The fat colour of MR Cantuccini produced the highest a * values for the first 8 months and at the same time an increasing trend from 0.50 (T0) to 0.87 (T12) and a 74% increase in red colouring after 12 months ( p < 0.001), whereas the a * values in the fat of OR Cantuccini increased from 0.45 (T0) to 1.19 (T12) with an increase of 164% ( p < 0.001).
Torres-González et al., in a study on Colombian lemon biscuits, described a positive and highly significant correlations ( p < 0.01) between fracturability and firmness ( r = 0.973), consistency ( r = 0.933) and maximum strength (hardness) ( r = 1), with a moderate correlation ( p < 0.05) between fracturability and stiffness ( r = 0.405) [ 46 ]. 3.1.5.
[ 55 ], who studied biscuits prepared with wheat flour and with different percentages of defatted and non-defatted flaxseed flour, observing a decreasing trend in the DPPH assay value over 3 months’ storage. 3.2.4.