Table 4. Texture properties of Queso Blanco cheese supplemented with different concentrations of powdered microcapsules of tomato extracts during ripening at 7°C for 60 d

Texture value	Concentration (%, w/w)	Storage period (d)
Texture value	Concentration (%, w/w)	0	15	30	45	60
Hardness (N)	Control	14.36±0.60^Cc1)	16.46±1.08^Cbc	17.66±0.80^Bb	19.30±0.73^Ba	19.91±0.59^Da
	0.5	15.83±1.93^Bc	17.19±0.74^Cbc	18.04±1.67^Bb	19.58±1.82^Bab	21.14±0.36^Da
	1.0	16.18±0.89^Bc	21.03±0.64^Bb	21.55±0.84^Aab	21.98±1.50^Aab	23.16±1.69^Ca
	1.5	19.14±0.92^Ac	21.09±0.34^Bb	22.34±2.21^Aab	23.45±1.02^Aab	25.16±0.64^Ba
	2.0	19.18±0.32^Ac	22.20±0.81^Ab	22.97±1.06^Ab	23.58±0.46^Ab	26.78±1.83^Aa
Cohesiveness	Control	0.71±0.01^Ba	0.72±0.01^Ba	0.72±0.01^Ca	0.73±0.01^Ba	0.74±0.01^Ba
	0.5	0.71±0.01^Ba	0.72±0.01^Ba	0.72±0.00^Ca	0.73±0.00^Ba	0.74±0.00^Ba
	1.0	0.72±0.01^ABa	0.72±0.01^Ba	0.73±0.01^Ba	0.74±0.01^Ba	0.75±0.00^Ba
	1.5	0.73±0.00^Ab	0.74±0.01^Ab	0.75±0.01^Aab	0.77±0.02^Aa	0.78±0.03^Aa
	2.0	0.73±0.01^Ac	0.75±0.02^Abc	0.76±0.01^Ab	0.79±0.03^Aa	0.79±0.02^Aa
Springiness (mm)	Control	0.71±0.01^Cc	0.73±0.01^Cbc	0.73±0.02^Bbc	0.81±0.10^Bab	0.87±0.11^Ba
	0.5	0.72±0.01^Cc	0.75±0.02^Cbc	0.80±0.11^Bab	0.88±0.15^Bab	0.92±0.10^ABa
	1.0	0.73±0.01^Cb	0.81±0.10^BCab	0.91±0.11^Aa	0.99±0.00^Aa	0.99±0.01^Aa
	1.5	0.83±0.08^Bb	0.90±0.13^Bab	1.00±0.00^Aa	1.00±0.00^Aa	1.00±.01Aa^Aa
	2.0	1.00±0.00^Aa	1.00±0.00^Aa	1.00±0.00^Aa	1.00±0.00^Aa	1.01±0.01^Aa
Gumminess (N)	Control	10.25±1.12^Dc	12.01±0.75^Cb	12.98±0.54^Cb	14.44±0.56^Ca	14.69±1.15^Da
	0.5	10.98±0.55^Dd	12.79±0.42^Cc	13.48±1.11^Cc	15.09±0.44^Cb	16.45±0.28^Ca
	1.0	11.92±0.41^Cd	14.37±0.47^Bc	15.70±0.63^Bb	16.17±0.38^Bb	17.26±0.81^Ca
	1.5	13.93±0.35^Bc	15.94±1.65^Abc	16.58±0.98^ABb	17.37±0.52^Aab	18.37±0.51^Ba
	2.0	15.91±0.65^Ac	16.23±0.62^Ab	17.36±0.69^Ab	17.62±0.71^Ab	19.27±0.43^Aa
Chewiness (J)	Control	8.52±1.07^Cc	10.56±1.20^Dbc	11.37±2.19^Cb	12.58±0.52^Cab	13.48±1.08^Ca
	0.5	10.11±1.09^BCc	12.02±1.01^Cbc	12.56±0.99^Cbc	13.48±1.20^Cb	14.99±1.18^Ba
	1.0	10.20±0.52^BCc	13.38±1.09^Bb	13.91±0.41^Bb	15.83±0.49^Ba	16.15±0.53^Ba
	1.5	11.78±1.28^ABd	14.09±0.49^Ac	15.05±1.23^ABbc	16.17±0.49^Bb	18.20±0.65^Aa
	2.0	13.36±1.75^Ab	15.80±0.97^Ab	15.88±1.60^Ab	17.41±0.60^Aab	18.59±1.29^Aa