## 3 Results
### Phenolic Content
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline \multicolumn{1}{c}{**Phenolic Compound**} & \multicolumn{5}{c}{**Sample**} \\ \cline{2-7} \multicolumn{1}{c}{**Content**} & **C** & **RP-10** & **RP-20** & **RP-30** & **RP-50** & **RP-75** \\ \hline \hline TPC [mg/100 g d.w.] & 80.62 \(\pm\) 8.23 \({}^{\text{\text{\,{\,{\,{\,{\,{\,{\,{\,{\,{\,{\,}}}}}}}}}}}}\) & 183.68 \(\pm\) 10.58 \({}^{\text{\,{\,{\text{\,{\,{\,{\,{\,{\,{\,{\,{\,{\,{\,{\,{\,{\,{\,}}}}}}}}}}}}}}}}\) & 245.18 \(\pm\) 1.18 \({}^{\text{\,{\,{\text{\,{\,{\,{\,{\,{\,{\,{\,{\,{\,{\,{\,{\,{\,{}}}}}}}}}}}}}}}}\) & 392.29 \(\pm\) 16.46 \({}^{\text{\,{\,{\text{\,{{\,{\,{\,{\,{\,{\,{\,{\,{\,{\,{\,{\,{}}}}}}}}}}}}}}}}\) & 588.43 \(\pm\) 32.91 & \\  & & & & & & \\  & & & & & & \\  & & & & & & \\  & & & & & & \\ \hline TPC [mg/100 g d.w.] & 80.62 \(\pm\) 8.23 \({}^{\text{\,{\,{\,{\text{\,{\,{\,{\,{{\,{\,{\,{\,{}}}}}}}}}}}}}}\) & 183.68 \(\pm\) 10.58 \({}^{\text{\,{\,{\text{\,{\,{{\,{\,{{\,{\,{{\,{\,{\,{}}}}}}}}}}}}}}}\) & 245.18 \(\pm\) 1.18 \({}^{\text{\,{\,{\text{\,{{\,{\,{{\,{\,{{\,{\,{\,{\,{\,{\,{}}}}}}}}}}}}}}}}}\) & 392.29 \(\pm\) 16.46 \({}^{\text{\,{\,{{\,{\,{{\,{\,{{\,{{\,{\,{\,{\,{\,{\,{}}}}}}}}}}}}}}}}}\) & 588.43 \(\pm\) 32.91 & \\  & & & & & & \\  & & & & & & \\  & & & & & & \\  & & & & & & \\  & & & & & & & \\ \hline \hline \multicolumn{1}{c}{**50.1**–wafers without raspberry pomace (control), RP-10-RP-75—wafers with 10% to 75% raspberry pomace addition, respectively; TPC—total phenolic content, TPA—total phenolic acid content, TFd—total flavonoid content, TAC—total anthocyanin content, EtOH—ethanolic extract from wafers, PBS—buffer extract, DIG—samples after in vitro digestion. All values are mean \(\pm\) standard deviation for triplicate experiments. Values denoted by the different small letters are statistically different within the rows (\(p<0.05\)). Values denoted by the different capital letters are statistically different within the same sample but between the different types of the extract (\(p<0.05\)). \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Comparison of the phenolic compound content in different extracts from control and fortified wafers. from the control wafers. The in vitro digestion process contributed to a two-fold increase in the phenolic acid content in the ethanol extracts of the other samples. The total flavonoid content in the tested extracts varied over a wide range of values. The lowest concentration of flavonoids in the ethanol extracts, i.e., 42 mg/100 g d.w., was determined in the pomace non-supplemented variant (C), whereas the highest concentration was observed in the RP-75 sample 388 mg/100 g. The increase in the percentage of pomace was accompanied by an increase in the flavonoid concentration in the tested extracts. In the PBS extracts from the enriched wafers, the content of flavonoids was several times higher than in the control variant without the addition of pomace, the value of which was estimated at 36 mg/100 g d.w. The highest concentration of the determined compounds was found in the RP-75 sample--223 mg/100 g d.w. In the case of extracts obtained in the process of simulated in vitro digestion, the lowest amount of flavonoids was in variant C--241 mg/100 g d.w., while the largest amount was recorded in the RP-75 variant--692 mg/100 g d.w. The in vitro digestion process contributed to two-fold (compared to ethanol extracts) and three-fold (compared to PBS extracts) higher content of flavonoid compounds. The anthocyanin content in ethanol extracts was several times higher than in the control variant. The lowest concentration, i.e., 7 mg/100 g d.w., was determined for the RP-10 sample. The highest concentration of these compounds was found in the RP-75 sample--63 mg/100 g d.w. In the case of the PBS extracts, trace amounts of anthocyanin dyes were found in the RP-10 sample--2 mg/100 g d.w. Raspberry pomace is rich in anthocyanins; hence, the content of these compounds in the buffer extracts obtained from the pomace-enriched wafers increased.