. 2019 Feb 18;56(3):1256–1265. doi: 10.1007/s13197-019-03589-w

Table 2.

Texture profile analysis (TPA) of the fresh cheese (FC) enriched with yerba mate (YM)

Treatments	Storage (days)
Treatments	1	7	14	21
Hardness (g)
Control	615.00 ± 7.07^cB	922.50 ± 38.89^bA	1387.50 ± 53.03^aA	1020.00b ± 21.21^bC
FC5	740.00 ± 63.64^cB	1067.50 ± 95.45^bA	1455.00 ± 14.14^aA	1027.50 ± 3.53^bC
FC10	702.50 ± 3.53^bB	1140.00 ± 289.91^abA	1340.00 ± 0.00^aA	1320.00 ± 77.78^aB
FC20	935.00 ± 7.07^cA	1260.00 ± 49.50^bA	1300.00 ± 113.14^bA	1785.00 ± 77.78^aA
Chewiness (mJ)
Control	18.50 ± 0.85^cB	31.60 ± 1.84^bA	40.70 ± 0.99^aA	22.45 ± 0.21^cC
FC5	23.75 ± 2.47^aAB	33.15 ± 0.64^aA	36.15 ± 7.00^aA	28.20 ± 1.70^aC
FC10	20.00 ± 0.14 ^dB	27.25 ± 1.06^cA	43.15 ± 0.78^bA	48.80 ± 0.14^aB
FC20	27.20 ± 0.14^cA	38.10 ± 6.22^bcA	44.65 ± 1.48^bA	59.00 ± 2.54^aA
Cohesiveness
Control	0.73 ± 0.02^abA	0.76 ± 0.01^aA	0.70 ± 0.00^bB	0.57 ± 0.01^cC
FC5	0.71 ± 0.01^abA	0.74 ± 0.00^aA	0.69 ± 0.21^abB	0.67 ± 0.01^bB
FC10	0.74 ± 0.01^abA	0.72 ± 0.00^bA	0.76 ± 0.01^aA	0.74 ± 0.01^abA
FC20	0.73 ± 0.01^aA	0.73 ± 0.03^aA	0.78 ± 0.02^aA	0.77 ± 0.01^aA
Gumminess (g)
Control	461.00 ± 7.07^cB	692.00 ± 60.81^bA	971.00 ± 41.01^aA	582.00 ± 5.66^bcC
FC5	526.00 ± 50.91^cB	758.5 ± 30.40^bA	1041.00 ± 66.47^aA	634.00 ± 15.56^bcC
FC10	522.00 ± 7.07^bB	843.50 ± 174.65^abA	1009.5 ± 33.23^aA	884.00 ± 94.75^abB
FC20	715.50 ± 6.36^cA	951.00 ± 110.31^bcA	1120.00 ± 83.44^bA	1423.50 ± 21.92^aA

Control: without YM; FC5: enriched with 0.50% of YM; FC10: enriched with 1.0% of YM; FC20: enriched with 2.0% of YM. Results are expressed as mean ± standard deviation. Different lowercase letters in the same line are significantly different (p < 0.05). Different uppercase letters in the same column are significantly different (p < 0.05)