## 3 Results and Discussion
### Sensory Evaluation  
The results of the sensory evaluation of shorthead cookies are presented in Figure 3.  
Appearance was the least differentiated parameter according to the panelists (Figures 1 and 3). The average number of points for the appearance of shorthead cookies ranged from 7.0 (for Ab4 and Ab6 cookies) to 7.3 (for Po2 cookies). This is confirmed by the results for basic cookie parameters such as weight, thickness, and spread ratio, which also varied only slightly (Table 6). Modification of the basic recipe consisting of replacing part of the wheat flour with freeze-dried mushrooms had a greater impact on other attributes in the sensory evaluation of cookies. The base cookies had an average value of 7.5 for the color attribute. Lower scores for color were recorded for all versions of the cookies with button mushrooms (6.0 for Ab2, 5.0 for Ab4 and Ab6) and cookies with 6\(\%\) oyster mushrooms (7.0). In turn, the colors of cookies with 2\(\%\) or 4\(\%\) freeze-dried oyster mushrooms were rated the highest (8.2 and 7.6, respectively). Taking into account the results of color parameters (Table 4), it can be seen that the cookies with _A. bisporus_, rated lowest by the panelists in terms of color, were also characterized by the lowest values of the L\({}^{*}\) parameter and the highest \(\Delta\)E and BI. In turn, the highest-rated cookies with 2\(\%\)_P. ostratus_ were characterized by the lowest \(\Delta\)E, a slightly lower value of the L\({}^{*}\) parameter, and a slightly higher BI value, and were more yellow and red in comparison with the control samples. The aroma of the control cookies and all versions of the cookies with _P. ostratus_ powder were evaluated similarly (8.0). In turn, the aroma of cookies with button mushrooms was assessed in the range from 7.0 (Ab6) to 7.2 (Ab2, Ab4). Cookies with oyster mushroom obtained higher taste scores, from 8.0 (for Po4 and Po6) to 8.5 (for Po2) compared with the control cookies (7.5). The texture of the shortbread cookies was rated as follows: Po2 (7.2) > Ab4 (6.6) > control, Ab2, Po2 (6.5) > Ab6 (6.2) > Po6 (6.1) samples. Taking into account the hardness results (Table 6), the lowest texture scores in the sensory evaluation are consistent with the highest averages for hardness in the case of cookies with 6\(\%\) mushroom powder. Higher notes for overall acceptability were recorded for cookies with the addition of oyster mushrooms (from 7.3 for Po6 to 8.0 for Po2) compared with the notes for control cookies (7.2). In turn, cookies with button mushroom powder had the lowest scores, from 6.0 (Ab6) to 6.5 (Ab2). Figure 3: Sensory evaluation of shorthead cookies. Control—cookies with 100\(\%\) wheat flour; Ab2—cookies with 2\(\%\)_A. bisporus_ lyophilisate as a flour substitute; Ab4—cookies with 4\(\%\)_A. bisporus_ lyophilisate as a flour substitute; Ab6—cookies with 6\(\%\)_A. bisporus_ lyophilisate as a flour substitute; Po2—cookies with 2\(\%\)_P. ostratus_ lyophilisate as a flour substitute; Po4—cookies with 4\(\%\)_P. ostratus_ lyophilisate as a flour substitute; Po6—cookies with 6\(\%\)_P. ostratus_ lyophilisate as a flour substitute. The results presented by other authors regarding sensory evaluation show that the degree of acceptance of cookies enriched with mushroom powders depends on the species of mushrooms and the amount of added mushroom flour. According to [PERSON] et al. [22], replacing base flour with _C. militaria_ powder at an amount of 1% had no significant effect on all analyzed attributes relative to the control. A larger addition of mushroom powder (3% and 5%) lowered the color assessment by the panel. The odor and taste of samples with 1% and 3% _C. militaria_ were rated higher than those of the control cookies. In turn, cookies with 5% mushroom powder added had too strong a taste and odor, which resulted in lower scores for these attributes. Cookies with 3% _C. militaria_ received the highest notes for the following attributes: overall acceptability, taste, odor, and texture.