Table 4b

Flour formulations (for cookies)	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	128.8 ± 6.48^f	0.196 ± 0.009 ^f	0.164 + 0.012^h
	After baking	121 ± 4.19^f	0.175 ± 0.007 ^f	0.117 ± 0.006^g
	% Loss in activity after baking	6.01 ± 2.11ⁱ	10.64 ± 3.73 ^j	28.57 ± 1.77 ^m
100% Rice flour + 10% BP	Before baking	179.26 ± 6.54^e	0.297 ± 0.038^e	0.284 ± 0.013^f
	After baking	172.16 ± 6.29^e	0.261 ± 0.046^d	0.165 ± 0.007^e
	% Loss in activity after baking	3.95 ± 0.87^j	12.34 ± 7.08 ^k	41.89 ± 0.31 ⁿ
	% increase of activity after fortification in baked product	42.31 ± 4.19^k	31.69 ± 8.75 ^l	52.09 ± 9.21 ^o
50% Rice flour + 50% Quinoa flour	Before baking	161.67 ± 7.91^h	0.252 ± 0.008^j	0.156 ± 0.014^l
	After baking	152.06 ± 3.49^h	0.225 ± 0.004ⁱ	0.111 ± 0.006^k
	% Loss in activity after baking	5.86 ± 2.48 ⁱ	10.68 ± 1.72 ^j	28.71 ± 2.38 ^m
50% Rice flour + 50% Quinoa flour+ 10% BP	Before baking	208.42± 7.22^g	0.325 ± 0.007^h	0.251 ±0.013^j
	After baking	200.06 ± 9.14^g	0.285 ± 0.012^g	0.146 ±0.006ⁱ
	% Loss in activity after baking	4.02 ± 2.11 ^j	12.32 ± 2.71^k	41.81 ± 1.35 ⁿ
	% increase of activity after fortification in baked product	49.04 ± 21.36 ^k	26.70 ± 6.09^m	40.04 ± 5.01 ^p
100% Quinoa flour	Before baking	233.83 ± 10.71^d	0.252 ± 0.013^c	0.173 ± 0.026 ^d
	After baking	220.04 ± 9.22^c	0.225 ± 0.005^c	0.123 ± 0.007 ^c
	% Loss in activity after baking	5.88 ± 0.54 ⁱ	10.62 ± 2.63^j	28.22 ± 6.55 ^m
100% Quinoa flour + 10% BP	Before baking	347.67 ± 6.02^b	0.361 ± 0.009^b	0.352 ± 0.011^b
	After baking	334.16 ± 9.82^a	0.315 ± 0.011^a	0.204 ± 0.011^a
	% Loss in activity after baking	3.87 ± 2.88^j	12.75 ± 0.74 ^k	42.05 ± 2.12ⁿ
	% increase of activity after fortification in baked product	41.07 ± 1.35 ^k	31.62 ± 3.66 ^l	66.01 ± 8.33^q

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, q) in a column differ significantly (p < 0.05).

Table 4b: Antioxidant properties of cookies due to fortification with freeze-dried blueberry power