## 3 Results and Discussion
### Sensory Analysis
#### 3.3.2 Texture Analysis  
The _texture_ characteristics of the crumb were assessed using the Instron Texture Analyzer (Illinois Tool Works Inc., Norwood, MA, USA) as per the procedure outlined by [PERSON] et al., 2022 [56]. A compression piston with a 12 mm diameter and a 50 N load cell were used to conduct the test, which involved compressing the middle of a 20 mm slice of bread with a compression speed of 2 mm/min. The test comprised two cycles with 20 mm depth compressions. The analysis was carried out at room temperature on the 3 rd and 5 th days of storage. The results of the texture analysis of functional bread enriched with 8% sea buckthorn pomace powder are presented in Table 9.  
During the two days of analysis, the M8 bread sample exhibited the highest firmness (7.31 N day 3 and 8.55 N day 5), followed by the C8 bread sample (7.14 N day 3 and 7.01 N day 5), while the S8 bread sample had the least firmness (4.77 N day 3 and 5.63 N day 5). The control sample showed the lowest firmness, indicating the highest softness (3.7 N day 3 and 4.23 N day 5). The elasticity of the samples was similar among the samples and between the two days of analysis, with values ranging from 0.97 for the M8 sample on day 3 to 1.18 for the control sample on day 5. The C8 bread sample (1.08 on day 3) exhibited the values closest to the control sample (1.06 on day 3). The cohesiveness of the samples decreased significantly (\(p<0.05\)) between the two days of analysis, indicating that the samples offered less resistance during the second deformation. The highest cohesiveness was observed in the C8 bread sample on day 3, with a value of 0.35, while the lowest cohesiveness was recorded in the control sample on day 5, with a value of 0.04. The S8 bread sample (0.28 day 3) exhibited worse cohesiveness than the control sample (0.25 day 3). The C8 bread sample exhibited the highest chewiness (2.69 N day 3), while the S8 bread sample (1.38 N day 3) showed values closest to the control sample (0.98 N day 3). The addition of sea buckthorn pomace powder at 8% increased the texture of the samples. On the 3 rd \begin{table}
\begin{tabular}{l c c c c c} \hline \hline
**Sample** & **24 h** & **48 h** & **72 h** & **96 h** & **120 h** & **144 h** \\ \hline Control & - & - & + & ++ & ++ & ++++ \\ C8 & - & - & - & - & + & ++ \\ M8 & - & - & - & + & ++ & ++ \\ S8 & - & - & - & - & + & ++ \\ \hline \multicolumn{5}{l}{- absent microbial alteration; + early signs of microbial alteration; ++ moderate signs of microbial alteration; ++ high spoilage on the bread surface; ++++ advanced mold growth on the sample surface.} \\ \end{tabular}
\end{table} 
Table 8: Spoilage characteristics of the bread samples containing 8% sea buckthorn pomace powder. \begin{table}
\begin{tabular}{l c c c c c c c} \hline \hline
**Sample** & \multicolumn{2}{c}{**Hardness (N)**} & \multicolumn{2}{c}{**Cohesiveness**} & \multicolumn{2}{c}{**Elasticity**} & \multicolumn{2}{c}{**Chewiness (N)**} \\ \hline  & **Day 3** & **Day 5** & **Day 3** & **Day 5** & **Day 3** & **Day 5** & **Day 3** & **Day 5** \\ \hline Control & 3.7 \(\pm\) 0.09 b  & 4.23 \(\pm\) 0.19 a  & 0.25 \(\pm\) 0.07 a  & 0.04 \(\pm\) 0.09 a  & 1.06 \(\pm\) 0.11 c  & 1.18 \(\pm\) 0.28 a  & 0.98 \(\pm\) 0.31 b  & 0.16 \(\pm\) 0.4 a  \\ C8 & 7.14 \(\pm\) 0.13 a  & 7.01 \(\pm\) 0.09 & 0.35 \(\pm\) 0.02 a  & 0.2 \(\pm\) 0.08 a  & 1.07 \(\pm\) 0.16 a  & 1.08 \(\pm\) 0.15 a  & 2.69 \(\pm\) 0.44 a  & 1.47 \(\pm\) 0.43 a  \\ M8 & 7.31 \(\pm\) 0.44 a  & 8.55 \(\pm\) 0.22 & 0.33 \(\pm\) 0.05 a  & 0.24 \(\pm\) 0.06 a  & 0.97 \(\pm\) 0.03 b  & 1.13 \(\pm\) 0.26 a  & 2.34 \(\pm\) 0.4 ab  & 2.33 \(\pm\) 0.72 a  \\ S8 & 4.77 \(\pm\) 0.41 b  & 5.63 \(\pm\) 0.44 a  & 0.28 \(\pm\) 0.12 a  & 0.11 \(\pm\) 0.07 a  & 1.08 \(\pm\) 0.17 a  & 1.11 \(\pm\) 0.16 a  & 1.38 \(\pm\) 0.47 ab  & 0.73 \(\pm\) 0.62 a  \\ \hline \end{tabular}
\end{table} 
Table 9: Texture properties of functional bread samples with 8% sea buckthorn pomace powder (mean \(\pm\) SD).