## 3 Results and Discussion
### Characteristics of Freeze-Dried Red Potato Pulp and Cherry Pomace
[PERSON] and [PERSON] [23] observed the successive increase in the protein content of pasta after adding chickpea flour (in the range between 5 and 19%). The change was explained by the high level of protein in chickpea (23.40 g/100 g DM) in the raw material. Similar results were reported by [PERSON] et al. [39], who enriched pasta by chickpea flour and defatted soy flour. The changes observed by the authors were not only concerning protein (up to 51% increase) but also fat (64%) and ash (42%). At the same time, the authors reported a 12% decrease in the carbohydrate content in comparison to the control. The inclusion of oat flakes and spirulina in the pasta formulation also caused the increase in the contents of protein (21%), fat (89%) and ash (160%), with a decrease in carbohydrates, compared to the control [40]. In the study of [PERSON] et al. [37] concerning the use of apple, date and pear by-products as functional ingredients in pasta, it was observed that the protein content was not changed in comparison to the control, but the fat content increased in the range between 3 and 16% and the ash content in the range from 45 to 90% in comparison to the control. In the research of [PERSON] et al. [38], pasta was enriched with tomato by-products, which resulted in a drop in the protein content by 30% in comparison to the control, similar to the observations of [PERSON] et al. [33], who found a 7% drop in the protein content after enriching pasta with orange by-product fiber. In the latter study, a significant increase in the fat content was also observed in the range from 42 to 71% and a parallel elevation of the ash content from 3 to 18% as compared to the control. [PERSON] et al. [34], who used _Hibiscus sabdarifa_ by-product (10-20%) for pasta enrichment, reported a 10% drop in the protein content and an increase in the ash level between 61 and 95%, accompanied by a rising fat content (by 6% on average), in comparison to the control pasta. [PERSON] et al. [36], who supplemented pasta with chia seeds (2.5% to 10%), observed an increase in the protein content (in the range between 2% and 15%) and ash (in the range between 3% and 14%) in comparison to the control, which was also parallel to the level of supplementation. Effect of Freeze-Dried Red Potato Pulp and Cherry Pomace on the Cooking and Physical Characteristics of Wheat Pasta  
An important factor in determining the pasta quality is the cooking performance. It should be characterized by retention of its form after cooking, durability and expandability of the product at the least possible weight loss. Pasta that possesses favorable qualities should exhibit a high ability to absorb water and the appropriate texture [15]. The hydrothermal treatment of pasta brings out its culinary traits, which are primarily influenced by the pasta recipe and processing techniques employed. Taking into account the fact that the addition of new ingredients that enrich the basic pasta formulation can cause some disruption in the microstructure of the starch-gluten network and, therefore, can lead to modifications in the sensory and culinary properties of the finished product [14; 26], it is necessary to study the effect of freeze-dried red potato pulp and cherry pomace on the culinary characteristics of wheat pasta. Analyzing the water absorption of the pasta, it should be noted that the control was characterized by the lowest value of this parameter, and the introduction of freeze-dried red potato pulp and cherry pomace increased this parameter (Table 5). The effect of enriching the pasta with freeze-dried red potato pulp was an increase in water absorption ranging from 19 to 45%, while, in the case of cherry pomace, it ranged from 8 to 16% relative to the control. Many authors have indicated that dietary fiber derived from vegetables contains many hydrophilic groups that can form bonds with water molecules [15].