# Use of Bilberry and Blackcurrant Pomace Powders as Functional Ingredients in Cookies
## 3 Results and Discussion
### Texture Properties of Cookies
\begin{table}
\begin{tabular}{l c c c c} \hline \hline  & **CC** & **CBC2.5** & **CBC5.0** & **CBC10.0** \\ \hline Hardness (N) & 72.75 \(\pm\) 1.09 a & 63.89 \(\pm\) 0.46 b & 58.02 \(\pm\) 0.72 c & 54.73 \(\pm\) 0.67 d \\ \hline Springiness (mm) & 0.97 \(\pm\) 0.02 b & 0.97 \(\pm\) 0.01 b & 0.98 \(\pm\) 0.01 b & 1.00 \(\pm\) 0.00 a \\ \hline Cohesiveness (dimensionless) & 0.77 \(\pm\) 0.01 a & 0.77 \(\pm\) 0.01 a & 0.63 \(\pm\) 0.01 b & 0.58 \(\pm\) 0.04 c \\ \hline Chewiness (N) & 53.93 \(\pm\) 0.81 a & 45.94 \(\pm\) 0.56 b & 34.55 \(\pm\) 0.94 c & 32.22 \(\pm\) 0.84 d \\ \hline Gumminess (N) & 55.72 \(\pm\) 0.94 a & 49.19 \(\pm\) 0.77 b & 36.43 \(\pm\) 0.41 c & 31.74 \(\pm\) 0.72 d \\ \hline Fracturability (mm) & 0.85 \(\pm\) 0.03 c & 0.89 \(\pm\) 0.03 c & 1.71 \(\pm\) 0.17 b & 2.84 \(\pm\) 0.05 a \\ \hline Puncturing force (N) & 16.84 \(\pm\) 0.83 a & 13.90 \(\pm\) 0.24 b & 14.19 \(\pm\) 0.13 b & 14.70 \(\pm\) 0.18 b \\ \hline Shear force (N) & 73.97 \(\pm\) 3.13 a & 65.84 \(\pm\) 0.76 b & 64.21 \(\pm\) 0.35 b & 62.67 \(\pm\) 0.50 c \\ \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—c cookies with 2.5%, 5%, and 10% of the wheat flour replaced by BCPP, respectively.  
\end{table} 
Table 9: Effect of blackcurrant pomace powder addition on the textural properties of the cookies. the insoluble fiber content which may increase starch viscosity and delay the short-term retrogradation of starch [83]. The springiness slightly increased as a result of berry pomace addition, but the increase was statistically significant only in cookies made with 10% BCPP; [PERSON] et al. [3] also noticed a slight increase in elasticity in cookies supplemented with carrot and apple pomace, but the changes were significant only for the samples containing 5% apple pomace and 5 or 10% carrot pomace. The cohesiveness and chewiness of the cookies were found to decrease as a result of berry pomace addition. Previously, the studies conducted have shown that the chewiness values did not change significantly after introducing the carrot pomace to the cookie recipe, but the addition of 5% apple pomace resulted in a significant increase in chewiness and no significant changes in cohesiveness [3]. Cohesiveness was described as the strength of the internal bonds holding the product together, while chewiness was defined as the amount of force needed by the consumer during chewing to prepare a bite of food for swallowing. As cookies are usually perceived as fragile products, decreasing the chewiness and hardness of cookies may be positively perceived by consumers. Fracturability represents the amount (in millimeters) that a cookie sample deforms until it breaks when it is compressed and defines the resistance of the cookie to bend, or its fragility [84]. Fracturability was evaluated by measuring the distance between the probe and the break interface. A sample that breaks at a shorter distance is less compressible and more breakable, so it has higher fracturability [85]. The fracturability values significantly increased with increasing levels of BIPP or BCPP addition, meaning that the control sample showed lower resistance to fracture than the supplemented cookies, with the addition leading to cookies that are softer. The decrease in hardness and the increase in fracturability values could be attributed to the dilution of gluten protein and the increase in the fiber content in the formulation.