## 4 Discussion  
Raspberry juice has been used for generations as a remedy for flu-like infections. It is attractive to consumers due to its aroma and color, but the pure juice has a very sour taste. Confectionery products, including wheat wafers, which are one of the most frequently chosen snacks, are a good matrix for enrichment with bioactive ingredients [25]. Hence, replacing some of the water with raspberry juice in the waffle dough seems to be a good way to enrich the diet with anthocyanins. To test to what extent the addition of anthocyanins to the dough affects their potential bioavailability, the wafers were subjected to simulated digestion. An additional aspect is the attractiveness of the final product for potential consumers. Color is one of the most important quality attributes of food, and influences consumers' choices and preferences. The increasing consumer awareness of the importance of a healthy lifestyle creates a growing demand for natural dyes rather than synthetic ones. In our study, the wafers with added raspberry juice were darker than the control product (decrease in the \(L\) value), and had an increased red color (increased value of parameter \(a\)). These results are in agreement with findings reported by other researchers. The addition of different kinds of pomace to shortbrend cookies caused a decrease in their lightness. The darkest were those with 20% elderberry pomace [24]. Similarly, the addition of raspberry pomace to the dough increased the redness of cookies, which was caused by the characteristic red cyanidine-3-phosphoroside pigment. The changes in the color of the biscuits reflected the composition of anthocyanins present in the pomace [38]. In general, the addition of raw materials containing anthocyanins, fruit, juice, or pomace causes a significant change in the color of baked goods. Additionally, the color parameters are influenced by the baking process and the Maillard reaction products formed at high temperature [39; 40]. The consumer assessment of the prepared wafers showed the best scores for the variant of fortified wafers in which water was replaced with 100% juice. The overall acceptance was only slightly lower than that of the control wafers. In general, all wafers were assessed similarly, as the differences turned out to be statistically insignificant. [PERSON] et al. found that enrichment of cookies with pomegranate juice was more acceptable than enrichment with peel powder [25]. In turn, cookies enriched with raspberry and blueberry pomace and their mixture were rated higher than control cookies [38]. The analysis of the content of phenolic compounds in this study revealed that the addition of raspberry juice increased their content in the tested wafers. Similar results were also obtained by other researchers who enriched confectionery bread with juice, fruit pure, or pomace of berries. In muffins with 10% raspberry juice, a statistically significantly higher content of polyphenols was found than in the control, regardless of the time of mixing or application of freeze-drying [41]. Similarly, studies conducted by [PERSON] et al. showed that 30% addition of raspberry pomace to biscuits caused a significant increase in the concentration of polyphenols compared to the control [38; 39]. In the present study, the addition of raspberry juice to wafers also increased the content of particular groups of polyphenols (i.e., flavonoids, phenolic acids, and anthocyanins). A proportional increase in the concentration of flavonoids and anthocyanins in relation to the amount of added juice was also noted in cookies fortified with pomegranate juice [25]. The recovery of phenolic compounds from cookies after baking depends not only on the amount of the additive, but mainly on its composition and the sensitivity of the compounds to baking parameters. This is confirmed by studies in which raspberry and cranberry pomace was incorporated into American-style muffins prepared in various baking conditions. Anthocyanins are especially thermolabile. However, the baking time is crucial.