* color space.Crumb firmness was assessed using a TA.HDplus texture analyzer in accordance with AACC Standard Method 74-09 and expressed as the maximum force (N) required to achieve 25% compression.The muffin volume [cm3] was measured instrumentally using a TexVol BVM 6630 device.The porosity [%] of muffin crumbs was assessed using the Jacobi method, as described in Marciniak-Lukasiak et al., 2022.The organoleptic evaluation of the muffins was carried out following the method described by Zdybel et al., 2019, using a 5-point hedonic scale, where 5 = "I like it very much" and 1 = "I dislike it very much.".The total content of free phenolic compounds was determined according to the method described by Konopka et al., 2014 and expressed as mg GAE (gallic acid equivalent)/100 g d.m.The total free flavonoid content was determined spectrophotometrically according to Makhlouf et al., 2019 and expressed as mg CA (catechin equivalent)/100 g d.m.Tannin content in the samples was determined using the conventional HCl–vanillin colorimetric assay, as described by Herald et al., 2014 and expressed as mg CA/100 g d.m.Antioxidant capacity was determined spectrophotometrically, following the method reported by Skrajda-Brdak et al., 2019 and expressed as mmol TE (Trolox)/100 g d.m..Abbreviations - in all tables:AF—acorn flour;0 – control samples;W – wet microwave treatment;925, 1295, 1850 – microwave power (in watts);0.5…3.0 – microwave processing time (in minutes).References for methodologyMarciniak-Lukasiak, K.; Lesniewska, P.; Zielińska, D.; Sowinski, M.; Zbikowska, K.; Lukasiak, P.; Zbikowska, A. The Influence of Chestnut Flour on the Quality of Gluten-Free Bread. Appl. Sci. 2022, 12, 8340. https://doi.org/10.3390/app12168340Zdybel, B.; Różyło, R.; Sagan, A. Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing. J. Food Process. Preserv. 2019, 43, e14002. https://doi.org/10.1111/jfpp.14002Konopka, I.; Tańska, M.; Faron, A.; Czaplicki, S. Release of Free Ferulic Acid and Changes in Antioxidant Properties during the Wheat and Rye Bread Making Process. Food Sci. Biotechnol. 2014, 23, 831–840. https://doi.org/10.1007/s10068-014-0112-6Makhlouf, F.; Squeo, G.; Barkat, M.; Pasqualone, A.; Caponio, F. Comparative Study of Total Phenolic Content and Antioxidant Properties of Quercus: Flour and Oil. North Afr. J. Food Nutr. Res. 2019, 3, 148–155. https://doi.org/10.51745/najfnr.3.5.148-155Herald, T.J.; Gadgil, P.; Perumal, R.; Bean, S.R.; Wilson, J.D. High-Throughput Micro-Plate HCl–Vanillin Assay for Screening Tannin Content in Sorghum Grain. J. Sci. Food Agric. 2014, 94, 2133–2136. https://doi.org/10.1002/jsfa.6538Skrajda-Brdak, M.; Konopka, I.; Tańska, M.; Czaplicki, S. Changes in the Content of Free Phenolic Acids and Antioxidative Capacity of Wholemeal Bread in Relation to Cereal Species and Fermentation Type. Eur. Food Res. Technol. 2019, 245, 2247–2256. https://doi.org/10.1007/s00217-019-03331-y