## 3 Results and Discussion
### Characteristics of Freeze-Dried Red Potato Pulp and Cherry Pomace
\begin{table}
\begin{tabular}{c c c c c} \hline  & **L*** & **a*** & **b*** & \(\Delta E\)* \\ \hline Control & 71.58 \(\pm\) 1.12 f 1 ** & 0.51 \(\pm\) 0 a & 17.53 \(\pm\) 0.5 e & - \\ RPP-10 & 48.59 \(\pm\) 0.5 e & 4.95 \(\pm\) 0.12 b & 13.8 \(\pm\) 0.5 d & 23.70 \(\pm\) 0.56 a \\ RPP-20 & 45.53 \(\pm\) 0.76 c & 5.57 \(\pm\) 0.17 c & 13.32 \(\pm\) 1.12 d & 26.81 \(\pm\) 0.82 c \\ RPP-30 & 41.84 \(\pm\) 0.13 a & 6.16 \(\pm\) 0 d & 13.08 \(\pm\) 0.53 d & 30.85 \(\pm\) 0.32 d \\ CP-10 & 48.46 \(\pm\) 1.15 e & 6.98 \(\pm\) 0.1 e & 7.4 \(\pm\) 0.47 c & 25.94 \(\pm\) 0.15 b \\ CP-20 & 44.87 \(\pm\) 0.98 c & 9.16 \(\pm\) 0 f & 5.73 \(\pm\) 0.13 a & 30.70 \(\pm\) 0.75 d \\ CP-30 & 43.12 \(\pm\) 0.12 b & 10.79 \(\pm\) 0 g & 6.09 \(\pm\) 0.12 b & 31.06 \(\pm\) 0.17 d \\ \hline \end{tabular}
\end{table} 
Table 6: Color parameters of the pasta samples. percentage of both additives used to fortify the pasta but were significantly higher when freeze-dried potato pulp was used. However, in the case of pasta enriched with potato pulp, aldehydes (i.e., acetaldehyde, followed by 2-methylpropanal, 3-methylbutanal and benzaldehyde) were still the predominant volatile compounds. Significant amounts of ketones (2,3-kentanedione, 3-heptanone, butan-2-one and pentan-2-one) were also present, followed by 2-phenylethanol and ethanol, ethyl acetate, 4-ethylguaiacol and \(\gamma\)-butyrolactone. The main volatile compounds identified in pasta enriched with freeze-dried cherry pomace were ethanol and butyl acetate. The concentration of these compounds increased with increasing the cherry pomace addition, which may influence the perception of a pleasant, sweet, fruity and slightly spicy taste. In addition, pasta enriched with freeze-dried cherry pomace was characterized by a high content of acetaldehyde, 2-methylpropanal, benzaldehyde, \(\gamma\)-butyrolactone and 4-ethylguaiacol. Most of these compounds are degradation products of the relevant amino acids and sugars [51; 52]. \begin{table}
\begin{tabular}{c c c c c c c c} \hline
**Volatile Compound** & **Control** & **RPP-10** & **RFP-20** & **RFP-30** & **CP-10** & **CP-20** & **CP-30** \\ \hline  & & & Aldehydes & & & & \\
2-Methylpropanal & 11.97 \(\pm\) 0.09 g & 9.84 \(\pm\) 0.07 f & 8.99 \(\pm\) 0.05 e & 8.14 \(\pm\) 0.04 c & 8.39 \(\pm\) 0.06 d & 6.93 \(\pm\) 0.07 b & 5.53 \(\pm\) 0.05 a \\
3-Methylbutanal & nd & 2.91 \(\pm\) 0.02 d & 3.25 \(\pm\) 0.05 e & 3.59 \(\pm\) 0.03 f & 1.98 \(\pm\) 0.04 c & 1.82 \(\pm\) 0.03 b & 1.67 \(\pm\) 0.02 a \\ Acetaldehyde & 27.79 \(\pm\) 0.16 f & 23.40 \(\pm\) 0.14 e & 19.38 \(\pm\) 0.11 d & 15.34 \(\pm\) 0.12 b & 14.83 \(\pm\) 0.13 a & 15.22 \(\pm\) 0.11 b & 15.59 \(\pm\) 0.09 c \\ Benzaldehyde & 8.73 \(\pm\) 0.06 f & 6.85 \(\pm\) 0.05 b & 7.76 \(\pm\) 0.07 d & 8.67 \(\pm\) 0.08 f & 8.46 \(\pm\) 0.05 e & 7.11 \(\pm\) 0.04 c & 5.81 \(\pm\) 0.06 a \\ Hexanal & 4.90 \(\pm\) 0.07 d & 1.00 \(\pm\) 0.4 a & 2.74 \(\pm\) 0.04 f & 4.49 \(\pm\) 0.06 c & 4.34 \(\pm\) 0.07 e & 2.68 \(\pm\) 0.05 b \\ Octanal & nd & nd & & nd & & & & \\
2,3-Pentanedione & 0.94 \(\pm\) 0.03 a & 4.05 \(\pm\) 0.09 e & 2.89 \(\pm\) 0.05 d & 1.73 \(\pm\) 0.04 b & 2.23 \(\pm\) 0.03 c & 3.96 \(\pm\) 0.06 e & 5.62 \(\pm\) 0.07 f \\
3-Hepanone & 0.80 \(\pm\) 0.02 d & 3.58 \(\pm\) 0.05 f & 2.22 \(\pm