Table 4. Sensory evaluation of Gouda cheese supplemented with chili pepper microcapsules ripened for 6 months at 12°C
Microcapsule concentration (%, w/w)
Sensory attribute
Taste
Flavor
Texture
Appearance
0
2.67±0.45
a
2.60±0.79
3.20±0.57
a
3.60±0.90
0.5
2.27±0.62
ab
2.40±1.02
3.13±0.73
ab
3.40±0.61
1
2.00±0.34
b
2.33±0.92
2.73±0.32
b
3.20±0.46