# Use of Bilberry and Blackcurrant Pomace Powders as Functional Ingredients in Cookies
## 3 Results and Discussion
### Proximate Composition of Cookies  
The results on the proximate composition of the control and supplemented cookies are presented in Tables 2 and 3. Although the dry matter content of BIPP is higher than that of wheat flour, the results showed that the increasing proportion of BIPP determined a significant reduction in the dry matter content of the supplemented cookies as compared with the control. However, no significant difference in dry matter content was found for cookies supplemented with BCPP. The difference may be attributed to the higher water absorption capacity (WAC) of BIPP as compared with BCPP, as the moisture content of cookies depends on the moisture retention in the final baked products. [PERSON] et al. (2016) also found no significant differences in the dry matter content of the shorthead cookies supplemented with blackcurrant pomace. [PERSON] et al. (2017) found lower dry matter content in cookies supplemented with raspberry, red currant, and strawberry pomaces at 10% addition level as compared with the control cookies. [PERSON] et al. (2017) also reported an increase in the moisture content in oat cookies with 5% and 10% carrot and apple pomace additions. The protein content was higher in wheat flour (11.9%) as compared with fruit pomace powders (8.13% and 6.77% in BIPP and BCPP, respectively). As a result, the protein content in supplemented cookies decreased as the BIPP and BCPP addition level increased. Other authors also attributed the decrease in protein content in cookies supplemented with fruit pomace powders to the difference in the protein content of wheat flour and fruit pomaces [3; 14; 27; 68]. Protein levels between 6.28% and 6.86% were found in cookies in the present study, values close to those reported by [PERSON] et al. [6] in cookies supplemented with various levels of grapefruit pomace powder. Lower protein values, ranging between 5.20 and 3.30%, were found by [PERSON] et al. [20] in cookies supplemented with tomato pomace, while [PERSON] et al. [14] reported between 8.13 and 8.94% protein levels in cookies made by replacing wheat flour with apple, melon, and pineapple by-products at 5, 10, and 15%. The cookie fat content was found to be between 21.61 and 23.53% in the present study, in line with the results reported by [PERSON] et al. [20] in cookies supplemented with tomato pomace (21.70-21.80%) or [PERSON] et al. [6] (20.19-22.05%) in cookies made with various addition levels (0-15%) of carrot pomace powder. The fat content significantly (\(p<0.05\)) increased with the rise in the BIPP and BCPP addition levels due to the higher fat content in fruit pomace powders (8.21% and 9.35%, respectively) compared to the wheat flour (1.42%). Bilberry and blackcurrant by-products are richer in fiber and minerals as compared to the wheat flour; as a result, the incorporation of BIPP or BCPP resulted in improved fiber and mineral contents in cookies. Previous studies have also reported that the replacement of wheat flour with grape [24], pineapple [2], grapefruit [6], blueberry [1], or apple [18], oppose powders caused an increase in the fiber and mineral content of the cookies. While the decrease in protein and the increase in fat content represent negative changes in the nutritional profiles of cookies, the increase in the fiber and mineral content is beneficial from a nutritional perspective. More and more scientific evidence supports the important role of dietary fiber in gut motility, body weight, insulin sensitivity and metabolic health,  
\begin{table}
\begin{tabular}{c c c c} \hline  & **CC** & **CBC2.5** & **CBC5.0** & **CBC10.0** \\ \hline Dry matter (g/100 g) & 94.67 \(\pm\) 0.16 \({}^{\text{a}}\) & 94.81 \(\pm\) 0.13 \({}^{\text{a}}\) & 94.91 \(\pm\) 0.12 \({}^{\text{a}}\) & 94.96 \(\pm\) 0.20 \({}^{\text{a}}\) \\ \hline Protein (g/100 g) & 6.86 \(\pm\) 0.21 \({}^{\text{a}}\) & 6.69 \(\pm\) 0.23 \({}^{\text{a}}\) & 6.52  
gut microflora and metabolites, chronic inflammation, colorectal carcinoma prevention, and cardiovascular disease [69].