## 3 Results and Discussion
### Freeze-Dried Powders
\begin{table}
\begin{tabular}{c c c c c c c} \hline \multirow{2}{*}{**Sample**} & \multirow{2}{*}{**Dry Matter (g/g)**} & \multicolumn{2}{c}{**Total Acidity**} & \multicolumn{2}{c}{**Color Coefficients**} & \multicolumn{2}{c}{**Number of Letic**} \\  & & **(g lactic Acid/100 g** & & **(g lactic Acid/100 g** & & **(g lactic)** & **(g lactic)** & **(g lactic)** \\  & & **Product** & **L\({}^{*}\)** & **a\({}^{*}\)** & **b\({}^{*}\)** & & **(g lactic)** \\ \hline B\_IJ\_IF & 0.840 \(\pm\) 0.201 \({}^{\text{a}}\) & 2.78 \(\pm\) 0.21 \({}^{\text{a}}\) & 37.92 \(\pm\) 0.35 \({}^{\text{a}}\) & 25.51 \(\pm\) 0.26 \({}^{\text{a}}\) & \(-\)10.38 \(\pm\) 0.17 \({}^{\text{b}}\) & 61.51 \(\pm\) 0.49 \({}^{\text{b}}\) & 5.80 \(\pm\) 0.01 \({}^{\text{d}}\) \\ B\_IJ\_LB & 0.947 \(\pm\) 0.006 \({}^{\text{a}}\) & 2.86 \(\pm\) 0.09 \({}^{\text{a}}\) & 36.09 \(\pm\) 1.41 \({}^{\text{h}}\) & 26.81 \(\pm\) 3.24 \({}^{\text{h}}\) & \(-\)10.83 \(\pm\) 1.17 \({}^{\text{b}}\) & 58.68 \(\pm\) 0.86 \({}^{\text{a}}\) & 5.89 \(\pm\) 0.01 \({}^{\text{d}}\) \\ B\_IJ\_SF & 0.982 \(\pm\) 0.000 \({}^{\text{a}}\) & 2.96 \(\pm\) 0.39 \({}^{\text{a}}\) & 35.31 \(\pm\) 1.35 \({}^{\text{b}}\) & 21.82 \(\pm\) 0.70 \({}^{\text{a}}\) & \(-\)9.62 \(\pm\) 0.66 \({}^{\text{b}}\) & 59.60 \(\pm\) 0.23 \({}^{\text{a}}\) & 5.37 \(\pm\) 0.05 \({}^{\text{h}}\) \\ B\_JP\_S\_LF & 0.940 \(\pm\) 0.003 \({}^{\text{a}}\) & 2.72 \(\pm\) 0.00 \({}^{\text{a}}\) & 36.05 \(\pm\) 0.01 \({}^{\text{h}}\) & 36.53 \(\pm\) 0.01 \({}^{\text{a}}\) & \(-\)13.31 \(\pm\) 0.02 \({}^{\text{a}}\) & 66.00 \(\pm\) 0.49 \({}^{\text{a}}\) & 5.25 \(\pm\) 0.01 \({}^{\text{h}}\) \\ B\_JP\_S\_LB & 0.931 \(\pm\) 0.038 \({}^{\text{a}}\) & 2.57 \(\pm\) 0.06 \({}^{\text{a}}\) & 32.85 \(\pm\) 0.00 \({}^{\text{a}}\) & 33.03 \(\pm\) 0.01 \({}^{\text{a}}\) & \(-\)0.29 \(\pm\) 0.01 \({}^{\text{a}}\) & 62.55 \(\pm\) 0.49 \({}^{\text{a}}\) & 51.51 \(\pm\) 0.10 \({}^{\text{b}}\) \\ B\_JP\_S\_SF & 0.960 \(\pm\) 0.000 \({}^{\text{a}}\) & 2.57 \(\pm\) 0.06 \({}^{\text{a}}\) & 39.37 \(\pm\) 0.01 \({}^{\text{d}}\) & 29.60 \(\pm\) 0.04 \({}^{\text{d}}\) & \(-\)10.70 \(\pm\) 0.02 \({}^{\text{b}}\) & 64.12 \(\pm\) 0.33 \({}^{\text{a}}\) & 4.53 \(\pm\) 0.16 \({}^{\text{a}}\) \\ \hline RBP\_IJ\_LB & 0.840 \(\pm\) 0.016 \({}^{\text{a}}\) & 6.18 \(\pm\) 0.76 \({}^{\text{a}}\) & 66.42 \(\pm\) 0.00 \({}^{\text{a}}\) & 27.07 \(\pm\) 0.01 \({}^{\text{a}}\) & 37.28 \(\pm\) 0.01 \({}^{\text{b}}\) & 48.56 \(\pm\) 0.23 \({}^{\text{c}}\) & 5.81 \(\pm\) 0.01 \({}^{\text{c}}\) \\ RBP\_JL\_LB & 0.971 \(\pm\) 0.001 \({}^{\text{c}}\) & 7.50 \(\pm\) 1.41 \(\pm\) 0.6 \({}^{\text{a}}\) & 62.48 \(\pm\) 0.01 \({}^{\text{a}}\) & 28.99 \(\pm\) 0.01 \({}^{\text{a}}\) & 37.88 \(\pm\) 0.01 \({}^{\text{a}}\) & 61.71 \(\pm\) 0.35 \({}^{\text{b}}\) & 5.92 \(\pm\) 0.06 \({}^{\text{b}}\) \\ RBP\_SF & 0.923 \(\pm\) 0.004 \({}^{\text{a}}\) & 3.49 \(\pm\) 0.04 \({}^{\text{a}}\) & 75.78 \(\pm\) 0.15 \({}^{\text{a}}\) & 14.47 \(\pm\) 0.03 \({}^{\text{a}}\) & 14.47 \(\pm\) 0.03 \({}^{\text{a}}\) & 25.81 \(\pm\) 0.03 \({}^{\text{a}}\) & 56.43 \(\pm\) 0.15 \({}^{\text{a}}\) & 5.54 \(\pm\) 0.11 \({}^{\text{a}}\) \\ RBP\_PI\_S\_LF & 0.964 \(\pm\) 0.010 \({}^{\text{c}}\) & 4.17 \(\pm\) 0.73 \({}^{\text{a}}\) & 71.58 \(\pm\) 0.01 \({}^{\text{c}}\) & 22.51 \(\pm\) 0.01 \({}^{\text{b}}\) & 31.21 \(\pm\) 0.0 FTIR analysis showed that similar results were observed for both types of powders (beetroot and red bell pepper) (Figure 3). No differences in region size were observed, independently of the type of fermentation or starter cultures used. The most visible regions were: the region of O-H hydrogen bonds seen at wavenumbers of 3250-3050 cm\({}^{-1}\), region of C-H bonds at 2926 cm\({}^{-1}\), spectral region of C=O bonds at 1500-2000 cm\({}^{-1}\), region of C=N hydroxyl compounds at 1620 cm\({}^{-1}\), region of C-O stretch vibrations where alcohols arises, e.g., from xanthophyll 1144 C-O; C-C; and C-O-C, and the region of the presence of C-O phenols at 1050 cm\({}^{-1}\) and at 800-600 cm\({}^{-1}\).