## 3 Results and Discussion  
### Penetration Test  
The penetration test is a modification of the commonly used texture profile analysis (TPA), which can be applied to semi-solid products, e.g., cheese sauces, dairy desserts, etc. [21]. Both fruits and vegetables are a great addition to dairy products. However, the form and quantity of semifinished products used in production can significantly influence the texture and taste of the final products [26]. Table 2 contains results describing the influence of different amounts (1, 3, or 5%) of dried vegetable powders (carrot, beetroot, champignon, and onion) on the texture features: hardness, adhesiveness, cohesiveness, and springiness of prepared dairy desserts. Depending on the investigated feature, an increase or decrease in the value of individual attributes was noticed. The number values in the product with the addition of dried carrots increased hardness and adhesiveness (1-5%), and the value of cohesiveness decreased. At the same time, springiness decreased. Similar trends have been noticed in the case of dairy desserts with the addition of beetroot, except for springiness where values have not changed. In turn, products with the championon powder were characterized by an increase in hardness and cohesiveness, while the adhesiveness and springiness of the prod  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Dried Vegetable Powders**} & **Content of Dried** & **Hardness** & **Adhesiveness** & **Cohesiveness** & **Springiness** \\  & **Vegetable Powders [\%]** & **[N] \(\pm\) SD** & **[J] \(\pm\) SD** & **[N] \(\pm\) SD** & \(\pm\) SD** \\ \hline Control & 0 & 3.74 \({}^{\text{a}}\)\(\pm\) 1.46 & 197.09 \({}^{\text{a}}\)\(\pm\) 17.03 & 0.51 \({}^{\text{d}}\)\(\pm\) 0.02 & 0.95 \({}^{\text{ab}}\)\(\pm\) 0.005 \\ \hline \multirow{4}{*}{Carrot} & 1 & 7.92 \({}^{\text{cd}}\)\(\pm\) 2.08 & 458.27 \({}^{\text{cd}}\)\(\pm\) 14.33 & 0.516 \({}^{\text{ce}}\)\(\pm\) 0.007 & 0.979 \({}^{\text{b}}\)\(\pm\) 0.01 \\ \cline{2-6}  & 3 & 9.7 \({}^{\text{ef}}\)\(\pm\) 2.8 & 547.8 \({}^{\text{de}}\)\(\pm\) 42.01 & 0.48 \({}^{\text{ac}}\)\(\pm\) 0.003 & 0.939 \({}^{\text{a}}\)\(\pm\) 0.01 \\ \cline{2-6}  & 5 & 14.7 \({}^{\text{h}}\)\(\pm\) 10.3 & 684.39 \({}^{\text{ef}}\)\(\pm\) 18.5 & 0.47 \({}^{\text{ab}}\)\(\pm\) 0.009 & 0.946 \({}^{\text{ab}}\)\(\pm\) 0.006 \\ \hline \multirow{4}{*}{Beetroot} & 1 & 5.35 \({}^{\text{b}}\)\(\pm\) 1.74 & 259.26 \({}^{\text{ab}}\)\(\pm\) 7.95 & 0.51 \({}^{\text{ce}}\)\(\pm\) 0.008 & 0.973 \({}^{\text{ab}}\)\(\pm\) 0.006 \\ \cline{2-6}  & 3 & 7.63 \({}^{\text{c}}\)\(\pm\) 0.72 & 383.03 \({}^{\text  
uct had similar values, regardless of the amount of the additive. In the case of fat-free milk desserts with the addition of onion powder, statistically significant differences (\(p<0.05\)) in the values were noticed only in the cohesiveness feature, where there was an increase with a greater amount of powder addition (1-5%). Other features did not change with an increase in onion powder content. The highest hardness values were noted in the dessert with a 5% addition of carrot powder (14.7 N) and betroot (11.5 N). In turn, the highest adhesiveness values were achieved by products with the addition of onion powder (748.97-776.7 J). As in the case of cohesiveness, a 5% addition of this ingredient increased the value of the tested feature to 0.6. The formula of the tested dessert influenced the obtained results. For example, various studies confirm the effect of carrageenan on the hardness of food products. [PERSON] et al. (2006) suggested that adding carrageenan increased the hardness of dairy desserts. In turn, due to the interactions between carrageenan and milk proteins, higher concentrations of this additive can cause adverse changes in tested samples ([PERSON] et al., 2018). [PERSON] et al. (2018) tested milk-based desserts with oat gum and \(\kappa\)-carrageenan. The hardness of the prepared product ranged from 0.513 to 0.557 N for desserts with the addition of \(\kappa\)-carrageenan.