Table 2. Changes in total free amino acid (TFAA) content of Gouda cheese supplemented with chili pepper microcapsules during ripening
mon
TFAA (mg/100g)
0%
0.5%
1%
0
832.56±72.82
b
829.34±69.50
b
835.07±80.11
b
4
847.76±63.50
b
857.75±81.13
b
870.03±57.18
b
5
925.36±85.11
ab
863.23±90.22
ab
918.82±97.42
ab
6
969.90±103.46
a
951.51±75.01
a
941.22±68.39
a