Color
  °Brix Bw (cm) pH Acidity (g/100g) L aL bL a/b
Blank 8.0 ± 0.1 7.5 ± 0.3 4.4 ± 0.1 0.64 ± 0.01 25.1 ± 0.1 27.1 ± 0.8 13.7 ± 0.1 2.0 ± 0.1
Ff 0.25% 8.0 ± 0.1 6.6 ± 0.1 4.3 ± 0.1 0.64 ± 0.01 25.3 ± 0.4 26.8 ± 0.7 13.4 ± 0.5 2.0 ± 0.1
Ff  0.5% 8.0 ± 0.1 6.2 ± 0.2 4.4 ± 0.1 0.64 ± 0.01 25.5 ± 0.4 26.3 ± 0.5 13.6 ± 0.6 2.0 ± 0.1
Ff 1.0% 8.0 ± 0.2 6.1 ± 0.5 4.4 ± 0.1 0.63 ± 0.01 25.4 ± 0.2 25.9 ± 0.3 14.0 ± 0.2 1.8 ± 0.1
Table 5: Characterization of formulations obtained adding different percentage of rough dried peel powder (Fg) to rustic tomato sauce.