Table 3.
Texture profile analysis of cheeses added with bioactive compounds from xoconostle and orange essential oil.
| Days/Treatments | Control | Micro | Nano |
|---|---|---|---|
| Hardness (N) | |||
| 0 | 8.60 ± 1.12 aA | 1.61 ± 0.31 cA | 3.27 ± 0.37 bA |
| 15 | 6.90 ± 0.34 aB | 0.98 ± 0.12 cB | 3.64 ± 0.18 bA |
| 30 | 5.02 ± 0.77 aC | 1.23 ± 0.33 cB | 1.78 ± 0.12 bB |
| 45 | 2.88 ± 0.80 aD | 0.83 ± 0.27 cB | 1.62 ± 0.17 bB |
| Elasticity (Adimensional) | |||
| 0 | 0.75 ± 0.05 aA | 0.72 ± 0.05 aA | 0.75 ± 0.05 aA |
| 15 | 0.80 ± 0.08 aA | 0.85 ± 0.05 aA | 0.75 ± 0.05 aA |
| 30 | 0.75 ± 0.11 aA | 0.85 ± 0.17 aA | 0.81 ± 0.14 aA |
| 45 | 0.72 ± 0.05 aA | 0.72 ± 0.09 aA | 0.77 ± 0.09 aA |
| Cohesiveness (Adimensional) | |||
| 0 | 0.50 ± 0.02 aA | 0.56 ± 0.07 aA | 0.51 ± 0.04 aA |
| 15 | 0.54 ± 0.09 aA | 0.52 ± 0.01 aA | 0.55 ± 0.02 aA |
| 30 | 0.55 ± 0.02 aA | 0.49 ± 0.03 bA | 0.46 ± 0.07 bA |
| 45 | 0.55 ± 0.03 aA | 0.50 ± 0.04 aA | 0.51 ± 0.08 aA |
| Chewiness (N) | |||
| 0 | 6.16 ± 1.9 aA | 5.12 ± 1.58 aA | 5.11 ± 0.85 bA |
| 15 | 5.38 ± 0.68 aA | 5.20 ± 0.89 aA | 5.37 ± 0.29 aA |
| 30 | 5.77 ± 0.77 aA | 5.87 ± 2.07 aA | 5.84 ± 2.56 aA |
| 45 | 6.02 ± 0.33 bA | 5.03 ± 1.33 aA | 4.92 ± 1.29 aA |
The results are expressed as means ± standard deviation. Lowercase letters in the same row indicate significant differences (p < 0.05) among treatments on the same analysis day. Different capital letters in the same column indicate significant differences (p < 0.05) among each treatment on different analysis days.