## 4 Discussion  
The research presented in this study was aimed at increasing the antioxidant potential of wafers by enrichment thereof with freeze-dried raspberry pomace. The aim of the work was to obtain a product with the highest possible antioxidant activity and consumer acceptance at the same time. During the production of raspberry juice, almost 2/3 of anthocyanins remain in the pomace. Therefore, it is worth looking for a way to use the waste for the production of functional food. Raspberries contain mainly cyanidin derivatives, which was confirmed in our study and in the literature [3; 32; 33]. The content and qualitative composition of the anthocyanin fraction significantly affects the color of the final product. Color is one of the first features that potential consumers notice. In the present study, with the increase in the share of pomace in the wafer cake, the color became darker (a decrease in the \(L^{*}\) parameter) and redder (an increase in the \(a^{*}\) parameter). The main anthocyanin dye in raspberry pomace is cyanidin-3-O-sophoroside, which increases the redness in fortified wafers. Literature data confirm that the enrichment of confectionery with berry fruit pomace, which is rich in anthocyanins, may be an alternative to artificial dyes. The intensity of the color and its shade depend on the type and quantity of pomace and the type of prepared dough. [PERSON] et al. enriched cakes with redcurrant, raspberry, and strawberry pomace replacing flour in the amount of 10%, 15%, and 20%. They showed that (except for the control) the dough with 10% redcurrant pomace was the lightest and dough enriched with 20% strawberry pomace was the darkest. In turn, the analysis of the color of ready cookies showed the darkest color of cookies supplemented with 20% strawberry pomace, while those enriched with 15% raspberry pomace flour were more reddish [34]. Similarly, in studies conducted by [PERSON] et al., substitution of 30% of a gluten-free flour mixture with different proportions of raspberry and blueberry pomace led to an increase in darkness and redness and a decrease in yellowness of cookies [35]. Although many consumers are still hesitant to try new products, the sensory evaluation showed that the wafers with the medium addition of pomace were generally well rated. The higher amounts of pomace added changed the consistency of the wafers and their excessively sour taste was perceptible. Since wafers are not always an independent meal but are more often eaten with the addition of cream or ice cream, the sour taste does not have to be a disadvantage. Organoleptic evaluation of cookies supplemented with blackcurrant, elderberry, rownberry, and wild rose pomace showed the highest level of acceptance for the rosehip pomace-enriched cookies and the lowest acceptance for the rownanberry pomace-supplemented product [15]. Nine-level sensory evaluation of cookies with the addition of raspberry, strawberry, and redcurrant pomace showed that cookies with 10% raspberry pomace were the most delicious for consumers. The highest average overall score was given to cookies with 20% addition of strawberry pomace. The least attractive were those with 15% redcurrant pomace [34]. The analysis of the total content of polyphenic compounds revealed that the enrichment of the wafers with freeze-dried raspberry pomace significantly increased the content of these compounds in all tested extracts. Literature data clearly show a relationship between the concentration of pomace and the amount of polyphenols present in analyzed samples. [PERSON] et al. (2014) prepared cakes with the addition of 5%, 10%, and 15% gilaburu fruit (_Viburnum oulus_) pomace. The total content of polyphenic compounds in the cakeswas 83.6, 124.3, and almost 180 mg/100 g d.w., respectively [36]. Our results indicate that raspberry pomace is richer in polyphenols and rather stable as an ingredient in bakery products. The comparison is even more justified as freeze-dried pomace was used in both studies. In turn, [PERSON] et al.