Color
  °Brix Bw (cm) pH Acidity (g/100g) L aL bL a/b
Blank 7.9 ± 0.2 7.5 ± 0.4 4.3 ± 0.1 0.64 ± 0.01 24.8 ± 0.3 27.2 ± 0.8 13.5 ± 0.3 2.0 ± 0.1
Ff 0.25% 7.9 ± 0.2 6.9 ± 0.4 4.3 ± 0.1 0.64 ± 0.01 25.2 ± 0.2 27.5 ± 0.6 13.8 ± 0.2 2.0 ± 0.1
Ff  0.5% 7.9 ± 0.3 6.6 ± 0.2 4.3 ± 0.1 0.63 ± 0.01 25.2 ± 0.2 26.8 ± 0.4 13.9 ± 0.3 1.9 ± 0.1
Ff 1.0% 8.0 ± 0.3 6.1 ± 0.4 4.3 ± 0.1 0.63 ± 0.01 25.5 ± 0.4 26.3 ± 0.5 14.2 ± 0.3 1.8 ± 0.1
Ff 2.0% 8.3 ± 0.1 4.4 ± 0.4 4.4 ± 0.1 0.62 ± 0.01 26.6 ± 0.7 25.6 ± 0.5 14.6 ± 0.7 1.6 ± 0.1
Ff 3.0% 8.3 ± 0.1 3.3 ± 0.4 4.4 ± 0.1 0.62 ± 0.01 26.9 ± 0.5 24.9 ± 0.3 15.3 ± 0.3 1.6 ± 0.1
Ff 4.0% 8.5 ± 0.1 1.8 ± 0.2 4.4 ± 0.1 0.64 ± 0.01 27.6 ± 0.1 23.3 ± 0.3 16.1 ± 0.4 1.5 ± 0.1
Ff 5.0% 8.6 ± 0.1 1.3 ± 0.2 4.4 ± 0.1 0.62 ± 0.01 27.9 ± 0.2 23.0 ± 0.5 16.5 ± 0.3 1.4 ± 0.1
Table 4: Characterization of formulations obtained adding different percentage of fine dried peel powder (Ff) to rustic tomato sauce.