*3.7. Fatty Acid Composition Analysis*

Fat was extracted from the biscuits using the standard procedure described by Folch et al. [97] and the fatty acid composition was determined according to the AOCS Official Method Ce 1 h-05 [98] according to the parameters described in detail previously [54] with an Agilent 7820A GC (Agilent Technologies, Santa Clara, CA, USA) equipped with a flame ionization detector (FID) and SLB-IL111 capillary column (Supelco, Bellefonte, PA, USA) (100 m, 0.25 mm, 0.20 µm). The results were expressed as a percentage of total fatty acids.
