Table 4a

Flour formulations (for muffins)	Reaction gradient	Antioxidant activity (μ mol TEper g DM)	Total phenolic content (mg GAE per g DM)	Total anthocyanin content (mg C3G per g DM)
100% Rice flour	Before baking	149 ± 3.61^h	0.028 ± 0.004^g	0.038 ± 0.008^h
	After baking	140 ± 1.73^g	0.025 ± 0.004^g	0.027 ± 0.004^g
	% Loss in activity after baking	5.99 ± 3.21^m	11.12 ± 4.87^l	28.16 ± 5.38^m
100% Rice flour + 10% BP	Before baking	255 ± 5.56^f	0.201± 0.011^f	0.1 ± 0.005^f
	After baking	244 ± 2.64^e	0.175 ± 0.005^e	0.058 ± 0.006^e
	% Loss in activity after baking	4.27 ± 3.04^m	13.01 ± 2.21^m	42.11 ± 2.96ⁿ
	% increase of activity after fortification in baked product	74.31 ± 3.66ⁿ	615.04 ± 125.55ⁿ	41.07 ± 1.35^o
50% Rice flour + 50% Quinoa flour	Before baking	98.3 ± 2.51^l	0.067 ± 0.003^k	0.095 ± 0.005^l
	After baking	92.5 ± 1.51^k	0.06 ± 0.004^k	0.067 ± 0.004^k
	% Loss after baking	5.91 ± 2.24^m	10.51 ± 2.02^l	28.68 ± 0.91^m
50% Rice flour + 50% Quinoa flour+ 10% BP	Before baking	212.6 ± 2.08^j	0.194 ± 0.004^j	0.162 ± 0.009^j
	After baking	204 ± 3.61ⁱ	0.17 ± 0.002ⁱ	0.094 ± 0.005ⁱ
	% Loss in activity after baking	4.08 ± 0.75^m	12.34 ± 1.81^m	41.96 ± 1.04ⁿ
	% increase of activity after fortification in baked product	120.54 ± 0.96^o	184.28 ± 18.68^o	40.30 ± 1.29^o
100% Quinoa flour	Before baking	91.7 ± 4.51^c	0.057 ± 0.007^c	0.143 ± 0.01^d
	After baking	86.6 ± 1.52^c	0.05 ± 0.005^c	0.102 ± 0.004^c
	% Loss after baking	5.35 ± 3.01^m	12.05 ± 2.95l	28.56 ± 2.33^m
100% Quinoa flour + 10% BP	Before baking	214 ± 1.52^b	0.211 ± 0.01^ᵇ	0.234 ± 0.007^b
	After baking	206 ± 2.64^a	0.185 ± 0.017^a	0.136 ± 0.005^a
	% Loss after baking	4.03 ± 1.41^m	12.44 ± 4.51^l	41.88 ± 0.59ⁿ
	% increase of activity after fortification in baked product	137.73 ± 4.14^p	270.94 ± 24.76^o	66.01 ± 8.33^p

Results are expressed as Mean ± Standard deviation.. Values with different superscripts (a, b, c, d, e, f, g, h, i, j, k, l, m, n, o, p) in a column differ significantly (p < 0.05).

Table 4a: Antioxidant properties of muffins due to fortification with freeze-dried blueberry power