## 3 Results and Discussion
### Spirulina Effects on Mozzarella Cheese's Sensory Quality
Likewise, the actual (A) liking was only influenced by diet, with a higher rate for the S group samples (7.29) than the C group samples \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Sensory Attribute**} & \multicolumn{2}{c}{**Group**} & \multirow{2}{*}{**SEM**} & \multirow{2}{*}{**\(p\)**} \\ \cline{2-2} \cline{4-4}  & **C** & & & \\ \hline _Appearance_ & 75.70 & 74.28 & 3.33 & 0.7660 \\ Colour uniformity & 39.45 & 40.62 & 2.61 & 0.7540 \\ Surface uniformity & 53.21 & 40.13 & 2.67 & 0.0030 \\ Inner colour & 56.14 & 66.27 & 2.70 & 0.0160 \\ Eye number & 23.93 & 27.86 & 3.43 & 0.4290 \\ Uniformity after cutting & 58.55 & 58.53 & 3.40 & 0.9970 \\ Buttermilk release & 44.15 & 67.32 & 3.91 & 0.0006 \\ _Odour_ & & & & \\ Milk & 44.80 & 50.51 & 2.85 & 0.1730 \\ Butter & 33.36 & 42.89 & 2.22 & 0.0070 \\ Yogburt & 20.77 & 24.96 & 1.68 & 0.0940 \\ _Taste_ & & & & \\ Salitiness & 25.78 & 24.72 & 2.90 & 0.7980 \\ Sweetness & 12.87 & 17.72 & 1.23 & 0.0125 \\ Bitterness & 12.04 & 16.87 & 1.55 & 0.0415 \\ Sourness & 15.57 & 18.79 & 2.27 & 0.3290 \\ _Flavour_ & & & & \\ Fruity & 12.82 & 15.17 & 2.05 & 0.4270 \\ Whey & 43.66 & 53.77 & 2.77 & 0.0190 \\ _Texture_ & & & & \\ Tenderness & 51.47 & 59.02 & 2.85 & 0.0710 \\ Oiliness & 28.12 & 44.13 & 3.28 & 0.0030 \\ Moisture & 55.76 & 78.71 & 2.12 & \textless{0.0001} \\ Graininess & 33.09 & 20.59 & 2.36 & 0.0010 \\ Cohesiveness & 60.57 & 27.79 & 3.57 & \textless{0.0001} \\ Screechy & 50.64 & 31.70 & 3.97 & 0.0030 \\ Shear consistency & 66.83 & 48.07 & 1.78 & \textless{0.0001} \\ \hline \hline \end{tabular} SEM, Standard Error of the Mean.  
\end{table} 
Table 8: List of attributes assessed by panellists during the quantitative descriptive analysis (QDA) of mozzarella cheses from control (C) and Spirulina (S) groups. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Hedonic Scale**} & \multicolumn{2}{c}{**Perceived**} & \multicolumn{2}{c}{**Expected**} & \multicolumn{2}{c}{**Actual**} \\ \cline{2-5}  & **C** & **S** & **C** & **S** & **C** & **S** \\ \hline Dislike extremely—1 & 0 & 0 & 0 & 0 & 0 & 0 \\ Dislike very much—2 & 0 & 3 & 0 & 0 & 2 & 0 \\ Dislike moderately—3 & 1 & 5 & 0 & 2 & 0 & 0 \\ Dislike slightly—4 & 4 & 8 & 2 & 2 & 0 & 5 \\ Neither like nor dislike—5 & 4 & 6 & 5 & 6 & 12 & 8 \\ Like slightly—6 & 25 & 20 & 6 & 19 & 18 & 11 \\ Like moderately—7 & 38 & 26 & 33 & 29 & 34 & 23 \\ Like very much—8 & 19 & 29 & 43 & 35 & 32 & 34 \\ Like extremely—9 & 7 & 5 & 11 & 8 & 2 & 19 \\ \hline \hline \end{tabular}
\end{table} 
Table 9: Rating attributed by the consumers (%) to mozzarella cheese from control (C) and Spirulina (S) groups in relation to absence (perceived) or presence (actual) of information and expectation (expected). (6.85). Table 10 shows that for both groups, the expected liking was significantly higher than the blind evaluation (\(p<0.01\)), which means there was a negative disconfirmation: consumers evaluate the mozzarella cheese to be lower than their expectations. There was no difference between the actual and perceived liking of the C group samples, which means that the information does not increase the product evaluation; on the contrary, for the S mozzarella cheese, the information strongly influenced the actual liking (\(p<0.001\)), as it was close to the expected acceptability. This means that there was a complete assimilation, because the information given to the consumers brought them to similarly evaluate the samples in both the actual and expected conditions (i.e., with and without tasting the mozzarella cheese). Many aspects of the product can be used by consumers to make their food choices. [PERSON] et al. (2018) identified four main dimensions of quality for dairy products: hedonism, health, convenience, and process. A few of them can be experienced before purchase (e.g., colour), while most of them can be perceived after purchase (e.g., sensory properties), or may never be perceived (e.g., healthiness and appearance ethical).