## 3 Results and Discussion
### Proximate Composition of Cookies
\begin{table}
\begin{tabular}{l c c c} \hline
**Parameter** & **CC** & **GAP** & **GAP with KGAE** \\ \hline Total Fat (g/100 g) & 18.65 \(\pm\) 0.17 a  & 18.35 \(\pm\) 0.16 a  & 19.16 \(\pm\) 0.08 b  \\ SFA (g/100 g) & 8.2 \(\pm\) 0.08 a  & 8.1 \(\pm\) 0.08 a  & 8.4 \(\pm\) 0.04 b  \\ MUFA (g/100 g) & 6.6 \(\pm\) 0.06 a  & 6.5 \(\pm\) 0.09 a  & 6.8 \(\pm\) 0.03 b  \\ PUFA (g/100 g) & 3.4 \(\pm\) 0.03 a  & 3.3 \(\pm\) 0.05 b  & 3.4 \(\pm\) 0.01 a  \\ TS (\% dry weight) & 39.99 \(\pm\) 0.54 a  & 42.69 \(\pm\) 1.49 a  & 41.96 \(\pm\) 0.94 a  \\ RDS (\% dry weight) & 17.63 \(\pm\) 14.41 a  & 18.63 \(\pm\) 0.47 a  & 21.06 \(\pm\) 1.45 b  \\ SDS (\% dry weight) & 21.46 \(\pm\) 2.03 a  & 21.40 \(\pm\) 2.62 a  & 19.02 \(\pm\) 3.40 a  \\ RS (\% dry weight) & 0.88 \(\pm\) 0.43 a  & 2.65 \(\pm\) 1.45 a  & 1.88 \(\pm\) 1.87 a  \\ RAG (\% dry weight) & 29.49 \(\pm\) 1.23 a  & 30.71 \(\pm\) 0.47 a  & 32.70 \(\pm\) 1.82 a  \\ Free Glucose (\% dry weight) & 9.89 \(\pm\) 0.33 a  & 10.01 \(\pm\) 0.21 a  & 9.30 \(\pm\) 0.32 a  \\ Protein (g/100 g) & 10.1 \(\pm\) 0.01 a  & 8.9 \(\pm\) 0.16 a  & 9.3 \(\pm\) 0.01 b  \\ Crude fiber (g/100 g) & 2.29 \(\pm\) 0.06 a  & 2.20 \(\pm\) 0.01 a  & 2.15 \(\pm\) 0.05 a  \\ Minerals as ash (g/100 g) & 2.04 \(\pm\) 0.18 a  & 1.99 \(\pm\) 0.11 a  & 1.99 \(\pm\) 0.17 a  \\ Iron (mg/kg) & 33 \(\pm\) 2 b  & 35 \(\pm\) 1 a  & 33 \(\pm\) 2 b  \\ Calcium (mg/kg) & 60 \(\pm\) 3 a  & 59 \(\pm\) 3 a  & 52 \(\pm\) 2 b  \\ Magnesium (mg/kg) & 326 \(\pm\) 12 a  & 292 \(\pm\) 24 b  & 239 \(\pm\) 19 c  \\ Sodium (mg/kg) & 4206 \(\pm\) 25 a  & 3649 \(\pm\) 31 b  & 3376 \(\pm\) 29 c  \\ Flavonoid (mmol rutin/100 g) & 0.145 \(\pm\) 0.02 a  & 0.139 \(\pm\) 0.02 a  & 0.177 \(\pm\) 0.02 b  \\ dry weight) & 3.022 \(\pm\) 0.11 c  & 3.963 \(\pm\) 0.03 b  & 4.316 \(\pm\) 0.21 a  \\ ABTS (mmol rlovlov/100 g) & 11.47 \(\pm\) 0.58 a  & 13.88 \(\pm\) 0.46 b  & 14.58 \(\pm\) 0.90 c  \\ dry weight) & 0.074 \(\pm\) 0.01 a  & 0.110 \(\pm\) 0.01 b  & 0.128 \(\pm\) 0.01 c  \\ \hline \end{tabular}  
Different letters (a-c) in the same row indicate significant results (\(p<0.05\), Tukey’s test). CC—cocoa cookies; GAP—cokies with grape and aronia pomace; GAP with KGAE—cokies with grape and aronia pomace and edible film; SFA—saturated fatty acids; MUFA—mononsaturated fatty acids; PUFA—polymerufact fatty acids; TS—total starch: RDès—readily digested starches; SDS—slowly digested starches; RS—resistant starches; RA—rapidly available glucose, FRAP—ferric reducing antioxidant power; ABTS—2,?-Azinobis-(3-ethylbenzthiazol-6-sulfonic acid); DPPH—2,2-diphenyl-1-picrylhydraz.  
\end{table} 
Table 1: Proximate composition, starch digestibility in vitro, minerals, and antioxidant activity (FRAP, ABTS and DPPH) of different types of cookies. The flavonoid content was the highest in GAP with KGAE, which was 21% higher compared with CC. This agrees with the total phenolic content measured in our previous study [20]. The CC showed the lowest antioxidant potential, which indicated the relevance of using fruit by-products in cookies. The FRAP antioxidant capacity of aronia pomace is 52.2 \(\pm\) 0.2 mmol TE/100 g on a dry weight basis [40]. In grape pomace, it ranges from 110 to 530 \(\upmu\)mol TE/g [41]. In comparison, cocoa powders have FRAP antioxidant activity from 110-454 \(\upmu\)mol TE/g [42], of which 54% is lost in baking [43]. Foods with higher amounts of polyphenols (such as anthocyanins, flavonoids, and phenolic acids) have a greater ability to reduce Fe and scavenge both DPPH and ABTS [42]. In this study, GAP with KGAE showed the highest antioxidant potential in every antioxidant assay, which depending on the test was 27-73% higher compared to CC, and even 5-9% higher than GAP. Similarly, [PERSON] et al. [44] found an increased antioxidant activity (36% in ABTS and 83% in DPPH) in muffins in which cocoa powder was completely replaced with carob powder (5% at flour basis). We showed an additional benefit of applying an edible film with GSE as a source of antioxidants since the FFS contained phenolics at a concentration of 0.71 g GAE/L [20].