# Pumpkin Pomace Powder as a Bioactive Powder Ingredient for Whey Cheese Production
## 3 Results and Discussion
### Textural Properties of PPP-Supplemented Cheese Samples
The most noticeable changes in textural characteristics were detected in cheese samples with additional PPP, resulting in cheeses that were firmer and had a greater springiness \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multicolumn{2}{c}{**Storage Period,**} & \multirow{2}{*}{**RCC**} & \multirow{2}{*}{**RCPPP3**} & \multirow{2}{*}{**RCPPP6**} \\  & **(Day)** & & & & \\ \hline \multirow{2}{*}{Hardness, N} & 0 & 4.51 \(\pm\) 0.19 \({}^{\text{\,{\sc{CA}}}}\) & 5.63 \(\pm\) 0.22 \({}^{\text{\,{\sc{BA}}}}\) & 7.05 \(\pm\) 0.36 \({}^{\text{\,{\sc{AA}}}}\) \\  & 21 & 2.91 \(\pm\) 0.11 \({}^{\text{\,{\sc{CB}}}}\) & 3.11 \(\pm\) 0.19 \({}^{\text{\,{\sc{BB}}}}\) & 6.16 \(\pm\) 0.29 \({}^{\text{\,{\sc{AB}}}}\) \\ \hline \multirow{2}{*}{Adhesiveness, m} & 0 & 0.40 \(\pm\) 0.10 \({}^{\text{\,{\sc{CA}}}}\) & 0.68 \(\pm\) 0.13 \({}^{\text{\,{\sc{BA}}}}\) & 0.89 \(\pm\) 0.18 \({}^{\text{\,{\sc{AA}}}}\) \\  & 21 & 0.29 \(\pm\) 0.09 \({}^{\text{\,{\sc{CB}}}}\) & 0.54 \(\pm\) 0.10 \({}^{\text{\,{\sc{BB}}}}\) & 0.70 \(\pm\) 0.16 \({}^{\text{\,{\sc{AB}}}}\) \\ \hline \multirow{2}{*}{Cohesiveness, -} & 0 & 0.37 \(\pm\) 0.08 \({}^{\text{\,{\sc{CB}}}}\) & 0.45 \(\pm\) 0.13 \({}^{\text{\,{\sc{BB}}}}\) & 0.52 \(\pm\) 0.19 \({}^{\text{\,{\sc{AB}}}}\) \\  & 21 & 0.56 \(\pm\) 0.12 \({}^{\text{\,{\sc{CA}}}}\) & 0.64 \(\pm\) 0.16 \({}^{\text{\,{\sc{BA}}}}\) & 0.73 \(\pm\) 0.20 \({}^{\text{\,{\sc{AA}}}}\) \\ \hline \multirow{2}{*}{Springiness, -} & 0 & 0.38 \(\pm\) 0.05 \({}^{\text{\,{\sc{BA}}}}\) & 0.47 \(\pm\) 0.15 \({}^{\text{\,{\sc{AB}}}}\) & 0.54 \(\pm\) 0.18 \({}^{\text{\,{\sc{AA}}}}\) \\  & 21 & 0.32 \(\pm\) 0.09 \({}^{\text{\,{\sc{BB}}}}\) & 0.39 \(\pm\) 0.12 \({}^{\text{\,{\sc{AB}}}}\) & 0.46 \(\pm\) 0.14 \({}^{\text{\,{\sc{AB}}}}\) \\ \hline \multirow{2}{*}{Gumminess, N} & 0 & 1.74 \(\pm\) 0.13 \({}^{\text{\,{\sc{CA}}}}\) & 1.82 \(\pm\) 0.15 \({}^{\text{\,{\sc{BA}}}}\) & 1.95 \(\pm\) 0.17 \({}^{\text{\,{\sc{AA}}}}\) \\  & 21 & 1.31 \(\pm\) 0.12 \({}^{\text{\,{\sc{CB}}}}\) & 1.42 \(\pm\) 0.13 \({}^{\text{\,{\sc{BB}}}}\) & 1.58 \(\pm\) 0.14 \({}^{\text{\,{\sc{AB}}}}\) \\ \hline \multirow{2}{*}{Chewiness, N} & 0 & 0.73 \(\pm\) 0.05 \({}^{\text{\,{\sc{CA}}}}\) & 0.88 \(\pm\) 0.07 \({}^{\text{\,{\sc{BA}}}}\) & 0.98 \(\pm\) 0.10 \({}^{\text{\,{\sc{AA}}}}\) \\  & 21 & 0.54 \(\pm\) 0.04 \({}^{\text{\,{\sc{AB}}}}\) & 0.67 \(\pm\) 0.06 \({}^{\text{\,{\sc{BB}}}}\) & 0.77 \(\pm\) 0.08 \({}^{\text{\,{\sc{AB}}}}\) \\ \hline \hline \end{tabular} Values that have the same superscript lowercase letter for each textural parameter and sample are not statistically different in terms of time at \(p>0.05\). Textural parameters with the same superscript uppercase letter for each storage time are not statistically different at a significance level of \(p>0.05\).  
\end{table} 
Table 5: Textural parameters of the control and PPP-supplemented cheeses during storage for 21 days. compared to the control samples. Concerning the impact of the storage duration, we also noted a rise in cohesiveness and a decrease in hardness, adhesiveness, springiness, gumminess, and chewiness measurements as a result of the steady reduction in moisture content likely attributable to the elevated solid material content added [53]. Consequently, compared to control cheese, the addition of PPP produced cheese that was more firm and gummy. An increase in gumminess was observed when the powder was added to the control samples. However, during storage, the gumminess decreased due to a decrease in the fat content. This suggests that the protein bonds are weakened more frequently by the action of proteases and/or irreversible denaturation [53]. The protein matrix of the cheese undergoes a change in structure from a porous consistency to a more compact arrangement. Consequently, all the studied samples showed a rise in the values of cohesiveness and a reduction in the adhesiveness, gumminess, springiness, and chewiness texture criteria throughout storage.