Table 5. Sensory characteristics of Queso Blanco cheese supplemented with different concentrations of powdered microcapsules of tomato extracts during ripening at 7°C for 60 d

Concentration (%, w/w)	Appearance		Taste		Texture
Concentration (%, w/w)
Yellowness	Sourness	Astringency	Tomato	Firmness
Control	1.25±0.10^D1)	1.38±0.05^C	1.51±0.31^D	1.34±0.18^D	4.25±0.11^C
0.5	3.39±1.07^C	2.25±0.58^B	1.82±0.53^C	2.78±0.79^C	4.39±0.38^BC
1.0	4.54±0.49^BC	2.25±0.00^B	2.25±0.82^AB	2.78±0.53^C	4.96±0.76^B
1.5	5.82±0.53^B	2.68±0.53^B	2.96±0.95^A	4.92±1.13^B	4.96±0.95^B
2.0	6.11±0.38^A	3.25±1.41^A	3.39±1.07^A	5.92±1.12^A	5.54±0.95^A