## 3 Results and Discussion
### Characteristics of Extruded Corn Snacks
#### 3.2.1 Chemical Composition and Pro-Health Components in Extruded Corn Snacks with Fruit Pomace
The anthocyanin content increased progressively with the amount of the applied additive in the form of PCHB. While the content of anthocyanins in extrudates with PCHB was low, only this pomace among all those analyzed guaranteed a 5- to 10-fold increase in anthocyanin content in extrudates. Generally, low levels of anthocyanins in the corn extrudates increase with the addition of fruit pomace, resulting from their high thermolability. The anthocyanins' stability during the extrusion depends on their type. In blackcurrants, cherries, chokeberries, blueberries, and cranberries, non-acylated anthocyanins are present, which are less stable and bioavailable than the acylated antho \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multirow{2}{*}{\begin{tabular}{c} **Total Phenolic \({}^{1}\)** \\ **mg Catechin/g dm** \\ \end{tabular} } & \multirow{2}{*}{\begin{tabular}{c} **Phenolic Acid** \\ **(mg Ferulic** \\ **Acid/g dm)** \\ \end{tabular} } & \multirow{2}{*}{\
\begin{tabular}{c} **Flavonols** \\ **(mg Rutin/g dm)** \\ \end{tabular} } & \multirow{2}{*}{
\begin{tabular}{c} **Anthocyanins** \\ **(mg Cyanidin-3-** \\ **Quercetin/g dm)** \\ \end{tabular} } \\ \hline Control & 0.893 \(\pm\) 0.032 \({}^{\text{a}}\) & 0.255 \(\pm\) 0.000 \({}^{\text{a}}\) & 0.266 \(\pm\) 0.021 \({}^{\text{a}}\) & 0.200 \(\pm\) 0 \({}^{\text{a}}\) & 0.068 \(\pm\) 0.011 \({}^{\text{a}}\) \\ ECHB-05 & 3.550 \(\pm\) 0.119 \({}^{\text{d}}\) & 0.324 \(\pm\) 0.006 \({}^{\text{bc}}\) & 0.528 \(\pm\) 0.014 \({}^{\text{e}}\) & 0.230 \(\pm\) 0.002 \({}^{\text{b}}\) & 0.407 \(\pm\) 0.00 \({}^{\text{d}}\) \\ ECHB-10 & 4.197 \(\pm\) 0.076 \({}^{\text{e}}\) & 0.379 \(\pm\) 0.006 \({}^{\text{c}}\) & 0.891 \(\pm\) 0.009 \({}^{\text{f}}\) & 0.258 \(\pm\) 0.003 \({}^{\text{c}}\) & 0.457 \(\pm\) 0.017 \({}^{\text{e}}\) \\ ECHB-20 & 6.987 \(\pm\) 0.374 \({}^{\text{g}}\) & 0.590 \(\pm\) 0.032 \({}^{\text{d}}\) & 1.75 \(\pm\) 0.057 \({}^{\text{g}}\) & 0.389 \(\pm\) 0.022 \({}^{\text{d}}\) & 0.761 \(\pm\) 0.034 \({}^{\text{f}}\) \\ ECH-05 & 1.860 \(\pm\) 0.114 \({}^{\text{b}}\) & 0.291 \(\pm\) 0.009 \({}^{\text{b}}\) & 0.328 \(\pm\) 0.017 \({}^{\text{b}}\) & 0.208 \(\pm\) 0.006 \({}^{\text{b}}\) & 0.321 \(\pm\) 0.012 \({}^{\text{b}}\) \\ ECH-10 & 3.067 \(\pm\) 0.139 \({}^{\text{c}}\) & 0.295 \(\pm\) 0.012 \({}^{\text{b}}\) & 0.384 \(\pm\) 0.004 \({}^{\text{c}}\) & 0.216 \(\pm\) 0.008 \({}^{\text{b}}\) & 0.337 \(\pm\) 0.00 \({}^{\text{b}}\) \\ ECH-20 & 4.138 \(\pm\) 0.145 \({}^{\text{e}}\) & 0.365 \(\pm\) 0.015 \({}^{\text{c}}\) & 0.511 \(\pm\) 0 \({}^{\text{e}}\) & 0.248 \(\pm\) 0.008 \({}^{\text{bc}}\) & 0.368 \(\pm\) 0.013 \({}^{\text{c}}\) \\ EBC-05 & 2.002 \(\pm\) 0.114 \({}^{\text{b}}\) & 0.298 \(\pm\) 0.014 \({}^{\text{b}}\) & 0.447 \(\pm\) 0.028 \({}^{\text{d}}\) & 0.231 \(\pm\) 0.009 \({}^{\text{b}}\) & 0.364 \(\pm\) 0.007 \({}^{\text{c}}\) \\ EBC-10 & 3.061 \(\pm\) 0.410 \({}^{\text{cd}}\) & 0.327 \(\pm\) 0.026 \({}^{\text{bc}}\) & 0.503 \(\pm\) 0.017 \({}^{\text{e}}\) & 0.261 \(\pm\) 0.017 \({}^{\text{c}}\) & 0.380 \(\pm\) 0.008 \({}^{\text{c}}\) \\ EBC-20 & 4.500 \(\pm\) 0.062 \({}^{\text{f}}\) & 0.375 \(\pm\) 0.017 \({}^{\text{c}}\) & 0.907 \(\pm\) 0.042 \({}^{\text{f}}\) & 0.287 \(\pm\) 0.009 \({}^{\text{c}}\) & 0.430 \(\pm\) 0.012 \({}^{\text{e}}\) \\ \hline \hline \end{tabular}  
* The values in the column marked with the same letter are not significantly different at \(p=0.05\). \({}^{\text{1}}\) According to [PERSON] et al. (2014), with modification by [PERSON] et al. (2014).  
\end{table} 
Table 4: Selected phenolic compounds and flavonoids content in corn extrudates with addition of fruit pomace. cyanins present in red potatoes [48; 49]. Hence their low amount in the extruded snacks (Table 4). Despite this, PCHB ensured an increase of 5 to 10 times in the anthocyanin content of snacks.