## 3 Results and Discussion
### Color of Snacks Based on Undersized Kiwi
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Type of Sample** & \(L^{\star}\) & \(a^{\star}\) & \(b^{\star}\) & \(C\) & \(\Delta E\) \\ \hline A puree & 40.98 \(\pm\) 0.28 b & 21.05 \(\pm\) 0.25 j & 16.89 \(\pm\) 0.24 bcd & 26.99 \(\pm\) 0.02 e & - \\ B puree & 58.64 \(\pm\) 0.64 de & 5.93 \(\pm\) 0.04 g & 31.14 \(\pm\) 0.60 gh & 31.70 \(\pm\) 0.03 f & - \\ C puree & 40.18 \(\pm\) 0.40 b & \(-\)6.75 \(\pm\) 0.15 a & 32.72 \(\pm\) 0.38 h & 33.40 \(\pm\) 0.02 g & - \\ \hline HA\_A & 40.43 \(\pm\) 0.88 b & 12.56 \(\pm\) 0.89 i & 18.57 \(\pm\) 1.17 d & 22.42 \(\pm\) 1.43 d & 8.80 \(\pm\) 0.69 a \\ HA\_A\_s & 40.12 \(\pm\) 0.84 b & 12.25 \(\pm\) 0.48 i & 15.58 \(\pm\) 0.84 bc & 19.82 \(\pm\) 0.94 c & 9.01 \(\pm\) 0.59 a \\ HA\_A\_t & 39.63 \(\pm\) 0.44 b & 11.34 \(\pm\) 0.53 h & 16.36 \(\pm\) 0.77 c & 19.91 \(\pm\) 0.88 c & 9.85 \(\pm\) 0.57 a \\ \hline FD\_A & 61.30 \(\pm\) 1.62 ef & 30.83 \(\pm\) 1.14 l & 15.86 \(\pm\) 0.80 bc & 34.67 \(\pm\) 1.38 g & 22.63 \(\pm\) 1.25 fg \\ FD\_A\_s & 62.67 \(\pm\) 2.54 f & 30.40 \(\pm\) 0.93 kl & 15.85 \(\pm\) 0.77 bc & 34.28 \(\pm\) 1.17 g & 23.70 \(\pm\) 2.21 g \\ FD\_A\_t & 63.29 \(\pm\) 1.85 f & 29.88 \(\pm\) 1.11 kl & 15.49 \(\pm\) 0.97 bc & 33.66 \(\pm\) 1.42 g & 24.10 \(\pm\) 1.50 g \\ \hline HA\_B & 49.40 \(\pm\) 0.88 c & 3.79 \(\pm\) 0.36 ef & 12.24 \(\pm\) 0.48 a & 12.82 \(\pm\) 0.54 a & 21.16 \(\pm\) 0.69 cdef \\ HA\_B\_s & 49.49 \(\pm\) 0.69 c & 3.74 \(\pm\) 0.59 ef & 11.96 \(\pm\) 0.37 a & 12.54 \(\pm\) 0.43 a & 21.38 \(\pm\) 0.57 def \\ HA\_B\_t & 49.95 \(\pm\) 0.95 c & 3.86 \(\pm\) 0.50 f & 12.29 \(\pm\) 0.47 a & 12.88 \(\pm\) 0.57 a & 20.88 \(\pm\) 0.62 cdef \\ \hline FD\_B & 78.17 \(\pm\) 1.38 h & 2.09 \(\pm\) 0.20 c & 23.71 \(\pm\) 0.85 f & 23.80 \(\pm\) 0.86 d & 21.91 \(\pm\) 2.45 defg \\ FD\_B\_s & 77.50 \(\pm\) 3.35 h & 1.96 \(\pm\) 0.20 c & 22.67 \(\pm\) 1.00 ef & 22.76 \(\pm\) 1.01 d & 21.18 \(\pm\) 2.47 cdef \\ FD\_B\_t & 74.25 \(\pm\) 0.56 g & 2.17 \(\pm\) 0.12 cd & 22.21 \(\pm\) 1.14 e & 22.32 \(\pm\) 1.13 d & 18.61 \(\pm\) 0.99 b \\ \hline HA\_C & 33.42 \(\pm\) 1.83 a & 2.98 \(\pm\) 0.57 de & 16.35 \(\pm\) 1.41 c & 16.63 \(\pm\) 1.41 b & 20.28 \(\pm\) 1.44 bcde \\ HA\_C\_s & 32.07 \(\pm\) 1.49 a & 3.33 \(\pm\) 0.35 ef & 14.86 \(\pm\) 1.14 b & 15.24 \(\pm\) 1.10 b & 22.09 \(\pm\) 1.21 efg \\ HA\_C\_t & 33.99 \(\pm\) 1.15 a & 3.18 \(\pm\) 0.36 ef & 15.78 \(\pm\) 1.10 bc & 16.10 \(\pm\) 1.09 b & 20.61 \(\pm\) 1.25 bcdef \\ \hline FD\_C & 58.72 \(\pm\) 2.24 d & \(-\)3.88 \(\pm\) 0.19 b & 30.06 \(\pm\)1.15 g & 30.31 \(\pm\) 1.16 f & 19.00 \(\pm\) 2.15 bc \\ FD\_C\_s & 59.65 \(\pm\) 1.38 de & \(-\)4.14 \(\pm\) 0.24 b & 31.03 \(\pm\) 1.76 gh & 31.30 \(\pm\) 1.78 f & 19.79 \(\pm\) 1.42 bcd \\ FD\_C\_t & 58.29 \(\pm\) 2.64 d & \(-\)3.95 \(\pm\) 0.21 b & 30.34 \(\pm\) 1.09 g & 30.59 \(\pm\) 1.09 f & 18.51 \(\pm\) 2.69 b \\ \hline \hline \end{tabular}
\end{table} 
Table 2: \(L^{\star}\) (brightness), \(a^{\star}\) (red-green), and \(b^{\star}\) (yellow-blue) parameters in dried snacks based on undersized kiwifruit for the formulations A, B, and C: FD, freeze-dried snack; HA, hot air-dried snack. The same letters provided for each column are homogenous groups and indicate no significant differences (\(\alpha=0.05\)) between considered samples. The mean value and standard deviation are provided in the table. The \(b^{\star}\) parameter in all cases showed a positive value, indicating that samples were characterized by a yellow share of color. In the case of a snack enriched with strawberries (snack A), none of the drying methods significantly affected the value of this parameter (Table 2). B snacks (composed of yellow kiwi, fennel, lemon juice, and lemon skin) partially lost their yellow color to a significantly greater extent after hot air drying and to a lesser extent due to freeze-drying. A similar trend was observed for snacks C with the addition of spinach (Table 2). Drying with hot air caused a smaller decrease in the \(b^{\star}\) value in relation to fresh puree than in the case of freeze-drying. Additionally, [PERSON] et al.