## 3 Results
### Technological Properties of Modified LP  
Technological property evaluation is important for the effective incorporation of pomace into food products as a food ingredient as it contributes to the textural attributes and stability of formulated foods. Various sources in the literature claim that the interaction \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**LP** & & & & & & \\
**Modification** & **LP-V** & **LP-PU** & **LP-C** & **LP-CO\({}_{2}\)-V** & **LP-CO\({}_{2}\)-PU** & **LP-CO\({}_{2}\)-C** \\ \hline TDF & 59.21 \(\pm\) 0.31 \({}^{\text{a}}\) & 59.9 \(\pm\) 1.0 \({}^{\text{a}}\) & 68.82 \(\pm\) 0.05 \({}^{\text{c}}\) & 62.6 \(\pm\) 0.12 \({}^{\text{b}}\) & 63.86 \(\pm\) 0.55 \({}^{\text{b}}\) & 72.1 \(\pm\) 0.09 \({}^{\text{d}}\) \\ IDF & 55.22 \(\pm\) 0.38 \({}^{\text{a}}\) & 55.97 \(\pm\) 0.97 \({}^{\text{ab}}\) & 59.21 \(\pm\) 0.26 \({}^{\text{c}}\) & 58.49 \(\pm\) 0.18 \({}^{\text{bc}}\) & 59.33 \(\pm\) 0.42 \({}^{\text{c}}\) & 62.12 \(\pm\) 0.12 \({}^{\text{d}}\) \\ SDF & 3.99 \(\pm\) 0.07 \({}^{\text{a}}\) & 3.93 \(\pm\) 0.03 \({}^{\text{a}}\) & 9.62 \(\pm\) 0.21 \({}^{\text{c}}\) & 4.11 \(\pm\) 0.06 \({}^{\text{a}}\) & 4.53 \(\pm\) 0.13 \({}^{\text{b}}\) & 9.98 \(\pm\) 0.03 \({}^{\text{c}}\) \\ IDF/SDF ratio & 13.840 \({}^{\text{b}}\) & 14.242 \({}^{\text{b}}\) & 6.155 \({}^{\text{a}}\) & 14.231 \({}^{\text{b}}\) & 13.097 \({}^{\text{c}}\) & 6.224 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Effect of enzymatic treatment on dietary fiber composition of LP products, g/100 g DM. of pomace with water and oil is determined by the particle size, bulk density, porosity, and surface area [29; 30]. After the enzymatic hydrolysis of LP and LP-CO\({}_{2}\), the BD decreased by 10-23% and 13-23%, respectively (_p_\(<\) 0.05). It was noticed that LP and LP-CO\({}_{2}\) hydrolyzed with Celluclast(r) 1.5 L had the highest SDF content and the lowest BD (Table 3). The decrease in BD can be attributed to the more efficient hydrolysis of DF by reducing the particle size and forming compounds with a lower molecular weight. Enzymatic modification of the LP reduced the WSC. The lowest WSC was determined in LP and LP-CO\({}_{2}\) hydrolyzed with Celluclast(r) 1.5 L, which was lower by 58% in both cases (_p_\(<\) 0.05) compared to the untreated LP. It was noticed that the LP and LP-CO\({}_{2}\) hydrolyzed with Celluclast(r) 1.5 L had the lowest BD, which could lead to a lower WSC. Previous studies on swelling capacity reported higher values for lingenberry pomace (7.90 and 8.00 mL/g at pH 2 and 7, respectively) [31]. [PERSON] et al. [32] reported WSC values of different blackberry cultivars in the range of 1.13-2.27 mL/g, which are values close to our findings. Enzymatic hydrolysis increased the WRC of LP and LP-CO\({}_{2}\) in all cases. Enzyme treatment increased the WRC of LP by 13-22% and that of LP-CO\({}_{2}\) by 10-21%. The increase in the WRC after enzymatic modification could be due to the increase in SDF after treatment with Celluclast(r) 1.5 L and the increase in oligosaccharides after treatment with Viscozyme(r) L and Pecitnex(r) Ultra Tropical (Section 3.4). A lower water binding capacity (2.78-4.32 g/g) was reported by [PERSON] et al. [30] in berry pomace at pH 2 and 7, while higher values (10.59 g/g) were reported by [PERSON] et al. [9] in cranberry pomace. According to [PERSON] et al. [33], a larger surface area of particles positively affects the WRC and WSC; on the contrary, a smaller surface area leads to a lower WRC. A lower WRC may also be obtained due to a lower carbohydrate content. [PERSON] et al. [34] found that sugar-enriched orange peels absorbed up to 60% more water than normal peels. [PERSON] et al. [35] stated that the ability of chokeberry, bilberry, and elderberry pomace to retain water depended on their bulk density. The research results obtained during this study confirm this statement. LP powders with lower BD had a better WRC and a lower WSC. Enzymatic hydrolysis increased the WSI of LP (by 20-37%) and LP-CO\({}_{2}\) (6-31%) in all cases.