## 3 Results and Discussion
### Back Extrusion  
Results of back extrusion values of fat-free dairy desserts with different dried vegetable powders addition were presented in Figure 2. This technique is connected with complex fluids of products and helps to identify their flow behavior [48].  
Observed results show that the increased amount of added powder correlates with the increase in the value of the tested feature. Only in the sample with 5% onion powder addition was the force lower (4.5 N) than the product with 3% (4.8 N), which is correlated with the viscosity measurements and hardness values obtained with a penetration test. The viscosity was much lower in the 5% onion powder addition compared to samples with 1% and 3%. The obtained results confirm that the greater the addition of vegetable powder, the greater the formation of dense gel structure, which can be compared to the values of different dairy products with the addition of fiber. Researchers proved that adding fibers were connected with gritty texture in fiber-fortified yogurts. The exception was yogurt with  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Dried Vegetables** &
\begin{tabular}{c} **Content of Dried** \\ **Vegetables [\%]** \\ \end{tabular} & **G\({}^{\prime}\)(Pa) \(\pm\) SD** & **G\({}^{\prime\prime}\)(Pa) \(\pm\) SD** & **\(\delta\) (\({}^{\prime}\)) \(\pm\) SD** \\ \hline \multirow{4}{*}{Carrot} & 1 & 2386.96 \({}^{\circ}\)\(\pm\) 22.1 & 577.42 \({}^{\circ}\)\(\pm\) 6.10 & 13.59 \({}^{\circ}\)\(\pm\) 1.29 \\ \cline{2-5}  & 3 & 5134.37 \({}^{\circ}\)\(\pm\) 51.02 & 1463.21 \({}^{\circ}\)\(\pm\) 16.36 & 15.9 \({}^{\circ}\)\({}^{\circ}\)\(\pm\) 0.42 \\ \cline{2-5}  & 5 & 8796.23 \({}^{\circ}\)\(\pm\) 34.3 & 2665.03 \({}^{\circ}\)\(\pm\) 10.03 & 17.09 \({}^{\circ}\)\(\pm\) 1.26 \\ \hline \multirow{4}{*}{Beetroot} & 1 & 1528.42 \({}^{\circ}\)\(\pm\) 13.07 & 556.68 \({}^{\circ}\)\(\pm\) 5.85 & 19.3 \(\pm\) 7.02 \\ \cline{2-5}  & 3 & 2052.11 \({}^{\circ}\)\(\pm\) 12.89 & 596.47 \({}^{\circ}\)\(\pm\) 14.38 & 16.2 \({}^{\circ}\)\(\pm\) 0.29 \\ \cline{2-5}  & 5 & 4467.30 \({}^{\circ}\)\(\pm\) 11.36 & 891.85 \({}^{\circ}\)\(\pm\) 10.82 & 11.29 \({}^{\circ}\)\(\pm\) 0.15 \\ \hline \multirow{4}{*}{Champignon} & 1 & 3310.8 \({}^{\circ}\)\(\pm\) 12.32 & 508.66 \({}^{\circ}\)\(\pm\) 10.73 & 8.79 \({}^{\circ}\)\(\pm\) 2.02 \\ \cline{2-5}  & 3 & 3150.3 \({}^{\circ}\)\(\pm\) 10.51 & 809.01 \({}^{\circ}\)\(\pm\) 9.42 & 14.42 \({}^{\circ}\)\(\pm\) 0.65 \\ \cline{2-5}  & 5 & 2656.06 \({}^{\circ}\)\(\pm\) 33.3 & 552.71 \({}^{\circ}\)\(\pm\) 5.4 & 11.74 \({}^{\circ}\)\(\pm\) 0.91 \\ \hline \multirow{4}{*}{Orion} & 1 & 2144.80 \({}^{\circ}\)\(\pm\) 39.16 & 9024.5 \({}^{\circ}\)\(\pm\) 21.65 & 76.73 \({}^{\circ}\)\(\pm\) 1.18 \\ \cline{2-5}  & 3 & 4696.19 \({}^{\circ}\)\(\pm\) 36.99 & 1270.57 \({}^{\circ}\)\(\pm\) 8.31 & 15.14 \({}^{\circ}\)\(\pm\) 0.21 \\ \cline{2-5}  & 5 & 5409.77 \({}^{\circ}\)\(\pm\) 25.33 & 1634.87 \({}^{\circ}\)\(\pm\) 4.39 & 16.8 \({}^{\circ}\)\(\pm\) 0.3 \\ \hline \hline \end{tabular} Data are presented as means \(\pm\) SD (standard deviation). \({}^{\circ}\)\({}^{\circ}\)\(\pm\) 3 Means in the same column with different superscripts are significantly different (\(p<\) 0.05, [PERSON]’s HSD test).  
\end{table}
Table 3: Effect of different amounts of dried vegetable powders on phase angle \(\delta\) (\({}^{\circ}\)), storage (G\({}^{\prime}\)), and loss (G\({}^{\prime\prime}\)) moduli of fat-free dairy desserts.  
oat fiber. It was concluded that the textural and rheological properties of yogurts enriched with different types of fibers depend on a few factors, such as the fiber's size, concentration, and connections forming between the ingredients of the final product [44; 49]. Our results show that only a 5% addition of onion powder caused the final product's loosening of the internal structure. It may be caused by the structure and composition of dried powder. Adding dried onions only binds to the product to a certain extent.