# Assessment of the Possibility of Using Poppy Seed Cake for the Production of Oat Cookies
## 3 Results
### Sensory Quality  
The results of the sensory evaluation are presented in Figure 2. The highest scores for the overall appearance of the cookies were achieved by samples C and PC5. In turn, the aromas of the tested materials had different assessment scores. The data in Figure 1 show higher scores for the aroma of the oat cookies with the increasing amounts of poppy seed cake. The panelists found appropriate consistency of the material in samples C, PC5, and PC10. In contrast, cookies containing 15% of the supplement had low consistency scores, probably due to the increased hardness and chewiness of sample PC15. Generally  
\begin{table}
\begin{tabular}{c c c c} \hline \hline  & **Hardness** & **Elasticity** & **Chewiness** & **Cohesiveness** \\ \cline{2-4}  & **N** & **-** & **N** & **-** \\ \hline C & 172.3 \(\pm\) 7.4 \({}^{\text{a}}\) & 0.843 \(\pm\) 0.012 \({}^{\text{a}}\) & 86.5 \(\pm\) 3.2 \({}^{\text{a}}\) & 0.595 \(\pm\) 0.020 \({}^{\text{a}}\) \\ PC5 & 267.7 \(\pm\) 5.0 \({}^{\text{b}}\) & 0.847 \(\pm\) 0.023 \({}^{\text{a}}\) & 135.8 \(\pm\) 9.2 \({}^{\text{b}}\) & 0.599 \(\pm\) 0.015 \({}^{\text{a}}\) \\ PC10 & 303.7 \(\pm\) 26.3 \({}^{\text{b}}\) & 0.817 \(\pm\) 0.015 \({}^{\text{a}}\) & 144.6 \(\pm\) 11.0 \({}^{\text{b}}\) & 0.583 \(\pm\) 0.009 \({}^{\text{a}}\) \\ PC15 & 406.7 \(\pm\) 12.9 \({}^{\text{c}}\) & 0.813 \(\pm\) 0.021 \({}^{\text{a}}\) & 170.9 \(\pm\) 3.7 \({}^{\text{c}}\) & 0.517 \(\pm\) 0.003 \({}^{\text{b}}\) \\ \hline \hline \end{tabular} \(\mathcal{C}\)—control probe, PC5—oatmeal cookies with 5% poppy seed expeller added; PC10—oatmeal cookies with 10% poppy seed expeller added; PC15—oatmeal cookies with 15% poppy seed expeller added. Data are presented as means \(\pm\) standard deviations, values of each parameter with different superscript letters in rows are significantly different (Tukey’s test, \(p\leq 0.05\)).  
\end{table}
Table 4: Texture profile analysis of oatmeal cookies with poppy seed expeller added (\(n=10\)).  
\begin{table}
\begin{tabular}{c c c} \hline \hline  & \(L^{*}\) & \(a^{*}\) & \(b^{*}\) \\ \hline C & 51.92 \(\pm\) 0.64 \({}^{\text{a}}\) & 3.74 \(\pm\) 0.11 \({}^{\text{a}}\) & 12.67 \(\pm\) 0.66 \({}^{\text{a}}\) \\ PC5 & 51.45 \(\pm\) 0.28 \({}^{\text{a}}\) & 3.52 \(\pm\) 0.07 \({}^{\text{b}}\) & 11.95 \(\pm\) 0.31 \({}^{\text{a}}\) \\ PC10 & 49.85 \(\pm\) 0.44 \({}^{\text{b}}\) & 2.95 \(\pm\) 0.18 \({}^{\text{c}}\) & 9.77 \(\pm\) 0.40 \({}^{\text{b}}\) \\ PC15 & 46.57 \(\pm\) 0.51 \({}^{\text{c}}\) & 2.73 \(\pm\) 0.14 \({}^{\text{d}}\) & 8.91 \(\pm\) 0.22 \({}^{\text{c}}\) \\ \hline \hline \end{tabular} \(\mathcal{C}\)—control probe, PC5—oatmeal cookies with 5% poppy seed expeller added; PC10—oatmeal cookies with 10% poppy seed expeller added; PC15—oatmeal cookies with 15% poppy seed expeller added. Data are presented as means \(\pm\) standard deviations, values of each parameter with different superscript letters in rows are significantly different (Tukey’s test, \(p\leq 0.05\)).  
\end{table}
Table 5: Color parameters of oatmeal cookies with poppy seed expeller added (\(n=3\)).  
positive scores were achieved for the palatability of the material. In the assessment, most panelists used the phrase \"like\" for samples C and PC5, whereas samples containing at least 10% poppy seed cake (PC10 and PC15) were mostly described with \"like very much\". In terms of the overall product acceptability, sample PC10 scored the highest number of points. It is noteworthy that the initial increase in the dose of the poppy seed cake (up to 10%) was associated with a greater acceptability of the oat cookies. In turn, the material supplemented with 15% poppy seed cake was regarded as the least acceptable. This may be related to the low scores in the assessment of the appearance and consistency of sample PC15.