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

Table 3

Texture profile analysis of whey-less cheese samples containing different concentrations of purple carrot powder (PCP) during the storage period.

Property	Time (week)	PCP concentration (%)
		0	1	2
Hardness (N)	0	^Aa	^Ba	^Ac
	2	^Ba	^Ab	^Bb
	4	^Ba	^Ba	^Bb
	6	^Ca	^Ca	^Bb
Springiness (unit less)	0	^Aa	^Aa	^Aa
	2	^Aa	^Aa	^Aa
	4	^Ba	^Ba	^Ba
	6	^Ca	^Ca	^Ca
Cohesiveness (unit less)	0	^ABa	^ABa	^ABa
	2	^Ba	^Ba	^Ba
	4	^ABa	^ABa	^ABa
	6	^Ba	^Ba	^Ba

(). In each column and for each property, means with different capital letters are significantly different (). In each row, means with different lowercase letters are significantly different ().