*2.6. Cookie Formulation and Preparation*

The biosurfactant was tested in the standard cookie formulation described by Ribeiro et al. [22] (Table 1). The extract containing the biosurfactant was used in this formulation as an additive at three different concentrations (1%, 0.5% and 0.25%) in relation to the total dough for the analysis of the physical and physicochemical properties.



The dough was also prepared following the method described by Ribeiro et al. [22]. The ingredients were purchased from local establishments and blended in a mixer (Turbomix Duo MX21, Arno Ciranda, Florianópolis, SC, Brazil) for 7 min. The dough was then spread on a polyethylene cutting board and shaped into circular forms with the aid of stainless steel molds with a 50 mm diameter to standardize the cookies. The specimens were placed in an oven for 5 min at 150 ◦C after which the temperature was increased to 180 ◦C for an additional 15 min. The cookies were then cooled, weighed, packed in vacuum-sealed plastic bags and stored at room temperature for 24 h.
