# Use of Bilberry and Blackcurrant Pomace Powders as Functional Ingredients in Cookies
## 3 Results and Discussion
### Color Parameters, Titractable Aidity and pH
[71] after replacing 20% of white wheat flour with rosehip, rowanberry, and blackcurrant pomaces. The h* value of the control cookies (69.76) means that samples are close to the yellow tone. The addition of BCPP determined the decrease in this parameter; the h* values of the supplemented cookies were between 61.43 and 51.65, which means that as the level of substitution of wheat flour with BCPP increased, the samples slightly moved away from the yellow tone and closer to the red one. BIPP addition resulted in a strong decrease in the h* values as the substitution level increased. The total color variations were in the ranges of 32.17-42.89 and 11.63-24.61 in BIPP- and BCPP-supplemented cookies, respectively. According to the international perception scale used to compare colors [72], AE values between 11 and 49 mean that the samples fit the attribute \"colors more similar than opposite\", indicating that the supplemented cookies showed appreciable different colors for the human eye as compared with the controls. The data on weight, thickness, diameter, and spread ratio of cookies are given also in Tables 4 and 5. The cookie weight results provide information on the yield of cookies, directly related to the weight loss during baking. The weight of cookies significantly increased as a result of wheat flour replacement with BIPP or BCPP. A similar increase in the weight of cookies has been reported previously after the addition of beetroot [73] or apple [19] pomace powder, and this was attributed to the enhanced water holding capacity of pomace powders given by their rich fiber content. Weight variations were generally higher at higher replacement levels. Enrichment with BIPP resulted in higher weight increases as compared with BCPP, probably as a result of its higher fiber content. The diameter and thickness registered the same increasing trend as a result of wheat flour replacement. \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & **CC** & **CBC2.5** & **CBC5.0** & **CBC10.0** \\ \hline L* & 58.70 \(\pm\) 0.66 a & 47.57 \(\pm\) 1.20 b & 40.74 \(\pm\) 0.57 c & 35.09 \(\pm\) 1.25 d \\ \hline a* & 7.65 \(\pm\) 0.44 d & 10.55 \(\pm\) 0.28 c & 12.19 \(\pm\) 0.19 b & 14.09 \(\pm\) 0.29 a \\ \hline b* & 20.41 \(\pm\) 0.79 a & 19.37 \(\pm\) 0.71 b & 19.59 \(\pm\) 0.42 ab & 17.82 \(\pm\) 0.81 c \\ \hline C* & 21.79 \(\pm\) 0.89 c & 22.06 \(\pm\) 0.74 bc & 23.08 \(\pm\) 0.43 a & 22.72 \(\pm\) 0.74 ab \\ \hline h* & 69.46 \(\pm\) 0.41 d & 61.43 \(\pm\) 0.45 c & 58.11 \(\pm\) 0.45 b & 51.65 \(\pm\) 1.11 a \\ \hline \(\Delta\)E & - & 11.63 \(\pm\) 1.34 c & 18.56 \(\pm\) 0.61 b & 24.61 \(\pm\) 1.21 a \\ \hline Weight (g) & 11.95 \(\pm\) 0.45 b & 12.11 \(\pm\) 0.71 b & 12.46 \(\pm\) 0.33 b & 13.66 \(\pm\) 1.08 a \\ \hline Diameter (mm) & 49.07 \(\pm\) 1.28 c & 49.93 \(\pm\) 0.79 b & 50.47 \(\pm\) 1.77 b & 51.59 \(\pm\) 0.72 a \\ \hline Thickness (mm) & 8.48 \(\pm\) 0.29 b & 8.34 \(\pm\) 0.50 b & 8.63 \(\pm\) 0.36 b & 9.43 \(\pm\) 0.37 a \\ \hline Spread ratio & 5.79 \(\pm\) 0.15 a & 6.00 \(\pm\) 0.35 a & 5.86 \(\pm\) 0.37 a & 5.48 \(\pm\) 0.18 b \\ \hline Titratable acidity (\%, as citric acid) & 0.04 \(\pm\) 0.01 d & 0.06 \(\pm\) 0.01 c & 0.10 \(\pm\) 0.01 b & 0.15 \(\pm\) 0.01 a \\ \hline pH & 6.40 \(\pm\) 0.08 a & 6.16 \(\pm\) 0.08 b & 5.77 \(\pm\) 0.10 c & 4.84 \(\pm\) 0.05 d \\ \hline \hline \end{tabular}  
* Different lowercase letters indicate significant differences between cookie formulations (\(p\) < 0.05); CC—control cookie; CBC2.5, CBC5.0, and CBC10.0—cookies with 2.5%, 5%, and 10% of the wheat flour replaced by BCPP, respectively.  
\end{table} 
Table 5: Effect of blackcurrant pomace powder addition on the color, physical parameters, titratable acidity, and pH of the cookies. The spread ratio had a decreasing trend as the level of wheat flour substitution increased; however, for BCPP, the decrease was significant (\(p<0.05\)) only at a 10% replacement level.