## 3 Results and Discussion
### Physicochemical Properties of Cookies
The values of the cylindrical coordinates \(\Delta\)H* and \(\Delta\)C* confirmed that the cookies had an orange-red hue (\(\Delta\)H50%: 60.64-\(\Delta\)H0: 79.18) with fairly intense saturation (\(\Delta\)C50%: 26.37-\(\Delta\)C0: 28.50; L*+). As reported by other authors, the final color of baked goods is influenced not only by the initial dough color but also by the Maillard reaction during baking [14; 74; 75; 76]. This reaction is intensified by the additional protein from insect powder, increasing the availability of free amino acids. The reaction between reducing sugars and amino acids via the carbonyl group of the sugar further enhances browning [50]. Additionally, the Maillard reaction can be catalyzed by amino sugars, which are found in the insect matrix. The calculated browning index (BI) and the Pearson correlation coefficient between the AD% and BI confirmed this relationship, showing a strong positive correlation (r = 0.95). These findings support the general trend that adding insect powder contributes to the browning and darkening of confectionery products [14; 31; 57]. The observed differences in individual color components were also perceptible to consumers, as confirmed by the sensorial analysis (Figure 3) and the calculated color \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & **Control** & **Insect Powder (\%, \%/\(\
u\) Four Basis) AD: _Alphitobius diaperinus_** \\ \cline{2-5}
**Sample** & **Wheat Flour 100\%** & **AD10\%** & **AD20\%** & **AD30\%** & **AD50\%** \\ \hline Protein [g/100 g] & 7.73 \(\pm\) 0.11 \({}^{\text{a}}\) & 9.81 \(\pm\) 0.14 \({}^{\text{b}}\) & 11.63\(\pm\) 0.03 \({}^{\text{c}}\) & 14.27 \(\pm\) 0.02 \({}^{\text{d}}\) & 18.81 \(\pm\) 0.09 \({}^{\text{e}}\) \\ \hline Moisture [g/100 g] & 6.79 \(\pm\) 0.16 \({}^{\text{e}}\) & 5.40 \(\pm\) 0.08 \({}^{\text{c}}\) & 6.17 \(\pm\) 0.02 \({}^{\text{d}}\) & 5.06 \(\pm\) 0.09 \({}^{\text{b}}\) & 4.50 \(\pm\) 0.09 \({}^{\text{a}}\) \\ \hline Acidity [\%] & 0.08 \(\pm\) 0.00 \({}^{\text{a}}\) & 0.80 \(\pm\) 0.02 \({}^{\text{b}}\) & 1.44 \(\pm\) 0.02 \({}^{\text{c}}\) & 2.27 \(\pm\) 0.20 \({}^{\text{d}}\) & 3.24 \(\pm\) 0.03 \({}^{\text{e}}\) \\ \hline Hardness [N] & 16.76 \(\pm\) 0.65 \({}^{\text{d}}\) & 14.28 \(\pm\) 1.05 \({}^{\text{c}}\) & 11.72 \(\pm\) 0.87 \({}^{\text{b}}\) & 11.06 \(\pm\) 0.93 \({}^{\text{ab}}\) & 8.56 \(\pm\) 1.84 \({}^{\text{a}}\) \\ \hline Color & & & & & \\ \hline CIE L* & 69.61 \(\pm\) 0.49 \({}^{\text{d}}\) & 63.97 \(\pm\) 2.89 \({}^{\text{c}}\) & 50.43 \(\pm\) 1.10 \({}^{\text{b}}\) & 49.12 \(\pm\) 1.59 \({}^{\text{b}}\) & 41.45 \(\pm\) 1.23 \({}^{\text{a}}\) \\ \hline CIE a* & 5.34 \(\pm\) 0.40 \({}^{\text{a}}\) & 7.04 \(\pm\) 0.90 \({}^{\text{b}}\) & 10.34 \(\pm\) 0.93 \({}^{\text{c}}\) & 11.67 \(\pm\) 0.61 \({}^{\text{d}}\) & 12.90 \(\pm\) 0.60 \({}^{\text{d}}\) \\ \hline CIE b* & 27.99 \(\pm\) 1.06 \({}^{\text{c}}\) & 26.83 \(\pm\) 0.90 \({}^{\text{bc}}\) & 25.27 \(\pm\) 0.70 \({}^{\text{b}}\) & 27.05 \(\pm\) 1.28 \({}^{\text{bc}}\) & 22.98 \(\pm\) 1.12 \({}^{\text{a}}\) \\ \hline Chroma \(\Delta\)C* & 28.50 \(\pm\) 1.05 \({}^{\text{bc}}\) & 27.75 \(\pm\) 0.76 \({}^{\text{abc}}\) & 27.31 \(\pm\) 0.79 \({}^{\text{ab}}\) & 29.46 \(\pm\) 1.38 \({}^{\text{c}}\) & 26.37 \(\pm\) 0.87 \({}^{\text{a}}\) \\ \hline Hue \(\Delta\)H* [\({}^{\text{c}}\)] & 79.18 \(\pm\) 0.86 \({}^{\text{d}}\) & 75.28 \(\pm\) 2.13 \({}^{\text{c}}\) & 67.76 \(\pm\) 1.82 \({}^{\text{b}}\) & 66.66 \(\pm\) 0.61 \({}^{\text{b}}\) & 60.64 \(\pm\) 2.02 \({}^{\text{a}}\) \\ \hline \hline \end{tabular} Different lowercase letters indicate a statistically significant difference between the means (Tukey’s test, \(p<\) 0.05, and n = 5).  
\end{table} 
Table 4: Nutritional compositions and physical properties of control and _Alphitobius-diaperinus_-powder-enriched cookies. unpleasant odor, loss of sweetness, and excessive crispness. The biscuits with 50% insect powder had the lowest acceptability from the panel.