# Use of Bilberry and Blackcurrant Pomace Powders as Functional Ingredients in Cookies
## 3 Results and Discussion
### Sensory Properties  
Results on the sensory analysis of the control and supplemented cookies are given in Figure 4A,B. The replacement of 2.5% of the wheat flour with BIPP resulted in a decrease in the average appearance score as compared with the control, while 5% and 10% replacement levels resulted in a significant increase in it. However, for BCPP supplementation, the appearance score showed an increasing trend as the replacement level increased. The highest appearance score was recorded by the BC10.0 sample. In terms of color, 2.5% BIPP replacement negatively affected cookies' color scores; however, at 5% and, especially, 10% BIPP replacement levels, the color of cookies turned purple, both on the surface and in the central section, which was positively appreciated by the panelists. However, distinct from the purple color of the middle section, the color of the surface was brownish-purple due to the formation of brown compounds as products of the Maillard reaction occurring between the proteins and reducing sugars in the baking process. Regarding the BCPP supplementation, the cookies turned increasingly brownish as the BCPP replacement level increased, which was also appreciated by the panelists. The cookie flavor was increasingly appreciated as the BIPP addition level increased due to the intensification of the bilberry aroma. As a result, CBI10.0 samples received the highest average score for flavor. A similar tendency was recorded for taste as the bilberry taste intensified with increasing BIPP addition. The acidity increased as well, and this was appreciated by the panelists. The scores for taste also increased in BCPP-supplemented cookies as compared with the controls due to the specific fruity taste and acidity imparted by BCPP. In a previous study, the grape flavor was indicated by the panelists in cookies supplemented with grape pomace. However, owing to a bitter taste, the overall acceptance of the cookies reduced as the grape pomace percentage increased above 6% [26]. \begin{table}
\begin{tabular}{l c c c c} \hline  & **CC** & **CBI2.5** & **CBI5.0** & **CBI10.0** \\ \hline Total phenolic content & & & & \\ (mg GAE/100 g) & 30.36 \(\pm\) 1.67 \({}^{\text{d}}\) & 94.73 \(\pm\) 1.88 \({}^{\text{c}}\) & 132.00 \(\pm\) 3.31 \({}^{\text{b}}\) & 214.73 \(\pm\) 6.11 \({}^{\text{a}}\) \\ \hline DPPH radical scavenging activity & & & & \\ (mmol Trolox/100 g) & 0.11 \(\pm\) 0.01 \({}^{\text{d}}\) & 0.44 \(\pm\) 0.02 \({}^{\text{c}}\) & 0.74 \(\pm\) 0.03 \({}^{\text{b}}\) & 1.26 \(\pm\) 0.05 \({}^{\text{a}}\) \\ \hline \end{tabular} Different lowercase letters indicate significant differences between cookie formulations (\(p<0.05\)); CC—control cookie; CBI2.5, CBI5.0, and CBI10.0—cokies with 2.5%, 5%, and 10% of the wheat flour replaced by BIPP, respectively.  
\end{table} 
Table 10: Effect of bilberry pomace powder addition on the total phenolic content and DPPH scavenging activity of the cookies. The scores for texture also increased as the level of both BIPP and BCPP increased since the cookies became less hard and less sticky. These results comply with the instrumental data for hardness, cohesiveness, and fracturability, indicating that consumers tend to better evaluate softer and less sticky cookies. Regarding general acceptability, the formulations with 10% wheat flour replacement by pomace powders, both BIPP and BCPP, were the best graded. [PERSON] et al. (2018) found the highest texture scores for cookies made from wheat flour and 10% carrot pomace powder, attributing this to the reduction in the hardness of the cookies. The general acceptability score for CBC10.0 was higher than that for CBI10.0; however, no significant differences were found between them. Similarly increasing scores for appearance, texture, flavor, color, and overall acceptability have previously been found in cookies supplemented with carrot (2018), apple (2019), pear (2018), or strawberry (2018) pomace at levels below 20%.