## 3 Results and Discussion
### Sensory Properties of Puffed Clips  
Sensory tests showed little difference between the control sample fried in rapeseed oil without additives and in mediums with waxes; however, they were not statistically significant. The odor was first evaluated after opening the box lid with samples. The least noticeable oily smell was detectable for chips fried in the BW0.5 medium. The rancid and waxy odors were almost undetectable and, on a scale of 0-10, did not exceed 1. The puffed chips were characterized by a very light white color with a slight shade of yellow. The sensory panel observed no significant differences, but the averages for this parameter were RO 0.9, BW0.5-1.1, and RW0.25-1.7, respectively. In the sensory analysis, textural properties were at similar levels. Panelists on average evaluated the hardness of the chips fried in rapeseed oil as 5.0, with beeswax 5.7, and rice bran wax 5.9. The average values of crispness were 7.9, 7.3, and 7.8, respectively. However, these differences were not significant statistically. It is often observed that hardness determined by the instrumental method is most similar in sensory analysis to crispness, which corresponds to the obtained results in this study. As with the previously described discriminants, sensory differences for taste were small and not statistically significant according to [PERSON]'s test at \(p<0.05\). The chips fried in the RW0.25 medium had a more salty taste for which, the value of this distinguishing characteristic was 3.8, while for RO and BW0.5, it was 2.4. The oiliness was more perceptible in the puffed chips fried in mediums with waxes, although the study showed that they had a lower content of this component. It can be assumed that waxes increase the sensation of such taste. The amount of wax added did not affect the perceptibility of the waxy taste and was low in all products, ranging from 1.2 for RO to 1.7 for RW0.25. Rancid flavor similar to odor was almost undetectable (Table 2). To sum up, using all of the sensory features the sensory panelists determined the overall acceptability of the chips. The products fried on wax-enriched mediums had \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & **Feature** & **RO** & **BW0.5** & **RW0.25** \\ \hline \multirow{4}{*}{**Odor**} & oily & 4.3 \(\pm\) 3.4 a & 3.0 \(\pm\) 2.4 a & 4.0 \(\pm\) 2.7a \\ \cline{2-5}  & rancid & 0.7 \(\pm\) 1.4 a & 0.8 \(\pm\) 1.2 a & 0.9 \(\pm\) 2.0a \\ \cline{2-5}  & waxy & 0.7 \(\pm\) 0.9 a & 0.9 \(\pm\) 1.1 a & 0.6 \(\pm\) 1.1a \\ \hline \multirow{2}{*}{**Color (white-yellow)**} & 0.9 \(\pm\) 1.2a & 1.1 \(\pm\) 0.9 a & 1.7 \(\pm\) 1.9 a \\ \hline \multirow{2}{*}{**Texture**} & hardness & 5.0 \(\pm\) 1.7 a & 5.7 \(\pm\) 2.0 a & 5.9 \(\pm\) 1.8a \\ \cline{2-5}  & crispiness & 7.9 \(\pm\) 1.3 a & 7.3 \(\pm\) 1.7 a & 7.8 \(\pm\) 1.4a \\ \hline \multirow{4}{*}{**Taste**} & salty & 2.4 \(\pm\) 2.3 a & 2.4 \(\pm\) 1.5 a & 3.8 \(\pm\) 2.5a \\ \cline{2-5}  & oiliness & 2.4 \(\pm\) 2.5 a & 2.5 \(\pm\) 1.3 a & 3.3 \(\pm\) 2.1a \\ \cline{2-5}  & waxy & 1.2 \(\pm\) 1.4 a & 1.4 \(\pm\) 1.7 a & 1.7 \(\pm\) 1.9a \\ \cline{2-5}  & rancid & 0.3 \(\pm\) 0.3 a & 0.4 \(\pm\) 0.5 a & 0.2 \(\pm\) 0.3a \\ \hline \multicolumn{2}{c}{**Overall acceptability**} & 8.3 \(\pm\) 1.18a & 7.8 \(\pm\) 1.5 a & 7.9 \(\pm\) 1.4 a \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Sensory discriminators for odor, odor, and texture of the puffed chips. on average, a lower parameter of this differentiator by 0.4-0.5, but the difference was not statistically significant (\(p>0.05\)) (Table 2). In the study of [PERSON] et al. [35] it was found that the beeswax ratio (0, 2, 4, and 6%) in a frying medium did not have any statistically significant effect on the color, textural properties, taste, and overall acceptability of chips. However, sensory analysis of [PERSON] et al. [4] revealed that a high content of carnauba wax (15%) in soybean oil as a frying medium had a negative effect on the overall acceptability because of the waxy flavor even though this frying method improved the crispiness of snack.