## 3 Results and Discussion
 } & \multirow{3}{*}{Golden flax} & 0 & 5.9 \(\pm\) 0.4 & 6.1 \(\pm\) 0.4 & 5.8 \(\pm\) 0.8 & 5.3 \(\pm\) 0.4 & 6.1 \(\pm\) 0.7 \\ \cline{3-8}  & & 5 & 5.8 \(\pm\) 0.6 & 5.3 \(\pm\) 0.5 & 5.4 \(\pm\) 0.7 & 5.4 \(\pm\) 0.6 & 5.9 \(\pm\) 0.6 \\ \cline{3-8}  & & 10 & 5.4 \(\pm\) 0.5 & 4.4 \(\pm\) 0.4 & 4.7 \(\pm\) 0.7 & 4.5 \(\pm\) 0.5 & 4.9 \(\pm\) 0.7 \\ \cline{3-8}  & & 15 & 4.6 \(\pm\) 0.4 & 3.7 \(\pm\) 0.5 & 3.9 \(\pm\) 0.6 & 3.9 \(\pm\) 0.5 & 4.6 \(\pm\) 0.8 \\ \cline{3-8}  & & 0 & 5.9 \(\pm\) 0.4 & 6.1 \(\pm\) 0.4 & 5.8 \(\pm\) 0.8 & 5.3 \(\pm\) 0.4 & 6.1 \(\pm\) 0.7 \\ \cline{3-8}  & & 5 & 6.0 \(\pm\) 0.6 & 5.0 \(\pm\) 0.5 & 5.4 \(\pm\) 0.6 & 5.2 \(\pm\) 0.5 & 6.0 \(\pm\) 0.8 \\ \cline{3-8}  & & 10 & 5.0 \(\pm\) 0.5 & 3.6 \(\pm\) 0.6 & 5.0 \(\pm\) 0.7 & 4.5 \(\pm\) 0.6 & 4.8 \(\pm\) 0.5 \\ \cline{3-8}  & & 15 & 4.3 \(\pm\) 0.5 & 2.8 \(\pm\) 0.3 & 4.2 \(\pm\) 0.5 & 4.0 \(\pm\) 0.8 & 4.6 \(\pm\) 0.6 \\ \hline \multirow{8}{*}{ \begin{tabular}{c} with \\ cocoa powder \\ \end{tabular}  } & \multirow{3}{*}{Golden flax} & 0 & 5.5 \(\pm\) 0.5 & 6.1 \(\pm\) 0.4 & 6.1 \(\pm\) 0.4 & 5.8 \(\pm\) 0.4 & 6.1 \(\pm\) 0.4 \\ \cline{3-8}  & & 5 & 5.6 \(\pm\) 0.6 & 5.8 \(\pm\) 0.4 & 5.3 \(\pm\) 0.6 & 5.9 \(\pm\) 0.5 & 6.2 \(\pm\) 0.5 \\ \cline{3-8}  & & 10 evaluation in this study results from the use of cocoa, whose dark color superimposed on the color of the snacks and worked as a camouflage, eliminating the difference between the snacks made with golden flax and common flax pomace. Since the panelists were informed that they were evaluating cocoa-added snacks, the dark color was expected and desired by them (even in those samples made without cocoa in which the dark color was owed to flaxseed pomace). A statistical analysis of the snacks produced with and without added cocoa showed differences between these products only in the assessment of their color, with snacks with added cocoa rated significantly higher (5.5) than those without added cocoa (4.6). Statistically, the highest values of sensory quality attributes describing taste, texture, and aroma were obtained for the snacks produced without flaxseed pomace and in those with 5% pomace addition. In the case of the snacks with 15% of flaxseed pomace, statistically lower results compared to the snacks with 10% of pomace were obtained only in terms of taste and texture. Analyzing the color and consistency of the snacks, it was found that each of the levels of additives used had a significant impact on the results of their evaluation. The scores given by panelists for these parameters were inversely proportional to the dose of the additive used. Investigations conducted by other authors confirms these correlations [6; 23]. The lower scores for consistency and texture of the snacks observed with the increasing addition of pomace were associated with the modified structure of the extrudates. Numerous but fine bubbles with thick walls were formed in the snacks with a higher proportion of flaxseed pomace, which increased the sensation of hardness [6; 20; 25; 36]. Many authors associate this effect with the increase in fiber content [25; 36]. The sensory quality and the level of acceptance of snacks depend mainly on their expansion ratio as well as their texture and color, but also worthy of notice is the statistically significant reduction in the scores given by panelists to the snacks with flaxseed pomace content exceeding 5%. In the samples made with 10% and 15% of flaxseed pomace, the panelists noticed an unpleasant oily aroma. Probably, masking the oily aroma by adding extra aromas to the produced snacks (e.g., through the addition of spices, dried fruits, herbs, vanilla, spicy aromas, or coffee aromas) may improve their overall sensory evaluation and make them more desirable products on the food market [7]. Extrusion is perceived by many people as a process in which highly processed food is created, which may pose certain health risks.