Table 3. Texture properties of Gouda cheese supplemented with chili pepper microcapsules ripened for 6 months at 12°C

Texture	Microcapsule concentration (%, w/w)
	0%	0.5%	1%
Hardness (g)	6382.05±869.11A	5710.68±1025.81AB	5262.19±618.56B
Springiness	1.01±0.05	1.07±0.01	1.01±0.01
Cohesiveness	0.13±0.00	0.11±0.02	0.11±0.01
Gumminess	664.89±63.40	667.21±30.59	674.19±103.97
Chewiness	683.12±75.65	678.29±100.95	669.30±68.57