*2.6. Sensory Evaluation*

The evaluation of the sensory characteristics of the RTC snack were carried out through a semi-trained panel aged 24–58 years on a 9-point hedonic scale. The samples were coded (using different alphabet combinations) before being presented, and water was provided to rinse the mouth in between different samples. The panel scored the product for appearance, taste, flavor, texture, and overall acceptability.

### *2.7. Fourier-Transform Infrared (FTIR) Spectroscopy*

Spectra of the finished product were taken on FTIR-ATR (Thermo Nicolet 6700 FTIR) spectrometer with attenuated total reflection (ATR) mode. A pinch of powdered sample was placed on the FTIR sample holder, and the spectrum was taken in the mid infra-red (IR) region (600–4000 cm<sup>−</sup>1) [36].
