## 3 Results and Discussion
### Sensory Analysis  
Based on the data presented in Figure 7 for bread samples added with Clara sea buckthorn pomace powder, it can be observed that the sample with 10% sea buckthorn had a strong aroma and taste of sea buckthorn, with a slightly sour taste and a distinct aftertaste. The internal appearance of the bread with 10% sea buckthorn was judged to be the darkest, but it showed good elasticity and a compact, non-crumbling core. In contrast, the sample with 8% sea buckthorn had a pleasant appearance, with a crispy crust and the lightest crust color among the samples with powder from the Clara variety. Based on the data presented in Figure 8 for bread added with Mara sea buckthorn pomace powder, it was observed that the sample containing 10% sea buckthorn pomace powder had a robust sea buckthorn aroma and a taste that was slightly sour and bitter,  
Figure 7: Graphic representation of the sensory characteristics of the functional bread samples obtained by adding 6%, 8%, and 10% sea buckthorn powder from the Clara variety (legend: 347—C8 sample, 298—control sample, 179—C10 sample, 652—C6 sample). with a potent aftertaste. On the other hand, the sample with 8% sea buckthorn powder had a light-colored crust that was crisp and fresh, while the core was compact and non-crumbly. Based on the presented data in Figure 9 for bread added with Sorana sea buckthorn pomace powder, it is observed that the samples containing sea buckthorn powder had a mild sea buckthorn aroma and a distinctive sea buckthorn flavor, with a slightly sour and bitter undertone. In particular, the sample with 8% sea buckthorn pomace powder had a pale crust and a dark, dense, and elastic core that did not crumble easily. Figure 8: Graphic representation of the sensory characteristics of the functional bread samples obtained by adding 6%, 8%, and 10% sea buckthorn powder from the Mara variety (legend: 542—M8 sample, 360—control sample, 782—M10 sample, 931—M6 sample). Figure 9: Graphic representation of the sensory characteristics of the functional bread samples obtained by adding 6%, 8%, and 10% sea buckthorn powder from the Sorana variety (legend: 435—88 sample, 689—control sample, 731—S10 sample, 802—S6 sample). According to the organoleptic analysis conducted by the panelists, a specific smell of yeast was noted in the samples, and when a larger amount of sea buckthorn powder was added, a slight smell of fermentation was also detected. However, the sea buckthorn flavor was found to be generally pleasant. Regarding the assessment of the overall acceptability of functional bread samples produced by adding 6%, 8%, and 10% sea buckthorn pomace powder, the findings are illustrated in Figure 10. The samples with a 6% addition of sea buckthorn pomace powder received a unanimous acceptance with a maximum score of 100%. The samples containing 8% sea buckthorn powder showed a high level of acceptability, with the sample containing sea buckthorn powder from the Mara variety being the most preferred, scoring 93.9%. The sample with 8% sea buckthorn pomace powder from the Clara variety was also highly appreciated, with a score of 92.6%. The sample with 8% sea buckthorn powder from the Sorana variety received a slightly lower score of 86.58%. However, consumer preferences were not met by the samples containing 10% sea buckthorn pomace powder, as their scores were below 42%, with the sample containing 10% sea buckthorn pomace powder from the Mara variety obtaining a score of 41.46%, the sample with 10% sea buckthorn pomace powder from the Sorana variety obtaining a score of 34.14%, and the sample with 10% sea buckthorn pomace powder from the Clara variety obtaining a score of 29.2%. Furthermore, the addition of wine grape pomace (WGP) to food products can enhance the dietary fiber (DF) and polyphenol content in the diet of consumers. However, the addition of WGP may have negative impacts on the sensory characteristics of food, such as flavor, color, and texture, as well as water and fat absorption.