## 3 Results
### Sensory and Color Analysis of Fortified Wafers  
In order to obtain a product with high antioxidant potential and attractiveness to modern consumers, the prepared wafers were subjected to organoleptic evaluation and their composition was analyzed in terms of the content of polyphenol compounds and antioxidant properties. The mean sensory values of the control and fortified wafers are presented in Table 2. The sensory analysis is shown on a spider diagram. The analysis shows that two variants of wafers received average scores above 4.00, which indicates that they are the most attractive for the examined group of consumers. The highest average rating (4.31) was obtained by the C variant without the addition of raspberry pomace and the RP-20 variant. In terms of the individual qualitative features, the first of these variants obtained the highest scores of color, surface, smell, and taste, while the other one was characterized by a very good consistency, surface, and color. The RP-75 variant was the least suitable for consumers. It was characterized by an excessively sour taste and a soft rubbery texture due to the high content of pomace. The seeds contained in the pomace were palpable during consumption. Both raspberry fruit and pomace have a pungent taste due to the high content of tannins; hence, their excessive concentrations in the product may undermine its quality. Enrichment with this material requires selection of the optimal amount to obtain the desired health effects while maintaining the quality characteristics of the product. The analysis indicated that the 20% pomace option was the best solution meeting these criteria. Figure 2: HPLC chromatograms of raspberry pomace extract recorded at 525 nm. Peaks: 1—cyanidin-3-O-sophoroside; 2—cyanidin-3-O-glucoside; 3—cyanidin-3-O-rutinoside. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Quality**} & \multicolumn{5}{c}{**Wofer Variants**} \\ \cline{2-7}  & C & **RP-10** & **RP-20** & **RP-30** & **RP-50** & **RP-75** \\ \hline Shape & 4.06 \(\pm\) 0.20 \({}^{\rm a}\) & 4.17 \(\pm\) 0.19 \({}^{\rm th}\) & 4.11 \(\pm\) 0.06 \({}^{\rm th}\) & 4 \(\pm\) 0.15 \({}^{\rm c}\) & 4.56 \(\pm\) 0.23 \({}^{\rm a}\) & 4.06 \(\pm\) 0.10 \({}^{\rm a}\) \\ Color & 4.72 \(\pm\) 0.07 \({}^{\rm d}\) & 3.11 \(\pm\) 0.16 \({}^{\rm a}\) & 3.67 \(\pm\) 0.08 \({}^{\rm b}\) & 3.64 \(\pm\) 0.13 \({}^{\rm b}\) & 4.17 \(\pm\) 0.11 \({}^{\rm c}\) & 4.59 \(\pm\) 0.09 \({}^{\rm c}\) \\ Surface & 4.44 \(\pm\) 0.02 \({}^{\rm d}\) & 4.22 \(\pm\) 0.06 \({}^{\rm b}\) & 4.39 \(\pm\) 0.05 \({}^{\rm d}\) & 4.28 \(\pm\) 0.01 \({}^{\rm b}\) & 4.2  
The color parameters are shown in Table 3. The \(L^{\star}\) parameter determining the brightness in the tested wafer variants was in the range of 35.02 \(\pm\) 0.36-80.69 \(\pm\) 3.46. The lowest value was determined in the wafer supplemented with 75% raspberry pomace, which means that it was the darkest, while the control sample--without the addition of raspberry pomace had the highest value. A higher value of the \(L^{\star}\) parameter (greater brightness) was found in the wafer variants without the addition of raspberry pomace (control) in comparison with the pomace-enriched wafer variants. The presence of pomace, including anthocyanin dyes, caused the darker product color. The chromatic color parameters in the studied variants had positive values both for \(a^{\star}\) (more red than green) and for \(b^{\star}\) (more yellow than blue) in all types of wafers, regardless of the pomace concentration. The highest values of parameter \(a^{\star}\) were measured for the variant with the highest content (75%) of pomace--the reddest, while the lowest values were noted for the control variant. Parameters \(b^{\star}\) are inversely proportional to the measured values \(a^{\star}\)--the highest value was obtained in the control variant (the most yellow), whereas the RP-50 and RP-75 variants were characterized by the lowest values.