The colour of the additive may influence the biscuits colour. For example, incorporation of bee pollen caused a darkening in the surface of the biscuit but in this study it was not possible to observe any difference between samples (with or without additives), what could be considered a positive aspect, if it is intended to maintain the traditional aspect of the biscuits.Table 2 shows the content of macronutrients, sucrose and energy of the biscuits during storage and with different additives.