Table 1. Mean chemical composition for powdered microcapsules of tomato extracts-added Appenzeller cheeses
Concentration
1)
(% w/w)
Fat
Protein
Moisture
Control
2)
33.92±0.06
25.84±0.07
36.56±0.07
1
33.59±0.07
25.59±0.05
36.67±0.07
2
33.29±0.05
25.64±0.04
36.88±0.05
3
33.39±0.10
25.65±0.09
36.64±0.07
4
33.43±0.04
25.61±0.03
36.79±0.08