## 3 Results and Discussion
### Mathematical Modeling  
Mutual information analysis was applied to demonstrate the influence of the PPMS concentration (10, 15, 20, 25, and 30%) and the storage time (10 th, 20 th, 30 th, and 40 th day) of the foamy confectionery products on the total average score, average score of sensory profile, MC, a\({}_{\text{w}}\), AA, hardness, cohesiveness, and gumminess (Table 10).  
It was shown that the greatest influence of the PPMS concentration was on the AA (mutual information, 0.999 bits), followed by the a\({}_{\text{w}}\) (0.895 bits), the total average score (0.717 bits), and the gumminess (0.708 bits). A satisfactory influence was found on the cohesiveness (0.488 bits), the average score of the sensory profile (0.452 bits), and the hardness (0.428 bits), and the lowest mutual information value was for the MC (0.141 bits).  
In the case of the storage time, its influence on the analyzed parameters was much lower than that of the PPMS concentration. It can be seen that the greatest influence of storage time was on MC (0.179 bits). The influence on other parameters was as follows: hardness: 0.023 bits; total average score: 0.021 bits; average score of sensory profile:  
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline
**Microbiological Indicators/** & **Admitted** & & & & **Foamy Confectionery Products** & \\
**Storage Date** & **Level**[36] & **CS** & **10\% PPMS** & **15\% PPMS** & **20\% PPMS** & **25\% PPMS** & **30\% PPMS** \\ \hline QMAFAnM, CFU, max. & & & & & & & \\ - first day & & \(2\times 10^{2}\) & \(3\times 10^{2}\) & \(2\times 10^{2}\) & \(2\times 10^{2}\) & \(3\times 10^{2}\) & \(4\times 10^{2}\) \\ - 10 th day & & \(5\times 10^{3}\) & \(5\times 10^{2}\) & \(3\times 10^{2}\) & \(6\times 10^{2}\) & \(5\times 10^{2}\) & \(4\times 10^{2}\) & \(5\times 10^{2}\) \\ - 20 th day & & \(5\times 10^{3}\) & \(2\times 10^{2}\) & \(2\times 10^{1}\) & \(3\times 10^{1}\) & \(8\times 10^{1}\) & \(2\times 10^{2}\) \\ - 30 th day & & \(6\times 10^{2}\) & \(3\times 10^{1}\) & \(2\times 10^{1}\) & \(3\times 10^{1}\) & \(4\times 10^{1}\) & \(8\times 10^{1}\) \\ - 40 th day & & \(7\times 10^{2}\) & \(7\times 10^{1}\) & \(1\times 10^{1}\) & \(2\times 10^{1}\) & \(3\times 10^{1}\) & \(7\times 10^{1}\) \\ Mold, CFU, max. & 100 & & & & & Were not found during storage & \\ Yeast, CFU, max. & & & & & & & \\ - first day & & \(<\)5 & \(<\)5 & \(<\)5 & \(<\)5 & \(<\)5 & \(<\)5 \\ - 10 th day & & \(<\)10 & \(<\)4 & \(<\)3 & \(<\)4 & \(<\)4 & \(<\)5 \\ - 20 th day & & \(<\)20 & \(<\)2 & \(<\)2 & \(<\)3 & \(<\)5 & \(<\)4 \\ - 30 th day & & \(<\)20 & \(<\)2 & \(<\)2 & \(<\)2 & \(<\)3 & \(<\)3 \\ - 40 th day & & \(<\)50 & \(<\)7 & \(<\)2 & \(<\)2 & \(<\)3 & \(<\)3 \\ \hline \hline \end{tabular} PPMS—pomace powder of musky squash; QMAFAnM—quantity of mesophilic aerobic and facultative anaerobic microorganisms; CFU—colony forming unit.  
\end{table}
Table 9: Changes in microbiological indicators of the foamy confectionery products with PPMS during storage.  
0.015 bits; and AA: 0.011 bits. For \(\mathrm{a_{w}}\), cohesiveness, and gumminess, the mutual information values were insignificant (0.001 bits).  
The informational analysis was applied regarding the research on the influence of different amounts of sea buckthorn flour and rose hip powder on the quality of wheat bread and gingerhead [20]. It was also used to investigate the influence of storage time and different amounts of apple pomace [16], microencapsulated extracts of summer savory, rosemary [65], and basil [66] on the quality of dairy products.