Table 3. Changes of color in Queso Blanco cheese supplemented with different concentrations of powdered microcapsules of tomato extracts during ripening at 7°C for 60 d

Color value	Concentration (%, w/w)	Storage period (d)
Color value	Concentration (%, w/w)	0	15	30	45	60
L	Control	81.10±0.27^Aa1)	79.33±0.49^Aa	79.01±0.29^Aa	78.32±0.16^Aab	77.66±0.33^Ab
	0.5	77.70±0.61^ABa	76.60±0.38^Ba	75.65±0.51^BCa	74.41±0.41^ABab	73.87±0.29^Bb
	1.0	76.93±0.61^Ba	76.00±0.55^Ba	75.41±0.54^BCab	73.89±0.60^Bb	73.11±0.33^Bb
	1.5	75.49±0.71^BCa	73.95±0.94^Cab	72.45±0.73^CDab	72.05±0.72^BCab	71.77±0.43^BCb
	2.0	74.51±0.71^Ca	72.63±0.54^Cab	71.25±0.53^Db	70.79±0.27^Cbc	69.91±0.32^Cc
a	Control	−4.21±0.13^Cb	−3.95±0.07^Dab	−3.74±0.05^Ea	−3.73±0.06^Ea	−3.61±0.03^Ea
	0.5	1.15±0.41^Ba	1.19±0.41^Ca	1.21±0.45^Da	1.31±0.19^Da	1.42±0.29^Ca
	1.0	1.47±0.55^Bb	2.10±0.31^Ba	2.38±0.30^Ca	2.42±0.74^Ca	2.50±0.23^Ca
	1.5	3.03±0.88^Ab	3.69±0.81^ABb	3.84±0.84^Bab	4.21±0.53^Bab	4.46±0.24^Ba
	2.0	3.50±0.87^Ad	4.25±0.33^Ac	5.12±1.17^Ab	5.59±0.59^Aab	6.02±0.41^Aa
b	Control	16.70±0.18^Db	16.77±0.09^Cb	16.82±0.17^Dab	16.87±0.13^Da	17.05±0.14^Ca
	0.5	23.75±0.69^Cb	25.91±0.71^Bb	25.77±1.29^Cab	26.36±0.78^Ca	26.60±1.42^BCa
	1.0	25.74±1.32^Cb	26.98±1.38^ABab	27.44±1.61^BCa	28.35±0.85^Ba	28.62±1.09^Ba
	1.5	28.50±1.52^Bc	29.49±1.52^Abc	30.82±1.46^ABb	30.94±1.55^Bb	32.62±1.53^ABa
	2.0	29.84±2.28^Ac	31.38±1.51^Ac	33.11±1.60^Abc	34.78±1.03^Ab	36.89±1.33^Aa