## 3 Results and Discussion
### Characteristics of Freeze-Dried Red Potato Pulp and Cherry Pomace
\begin{table}
\begin{tabular}{c c c c c} \hline \hline  & **Protein** & **Fat** & **Ash** & **Carbohydrates** \\ \hline Control & 13.81\(\pm\) 0.04 d 1  & 2.76 \(\pm\) 0.03 c & 0.87 \(\pm\) 0.01 a & 67.99 \(\pm\) 0.43 g \\ RPP-10 & 13.83 \(\pm\) 0.04 d & 2.48 \(\pm\) 0.04 b & 0.88 \(\pm\) 0.01 a & 67.48 \(\pm\) 0.01 f \\ RPP-20 & 13.88 \(\pm\) 0.04 d & 2.43 \(\pm\) 0.01 a & 1.12 \(\pm\) 0.03 c & 66.32 \(\pm\) 0.01 e \\ RPP-30 & 13.91 \(\pm\) 0.03 e & 2.40 \(\pm\) 0.02 a & 1.27 \(\pm\) 0.01 d & 65.80 \(\pm\) 0.23 d \\ CP-10 & 13.67 \(\pm\) 0.03 c & 2.70 \(\pm\) 0.02 c & 1.02 \(\pm\) 0.01 b & 64.83 \(\pm\) 1.07 c \\ CP-20 & 13.45 \(\pm\) 0.1 b & 2.64 \(\pm\) 0.12 c & 1.09 \(\pm\) 0.01 c & 63.12 \(\pm\) 0.08 b \\ CP-30 & 13.38 \(\pm\) 0.03 a & 2.72 \(\pm\) 0.07 c & 1.08 \(\pm\) 0.01 c & 60.01 \(\pm\) 1.32 a \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Chemical composition (g/100 g) of pasta samples. relation to wheat flour--0.7% ash), because the amount of ash in freeze-dried red potato pulp was three times greater than in cherry pomace, hence such a large increase in this component in pasta with the share of pulp in relation to the control and pasta with the share of cherry pomace (Tables 2 and 3). In the case of available carbohydrates, their content was highest in the control pasta and then decreased due to the replacement of flour, which is rich in carbohydrates (about 74%), with freeze-dried potato pulp or cherry pomace, which had a much lower content of carbohydrates but a high content of fiber and polyphenols (Tables 2 and 3). The polyphenol content increased after both the introduction and freeze-dried red potato pulp, as well as freeze-dried cherry pomace in the pasta, compared to the control. A higher content of polyphenols was recorded in pasta with cherry pomace compared to pasta with freeze-dried red potato pulp (Table 4), which is a consequence of the significantly higher polyphenol content of freeze-dried cherry pomace than freeze-dried red potato pulp (Table 2). After the enrichment of pasta with orange by-product fiber, [PERSON] et al. [33] observed an increase in the polyphenol content in the range of 23 to 43% in comparison to the control, while, in the study of [PERSON] et al. [34], concerning the use of _Hibiscus sabdarifa_ by-product in pasta, the observed increase in polyphenols was more than tenfold. Pasta containing both freeze-dried potato pulp and freeze-dried cherry pomace had significantly higher contents of soluble and insoluble fiber fractions and total dietary fiber relative to the control (Table 4). For the insoluble fiber fraction, samples with freeze-dried red potato pulp showed a higher content of this fraction ranging from 28% to 71% compared to the control. In the case of freeze-dried cherry pomace incorporated into pasta, the increase in this fiber fraction was two to four times that of the control (Table 4). Freeze-dried potato pulp contributed to an increase in the soluble fraction from 33 to 98% in relation to the control. For fruit pomace, the increase in the soluble fiber fraction was two to four and a half times in comparison to the control (Table 4). Similarly, a greater increase in the total dietary fiber was observed in pasta with cherry pomace two to four times greater than in pasta with freeze-dried red potato pulp (an increase of 30 to 80%) relative to the control (Table 4). This is most likely due to the content of fiber fractions in the cherry pomace itself, which is four times higher (insoluble fraction) or five times higher (soluble fraction and total fiber) relative to the corresponding fiber fractions in freeze-dried red potato pulp (Table 2). Such a large increase in fiber content, especially in the case of cherry pomace, will affect the nutritional value of this type of pasta, because dietary fiber has anticancerogenic, hypoglycemic and hypercholesterolemia properties.