TABLE 2.
Effects of MTP1-PETs on physical–chemical (pH, aw, and TBA test) and sensory evaluation of buffalo ricotta cheese samples.
| Day 0 |
Day 4 |
Day 10 |
|||||||||
|
Control |
MTP1-PETs |
Control |
MTP1-PETs |
||||||||
| M | SD | M | SD | t-test | M | SD | M | SD | t-test | ||
| pH | 6.770 | 6.900 | 0.010 | 6.860 | − | 0.894 | 6.950 | − | 6.950 | − | –0.229 |
| aw | 0.983 | 0.989 | − | 0.991 | − | –0.695 | 0.989 | − | 0.991 | − | –118.695 |
| TBA test | 0.009 | 0.010 | − | 0.012 | − | –0.133 | 0.015 | − | 0.012 | − | 1.270 |
| Color | 4.800 | 4.400 | 1.200 | 4.800 | 0.800 | –126.491 | 3.000 | 2.000 | 3.600 | 1.200 | –1.500 |
| Taste | 4.200 | 4.000 | − | 4.200 | 0.800 | –1.000 | 2.600 | 1.200 | 3.000 | 2.000 | –1.000 |
| Odor | 4.800 | 2.800 | 0.800 | 3.600 | 1.200 | −2.529∗ | 1.800 | 0.800 | 2.600 | 1.200 | −2.529∗ |
| Chewiness | 5.000 | 3.800 | 0.800 | 4.200 | 0.800 | –141.421 | 2.200 | 0.800 | 3.200 | 0.800 | −3.535∗ |
| Overall acceptance | 4.800 | 3.600 | 1.200 | 4.400 | 1.200 | −2.309∗ | 2.400 | 1.200 | 3.400 | 1.200 | −2.887∗ |
Levels of significance of treatments: ∗p ≤ 0.05. M, means; SD, standard deviations.