# Application of Quercus pubescens Acorn Flour and Xanthan Gum in Gluten-Free Cookies: RSM Optimization and Quality Evaluation

## TL;DR

This study explores using Quercus pubescens acorn flour in gluten-free cookies, optimizing the recipe to balance taste, texture, and health benefits.

## Contribution

The novel use of Quercus pubescens acorn flour in gluten-free cookies with RSM optimization for functional and sensory quality.

## Key findings

- Optimal formulation used 41.05% acorn flour and 1.46% xanthan gum for balanced sensory and structural properties.
- Cookies with acorn flour showed six-fold higher phenolic content and 8–10 times higher antioxidant capacity than controls.
- Acorn flour increased darkness and reduced spread, while xanthan gum improved structural stability.

## Abstract

Despite the growing demand for functional gluten-free (GF) foods, the application of Quercus pubescens acorn flour remains largely underexplored. This study addresses this gap by optimizing GF cookies using response surface methodology (RSM) and prepared with Q. pubescens acorn flour and xanthan gum to balance technological quality, sensory acceptability, and functional value. A three-level full factorial design (FFD) evaluated the effects of acorn flour proportion (0, 50 and 100%), and xanthan gum level (1, 2 and 3%) on physicochemical properties (moisture, water activity, color, texture, and dimensions), sensory attributes using a 9-point hedonic scale, proximate composition, and bioactive and antioxidant properties (total polyphenols, tannins, DPPH, ABTS, FRAP). Linear and quadratic polynomial models adequately described the experimental data (R2 = 0.86–0.99; non-significant lack of fit). Increasing acorn flour content significantly intensified cookie darkening, reduced snapping force and bending stiffness, reduced spread factor, and affected sensory perception, while xanthan gum improved structural integrity and dimensional stability. Multi-response optimization identified an optimal formulation containing 41.05% acorn flour and 1.46% xanthan gum, achieving balanced color development (darkness index ≈ 62), bending stiffness (~38 N/mm), and high overall sensory acceptability (~7.8). The optimized GF cookies exhibited a favorable nutritional profile and antioxidant properties, characterized by elevated total polyphenol content and antioxidant capacity, confirming the functional potential of acorn flour. The optimized cookies (containing 41.05% acorn flour) exhibited a six-fold increase in total phenolic content (from 1.63 to 10.08 mg GAE/g) and 8–10 times higher antioxidant capacity (DPPH, ABTS, and FRAP assays) compared to the control, confirming the substantial functional potential of Q. pubescens in gluten-free systems.