## 3 Results and Discussion
### Shelf Life Analysis of Produced Cookies  
#### 3.4.1 Color Measurement  
Maillard and caramelization reactions that occur during baking at high temperatures are mainly associated with cookie color, depending on the ingredients' color. SCG-added cookies were characterized by a darker color (lower \(L\)), a more red color (higher \(a\)), and a blue color (lower \(b\)) derived from the SCG beige-brown coloration compared to the non-SCG-added cookies. The color parameters of control cookies are presented in Table 3. Incorporation of SCG induced a darkening of cookie color (significantly lower \(L\) values; \(p\) < 0.05), as previously reported for fiber-enriched breads [25; 32]. Increasing the SGC content further reduced the \(L\) value. Browning Index (\(BI\)) values of control, 4% SCG-added, and 7% SCG-added cookies were calculated as 42.38 \(\pm\) 1.27, 51.10 \(\pm\) 3.18, and 54.27 \(\pm\) 1.72, respectively. BI values for control, 4% SCG-added, and 7% SCG-added cookies during their storage at 25, 35, and 45 \({}^{\circ}\)C are presented in Figure 2a-c. As expected, higher browning index values were obtained for SCG-added cookies compared to the values of control cookies, initially and during storage. No trends were observed during storage for each cookie. A color change, expressed by the \(\Delta E\) index, during storage was observed for control, 4% SCG-added, and 7% SCG-added cookies. The \(\Delta E\) values of SCG-added cookies were significantly higher for storage times >50 days (approximately \(\Delta E\) = 2) (\(p\) < 0.05). The \(\Delta E\) values of control cookies remained low (approximately \(\Delta E\) = 2 and stabilized at \begin{table}
\begin{tabular}{c c c c} \hline \hline  & **Control Cookie** & **4\% SCG-Added** & **7\% SCG-Added** \\ \hline Moisture Content (\%) & 7.00 \(\pm\) 0.01 & 6.5 \(\pm\) 0.4 & 4.0 \(\pm\) 0.4 \\ L\({}_{\rm o}\) & 79 \(\pm\) 1 & 40 \(\pm\) 1 & 46 \(\pm\) 1 \\ Color \({\rm a}_{\rm o}\) & \(-\)0.70 \(\pm\) 0.01 & 5.0 \(\pm\) 0.1 & 5.0 \(\pm\) 0.2 \\ b\({}_{\rm o}\) & 28 \(\pm\) 3 & 15 \(\pm\) 0.4 & 17 \(\pm\) 1 \\ Hardness, H\({}_{\rm o}\) (N) & 14.2 \(\pm\) 0.2 & 16.5 \(\pm\) 0.3 & 17.0 \(\pm\) 0.3 \\ Total Phenolic Content & 68 \(\pm\) 2 & 588 \(\pm\) 24 & 1017 \(\pm\) 5 \\ (mgGAE/kg\({}_{\rm cookies}\)) & & & \\ Total Dietary Fiber & & & \\ (g/100 g cookies) & 0.87 \(\pm\) 0.04 & 2.65 \(\pm\) 0.18 & 4.64 \(\pm\) 0.32 \\ Nutritional claim & N/A & N/A & Source of dietary fiber [28] \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Characteristics of cookies with and without added SCG. \(\Delta E\) = 6.0-7.6) during storage. The color change in cookies has been attributed to lipid oxidation. As reported in the literature, oil oxidation leads to the formation of brown-colored compounds [45; 46; 47]. In this study, the color change was not connected to the lipid oxidation of cookies during their storage. Data analysis on the acquired data points showed that the change in color for SCG-added cookies for all the monitored temperatures (25 \({}^{\circ}\)C, 35 \({}^{\circ}\)C, and 45 \({}^{\circ}\)C) followed a sigmoid curve of three parameters (Equation (5); Figure 3a-c; Table 4). The parameters that changed significantly (\(p\) < 0.05) were the \(\Delta E_{max}\) and \(t_{o}\) values of the 7% SCG-added cookie at temperatures \(\geq\) 35 \({}^{\circ}\)C.