. 2022 Aug 3;10(11):4059–4072. doi: 10.1002/fsn3.3001

TABLE 3.

Comparison of the textural parameters of the ricotta cheese samples during 15‐day refrigerated storage

Samples	Storage period (day)	Hardness (g)	Cohesiveness	Chewiness (g/mm)	Springiness (mm)	Resilience (mm)
Control	Fresh	96.52 ± 1.12 ^d	0.27 ± 0.06 ^a	93.34 ± 0.82 ^bc	6.995 ± 0.005 ^a	0.07 ± 0.00 ^a
	7	129.73 ± 1.20 ^b	0.30 ± 0.03 ^a	94.42 ± 0.79 ^ab	6.994 ± 0.003 ^a	0.08 ± 0.01 ^a
	15	150.51 ± 1.94 ^a	0.29 ± 0.03 ^a	95.43 ± 0.57 ^a	6.991 ± 0.002 ^a	0.07 ± 0.00 ^a
3% Free BSE^*	Fresh	96.31 ± 1.36 ^d	0.25 ± 0.06 ^a	92.92 ± 0.65 ^c	6.994 ± 0.004 ^a	0.07 ± 0.01 ^a
	7	128.17 ± 1.28 ^b	0.28 ± 0.02 ^a	94.26 ± 0.67 ^ab	6.992 ± 0.002 ^a	0.07 ± 0.00 ^a
	15	148.23 ± 1.01 ^a	0.32 ± 0.05 ^a	94.39 ± 0.75 ^ab	6.993 ± 0.007 ^a	0.08 ± 0.01 ^a
5% Free BSE	Fresh	97.74 ± 1.26 ^d	0.27 ± 0.02 ^a	93.10 ± 0.47 ^c	6.994 ± 0.004 ^a	0.07 ± 0.01 ^a
	7	128.04 ± 0.98 ^b	0.28 ± 0.02 ^a	93.55 ± 0.58 ^bc	6.993 ± 0.001 ^a	0.08 ± 0.01 ^a
	15	147.04 ± 1.52 ^a	0.30 ± 0.04 ^a	94.22 ± 0.52 ^ab	6.993 ± 0.002 ^a	0.07 ± 0.00 ^a
3% Nano BSE	Fresh	95.62 ± 1.17 ^d	0.30 ± 0.03 ^a	92.32 ± 0.70 ^c	6.994 ± 0.002 ^a	0.07 ± 0.00 ^a
	7	119.78 ± 1.40 ^c	0.31 ± 0.04 ^a	92.64 ± 0.49 ^c	6.993 ± 0.002 ^a	0.08 ± 0.01 ^a
	15	129.52 ± 0.83 ^b	0.31 ± 0.03 ^a	93.32 ± 0.59 ^bc	6.993 ± 0.004 ^a	0.08 ± 0.01 ^a
5% Nano BSE	Fresh	95.40 ± 1.45 ^d	0.31 ± 0.05 ^a	92.74 ± 0.79 ^c	6.994 ± 0.003 ^a	0.07 ± 0.01 ^a
	7	119.17 ± 0.89 ^c	0.29 ± 0.02 ^a	93.37 ± 0.35 ^bc	6.990 ± 0.007 ^a	0.07 ± 0.00 ^a
	15	127.24 ± 2.46 ^b	0.27 ± 0.04 ^a	93.25 ± 0.62 ^bc	6.994 ± 0.002 ^a	0.07 ± 0.00 ^a

Note: Values represent mean (n = 3) ± SD. Different letters in each column represent significant difference at 5% level of probability among samples.

BSE: Broccoli sprouts extract.