*2.5. Color Determination*

Color was measured using a tristimulus colorimeter (Spectrophotometer CM-700d, Konica Minolta, Milan, Italy) in transmittance mode over the visible spectrum (from 380 to 770 nm), using the illuminant D65 and 10◦ standard observer [25]. The parameters of the CIELab space L\* (brightness), a\* (green-red axis), and b\* (blue-yellow axis) were measured on all of the baked biscuits (12 per experimental condition).

Color distance (ΔE) was calculated as reported in the literature [26] using the following equation:

$$
\Delta \mathbf{E} = \left[ (\mathbf{L}^\* \mathbf{1}\_1 - \mathbf{L}^\* \mathbf{2})^2 + (\mathbf{a}^\* \mathbf{1}\_1 - \mathbf{a}^\* \mathbf{2})^2 + (\mathbf{b}^\* \mathbf{1}\_1 - \mathbf{b}^\* \mathbf{2})^2 \right]^{1/2} \tag{1}
$$

where 1 e 2 are two different samples.

Hue angle (h◦) [22] was also calculated according to the following formula:

$$\mathbf{h}^{\diamond} = \text{[arctan (b^\*/a^\*)/2 \,\pi]} \times 360 \tag{2}$$
