## 3 Results
### Physical Properties of Corn-Based Crisps Supplemented with Fruits
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multicolumn{2}{c}{**Fruit**} & \multicolumn{1}{c}{**Screw Speed**} & \multicolumn{1}{c}{**EI [-]**} & \multicolumn{1}{c}{**BD [kg/m\({}^{3}\)]**} & \multicolumn{1}{c}{**WAI [g/gl]**} & \multicolumn{1}{c}{**WSI [\%]**} \\ \hline \multirow{3}{*}{0} & 80 & 3.94 \(\pm\) 0.04 & 42.50 \(\pm\) 0.17 & 4.51 \(\pm\) 0.17 & 34.76 \(\pm\) 2.43 \\  & 100 & 4.22 \(\pm\) 0.06 & 37.08 \(\pm\) 0.24 & 4.81 \(\pm\) 0.08 & 32.38 \(\pm\) 1.35 \\  & 120 & 4.37 \(\pm\) 0.04 & 33.58 \(\pm\) 0.15 & 4.17 \(\pm\) 0.57 & 35.24 \(\pm\) 0.67 \\ \hline \multirow{3}{*}{5} & 80 & 4.07 \(\pm\) 0.10 & 55.72 \(\pm\) 0.28 & 5.05 \(\pm\) 0.17 & 24.29 \(\pm\) 1.17 \\  & 100 & 3.95 \(\pm\) 0.05 & 42.86 \(\pm\) 0.27 & 5.03 \(\pm\) 0.01 & 23.33 \(\pm\) 0.67 \\  & 120 & 4.05 \(\pm\) 0.05 & 44.11 \(\pm\) 0.16 & 5.01 \(\pm\) 0.06 & 22.86 \(\pm\) 1.17 \\ \hline \multirow{3}{*}{10} & 80 & 2.41 \(\pm\) 0.04 & 120.06 \(\pm\) 0.47 & 4.30 \(\pm\) 0.04 & 17.62 \(\pm\) 0.67 \\  & 100 & 2.58 \(\pm\) 0.05 & 114.06 \(\pm\) 0.45 & 4.29 \(\pm\) 0.02 & 18.10 \(\pm\) 1.78 \\  & 120 & 2.59 \(\pm\) 0.05 & 97.31 \(\pm\) 0.22 & 4.26 \(\pm\) 0.07 & 21.43 \(\pm\) 1.17 \\ \hline \multirow{3}{*}{15} & 80 & 1.56 \(\pm\) 0.03 & 232.39 \(\pm\) 1.20 & 3.04 \(\pm\) 0.01 & 14.29 \(\pm\) 1.17 \\  & 100 & 1.49 \(\pm\) 0.03 & 243.85 \(\pm\) 0.34 & 3.02 \(\pm\) 0.04 & 15.71 \(\pm\) 1.17 \\  & 120 & 1.50 \(\pm\) 0.03 & 241.86 \(\pm\) 0.25 & 2.88 \(\pm\) 0.01 & 17.14 \(\pm\) 1.17 \\ \hline \multirow{3}{*}{20} & 80 & 1.50 \(\pm\) 0.04 & 261.06 \(\pm\) 0.55 & 3.11 \(\pm\) 0.04 & 16.67 \(\pm\) 0.67 \\  & 100 & 1.65 \(\pm\) 0.08 & 254.98 \(\pm\) 0.46 & 3.13 \(\pm\) 0.04 & 18.10 \(\pm\) 0.67 \\ \cline{1-1}  & 120 & 1.57 \(\pm\) 0.06 & 260.27 \(\pm\) 0.71 & 3.15 \(\pm\) 0.06 & 19.05 \(\pm\) 0.67 \\ \hline \hline \end{tabular}  
* EI—expansion index; BD—bulk density; WAI—water absorption index; WSI—water solubility index; results are presented as mean \(\pm\) standard deviation.  
\end{table} 
Table 3: Physical properties of corn-based crisps supplemented with apple powder and control sample. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Fruit** & **Screw Speed** & **EI [-]** & **BD [kg/m\({}^{3}\)]** & **WAI [g/g]** & **WSI [\%]** \\ \hline \multirow{4}{*}{5} & 80 & 4.10 \(\pm\) 0.03 & 48.41 \(\pm\) 0.53 & 5.65 \(\pm\) 0.02 & 15.24 \(\pm\) 0.67 \\  & 100 & 4.14 \(\pm\) 0.08 & 47.50 \(\pm\) 0.27 & 5.60 \(\pm\) 0.22 & 20.00 \(\pm\) 1.17 \\  & 120 & 4.21 \(\pm\) 0.04 & 42.55 \(\pm\) 0.42 & 5.74 \(\pm\) 0.08 & 18.57 \(\pm\) 1.17 \\ \hline \multirow{4}{*}{10} & 80 & 3.38 \(\pm\) 0.05 & 58.33 \(\pm\) 0.60 & 5.31 \(\pm\) 0.07 & 13.33 \(\pm\) 1.35 \\  & 100 & 3.57 \(\pm\) 0.04 & 62.93 \(\pm\) 0.72 & 5.22 \(\pm\) 0.09 & 17.14 \(\pm\) 1.17 \\  & 120 & 3.49 \(\pm\) 0.02 & 58.87 \(\pm\) 0.32 & 5.16 \(\pm\) 0.04 & 13.81 \(\pm\) 1.78 \\ \hline \multirow{4}{*}{15} & 80 & 2.89 \(\pm\) 0.04 & 68.23 \(\pm\) 0.49 & 5.09 \(\pm\) 0.03 & 17.62 \(\pm\) 1.78 \\  & 100 & 2.83 \(\pm\) 0.07 & 84.23 \(\pm\) 0.61 & 4.56 \(\pm\) 0.05 & 14.29 \(\pm\) 1.17 \\  & 120 & 3.45 \(\pm\) 0.05 & 49.74 \(\pm\) 0.63 & 5.29 \(\pm\) 0.08 & 18.57 \(\pm\) 0.00 \\ \hline \multirow{4}{*}{20} & 80 & 2.35 \(\pm\) 0.02 & 100.44 \(\pm\) 0.64 & 4.08 \(\pm\) 0.03 & 12.86 \(\pm\) 0.00 \\  & 100 & 2.13 \(\pm\) 0.04 & 109.40 \(\pm\) 0.68 & 4.11 \(\pm\) 0.05 & 14.76 \(\pm\) 0.67 \\ \cline{1-1}  & 120 & 2.30 \(\pm\) 0.05 & 95.42 \(\pm\) 0.46 & 4.10 \(\pm\) 0.05 & 15.24 \(\pm\) 0.67 \\ \hline \end{tabular} El—expansion index; BD—bulk density; WAI—water absorption index; WSI—water solubility index; results are presented as mean \(\pm\) standard deviation.  
\end{table} 
Table 6: Physical properties of corn-based crisps supplemented with elderberry powder.