## 3 Resultsand Discussions
### Chemical Analysis of Biscuits with the Addition of Peach Pomace  
The results presented in Table 4 highlight the impact of peach pomace integration on the concentrations of biologically active substances (polyphenols, flavonoids, anthocyanins, and sugars) in biscuits fortified with various proportions of pomace and provide a detailed insight into the potential of this raw material in improving the nutritional value of bakery products and in developing functional biscuits with health benefits. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Sample** & **Concentration** & \begin{tabular}{c} **Polyphenols** \\ **(mg GAE 100g-1)** \\ \end{tabular} & \begin{tabular}{c} **Flavonoids** \\ **(mg RE 100 g-1)** \\ \end{tabular} & \begin{tabular}{c} **Anthocyanins** \\ **(mg C3 GE 100 g-1)** \\ \end{tabular} & \begin{tabular}{c} **Sugars** \\ **(g GluE 100 g-1)** \\ \end{tabular} & \
\begin{tabular}{c} **RSA** \\ **(\%)** \\ \end{tabular} \\ \hline Control sample & 0\% & 390.21 \(\pm\) 0.39 \({}^{\text{d}}\) & 120.13 \(\pm\) 0.46 \({}^{\text{d}}\) & 18.78 \(\pm\) 0.30 \({}^{\text{d}}\) & 39.16 \(\pm\) 0.36 \({}^{\text{c}}\) & 18.77 \(\pm\) 0.63 \({}^{\text{c}}\) \\ \hline \multirow{3}{*}{
\begin{tabular}{c} Biscuits \\ with added \\ peach pomace \\ \end{tabular} } & 5\% & 425.25 \(\pm\) 2.93 \({}^{\text{c}}\) & 186.19 \(\pm\) 0.23 \({}^{\text{c}}\) & 23.37 \(\pm\) 0.32 \({}^{\text{c}}\) & 45.04 \(\pm\) 0.40 \({}^{\text{b}}\) & 21.46 \(\pm\) 0.23 \({}^{\text{b}}\) \\ \cline{2-7}  & 10\% & 434.54 \(\pm\) 2.47 \({}^{\text{b}}\) & 201.39 \(\pm\) 0.34 \({}^{\text{b}}\) & 24.38 \(\pm\) 0.17 \({}^{\text{b}}\) & 45.45 \(\pm\) 0.02 \({}^{\text{b}}\) & 22.04 \(\pm\) 0.48 \({}^{\text{b}}\) \\ \cline{2-7}  & 15\% & 444.04 \(\pm\) 1.97 \({}^{\text{a}}\) & 211.11 \(\pm\) 0.50 \({}^{\text{a}}\) & 25.43 \(\pm\) 0.19 \({}^{\text{a}}\) & 46.48 \(\pm\) 0.63 \({}^{\text{a}}\) & 27.21 \(\pm\) 0.34 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 4: The composition of polyphenols, flavonoids, anthocyanins, and sugars, and the radical scavenging activity of biscuits with different percentages of peach pomace. Figure 3: FTIR spectrum of peach pomace. The level of polyphenols registered a significant progressive increase (\(p<0.05\)), dependent on the concentration of pomace applied. The lowest concentrations of polyphenols were identified in the control sample (390.21 mg GAE 100 g\({}^{-1}\)), followed by the biscuits in which minimal levels (5%) of pomace were integrated (425.25 mg GAE 100 g\({}^{-1}\)). Increasing the share of peach pomace from 10 to 15% also generated the highest levels of polyphenols, located between 434.54 and 444.04 mg GAE 100 g\({}^{-1}\). The values identified in this work are superior to those revealed by [PERSON] et al. [42], who detected a polyphenol content ranging from 6.56 mg GAE 100 g\({}^{-1}\) (0%) to 13.06 mg GAE 100 g\({}^{-1}\) (15%) in biscuits with the addition of dehydrated peaches. The pomace integrated into the biscuit manufacturing recipe showed a significant influence in terms of increasing the phenolic content, providing significant increases even when used in low concentrations. Flavonoid concentrations varied significantly in all formulations with the addition of pomace. Both the minimum and maximum pomace weights applied (5-15%) guaranteed an amplification of the flavonoid content from 120.13 mg RE 100 g\({}^{-1}\) (control sample) to 186.19 mg RE 100 g\({}^{-1}\) (5%) and, subsequently, to 211.11 mg RE 100 g\({}^{-1}\) (15%). Therefore, it can be emphasized that a higher concentration of peach pomace will directly contribute to the increase in the flavonoid content in the finished products. The anthocyanin content showed an evolutionary trend in relation to the increase in the proportion of peach pomace. The lowest values of the anthocyanin content were detected in the control sample (18.78 mg C3 GE 100 g\({}^{-1}\)), followed by the formulations that included 5% (23.37 mg C3 GE 100 g\({}^{-1}\)) and 10% (24.38 mg C3 GE 100 g\({}^{-1}\)) peach pomace.