Table 4.

Colour differences (ΔE) values calculated between gluten-free oat biscuits’ samples

Storage		PET/CPP_34	BOPP_40	PVC_12	BOPP/CPP_50	PE/EVOH/PP_50
Period	Condition
ΔE calculated between fresh and stored biscuits
30 d	L	0.63	0.34	0.33	0.54	0.38
60 d		0.68	0.60	1.89	0.88	0.51
90 d		1.16	1.47	3.24	1.7	0.68
30 d	D	0.23	0.22	0.57	0.09	0.19
60 d		0.64	0.28	0.51	0.33	0.20
90 d		0.72	0.82	0.92	0.65	0.92
ΔE calculated between biscuits stored under light and dark conditions
30 d		0.54	0.33	0.41	0.63	0.32
60 d		0.88	0.34	1.50	0.79	0.49
90 d		0.64	0.66	2.39	0.90	0.56

PET/CPP_34: polyethylene terephthalate/casting polypropylene

BOPP_40: biaxially oriented polypropylene

PVC_12: polyvinylchloride

BOPP/CPP_50: biaxially oriented polypropylene/casting polypropylene

PE/EVOH/PP_50: polyethylene/ethylene vinyl alcohol/polypropylene

30 d: day 30; 60 d: day 60; 90 d: day 90