## 3 Results
### Color Profile of Crisps with Dried Fruits
Moreover, the color of the elderberry and blackberry fruit powder in the incorporated end-product is so intensely red-black that it drowned out the color of the other raw materials. This correlates with low values of the \(b^{*}\) coordinate. Analysis of percentage of fruit additive on color profile of supplemented corn crisps showed that there were no statistically significant differences in the \(L^{*}\) lightness value between the amount of fruit additives: 5% and 10%, 5% and 15%, 10% and 15%, and 15% and 20% (\(p\)-value 0.9999; 0.9999; 0.9999; 0.0907, respectively). For the remaining comparisons, differences in \(L^{*}\) were statistically significant. \(L^{*}\) was the highest for the control (0%) and for 5% of the used fruit additive. This is due to the fact that a small percentage of dried fruit does not overpower the color of the corn grit basic raw material which makes the crisps very bright. In Tables 13-17 a decreasing trend of \(L^{*}\) with increasing percentage of fruit additive is noticeable. Accordingly, gluten-free snacks with 20% fruit addition had the lowest \(L^{*}\) value. This is the end result of large share of dried fruits being incorporated into the base-material making the end-product darker. The most pronounced \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Fruit Amount** & **Screw Speed** & \(L^{*}\) & \(a^{*}\) & \(b^{*}\) \\
**[\%]** & **[rpm]** & **[rpm]** & **[rpm]** & **[rpm]** \\ \hline \multirow{3}{*}{5} & 80 & 74.29 \(\pm\) 0.84 & 8.42 \(\pm\) 0.10 & 17.77 \(\pm\) 0.13 \\  & 100 & 74.84 \(\pm\) 0.75 & 8.50 \(\pm\) 0.11 & 18.16 \(\pm\) 0.19 \\  & 120 & 73.98 \(\pm\) 0.38 & 8.21 \(\pm\) 0.19 & 18.13 \(\pm\) 0.36 \\ \hline \multirow{3}{*}{10} & 80 & 68.73 \(\pm\) 0.74 & 10.99 \(\pm\) 0.07 & 12.89 \(\pm\) 0.14 \\  & 100 & 69.15 \(\pm\) 0.54 & 10.67 \(\pm\) 0.20 & 13.31 \(\pm\) 0.23 \\  & 120 & 68.25 \(\pm\) 0.57 & 10.91 \(\pm\) 0.21 & 13.80 \(\pm\) 0.45 \\ \hline \multirow{3}{*}{15} & 80 & 67.14 \(\pm\) 1.07 & 11.61 \(\pm\) 0.42 & 12.15 \(\pm\) 0.29 \\  & 100 & 67.69 \(\pm\) 0.81 & 11.48 \(\pm\) 0.27 & 12.09 \(\pm\) 0.27 \\  & 120 & 66.96 \(\pm\) 0.18 & 11.64 \(\pm\) 0.04 & 11.86 \(\pm\) 0.18 \\ \hline \multirow{3}{*}{20} & 80 & 60.66 \(\pm\) 0.53 & 14.28 \(\pm\) 0.12 & 6.73 \(\pm\) 0.18 \\  & 100 & 59.32 \(\pm\) 0.20 & 14.83 \(\pm\) 0.22 & 5.90 \(\pm\) 0.13 \\ \cline{1-1}  & 120 & 58.73 \(\pm\) 0.67 & 14.86 \(\pm\) 0.27 & 5.48 \(\pm\) 0.13 \\ \hline \hline \end{tabular} \(L^{*}\)–lightness; \(a^{*}\)—red (+)—green (–) balance; \(b^{*}\)—yellow (+)—blue (–) balance; results are presented as mean \(\pm\) standard deviation.  
\end{table} 
Table 17: Color profile of corn-based crisps supplemented with blackberry powder. difference in the color index \(a^{*}\) emerges between the control group (0%) and the others (\(p\)-value \(<\) 0.0001 in each case), as well as between comparison of the shares of 5% and 20% (\(p\)-value 0.0041) fruit amendment. In other cases, \(a^{*}\) was not significantly different. The lowest \(a^{*}\) values were recorded for the control sample end product (0%), which indicates the presence of a very small share of red color in this item (Table 13). This is because these snacks are made mostly from corn grits, which are yellow. Higher \(a^{*}\) values for the remaining percentages of fruit additives were brought about by the interference of these additives in the raw material composition of the crisps. Finally, upon analysis of the influence of the rotational speed of the screw in the extruder on the tested properties of corn puffs, the outcome was insignificant, so discussion is redundant.