Table 5. Changes in color for powdered microcapsules of tomato extracts-added Appenzeller cheeses during ripening at 14℃ for 6 mon

Concentration¹⁾ (%, w/w)	Colour value
Concentration¹⁾ (%, w/w)	L (lightness)	a (redness)	b (yellowness)
0 mon
Control²⁾	79.05±1.48^AB3)	3.49±0.13^A	11.11±0.58^K
1	76.97±0.82^CDEFGH	2.24±0.18^BCDE	12.16±0.33^JK
2	77.15±0.49^CDEFG	2.28±0.21^BCDE	12.18±0.69^JK
3	77.42±0.87^BCDEF	2.37±0.27^B	12.21±0.81^JK
4	79.37±0.75^A	1.74±0.24^E	12.30±1.08^J
1 mon
Control	78.65±1.56^ABC	3.67±0.11^A	12.43±0.23^IJ
1	76.95±0.48^CDEFGH	2.26±0.47^BCDE	12.18±0.94^JK
2	76.86±0.46^DEFGH	2.28±0.44^BCDE	13.77±0.54^DEFG
3	76.42±0.52^DEFGHI	2.37±0.22^B	14.48±0.32^CDEF
4	75.70±0.53^FGHIJ	1.77±0.15^DE	14.50±0.65^CDEF
2 mon
Control	78.16±1.13^ABCD	3.73±0.10^A	12.57±0.18^HIJ
1	74.99±0.87^IJKL	2.29±0.52^BCD	12.97±0.76^GHIJ
2	74.86±1.03^IJKL	2.34±0.36^BC	14.51±0.22^CDEF
3	75.77±0.92^EFGHIJ	2.50±0.24^B	14.59±0.71^CDEF
4	74.55±0.57^JKL	1.80±0.34^CDE	14.64±0.79^CDEF
3 mon
Control	77.88±0.90^ABCD	3.69±0.14^A	12.62±0.27^GHIJ
1	75.35±0.75^HIJ	2.57±0.31^B	13.48±0.68^FGHI
2	75.83±0.86^EFGHIJ	2.43±0.41^B	14.79±1.19^BCDE
3	75.29±1.19^HIJK	2.48±0.34^B	14.84±0.25^ABCD
4	75.31±1.26^HIJ	2.07±0.13^BCDE	15.90±0.83^AB
4 mon
Control	77.50±0.94^BCDE	3.70±0.32^A	12.26±0.33^JK
1	73.53±1.08^KL	2.55±0.35^B	13.63±0.81^EFGH
2	74.35±1.04^JKL	2.44±0.27^B	15.05±0.68^ABC
3	73.43±1.07^L	2.49±0.48^B	15.10±0.47^ABC
4	74.30±0.93^JKL	2.25±0.41^BCDE	15.91±0.32^AB
5 mon
Control	75.75±0.98^EFGHIJ	3.77±0.31^A	12.82±0.33^GHIJ
1	75.80±1.51^EFGHIJ	2.59±0.35^B	14.98±0.81^ABC
2	74.35±1.04^JKL	2.47±0.35^B	15.10±0.55^ABC
3	73.43±1.06^L	2.50±0.24^B	15.21±0.54^ABC
4	73.50±1.29^L	2.33±0.84^BC	15.97±1.13^A
6 mon
Control	74.26±1.66^JKL	3.78±0.24^A	12.88±0.45^GHIJ
1	74.45±1.87^JKL	2.60±0.19^B	15.21±0.85^ABC
2	74.24±1.46^JKL	2.57±0.25^B	15.31±0.58^ABC
3	74.52±1.63^JKL	2.53±0.25^B	15.36±1.32^ABC
4	74.89±0.99^JKL	2.37±0.41^B	16.00±1.38^A