# Assessment of the Possibility of Using Poppy Seed Cake for the Production of Oat Cookies
## 3 Results  
### Chemical Composition  
The addition of poppy seed cake as an oat cookie ingredient had a significant effect (\(p\) < 0.05) on the chemical composition of the product (Tables 2 and 3). The control material exhibited the highest moisture content. The increase in the dose of the supplement was accompanied by a decline in the moisture content in the product. The contents of protein, fat, and fiber in the oat cookies increased with the increasing amounts of poppy seed cake. The statistical analysis revealed significant changes for each 5% increase in the additive dose. The addition of poppy seed cake reduced the contents of monosaccharides and sucrose in the oat cookies (Table 3).  
No flavonoids were detected in the control oat cookies (Table 2). The poppy seed cake fortified products contained from 0.333 to 0.357 mg\(\cdot\)100 g\({}^{-1}\) of flavonoids in the dry matter. The statistical analysis did not confirm any significant changes in the contents of these components depending on the dose of the supplement. The contents of polyphenols in the oat cookies decreased after the poppy seed cake addition. No statistically significant changes were recorded in samples PC5 and PC10.  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & **Moisture** & **Protein** & **Fat** & **Crude Fiber** & **Flavonoids** & **Polyphenols** \\ \cline{2-6}  & **\%** & **\% d.b.** & **\% d.b.** & **\% d.b.** & **mg\(\cdot\)100 g\({}_{\text{d.b.}}\)\({}^{-1}\)** & **\% d.b.** \\ \hline C & 34.80 \(\pm\) 0.02 a & 12.43 \(\pm\) 0.15 a & 6.34 \(\pm\) 0.01 a & 2.32 \(\pm\) 0.02 a & - & 0.136 \(\pm\) 0.002 a \\ PC5 & 33.83 \(\pm\) 0.01 b & 13.14 \(\pm\) 0.05 b & 6.70 \(\pm\) 0.01 b & 3.18 \(\pm\) 0.04 b & 0.333 \(\pm\) 0.015 a & 0.119 \(\pm\) 0.003 b \\ PC10 & 33.58 \(\pm\) 0.13 c & 13.64 \(\pm\) 0.01 c & 6.88 \(\pm\) 0.01 c & 3.34 \(\pm\) 0.03 c & 0.357 \(\pm\) 0.006 a & 0.117 \(\pm\) 0.002 b \\ PC15 & 32.86 \(\pm\) 0.07 d & 14.09 \(\pm\) 0.03 d & 6.98 \(\pm\) 0.01 d & 3.62 \(\pm\) 0.01 d & 0.357 \(\pm\) 0.012 a & 0.104 \(\pm\) 0.007 c \\ \hline \hline \end{tabular} 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 2: Chemical compositions of oatmeal cookies with poppy seed expeller added (\(n\) = 3).  
\begin{table}
\begin{tabular}{c c c c} \hline \hline  & **Saccharose** & **Glucose** & **Fructose** \\ \cline{2-5}  & **\% d.b.** & **\% d.b.** & **\% d.b.** \\ \hline C & 7.03 \(\pm\) 0.02 a & 4.70 \(\pm\) 0.02 a & 6.97 \(\pm\) 0.04 a \\ PC5 & 6.63 \(\pm\) 0.06 b & 4.67 \(\pm\) 0.01 a & 6.68 \(\pm\) 0.02 b \\ PC10 & 6.46 \(\pm\) 0.05 c & 4.66 \(\pm\) 0.02 a & 6.57 \(\pm\) 0.03 b \\ PC15 & 6.11 \(\pm\) 0.03 d & 4.24 \(\pm\) 0.15 b & 5.80 \(\pm\) 0.09 c \\ \hline \hline \end{tabular} 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 3: The contents of soluble sugars of oatmeal cookies with poppy seed expeller added (\(n\) = 3).