## 3 Results and Discussion
### Color of Infusions--Instrumental and Sensory Analysis and Anthocyanin Pigment Content  
An attractive color for infusions is an important requirement from a consumer's point of view. The addition of colored compounds such as dried chokeberry pomace could increase the intensity and improve the tone of color. On the other hand, drying may cause a browning reaction that results in an increase in undesirable browning compounds, which could affect the color of infusions. The results of the instrumental and sensory color analysis of the obtained infusions are presented in Table 2 and Figure 2.  
The initial color of the GTL and WHF samples was rather low-saturated and pale. The values of the L* parameter for infusions of dried GTL and WHF were at a similar \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Infusions** & **L*** & **a*** & **b*** & **\(\Delta\)E** \\ \hline GTL & 94.4 \(\pm\) 0.1 ab & \(-\)0.7 \(\pm\) 0.4 c & 6.6 \(\pm\) 0.7 b & - \\ GTL + CP2.0 & 68 \(\pm\) 5 c & 27 \(\pm\) 6 b & 9.8 \(\pm\) 0.8 b & 38 \(\pm\) 8 e \\ GTL + CP2.5 & 64 \(\pm\) 4 cd & 33 \(\pm\) 3 b & 10 \(\pm\) 1 b & 52 \(\pm\) 6 cde \\ GTL + CP3.0 & 59 \(\pm\) 4 deg & 35 \(\pm\) 4 b & 11 \(\pm\) 1 b & 58 \(\pm\) 7 bcd \\ WHF & 95.3 \(\pm\) 0.1 a & \(-\)0.6 \(\pm\) 0.1 c & 4.5 \(\pm\) 0.1 b & - \\ WHF + CP2.0 & 59 \(\pm\) 6 cde & 55 \(\pm\) 7 a & 31 \(\pm\) 9 a & 71 \(\pm\) 12 ab \\ WHF + CP2.5 & 53 \(\pm\) 4 e & 57 \(\pm\) 3 a & 33 \(\pm\) 6 a & 75 \(\pm\) 7 ab \\ WHF + CP3.0 & 50 \(\pm\) 4 e & 61 \(\pm\) 2 a & 42 \(\pm\) 7 a & 84 \(\pm\) 6 a \\ RHF & 84.6 \(\pm\) 0.1 b & 22 \(\pm\) 0.3 d & 4.2 \(\pm\) 0.1 b & - \\ RHF + CP2.0 & 59 \(\pm\) 3 cde & 56 \(\pm\) 3 a & 28 \(\pm\) 4 a & 49 \(\pm\) 5 cde \\ RHF + CP2.5 & 57 \(\pm\) 4 e & 59 \(\pm\) 4 a & 33 \(\pm\) 9 a & 56 \(\pm\) 9 bcd \\ RHF + CP3.0 & 51 \(\pm\) 1 e & 61.7 \(\pm\) 0.4 a & 40 \(\pm\) 2 a & 63 \(\pm\) 1 bcd \\ \hline \hline \end{tabular} Mean \(\pm\) standard deviation; the different letters indicate a significant difference at \(p<\) 0.05 for the two-way ANOVA and Tukey post hoc test. GTL—dried green tea leaves (0.5 g); WHF—dried white hibiscus flowers (0.5 g); RHF—dried red hibiscus flowers (0.5 g); CP—dried chokeberry pomace; 2.0, 2.5 and 3.0—indicate pomace addition in g.  
\end{table} 
Table 2: Influence of dried pomace addition to green tea leaves or hibiscus flowers on the color parameters of infusions. Figure 2: Influence of dried pomace addition to green tea leaves or hibiscus flowers on the sensory assessment of color in infusions (the different letters above the bars indicate a significant difference at \(p<\) 0.05 for the two-way ANOVA and Tukey post hoc test). GTL—dried green tea leaves (0.5 g); WHF—dried white hibiscus flowers (0.5 g); RHF—dried red hibiscus flowers (0.5 g); CP—dried chokeberry pomace; 2.0, 2.5 and 3.0—indicate pomace addition in g.  
level and ranged from 94.4 to 95.3. Values of the L* parameter ranging from 84.3 to 93.0 were also found for green tea infusions by [PERSON] et al. [34]. In the case of the RHF infusion, this parameter was about 10 units lower, so this infusion was darker. The addition of chokeberry pomace caused a significant decrease in lightness in all tested samples (Table 2). The reduction of the L* value after the addition of 2.0 g of dried chokeberry pomace reached 28%, 38% and 30% for GTL + CP2.0, WHF + CP2.0 and RHF + CP2.0 compared to GTL, WHF and RHF, respectively. Increasing the share of pomace caused a further decrease in lightness. Although these changes reached 13-15%, comparing the samples with 2.0 to 3.0 g of dried chokeberry pomace addition, they were not statistically significant. The lowest L* values were recorded for WHF + CP3.0 and RHF + CP3.0 infusions, and they were close to the lightness (the L* value was in the range of 46.65-49.67) of infusions obtained from chokeberry pomace by [PERSON] and [PERSON] [15]. In infusions of GTL and WHF, no red color was recorded, which is indicated by the low negative values of the color parameter a*.