Cookies preparation Margarine (110 g) was mixed with sugar (50 g) until the right consistency was achieved. The mixture was then mixed with whole milk pow-der (5 g), salt (1 g) and flour (200 g). The dough was thoroughly kneaded, shaped into uniform slices and baked at 195 °C for 18 mins. The cookies were cooled to ambient tem-perature and stored in airtight bags at ambient conditions for further analyses.