## 3 Results and Discussion
### The Effect of the Addition of Chokeberry Pomace Flour on the Sensory Quality of Muffins
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Variant**} & \multicolumn{3}{c}{**Appearance**} & \multicolumn{3}{c}{**Texture**} \\ \cline{2-6}  & **Color** & **Surface Cracks** & **Cracking** & **Hardness** & **Springiness** \\ \hline Control & 6.4 \(\pm\) 0.6 & 7.7 \(\pm\) 1.3 & 2.9 \(\pm\) 0.5 & 4.2 \(\pm\) 0.6 & 4.8 \(\pm\) 1.1 \\
10\% & 4.3 \(\pm\) 0.7 & 7.8 \(\pm\) 1.3 & 3.8 \(\pm\) 0.9 & 3.4 \(\pm\) 0.7 & 4.5 \(\pm\) 1.5 \\
20\% & 5.2 \(\pm\) 0.5 & 5.1 \(\pm\) 1.0 & 3.9 \(\pm\) 0.5 & 3.8 \(\pm\) 0.5 & 4.2 \(\pm\) 1.6 \\
30\% & 6.2 \(\pm\) 0.4 & 4.6 \(\pm\) 1.6 & 5.0 \(\pm\) 0.4 & 4.1 \(\pm\) 0.4 & 2.7 \(\pm\) 1.0 \\
40\% & 7,6 \(\pm\) 1.0 & 2.9 \(\pm\) 0.8 & 5.5 \(\pm\) 1.0 & 4.4 \(\pm\) 1.0 & 2.5 \(\pm\) 0.6 \\
50\% & 7.8 \(\pm\) 0.9 & 3.1 \(\pm\) 1.6 & 6.2 \(\pm\) 0.9 & 7.8 \(\pm\) 0.9 & 2.1 \(\pm\) 0.3 \\ \hline \multirow{2}{*}{**Variant**} & \multicolumn{3}{c}{**Smell**} \\ \cline{2-6}  & **Typical** & **Fruity** & **Floury** & **Other** \\ \hline Control & 7.5 \(\pm\) 1.0 & 0.71 \(\pm\) 0.9 & 3.1 \(\pm\) 0.2 & 0.7 \(\pm\) 2.1 \\
10\% & 5.8 \(\pm\) 1.2 & 2.5 \(\pm\) 1.3 & 2.9 \(\pm\) 0.2 & 1.5 \(\pm\) 0.6 \\
20\% & 2.8 \(\pm\) 0.9 & 3.3 \(\pm\) 0.9 & 2.1 \(\pm\) 0.1 & 2.5 \(\pm\) 0.8 \\
30\% & 2.8 \(\pm\) 0.5 & 3.3 \(\pm\) 0.7 & 2.4 \(\pm\) 0.4 & 2.8 \(\pm\) 0.4 \\
40\% & 1.9 \(\pm\) 0.7 & 3.7 \(\pm\) 0.7 & 1.8 \(\pm\) 0.4 & 2.3 \(\pm\) 0.4 \\
50\% & 0.7 \(\pm\) 1.6 & 5.5 \(\pm\) 1.5 & 1.7 \(\pm\) 0.7 & 5.8 \(\pm\) 0.4 \\ \hline \multirow{2}{*}{**Variant**} & \multicolumn{3}{c}{**Taste**} \\ \cline{2-6}  & **Typical** & **Sweet** & **Floury** & **Other** & **Overall Quality** \\ \hline Control & 7.9 \(\pm\) 1.7 & 7.5 \(\pm\) 0.5 & 2.6 \(\pm\) 1.3 & 0.3 \(\pm\) 0.0 & 6.8 f \\
10\% & 4.9 \(\pm\) 2.0 & 6.4 \(\pm\) 1.0 & 3.5 \(\pm\) 1.0 & 2.1 \(\pm\) 0.0 & 6.2 ef \\
20\% & 2.9 \(\pm\) 2.1 & 5.4 \(\pm\) 1.5 & 3.0 \(\pm\) 1.2 & 2.7 \(\pm\) 0.0 & 4.4 d \\
30\% & 2.0 \(\pm\) 3.2 & 4.2 \(\pm\) 1.2 & 2.8 \(\pm\) 1.0 & 3.8 \(\pm\) 0.0 & 3.6 c \\
40\% & 2.1 \(\pm\) 1.9 & 3.9 \(\pm\) 1.1 & 2.7 \(\pm\) 1.2 & 4.4 \(\pm\) 0.0 & 2.2 b \\
50\% & 1.8 \(\pm\) 2.3 & 3.0 \(\pm\) 1.8 & 4.2 \(\pm\) 1.5 & 5.9 \(\pm\) 0.0 & 1.0 a \\ \hline \hline \end{tabular} a, b, c, d, e, f—different letters next to numbers indicate statistically significant differences.  
\end{table} 
Table 6: The descriptive sensory analysis of a classic muffin. The overall quality of the products has decreased in line with the increase in fruit flour in their composition (Tables 6 and 7). The muffins with the lowest amount of chokeberry flour additive (classic and gluten-free) did not differ statistically (\(p<0.05\)) in terms of desirability. In other studies, it was also observed that reformulating the recipe composition and replacing it with pomace flour resulted in a decline in the sensory quality of confectionery products [8; 22; 25; 53]. [PERSON] et al. [54] demonstrated that apple, pear, and date by-products up to 10% can be effectively utilized as ingredients in cereal bars. However, in terms of sensory analysis, cereal products enriched with more than 10% fibre were rated less favorably. Similarly to the studies discussed in other published works, a higher addition of chokeberry pomace was poorly accepted by consumers. Panelists found that as the pomace content in bread and short-crust pastries increased, its overall acceptability decreased [7; 42].