## 3 Results and Discussion
### Sensory Analysis
To mitigate these potential negative effects, strategies such as increasing hydration, using other ingredients to mask WGP flavors, reducing the particle size of WGP powders, and optimizing the formulation can be employed [51]. According to [PERSON] et al., 2016 [17], the addition of 2% sea buckthorn flour to ginger-bread improved its external appearance, color, and texture in comparison to the control. [PERSON] et al., 2019 [12] demonstrated that consumers favored the soft texture of bread with a larger volume obtained with sea buckthorn. The bread sample with 5% sea buckthorn pulp was rated the highest in terms of taste (5.6), indicating it was the most palatable among the samples. However, bread with 8% sea buckthorn pulp received a lower score (4.47) compared to the control (4.67), indicating that flavor might not be favored by consumers when higher concentrations of residues are added. In terms of appearance, sea buckthorn pulp addition had a negative effect on the bread's appearance, which could be attributed to the high crude fiber content of the residues. Figure 10: Acceptability test results of functional bread samples obtained by adding 6%, 8%, and 10% sea buckthorn powder. [PERSON] et al., 2020 [29] found that adding 1% sea buckthorn concentration to the sample had a favorable effect on the organoleptic index, resulting a product with a golden crust, an elastic core, well-developed porosity, and pleasant taste and aroma. In contrast, samples with 3% and 5% sea buckthorn berry flour had a dark crust, dry crumb, poorly developed porosity, and a specific sea buckthorn berry flavor and odor. However, the total scores for the organoleptic analysis of the samples containing 3% and 5% sea buckthorn berry flour were within the range of 24.1-30.0, indicating that the products were of very good quality. The values for product shape and volume, crust appearance and color, baking degree, state and appearance of the bread core, bread core porosity and pore structure, aroma, and taste of the bread obtained with 1% sea buckthorn berry flour were identical to those of the control sample, indicating that this percentage did not significantly affect the characteristics of the obtained product. As the percentage of sea buckthorn berry flour added increased, the values of these parameters decreased. [PERSON] et al., 2019 [30] observed that the taste and odor of by-products used in bakery products are influenced by the temperature of by-product drying. By-product samples dried at both 50 \({}^{\circ}\)C and 80 \({}^{\circ}\)C retained a characteristic odor and taste of fresh berries. In terms of sensory analysis, the biscuits made with sea buckthorn biomass powder obtained the highest score of 9, while those made with blueberry powder obtained a score of 8. The sensory analysis revealed that all three fruit pastes (including sea buckthorn and blueberry) had very good acceptability in terms of appearance, flavor, consistency, and overall aspect. [PERSON] et al., 2021 [36] demonstrated that the addition of 20% sea buckthorn to biscuits resulted in the most pleasant acidity and taste. The authors also observed that the addition of sea buckthorn biomass increased the acidity of the biscuits, which can be attributed to the presence of organic acids and sugars. Biscuits without any biomass addition were the hardest and most fragile, while those with 20% sea buckthorn were considered hard and brittle at a minimum level. According to [PERSON] et al., 2014 [52], adding 10% sea buckthorn into digestive cookies resulted in a crispy texture, as opposed to the hard and brittle control sample. Furthermore, adding 15% sea buckthorn biomass resulted in the most enjoyable overall experience. The authors concluded that the digestive cookies with 10% sea buckthorn had higher scores (up to 19.71 out of a possible maximum of 20 points) compared to the control sample (17.85 points).