## 3 Results
### Color Profile of Crisps with Dried Fruits
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Fruit Amount [\%]** & **Screw Speed [\(\mathbf{\mathrm{rpm}}\)]** & \(\mathbf{L^{*}}\) & _a*_ & _b*_ \\ \hline \multirow{4}{*}{5} & 80 & 79.59 \(\pm\) 0.89 & 7.65 \(\pm\) 0.52 & 35.80 \(\pm\) 0.87 \\  & 100 & 78.70 \(\pm\) 0.37 & 8.15 \(\pm\) 0.20 & 34.10 \(\pm\) 0.48 \\  & 120 & 79.46 \(\pm\) 0.76 & 8.01 \(\pm\) 0.16 & 36.15 \(\pm\) 0.37 \\ \hline \multirow{4}{*}{10} & 80 & 74.87 \(\pm\) 0.59 & 11.22 \(\pm\) 0.30 & 33.71 \(\pm\) 0.58 \\  & 100 & 77.16 \(\pm\) 0.56 & 10.92 \(\pm\) 0.34 & 37.59 \(\pm\) 0.33 \\  & 120 & 78.30 \(\pm\) 0.34 & 10.70 \(\pm\) 0.14 & 39.47 \(\pm\) 0.25 \\ \hline \multirow{4}{*}{15} & 80 & 74.72 \(\pm\) 0.68 & 13.76 \(\pm\) 0.50 & 37.84 \(\pm\) 0.50 \\  & 100 & 74.41 \(\pm\) 0.51 & 13.95 \(\pm\) 0.17 & 39.05 \(\pm\) 0.44 \\  & 120 & 74.50 \(\pm\) 0.62 & 14.12 \(\pm\) 0.33 & 38.71 \(\pm\) 0.06 \\ \hline \multirow{4}{*}{20} & 80 & 72.88 \(\pm\) 0.63 & 15.63 \(\pm\) 0.24 & 38.90 \(\pm\) 0.40 \\  & 100 & 71.54 \(\pm\) 0.33 & 16.28 \(\pm\) 0.15 & 38.44 \(\pm\) 0.64 \\ \cline{1-1}  & 120 & 71.79 \(\pm\) 0.86 & 16.19 \(\pm\) 0.20 & 38.73 \(\pm\) 1.13 \\ \hline \hline \end{tabular} \(L^{*}\)—lightness; _a*_—red (+)—green (–) balance; _b*_—yellow (+)—blue (–) balance; results are presented as mean \(\pm\) standard deviation.  
\end{table} 
Table 15: Color profile of corn-based crisps supplemented with goji berry powder. Because goji berries are a rich source of carotenoids [21] (being both antioxidants and natural colorants), snack end-products of corn-based raw material amended with goji berries were specific in color, having a slight orange-red tint (Table 15). The lightness of theses snacks decreased from 78.70-79.59 if 5% of goji berry was incorporated, to 71.54-72.88 at 20% fruit powder addition. The natural color of goji powder intensified the red tint and the yellowish of the base raw material within the end-product, and a 4-times fold increase was observed for \(a^{*}\) values and an almost double base value for the \(b^{*}\) coordinate. A very strong decrease in lightness \(L^{*}\) and in yellow color \(b^{*}\) was observed in snack samples incorporating elderberry fruit (Table 16). This is due to the dark purple, almost black, tint of elderberry dried fruits and thus the intensive darkness of supplemented products after processing via extrusion-cooking. The red coordinate was notably affected by the addition of elderberry powder into crisp recipes. Furthermore, \(a^{*}\) values were higher by more than double than that for control snacks because of the purple color of dry fruits increasing the redness of crisps significantly--giving them even a violet color at high amounts of incorporated elderberry (20%). The most significant effect of elderberry additive was observed upon analyzing the \(b^{*}\) color factor, where even 5% of additive brought about a doubled decrease in yellowish, and an up to four-times less yellowish at 20% additive levels, with negligible effect of applied screw speed. Both elderberry and blackberry are dark fruits, and their color is similar when powdered, and they behave similarly with regard to color profile (Table 17). In samples with this additive, color profile changes demonstrate similar trends to that of elderberry addition, but the changes were slightly less intensive in \(L^{*}\) and \(b^{*}\) profiles. Higher results of redness were also found with increasing amounts of dried blackberry incorporation. [PERSON] and [PERSON] [13] tested corn-based extruded snacks containing rich nutraceuticalals--dried herbs including 11% of _Laurus nobilis_ (T1), of _Curcum longa_ (T2), and of _Zingiber officinal Roscoe_ (T3), as well as a mixture of these herbs (T4). Despite the fact that approximately all herbal extruded products had good texture and color characteristics, the best formulations were the T2 and T4 corn snacks. [PERSON] et al.