Evaluation of Selected Properties of Corn Snacks Enriched with Pomace from Common Flaxseed (Linum usitatissimum L.) and Golden Flaxseed (Linum flavum L.) with the Addition of Cocoa

Numerous authors have tried to develop crispy snacks enriched with flaxseed pomace. Unfortunately, its dark color was completely unacceptable to consumers and eliminated these products from the market despite their very good health-promoting properties. This study attempted to produce corn snacks enriched with pomace from various flax varieties with the addition of cocoa, which could mitigate the poor perception of their dark color by consumers. The snacks produced with the addition of common flax and cocoa received high scores given by panelists, not diverging from those given to the snacks with golden flax pomace addition. In particular, the addition of cocoa contributed to a significant improvement in the sensory evaluation of the color of the snacks produced with dark pomace addition, while not deteriorating their other assessed parameters, compared to the snacks prepared without cocoa. There were also no differences in the mechanical properties between the snacks with different pomace types added. Only the high additive dose (ca. 10%) resulted in deterioration of these properties.