*2.8. Texture Profile Analysis*

The texture profile analysis involved the determination of the hardness, cohesiveness, adhesiveness and springiness of the cookie dough with and without the biosurfactant after baking. For this purpose, a CT3 texture analyzer (Brookfield, Middleboro, MA, USA) was used with a 245 N load cell. The specimens were compressed at a constant velocity of 1 mm/s using a 60 mm-wide polymethacrylate plate. A second compression was performed after a 5 s interval and the hardness was defined as the force of half of the height on the specimen during the first compression. The cohesion was defined as the ratio between the compression work in the second compression cycle and the compression work in the first cycle. The sponginess was calculated using the relative height of the remaining specimen when the initial force was registered during the second compression [28].
