*3.3. Color Measurements*

A Chroma Meter CR-410 (Konica Minolta Sensing Inc., Tokyo, Japan) was used for the color measurements of biscuits [20]. Differences in color were recorded in CIE L\*a\*b\* scale in terms of lightness (L\*) and color (a\*—redness; b\*—yellowness). Analysis was repeated 10 times for each sample. The total color difference (∆E) and whiteness index (WI) was calculated, with the R values used as baseline for all CP variants:

$$
\begin{aligned}
\Delta &= \sqrt{\Delta \mathbf{L}^{\*2} + \Delta \mathbf{a}^{\*2} + \Delta \mathbf{b}^{\*2}} \\
\text{WI} &= 100 - \sqrt{\left(100 - \mathbf{L}^{\*}\right)^2 + \mathbf{a}^{\*2} + \mathbf{b}^{\*2}}
\end{aligned}
$$
