## 3 Results
### Texture Profile of Corn-Based Crisps with Fruits
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Fruit Amount** & **Screw Speed** & **CF [N]** & **H [N]** & **CR [N]** & **FR [N]** \\
[\%] & **[rpm]** & **CF [N]** & **H [N]** & **CR [N]** & **FR [N]** \\ \hline \multirow{3}{*}{5} & 80 & 10.88 \(\pm\) 1.87 & 119.19 \(\pm\) 6.63 & 9.13 \(\pm\) 6.78 & 117.11 \(\pm\) 7.92 \\  & 100 & 9.18 \(\pm\) 1.28 & 103.58 \(\pm\) 20.62 & 2.37 \(\pm\) 1.35 & 95.64 \(\pm\) 26.70 \\  & 120 & 9.56 \(\pm\) 0.68 & 115.89 \(\pm\) 7.82 & 3.41 \(\pm\) 1.29 & 114.03 \(\pm\) 8.60 \\ \hline \multirow{3}{*}{10} & 80 & 8.55 \(\pm\) 1.79 & 95.88 \(\pm\) 6.31 & 7.07 \(\pm\) 6.05 & 93.84 \(\pm\) 7.76 \\  & 100 & 10.22 \(\pm\) 1.09 & 115.26 \(\pm\) 10.24 & 2.44 \(\pm\) 1.84 & 112.41 \(\pm\) 11.74 \\  & 120 & 11.47 \(\pm\) 1.80 & 140.84 \(\pm\) 7.84 & 11.90 \(\pm\) 2.83 & 140.84 \(\pm\) 7.84 \\ \hline \multirow{3}{*}{15} & 80 & 11.58 \(\pm\) 1.19 & 155.24 \(\pm\) 14.74 & 125.21 \(\pm\) 14.52 & 155.24 \(\pm\) 14.74 \\  & 100 & 11.24 \(\pm\) 2.43 & 146.35 \(\pm\) 11.18 & 116.70 \(\pm\) 9.34 & 146.35 \(\pm\) 11.18 \\ \cline{1-1}  & 120 & 7.79 \(\pm\) 3.29 & 149.36 \(\pm\) 25.81 & 120.82 \(\pm\) 22.31 & 149.36 \(\pm\) 25.81 \\ \hline \multirow{3}{*}{20} & 80 & 6.27 \(\pm\) 1.44 & 208.54 \(\pm\) 27.00 & 207.58 \(\pm\) 23.31 & 208.54 \(\pm\) 27.00 \\  & 100 & 5.23 \(\pm\) 0.79 & 308.52 \(\pm\) 36.44 & 298.43 \(\pm\) 40.37 & 308.52 \(\pm\) 36.44 \\ \cline{1-1}  & 120 & 5.72 \(\pm\) 1.94 & 315.98 \(\pm\) 34.45 & 311.73 \(\pm\) 27.53 & 315.98 \(\pm\) 34.45 \\ \hline \end{tabular}  
* CF—cutting force; H—hardness; CR—crisps; FR—fractracturability; results are presented as mean \(\pm\) standard deviation.  
\end{table} 
Table 10: Textural characteristics of corn-based crisps supplemented with goji berry powder. of elderberry powder was used, regardless of the speeds of screw applied during extrusion-cooking (Table 11). They were delicate and very crispy in texture. According to the textural profile, our work suggests the application of the entire range of elderberry powder addition (from 5 to 20%), as doing so is without negative effect on the hardness or crispness of the end product. Incorporation of blackberry powder into the base material did not strongly influence cutting force results of the tested single crisps, and values of CF were similar to the control in the entire range of applied addition (Table 12). Hardness of crisps with the addition of dried blackberry was lower than that of apple, white mulberry and goji berry additives. Blackberry addition, however, showed similar tendencies in texture changes as elderberry, with low values of end product H, CR and FR. Moreover, both elderberry and blackberry incorporation showed similar but lower values of textural properties than that of the other fruit powders. Crispness of snacks supplemented at amounts up to 15% was good, as the needed force was low--as indicated via Kramer cell test. H and FR of samples with 20% of blackberry were much higher than if lower amounts of this fruit supplementation were applied. The outcome of our work suggests that blackberry powder additive levels up to 15% are preferable. In current literature, much research can be found on the effect of additives on snack texture, as texture is one of the most important elements in consumer acceptability. As indicated by [PERSON] et al. (2015), fruit powders from banana, apple, strawberry and tangerine have high sugar content (between 26 and 47%), which, in the extrusion process, has a negative effect on expansion due to increase in density and reduction in cell size of the fruit supplemented extrudates. This outcome, in turn, results in increased hardness. [PERSON] et al. (2011) also noted that the maximum value of fracturability was 105.14 N in corn snacks supplemented with a 20% addition of strawberry fruit processed at 120 rpm, while the minimum value of 8.35 N was the outcome of testing for this parameter for snacks enriched with a 5% addition of chokeberry fruit extruded at 120 rpm when measured via Kramer cell.