## 3 Results and Discussion  
### Characteristics of Freeze-Dried Red Potato Pulp and Cherry Pomace  
Comparing the content of protein, fat, ash and dietary fiber in freeze-dried red potato pulp and freeze-dried cherry pomace, it was observed that the amount of protein was 32% lower in freeze-dried cherry pomace than in freeze-dried red potato pulp, while the fat content of the pulp was 38% lower than the cherry pomace (Table 2). In the case of ash, freeze-dried red potato pulp was characterized by a three times higher mineral content compared to the cherry pomace (Table 2). The opposite trend was observed for dietary fiber, as a higher content of its insoluble fraction, soluble fraction and total dietary fiber was observed in freeze-dried cherry pomace compared to freeze-dried red potato pulp by four times, five times and five times, respectively. Taking into account the content of polyphenols and available carbohydrates, it should be noted that the content of polyphenols in freeze-dried cherry pomace was 17% higher compared to freeze-dried red potato pulp (Table 2). As for available carbohydrates, a higher content of 18% was determined in freeze-dried red potato pulp than in freeze-dried cherry pomace (Table 2), which is a natural consequence of the fact that potato pulp contains bound starch, which constitutes about 30% of its dry weight and, therefore, is a richer source of digestible carbohydrates. The \(\alpha\)-tocopherol content was twice as high in red potato pulp (RPP) compared to cherry pomace (CP) in contrast to \(\beta\)-tocopherol. The \(\gamma\)-tocopherol content was three times higher in the RPP than in the CP, and the amount of \(\delta\)-tocopherol was about 20% higher in CP than in RPP (Table 2). Effect of Freeze-Dried Red Potato Pulp and Cherry Pomace on the Nutritional Value and Health-Promoting Content of Wheat Pasta  
The control wheat pasta contained 13.81% protein. The effect of introducing freeze-dried red potato pulp into wheat pasta was to increase the protein content by 0.7% relative to the control, when 30% Magenta Love pulp was introduced. The pasta with 10 and 20% Magenta Love pulp had identical protein contents compared to the control (Table 3). In the case of freeze-dried cherry pomace, there was a marked decrease in the protein content (by 2.3% on average) in relation to the control pasta. It can be noted that this reduction in \begin{table}
\begin{tabular}{c c c} \hline \hline
**Compounds** & **Red Potato Pulp** & **Cherry Pomace** \\ \hline \multicolumn{3}{c}{Chemical composition} \\ Protein & 11.32 \(\pm\) 0.03 b1  & 7.75 \(\pm\) 0.02 a \\ Fat & 0.55 \(\pm\) 0.01 a & 0.89 \(\pm\) 0.03 b \\ Ash & 4.78 \(\pm\) 0.01 b & 1.66 \(\pm\) 0.01 a \\ Dietary fiber & 5.48 \(\pm\) 0.08 a & 24.89 \(\pm\) 0.12 b \\ of which: & soluble & 3.62 \(\pm\) 0.03 a & 15.36 \(\pm\) 0.02 b \\  & insoluble & 1.86 \(\pm\) 0.05 a & 9.53 \(\pm\) 0.1 b \\ Carbohydrates & 76.00 \(\pm\) 0.98 b & 64.07 \(\pm\) 0.1 a \\  & & Bioactive compounds \\ Polyphenols 2  & 1394 \(\pm\) 108 a & 1636 \(\pm\) 115 b \\ \(\alpha\)-tocopherol 3  & 0.17 \(\pm\) 0.02 a & 0.28\(\pm\) 0.01 b \\ \(\beta\)-tocopherol 3  & 0.32 \(\pm\) -0.01 b & 0.17 \(\pm\) 0.03 a \\ \(\gamma\)-tocopherol 3  & 1.20 \(\pm\) 0.01 b & 0.37 \(\pm\) 0.01 a \\ \(\delta\)-tocopherol 3  & 1.09 \(\pm\) 0.01 a & 1.31 \(\pm\) 0.04 b \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Chemical composition (g/100 g DM) of the applied secondary raw materials of plant origin. the protein content is due to a partial replacement of wheat flour, which is a rich source of protein (9.3%), with freeze-dried pomace, which had lower level of this nutrient (7.75%). Additionally, an observed decrease may be caused by the cooking process, which could wash out part of the protein [25]. In contrast, the stable protein content of pasta with freeze-dried red potato pulp is most likely due to the fact that the freeze-dried potato pulp itself has a fairly high protein content of 11.32% (Table 3).