A Blanched Vegetables PH aw L* a* b* Apparent Viscosity (pa*s) K n Pepper 4.89 ± 0.01 a* 0.997 ± 0.002 a 40.12 ± 0.77 a 29.67 ± 0.86 a 38.92 ± 0.86 a 9.09 a 8.64 32 Tomato 4.49 ± 0.02 b 0.998 ± 0.001 a 39.03 ± 0.57 b 21.51 ± 0.67 b 33.14 ± 1.26 b 107 b 1427.00 02 Carrot 6.45 ± 0.03 c 0.996 ± 0.001 a 49.19 ± 0.65 c 7.91 ± 0.27 c 47.86 ± 1.13 c 160.2 c 1234.00 02 Potato 6.11 ± 0.02 d 0.998 ± 0.001 a 62.58 ± 0.40 d -9.44 ± 0.10 d 23.67 ± 0.40 d 192.91 d 369.50 19 B Formula 4.44 ± 0.01 0.991 ± 0.003 42.52 ± 0.41 19.25 ± 0.73 40.56 ± 1.78 151 ± 65.05 1564.50 02

Table 1: Values of pH, water activity (aw), brightness index (L*), red index (a*), yellow index (b*) and apparent viscosity (Pa*s) of the redyellow vegetables just blanched (A) and the formula with vegetables, spices and extra virgin olive oil (B). (a,b,c,d the values with the same letter are not significantly different).