## 3 Results
### Physical Parameters of Biscuits  
Table 3 shows the spreadability of the biscuits with increasing amount of ground milk thistle seed. The control sample was characterized by the lowest spreadability. The gradual increase in the amount of added milk thistle seeds contributed to the increase in this parameter by 23.4-30.3% compared to the control. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & **Fat [g/100 g** & **Total Carbohyd-** & **Protein** & **Ash** & **Dietary Fibre [g/100 g d.m.]** & **Caloric** \\  & **d.m.]** & **[g/100 g d.m.]** & **[g/100 g d.m.]** & **Insoluble** & **Soluble** & **Total** & **Value** \\ \hline Control & 12.99 \(\pm\) 0.1 \({}^{\circ}\) & 70.53 \(\pm\) 0.16 \({}^{\circ}\) & 7.89 \(\pm\) 0.00 \({}^{\circ}\) & 1.65 \(\pm\) 0.01 \({}^{\circ}\) & 1.22 \(\pm\) 0.01 \({}^{\circ}\) & 1.13 \(\pm\) 0.02 \({}^{\circ}\) & 2.35 \(\pm\) 0.01 \({}^{\circ}\) & 414 \(\pm\) 0 \({}^{\circ}\) \\ \hline MT 5 & 13.68 \(\pm\) 0.32 \({}^{d}\) & 68.36 \(\pm\) 0.46 \({}^{\circ}\) & 7.88 \(\pm\) 0.11 \({}^{\circ}\) & 1.48 \(\pm\) 0.02 \({}^{\circ}\) & 1.47 \(\pm\) 0.07 \({}^{\circ}\) & 1.95 \(\pm\) 0.11 \({}^{\circ}\) & 3.42 \(\pm\) 0.18 \({}^{\circ}\) & 403 \(\pm\) 2 \({}^{\circ}\) \\ MT 10 & 14.85 \(\pm\) 0.12 \({}^{\circ}\) & 66.37 \(\pm\) 0.12 \({}^{\circ}\) & 8.13 \(\pm\) 0.12 \({}^{\circ}\) & 1.58 \(\pm\) 0.01 \({}^{\circ}\) & 1.86 \(\pm\) 0.02 \({}^{\circ}\) & 2.55 \(\pm\) 0.05 \({}^{\circ}\) & 4.41 \(\pm\) 0.03 \({}^{\circ}\) & 398 \(\pm\) 1 \({}^{\circ}\) \\ MT 15 & 15.47 \(\pm\) 0.01 \({}^{\circ}\) & 66.52 \(\pm\) 0.08 \({}^{\circ}\) & 8.12 \(\pm\) 0.01 \({}^{\circ}\) & 1.67 \(\pm\) 0.02 \({}^{\circ}\) & 2.58 \(\pm\) 0.05 \({}^{\circ}\) & 2.64 \(\pm\) 0.05 \({}^{\circ}\) & 5.22 \(\pm\) 0.09 \({}^{\circ}\) & 398 \(\pm\) 0 \({}^{\circ}\) \\ MT 20 & 16.47 \(\pm\) 0.05 \({}^{\circ}\) & 64.71 \(\pm\) 0.08 \({}^{\circ}\) & 8.58 \(\pm\) 0.05 \({}^{\circ}\) & 1.81 \(\pm\) 0.01 \({}^{\circ}\) & 3.18 \(\pm\) 0.04 \({}^{\circ}\) & 3.18 \(\pm\) 0.03 \({}^{\circ}\) & 6.35 \(\pm\) 0.01 \({}^{\circ}\) & 392 \(\pm\) 0 \({}^{\circ}\) \\ \hline \hline \end{tabular}  
* The parameters in columns with the same letters (a, b, c, d or e) do not differ statistically.  
\end{table} 
Table 1: The chemical composition of fortified biscuits. \begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Samples**} & **TPC** & **Flavonoids** & **ABTS** \\  & **(mg Catechin/g d.m.)** & **(mg Rutin/g d.m.)** & **(umol/kg d.m.)** \\ \hline
**Control** & 0.58 \(\pm\) 0.01 \({}^{\circ}\) & 0.53 \(\pm\) 0.03 \({}^{\circ}\) & 14.98 \(\pm\) 0.47 \({}^{\circ}\) \\
**MT 5** & 0.76 \(\pm\) 0.09 \({}^{\circ}\) & 0.74 \(\pm\) 0.07 \({}^{\circ}\) & 20.97 \(\pm\) 1.12 \({}^{\circ}\) \\
**MT 10** & 1.16 \(\pm\) 0.10 \({}^{\circ}\) & 0.84 \(\pm\) 0.01 \({}^{\circ}\) & 39.75 \(\pm\) 2.20 \({}^{\circ}\) \\
**MT 15** & 1.59 \(\pm\) 0.05 \({}^{\circ}\) & 0.95 \(\pm\) 0.00 \({}^{\circ}\) & 50.14 \(\pm\) 1.60 \({}^{\circ}\) \\
**MT 20** & 2.08 \(\pm\) 0.12 \({}^{\circ}\) & 1.15 \(\pm\) 0.06 \({}^{\circ}\) & 58.92 \(\pm\) 1.13 \({}^{\circ}\) \\ \hline \hline \end{tabular}  
* The parameters in columns with the same letters (a, b, c, d or e) do not differ statistically.  
\end{table} 
Table 2: The total polyphenol content and antioxidant activity of biscuits. Biscuits baked with the addition of milk thistle seeds had a smaller volume in comparison with the control; 20% addition lowered this parameter by 12.8%. The results of the color analysis of biscuits enriched with milk thistle seeds are shown in Table 3. Values of the L* parameter, describing the brightness of the color of the subject biscuits, was the largest for the control sample. The values of this parameter for fortified cookies turned out to be lower compared to the control and decreased with increasing addition of milk thistle by 0.7-9.8%. The a* component, responsible for the red or green color, also obtained the highest value for the control sample, which proves a greater share of red color in the tested sample.