## 3 Results and Discussion
### Physical Properties of Pomace  
#### 3.1.1 Pomace Water Activity (a\({}_{\text{w}}\)) and Dry Matter (d.m.) From the physical properties in pomaces dry mater, water activity and color were measured. That information is needed to define the basic properties of the pomace obtained by convection drying or freeze-drying. Both the dry matter content and water activity indicate the storage properties of dried substances [38; 39] while color is the main feature by which usually consumers rate the quality of the product [14; 40]. Higher dry matter content and lower water activity may indicate good storage properties of the obtained product [20; 41]. In pomace, dry matter ranged from 2.9-12.1 for betroot pomace to 11.0-16.8 for raw carrot pomace. Dry matter for red pepper was placed in the middle \begin{table}
\begin{tabular}{l c c c c c} \hline \hline \multirow{2}{*}{**Sample Name**} & **Dry Matter** & **Water** & \multicolumn{2}{c}{**Color**} & \\  & **d.m.** & **Activity a\({}_{\text{w}}\)** & \multicolumn{2}{c}{**L\({}^{\star}\)**} & **a\({}^{\star}\)** & **b\({}^{\star}\)** \\ \hline P\_SF\_CD & 82.9 \(\pm\) 0.4 b & 0.50 \(\pm\) 0.00 d & 38.3 \(\pm\) 1.7 de & 32.2 \(\pm\) 1.7 ef & 25.7 \(\pm\) 1.8 d–g \\ \hline P\_SF\_FD & 93.2 \(\pm\) 0.0 d & 0.31 \(\pm\) 0.00 b & 37.0 \(\pm\) 3.3 de & 24.5 \(\pm\) 3.3 abc & 26.8 \(\pm\) 1.2 d–g \\ \hline P\_LB & 8.6 \(\pm\) 0.4 a & - & 26.9 \(\pm\) 0.8 a & 30.7 \(\pm\) 1.9 def & 30.0 \(\pm\) 1.5 ghi \\ \hline P\_LB\_CD & 83.9 \(\pm\) 3.6 b & 0.48 \(\pm\) 0.00 c & 38.3 \(\pm\) 1.4 de & 31.5 \(\pm\) 1.5 def & 23.9 \(\pm\) 1.9 b–e \\ \hline P\_LB\_FD & 95.0 \(\pm\) 0.1 d & 0.12 \(\pm\) 0.00 a & 40.7 \(\pm\) 4.5 ef & 21.9 \(\pm\) 3.5 ab & 22.9 \(\pm\) 3.4 a–d \\ \hline P\_LP & 8.6 \(\pm\) 0.2 a & - & 28.9 \(\pm\) 0.6 a & 35.8 \(\pm\) 1.0 f & 33.1 \(\pm\) 2.3 i \\ \hline P\_LP\_CD & 86.6 \(\pm\) 1.7 bc & 0.42 \(\pm\) 0.00 c & 44.6 \(\pm\) 2.1 f & 27.5 \(\pm\) 3.1 cde & 29.1 \(\pm\) 2.5 e–h \\ \hline P\_LP\_FD & 96.3 \(\pm\) 0.3 d & 0.31 \(\pm\) 0.00 b & 30.4 \(\pm\) 3.0 abc & 26.7 \(\pm\) 4.9 bcd & 19.2 \(\pm\) 4.8 ab \\ \hline P\_LF & 8.4 \(\pm\) 0.0 a & - & 26.9 \(\pm\) 1.6 a & 31.5 \(\pm\) 1.0 def & 29.9 \(\pm\) 2.3 f–i \\ \hline P\_LF\_CD & 82.5 \(\pm\) 0.2 b & 0.42 \(\pm\) 0.00 c & 37.5 \(\pm\) 1.2 de & 31.8 \(\pm\) 0.6 def & 27.8 \(\pm\) 1.1 e–h \\ \hline P\_LF\_FD & 96.7 \(\pm\) 0.0 d & 0.31 \(\pm\) 0.00 a & 40.6 \(\pm\) 1.8 ef & 25.3 \(\pm\) 1.3 abc & 31.4 \(\pm\) 1.8 hi \\ \hline P\_LMIX & 9.0 \(\pm\) 0.2 a & - & 29.9 \(\pm\) 0.8 ab & 34.3 \(\pm\) 1.4 f & 33.4 \(\pm\) 2.0 i \\ \hline P\_LMIX\_CD & 94.1 \(\pm\) 0.2 d & 0.44 \(\pm\) 0.00 c & 31.5 \(\pm\) 1.1 abc & 24.7 \(\pm\) 0.6 abc & 20.6 \(\pm\) 1.2 abc \\ \hline P\_LMIX\_FD & 94.3 \(\pm\) 0.0 d & 0.33 \(\pm\) 0.00 b & 34.5 \(\pm\) 5.6 bcd & 23.4 \(\pm\) 2.2 abc & 24.6 \(\pm\) 4.5 c–f \\ \hline \hline \end{tabular} Abbreviations of sample name: B–Beet root or C—carrot or P–pepper; SF—spontaneously fermented, LB—_Levilactobacillus brevis_, LF—_Limosilactobacillus fermartum_, LP—_Lactolatobacillus_ mixture of those 3 in proportion 1:1:1; CD—convective drying, FD—freeze drying; a, b...—different indexes for individual series mean statistically significant differences for each vegetable separately in a column at the level of \(p<\) 0.05.  
\end{table} 
Table 1: _Cont._