## 3 Results and Discussion
### Characteristics of Freeze-Dried Red Potato Pulp and Cherry Pomace
In the case of the color parameter a*, it was observed that the value of this parameter increased in pasta with freeze-dried red potato pulp, and at the 30% share of this additive, the value of this parameter was 6.16 higher in relation to the control. Also, in the case of pasta with freeze-dried cherry pomace, an increase in the value of a* was observed. In the case of the highest share of freeze-dried cherry pomace, the value of the a* parameter was 10.79 times higher than in the control (Table 6). It should be noticed that a* increased successively in relation to the percentage of both additives used to enrich the pasta, but it was definitely higher when freeze-dried cherry pomace was used. This parameter is created by the group of polyphenols (anthocyanins) present in both additives used to enrich pasta. In addition, it was observed that the value of the b* parameter decreased when both cherry pomace and freeze-dried red potato pulp were added to the pasta, with a greater decrease noted for the cherry pomace (Table 6). [PERSON] and [PERSON] [14] also observed a decrease in L* after enrichment of pasta with carrot and beet-apple pomace compared to the control. Similarly, [PERSON] et al. [33] and [PERSON] et al. [34] reported darkening of the pasta after adding orange by-product fiber and _Hibiscus sabdarifa_, respectively. According to these authors, this is a natural consequence of the introduction of a color additive to pasta. The indices a* and b* were shaped differently depending on the color of the additive and, in particular, on the presence of polyphenols, carotenoids or other colorants such as chlorophyll in this additive. Taking into account the overall differences in color (\(\Delta E\)*) between the two samples, as experienced by a standard observer, it can be concluded that, in the case of pasta with red potato pulp, a large color difference was observed between the pasta samples with increasing proportions of potato pulp. On the other hand, in the case of pasta with cherry pomace, a clear difference could be observed only between pasta with 10% pomace and samples with higher levels of this additive. In the case of pasta with a 20% and 30% share, no difference in the color of these products was observed. Effect of Freeze-Dried Red Potato Pulp and Cherry Pomace on the Volatile Compound Profile of Wheat Pasta  
Table 7 and Figures 2 and 3 show the results of the evaluation of aroma compounds in the control and fortified pasta. The predominant fraction of volatile compounds in both the control and enriched pasta was aldehydes, mainly acetaldehyde and 2-methylpropanal. Similarly, other authors have indicated that aldehydes are the predominant fraction of the volatile compounds of pasta [50,51]. However, the content of these compounds decreased progressively in relation to the percentage of both additives used to enrich the pasta, particularly with the use of freeze-dried cherry pomace. Pasta with both freeze-dried potato pulp and freeze-dried cherry pomace had significantly higher contents of alcohols, esters and ketones but lower aldehydes compared to the control. It should be noted that the content of alcohols and esters increased successively in relation to the percentage of both additives used to enrich the pasta but was significantly higher when freeze-dried cherry pomace was used. Similarly, the levels of ketones and lactones increased gradually with the