## 3 Results  
### Sensory and Color Evaluation  
Wafers enriched with raspberry juice are shown in Figure 1.  
Freshly baked and cooled wafers were subjected to organoleptic evaluation. The results of the evaluation of the quality factors are presented in Table 2 and Figure 2.  
The shape of the wafers received scores from 3.94 \(\pm\) 0.25 for the RJ100 variant to 4.5 \(\pm\) 0.29 for the CW. This parameter was likely influenced by the viscosity of the juice, which caused visual changes in the shape of the product. However, these differences were statistically insignificant. In terms of the color of the wafers, the RJ10 wafers scored the lowest (3.11 \(\pm\) 0.16) and the control wafers the highest (4.72 \(\pm\) 0.25). It is worth noting that the RJ100 variant was only slightly worse than the control wafers (4.22 \(\pm\) 0.22). The color of the fortified wafers was related to the presence of anthocyanin dyes in the raspberry juice. The higher the addition of raspberry juice to the wafer dough (i.e., the higher the concentration of anthocyanins), the more noticeable the color change. However, the wafers with added juice were only attractive to consumers at replacement levels above 50%. Consumers are not used to changes in the color of wafers. Wafers with a small amount of juice had an unappetizing greenish color. There were slight differences in the assessment of the surface, probably influenced by the juice viscosity. The consistency of the wafers \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Quality** & **Weighting** & \multicolumn{6}{c}{**Variants**} \\
**Attribute** & **Factor** & **CW** & **RJ10** & **RJ20** & **RJ50** & **RJ75** & **RJ100** \\ \hline Shape & 0.10 & 4.5 \(\pm\) 0.29 & 4.39 \(\pm\) 0.28 & 4.44 \(\pm\) 0.28 & 4.06 \(\pm\) 0.23 & 4.06 \(\pm\) 0.25 & 3.94 \(\pm\) 0.25 \\ Color & 0.15 & 4.72 \(\pm\) 0.25 c & 3.11 \(\pm\) 0.16 a & 3.22 \(\pm\) 0.17 a & 3.56 \(\pm\) 0.19 ab & 3.78 \(\pm\) 0.20 ab & 4.22 \(\pm\) 0.22 bc \\ Surface & 0.15 & 4.56 \(\pm\) 0.28 & 4.39 \(\pm\) 0.27 & 4.44 \(\pm\) 0.28 & 4.22 \(\pm\) 0.26 & 4.22 \(\pm\) 0.26 & 4.28 \(\pm\) 0.27 \\ Consistency & 0.20 & 4.56 \(\pm\) 0.10 & 4.5 \(\pm\) 0.11 & 4.56 \(\pm\) 0.10 & 4.44 \(\pm\) 0.09 & 4.5 \(\pm\) 0.10 & 4.5 \(\pm\) 0.10 \\ Aroma & 0.15 & 4.11 \(\pm\) 0.13 & 4.17 \(\pm\) 0.13 & 3.94 \(\pm\) 0.13 & 3.89 \(\pm\) 0.12 & 4.11 \(\pm\) 0.13 & 4.17 \(\pm\) 0.13 \\ Taste & 0.25 & 4.56 \(\pm\) 0.21 & 4.44 \(\pm\) 0.20 & 4.28 \(\pm\) 020 & 4.17 \(\pm\) 0.19 & 4.22 \(\pm\) 0.19 & 4.61 \(\pm\) 0.21 \\ \hline Overall acceptance & 4.51 \(\pm\) 0.32 & 4.2 \(\pm\) 0.30 & 4.17 \(\pm\) 0.29 & 4.09 \(\pm\) 0.25 & 4.18 \(\pm\) 0.30 & 4.35 \(\pm\) 0.31 \\ \hline \hline \end{tabular} All values are mean \(\pm\) standard deviation for triplicate experiments. Values in rows designated by different letters are significantly different (\(p\leq 0.05\)).  
\end{table} 
Table 2: Sensory evaluation of control and fortified wafers, assessed using a five-point hedonic scale (1: bad; 5: very good). Figure 1: Control wafers (CW) and wafers fortified with raspberry juice (RJ10–RJ100, from 10% to 100% water substitution with raspberry juice, respectively). Figure 2: Sensory properties of the analyzed wafers. was generally highly rated (over 4.4), which proves their high quality. The smell of the wafers with toasted butter aromas was rated the lowest. In the RJ100 variant, this was masked by the fruity aroma of the juice. The taste of all wafers was rated relatively high (scores above 4.2). Wafers in which 100% of the water was replaced with juice were scored highest for taste. They were sweet with a noticeable fruity, raspberry flavor. According to the evaluation team, taking into account the overall rating, the control wafer turned out to be the best option, while the rating of the RJ100 wafers was only slightly lower. It is worth noting that the differences between the individual wafer variants were generally not statistically significant. Consumers are used to the traditional taste and appearance of wafers, but they also accept new products.