## 3 Results
### Color Profile of Crisps with Dried Fruits  
The results of color coordinates measurement are presented in Tables 13-16. Accordingly, the undertaken experiment indicates that end-product color depends on the type of incorporated dried fruit. We noted that corn snacks without amendment and processed at variable screw speeds demonstrate high lightness (Table 13), low redness and intensive yellow tint. This is the result of using yellow corn grits as basic raw material. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Fruit Amount** & **Screw Speed** & \(L^{*}\) & \(a^{*}\) & \(b^{*}\) \\
**[\%]** & **[rpm]** & & & \\ \hline \multirow{3}{*}{0} & 80 & 80.21 \(\pm\) 3.85 & 3.58 \(\pm\) 0.36 & 24.07 \(\pm\) 1.65 \\  & 100 & 83.41 \(\pm\) 0.57 & 3.78 \(\pm\) 0.42 & 23.95 \(\pm\) 0.95 \\  & 120 & 84.08 \(\pm\) 0.57 & 4.06 \(\pm\) 0.12 & 23.86 \(\pm\) 0.42 \\ \hline \multirow{3}{*}{5} & 80 & 81.14 \(\pm\) 0.47 & 6.75 \(\pm\) 0.06 & 24.16 \(\pm\) 0.27 \\  & 100 & 81.16 \(\pm\) 0.57 & 7.06 \(\pm\) 0.14 & 23.22 \(\pm\) 0.24 \\  & 120 & 81.74 \(\pm\) 0.43 & 6.45 \(\pm\) 0.16 & 24.69 \(\pm\) 0.44 \\ \hline \multirow{3}{*}{10} & 80 & 82.51 \(\pm\) 0.73 & 6.07 \(\pm\) 0.25 & 26.69 \(\pm\) 0.51 \\  & 100 & 84.15 \(\pm\) 0.75 & 5.57 \(\pm\) 0.45 & 25.95 \(\pm\) 0.86 \\  & 120 & 83.67 \(\pm\) 0.23 & 5.83 \(\pm\) 0.15 & 25.97 \(\pm\) 0.45 \\ \hline \multirow{3}{*}{15} & 80 & 80.59 \(\pm\) 1.09 & 6.53 \(\pm\) 0.37 & 25.60 \(\pm\) 0.67 \\  & 100 & 81.57 \(\pm\) 0.79 & 6.12 \(\pm\) 0.45 & 25.83 \(\pm\) 1.29 \\ \cline{1-1}  & 120 & 82.23 \(\pm\) 0.46 & 5.80 \(\pm\) 0.32 & 24.43 \(\pm\) 0.61 \\ \hline \multirow{3}{*}{20} & 80 & 79.69 \(\pm\) 0.42 & 7.42 \(\pm\) 0.14 & 23.42 \(\pm\) 1.52 \\  & 100 & 78.71 \(\pm\) 0.79 & 7.38 \(\pm\) 0.46 & 23.64 \(\pm\) 1.34 \\ \cline{1-1}  & 120 & 79.25 \(\pm\) 0.56 & 7.52 \(\pm\) 0.19 & 24.07 \(\pm\) 0.43 \\ \hline \hline \end{tabular} \(L^{*}\)—lightness; \(a^{*}\)—red (\(+\))—green (\(-\)) balance; \(b^{*}\)—yellow (\(+\))—blue (\(-\)) balance; results are presented as mean \(\pm\) standard deviation.  
\end{table} 
Table 14: Color profile of corn-based crisps supplemented with white mulberry powder. With regard to the color profile of the control snack end-product, increasing screw speed during processing generated a slight increase in lightness. This came about because more pore spaces were formed via extrusion. Moreover, the slightly higher redness and lowered yellowness are probably the effect of more intensive treatment and possible formation of Maillard reaction products [6; 8; 12; 15; 16]. Only slight changes in color profile were observed when apple powder was incorporated into the base material, with lightness significantly low when 20% of apple was used (Table 13). What is more, the creamy color of apple powder slightly increased redness with no effect on yellowness with regard to the end-product  
Similar observations were found if white mulberry powder was applied in corn-based crisp recipes (Table 14). As with the control corn-based crisps, lightness was found to be not related to additive content or to applied screw speed. A slightly more intensive redness (_a*_) was noted, but the effect of variables was also inconsiderable. Values of yellowness (_b*_) increased in these samples with increasing amount of white mulberry powder in the recipe. Over all, it can be stated that both apple and white mulberry additives do not have an effect on the end-product color profile.