## 3 Results and Discussion
### Shelf Life Analysis of Produced Cookies
#### 3.4.5 Sensory Analysis
The panelists  
Figure 7: Sensory evaluation test scores: intensity (1–9) scores for appearance, color, odor, hardness, crispiness, flavor, coffee aroma, off-flavors, and rancidity of cookie samples, (**a**) control, (**b**) 4% SCG-added, and (**c**) 7% SCG-added at the first day and after 143 days of storage at temperatures of 25 \({}^{\circ}\)C, 35 \({}^{\circ}\)C, and 45 \({}^{\circ}\)C. Acceptability (hedonic scale 1–9) scores for appearance, color, texture (overall impression), flavor, aftertaste, and overall acceptability of cookie samples, (**d**) control, (**e**) 4% SCG-added, and (**f**) 7% SCG-added at the first day and after 143 days of storage at temperatures of 25 \({}^{\circ}\)C, 35 \({}^{\circ}\)C, and 45 \({}^{\circ}\)C.  
reported that the color remained stable and that the intensity of the odor decreased only for the cookies stored at 25 \({}^{\circ}\)C and 35 \({}^{\circ}\)C. At 45 \({}^{\circ}\)C, an increase in odor intensity was observed due to rancidity. For each temperature, they also noted an increase in hardness and crispiness and a slight decrease in flavor and coffee aroma intensity. The aftertaste remained stable at all three temperatures. The parameter showed a significant increase in rancidity (\(p<0.05\)). The cookie samples stored at 45 \({}^{\circ}\)C received the highest scores (Figure 7a-c). Lipid oxidation leads to the rancidity of high-fat/oil-containing products, which may affect their shelf life. Rancidity is related to the development of unpleasant odors and flavors, which contribute to an unacceptable sensory profile of the product. The addition of natural extracts has been extensively studied to increase the oxidative stability of foods in general and particularly of baked goods (with high fat content) [61]. A wide variety of spices, extracts, and agricultural by-products have been tested with different results, always linked to their content of phenols and other natural antioxidants (phytosterols, tocopherols, etc.) [52]. In this study, SCG could not prevent oil oxidation on cookies. In Figure 7d-f, the scores for the acceptability of all cookies were presented. All parameters remained constant at all storage temperatures. The scores for the 4% SCG-added cookies for the overall impression are high and above the acceptance limit (5) throughout the storage period. For the cookie with 7% SCG incorporation, no significant changes were observed at 25 \({}^{\circ}\)C (\(p>0.05\)). Increasing the temperature to 35 \({}^{\circ}\)C had a negative effect on odor, flavor, texture, and aftertaste, while appearance, color, and overall impression remained stable and above the acceptance limit. At 45 \({}^{\circ}\)C, appearance, color, and texture remained stable, while odor, taste, aftertaste, and overall impression were rated below the limit. The results of the fitting for the sensory acceptability of cookie samples are presented in Table 6. According to the results, the increase in SCG concentration means a significant increase in the activation energy (\(p<0.05\)) and, therefore, a greater effect of the storage temperature on the degradation of the sensory characteristics of the product, a fact that is also confirmed by the results obtained from the statistical study. This study showed that for the control cookie, the increase in temperature does not affect the \(k_{s}\) coefficient (\(p>0.05\)), while for the 4% and 7% SCG-added cookies, the change in temperature has a significant effect on the coefficient (\(p<0.05\)). Similarly, the effect of the concentration of SCG in the cookies was studied for each temperature. For all temperatures, the increase in SCG concentration has a significant effect on the value of the \(k_{s}\) factor (\(p<0.05\)).