## 3 Results and Discussion
### Colour Measurements
\begin{table}
\begin{tabular}{l c c c c c} \hline \hline
**Sample** & \multicolumn{5}{c}{**Parameter**} \\ \cline{2-6}  & **L*\({}^{\bullet}\)** & **a*\({}^{\bullet}\)** & **b*\({}^{\bullet}\)** & **\(\Delta\)E** & **BI** \\ \hline _Raw materials_ & & & & & \\ _A. bisporus_ powder & 82.91 \(\pm\) 0.21 \({}^{\text{A}}\) & 1.47 \(\pm\) 0.07 \({}^{\text{C}}\) & 14.39 \(\pm\) 0.22 \({}^{\text{B}}\) & - & - \\ _P. ostreatus_ powder & 87.25 \(\pm\) 0.23 \({}^{\text{B}}\) & -0.86 \(\pm\) 0.06 \({}^{\text{A}}\) & 15.18 \(\pm\) 0.34 \({}^{\text{C}}\) & - & - \\ Wheat flour & 93.47 \(\pm\) 0.18 \({}^{\text{C}}\) & 0.36 \(\pm\) 0.03 \({}^{\text{B}}\) & 9.34 \(\pm\) 0.17 \({}^{\text{A}}\) & - & - \\ \hline _Cookies_ & & & & & \\ Control & 77.39 \(\pm\) 1.00 \({}^{\text{f}}\) & 3.10 \(\pm\) 0.47 \({}^{\text{a}}\) & 26.50 \(\pm\) 1.31 \({}^{\text{b}}\) & - & 22.61 \(\pm\) 1.00 \({}^{\text{a}}\) \\ Ab2 & 66.04 \(\pm\) 1.00 \({}^{\text{c}}\) & 5.25 \(\pm\) 0.71 \({}^{\text{b}}\) & 21.07 \(\pm\) 1.00 \({}^{\text{a}}\) & 12.92 \(\pm\) 1.30 \({}^{\text{c}}\) & 33.96 \(\pm\) 1.00 \({}^{\text{d}}\) \\ Ab4 & 62.61 \(\pm\) 0.71 \({}^{\text{b}}\) & 6.19 \(\pm\) 0.54 \({}^{\text{bc}}\) & 21.73 \(\pm\) 0.66 \({}^{\text{a}}\) & 15.95 \(\pm\) 1.01 \({}^{\text{d}}\) & 37.39 \(\pm\) 0.71 \({}^{\text{e}}\) \\ Ab6 & 60.97 \(\pm\) 1.33 \({}^{\text{a}}\) & 7.11 \(\pm\) 0.75 \({}^{\text{d}}\) & 21.88 \(\pm\) 0.72 \({}^{\text{a}}\) & 17.33 \(\pm\) 1.71 \({}^{\text{d}}\) & 39.03 \(\pm\) 1.33 \({}^{\text{f}}\) \\ Po2 & 75.30 \(\pm\) 1.27 \({}^{\text{e}}\) & 5.37 \(\pm\) 1.26 \({}^{\text{b}}\) & 29.17 \(\pm\) 1.41 \({}^{\text{c}}\) & 4.63 \(\pm\) 1.59 \({}^{\text{a}}\) & 24.70 \(\pm\) 1.27 \({}^{\text{b}}\) \\ Po4 & 74.66 \(\pm\) 1.39 \({}^{\text{e}}\) & 6.12 \(\pm\) 1.17 \({}^{\text{bc}}\) & 29.00 \(\pm\) 1.30 \({}^{\text{c}}\) & 5.15 \(\pm\) 1.18 \({}^{\text{a}}\) & 25.34 \(\pm\) 1.39 \({}^{\text{b}}\) \\ Po6 & 72.11 \(\pm\) 1.14 \({}^{\text{d}}\) & 6.67 \(\pm\) 1.09 \({}^{\text{cd}}\) & 28.96 \(\pm\) 1.06 \({}^{\text{c}}\) & 7.05 \(\pm\) 1.30 \({}^{\text{b}}\) & 27.89 \(\pm\) 1.14 \({}^{\text{c}}\) \\ \hline \hline \end{tabular}  
* L*\({}^{\bullet}\)--brightness; a*\({}^{\bullet}\)--red/green value; b*\({}^{\bullet}\)--blue/yellow value; A\({}^{\text{-C}}\) or a*\({}^{\text{-d}}\)--the different letters in columns mean that there are significant differences between mean values ([PERSON]’s test, \(p<0.05\), \(n=15\)); EE–total colour change; BI—browning index; control—codes with 100% wheat flour; AB—codes with 2% _A. bisporus_ lyophilistate as a flour substitute; Ab4—codes with 4% _A. bisporus_ lyophilistate as a flour substitute; Ab6—codes with 6% _A. bisporus_ lyophilistate as a flour substitute; Po2—codes with 2% _P. ostreatus_ lyophilistate as a flour substitute; Po4—codes with 4% _P. ostreatus_ lyophilistate as a flour substitute.  
\end{table} 
Table 4: Color parameters of mushroom powders, wheat flour, and shorthead cookies. with the addition of oyster mushrooms, then for control cookies, and the lowest for cookies with button mushrooms. Higher \(\Delta\)E was noted for the cookies with _A. bisporus_ (from 12.92 to 17.33) than those with _P. ostreatus_ (from 4.63 to 7.05). A similar relationship was noted for the browning index. The lowest BI value was observed for cookies without mushrooms (22.61), cookies enriched with oyster mushrooms had a BI of 24.70 to 27.89, and the browning index of the cookies with _A. bisporus_ ranged from 33.96 to 39.03. The results presented in this article show that freeze-dried button mushrooms are darker than freeze-dried oyster mushrooms, even though fresh mushroom caps of the white variety are characterized by higher values of the L* parameter. The results presented by other researchers also confirm this. Examples of color parameter values for the caps of fresh white button mushrooms given in other reports include parameter L* ranging from 89.02 to 93.23, parameter a* ranging from 0.57 to 0.73, and parameter b* equal to 12.75 or 12.8 [78; 79].