## 3 Results and Discussion
### Characteristics of Extruded Corn Snacks
#### 3.2.2 Quality of Extruded Corn Snacks with Fruit Pomace
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Sample** & **L* [-]** & **a* [-]** & **B [-]** & **WI [-]** & **\(\Delta\)E [-]** \\  & **(Black to White)** & **(Green to Red)** & **(Blue to Yellow)** & & **\\ \hline Control & 78.01 \(\pm\) 0.12 \({}^{\text{s}}\) & 0.78 \(\pm\) 0.27 \({}^{\text{a}}\) & 17.46 \(\pm\) 0.18 \({}^{\text{h}}\) & 71.91 & - \\ ECHB-05 & 53.43 \(\pm\) 1.54 \({}^{\text{d}}\) & 9.11 \(\pm\) 0.30 \({}^{\text{f}}\) & 10.25 \(\pm\) 0.28 \({}^{\text{d}}\) & 51.45 & 26.94 \\ ECHB-10 & 48.31 \(\pm\) 0.47 \({}^{\text{c}}\) & 9.48 \(\pm\) 0.13 \({}^{\text{g}}\) & 9.00 \(\pm\) 0.15 \({}^{\text{c}}\) & 46.68 & 32.08 \\ ECHB-20 & 30.20 \(\pm\) 0.19 \({}^{\text{a}}\) & 10.57 \(\pm\) 0.51 \({}^{\text{g}}\) & 7.12 \(\pm\) 0.11 \({}^{\text{a}}\) & 29.05 & 49.89 \\ ECH-05 & 66.16 \(\pm\) 0.16 \({}^{\text{f}}\) & 5.19 \(\pm\) 0.07 \({}^{\text{b}}\) & 14.46 \(\pm\) 0.14 \({}^{\text{g}}\) & 62.84 & 13.00 \\ ECH-10 & 60.62 \(\pm\) 0.22 \({}^{\text{e}}\) & 6.64 \(\pm\) 0.06 \({}^{\text{b}}\) & 13.7 \(\pm\) 0.18 \({}^{\text{e}}\) & 57.78 & 18.73 \\ ECH-20 & 50.31 \(\pm\) 1.21 \({}^{\text{d}}\) & 7.12 \(\pm\) 0.08 \({}^{\text{d}}\) & 12.10 \(\pm\) 0.1 \({}^{\text{e}}\) & 48.36 & 28.92 \\ EBC-05 & 60.73 \(\pm\) 0.11 \({}^{\text{e}}\) & 7.39 \(\pm\) 0.00 \({}^{\text{d}}\) & 9.90 \(\pm\) 0.03 \({}^{\text{d}}\) & 58.83 & 19.99 \\ EBC-10 & 53.20 \(\pm\) 0.76 \({}^{\text{d}}\) & 8.52 \(\pm\) 0.05 \({}^{\text{e}}\) & 8.57 \(\pm\) 0.12 \({}^{\text{c}}\) & 51.66 & 27.47 \\ EBC-20 & 45.20 \(\pm\) 0.19 \({}^{\text{b}}\) & 9.57 \(\pm\) 0.09 \({}^{\text{g}}\) & 7.32 \(\pm\) 0.00 \({}^{\text{b}}\) & 43.89 & 35.45 \\ \hline \hline \end{tabular}  
* The values in the column marked with the same letter are not significantly different at \(p\) = 0.05. \({}^{\text{L}}\)*, a*, b*–parameters of color in lab color space; WI—whiteness index; \(\Delta\)E—color difference between control sample and other samples.  
\end{table} 
Table 6: Color parameters of corn extrudates with addition of fruit pomace. \begin{table}
\begin{tabular}{c c} \hline \hline
**Sample** & **Hardness [N]** \\ \hline Control & 36.37 \(\pm\) 8.86 \({}^{\text{c}}\) \\ ECHB-05 & 24.63 \(\pm\) 4.8 \({}^{\text{b}}\) \\ ECHB-10 & 14.32 \(\pm\) 6.17 \({}^{\text{a}}\) \\ ECH-05 & 29.24 \(\pm\) 6.49 \({}^{\text{b}}\) \\ ECH-10 & 30.58 \(\pm\) 6.75 \({}^{\text{bc}}\) \\ \hline \hline \end{tabular}  
* The values in the column marked with the same letter are not significantly different at \(p\) = 0.05.  
\end{table} 
Table 7: Hardness of selected corn extrudates with addition of fruit pomace. the control). In contrast, in the study by [PERSON] et al. [23], where different proportions of ground dried cauliflower were used to produce corn-wheat extrudates, no increase in hardness was found with increasing proportion of the additive, despite the fact that such an increase was expected based on the study of [PERSON] et al. [80], who, as mentioned earlier, proved that the DF addition increases the hardness of the obtained extrudates. It should also be kept in mind, as mentioned in the case of gluten-free extrudates, the partial effect of pectin, which is part of the SDF fraction of the pomace, can reduce the hardness of the obtained expanded products [80].