## 3 Results and Discussion
### Penetration Test
In our product, it was noticed that the value of the tested feature was higher. It can be caused by adding vegetable powder and the base of the tested product, which was WPC80. Our previous research noticed an increase in hardness and the addition of whey proteins ([PERSON] et al., 2006). Additionally, the obtained results may be connected with the different dietary fiber content of particular vegetable powders. Total dietary fiber (TDF) in carrots varies ca. 50 g/100 g dry weight ([PERSON] et al., 2018), which is the highest value among other tested powders (championan--around 30 g ([PERSON] et al., 2018); betroot and onion--20 g ([PERSON] et al., 2018)). In most cases, the tested product's adhesiveness was related to the hardness value. A correlation between these features was noticed in dairy desserts with the addition of carrot, betroot, and onion powder. Compared to research from 2020 concerning the effect of WPC80 (whey protein concentrate) on different physicochemical properties of fat-free dairy desserts ([PERSON] et al., 2006), where desserts without dried vegetable addition were tested (9%WPC80--control sample), the value of adhesiveness was 197.09 J. In desserts with dried vegetable powders, the described feature was much higher. [PERSON] et al. (2018) tested yogurt enriched with different amounts of dietary fibers (0-4.5%). Researchers noticed an increase in adhesiveness value along with the amount of added fiber. Their results were similar to ours. On the other hand, they noticed a minimal decrease in cohesiveness value. We noticed this behavior only in samples with carrot and betroot fiber and added powders. The same observation was reported by [PERSON] et al. (2018). They noticed that the incorporation of 4% flaxseed powder into the yogurt increased its value of cohesiveness from 0.61 to 0.68 N. In dairy desserts with championon and onion described feature increased. From a technological point of view, cohesiveness describes internal bond strength in food systems structure ([PERSON] et al., 2018). Therefore, a decrease in this feature can indicate that samples with a greater addition of carrot and betroot powder were firmer than other tested samples. Additionally, other elements of the tested formula had an impact on product cohesiveness, e.g., the protein addition to the food matrix can play an important role ([PERSON] et al., 2018). Our results are similar to the findings of [PERSON] et al. (2018). They reported that adding dried grape pomace (3, 4, or 5%) into the yogurt samples reduced the cohesiveness values ([PERSON] et al., 2018). The last tested attribute was springiness. During the TPA/penetration test of the evaluated products springiness is defined as the complete deformation of the sample during the second bite ([PERSON] et al., 2018; [PERSON] et al., 2018). The results of conducted experiment shows that a noticeable (\(p<0.05\)) difference in value between samples was detected in desserts with betroot powder. Milk proteins have the ability to form gels. Gelation can be induced by heat treatment. In milk gels, springiness is important because it contributes to the sensory perception of the final product and its functionality ([PERSON] et al., 2018). The value of springiness is connected with texture integrity of the final product. Research show that yoghurt with flaxseed powder addition increased texture integrity ([PERSON] et al., 2018).