Table 3.
Color parameters and instrumental texture observed for cheeses with and without cover application
| Parameters | Treatments | Time | p value | ||||||
|---|---|---|---|---|---|---|---|---|---|
| SEMC | AGAT | 0 | 15 | 30 | SEM | Treat | Time | Treat × time | |
| Color L* | 78.465 ± 10.41 | 77.588 ± 10.97 | 86.512 ± 3.259 | 82.358 ± 2.809 | 64.385 ± 6.739 | 0.55042 | 0.274 | < .0001 | 0.645 |
| Color a* | 0.714 ± 1.22 | 0.982 ± 0.839 | 1.633 ± 0.243 | 1.014 ± 0.645 | − 0.174 ± 1.126 | 0.26343 | 0.204 | < .0001 | 0.001 |
| Color b* | 15.452 ± 3.450 | 16.297 ± 2.918 | 13.356 ± 2.039 | 15.958 ± 2.019 | 18.442 ± 3.224 | 0.46072 | 0.191 | < .0001 | 0.217 |
| HARD | 9049.09 ± 7142.9a | 5047.91 ± 3660.0b | 2243.12 ± 767.9 | 8026.87 ± 4718.1 | 11,136.42 ± 6835.0 | 710.559 | 0.015 | 0.001 | 0.163 |
| COE | 0.890 ± 0.129 | 0.893 ± 0.110 | 0.957 ± 0.087 | 0.915 ± 0.070 | 0.791 ± 0.131 | 0.0209 | 0.829 | 0.023 | 0.894 |
| ELAS | 6.622 ± 9.490 | 4.209 ± 0.287 | 8.137 ± 10.88 | 4.161 ± 0.265 | 3.567 ± 1.226 | 0.63842 | 0.451 | 0.341 | 0.376 |
| GUM | 8376.181±5710.8a | 4755.916 ± 4106.7 b | 2168.375 ± 1289.3 | 8251.375 ± 5231.9 | 9407.285 ± 4996.9 | 633.148 | 0.015 | 0.001 | 0.080 |
| CHEW | 375.581a ± 217.0 | 193.883b ± 158.0 | 145.350 ± 148.0 | 336.312 ± 216.9 | 372.100 ± 192.6 | 30.737 | 0.012 | 0.024 | 0.329 |
SEMC uncoated, AGAT coated with sodium alginate + turmeric 1%, TREATMENTS significance level for treatment, TIME significance level for time, Regression equations for color L* = 86.512 + 0.188 × − 0.031 x2R2: 0.8301; a* = 1.633–0.024 × R2: 0.4771; b* = 13.356 + 0.176 × R2: 0.4372. HARD hardness, COE cohesiveness, ELAS elasticity, GUM gumminess, CHEW chewiness, Regression equations for texture: HARD = 2243.12 + 474.72 x; COE = 0.957–0.00013x − 0.000180 x2; ELAS = 8.137–0.377x; GUM = 2168 + 569.76x; CHEW = 145.35 + 17.9