Improving Properties of Whey-Less Cheese Fortified with Acylated Anthocyanin from Purple Carrot Powder during the Storage Period

Table 1

Color attributes of whey-less cheese (WLC) samples containing different concentrations of purple carrot powder (PCP) during the storage period.

Color attribute	Time (week)	PCP concentration (%)
		0	1	2
	0	^Aa	^Ab	^Ac
	2	^ABa	^ABb	^ABc
	4	^Ba	^Bb	^Bc
	6	^ABa	^ABb	^ABc
	0	^Ac	^Bb	^Ba
	2	^Ac	^Ab	^Aa
	4	^Ac	^Ab	^Aa
	6	^Ac	^Ab	^Aa
	0	^Ca	^Bb	^Bb
	2	^Ba	^Ab	^Bb
	4	^Ba	^Ab	^Bb
	6	^Aa	^Ab	^Ab
	0	^Ab	^Ca	^Ba
	2	^Ab	^Ba	^Ba
	4	^Ab	^Ba	^Ba
	6	^Ab	^Aa	^Aa
	0	—	^Bb	^Ba
	2	^Cc	^ABb	^ABa
	4	^Ac	^Ab	^Aa
	6	^Bc	^ABb	^ABa

(). In each column and for each property, means with different capital letters are significantly different (). In each row, means with different subscript letters are significantly different (). Reference sample for calculation was the WLC sample without PCP at the beginning of the storage period.