# Fermented Cashew Nut Cheese Alternative Supplemented with _Chondrus crispus_ and _Porphyra_ sp.
## 3 Results and Discussion
### Texture Profile Analysis (TPA)  
The textural properties of the FCNCAs are reported in Table 4 and \(p\)-values in the Supplementary Materials (Table S5). TPA results are difficult to discuss, as there is little or no data from other studies.  
The hardness of the FCNCAs ranged from 6.01 to 9.69 N, showing statistical differences between FCNCA-C and FCNCA-CC (\(p\) = 0.0065), between FCNCA-C and FCNCA-P, and between FCNCA-CC and FCNCA-P (\(p\) = 0.0039). Hardness can be defined as the force required to attain a given deformation [49]. Increasing the moisture content has the opposite effect on hardness [50], and in fact, there is an inverse relationship between the hardness and moisture content of the FCNCAs.  
An inverse relationship with lipid content can also be observed which can explain hardness differences. The lowest total lipids resulted in FCNCAs with higher hardness. A possible explanation for this might be that the fat in these alternative cheeses is mainly unsaturated. In fact, a study conducted by [PERSON] and [PERSON] [51] concluded that saturated fatty acids contribute to dough hardness, and fats rich in unsaturated fatty acids such as sunflower oil produced the softest cookie dough.  
Adhesiveness ranged from 0.03 to 0.17 J but did not exhibit significant differences between samples (\(p>0.05\)). The slightly higher value attributed to FCNCA-CC (0.17 J) can be due to the carrageenan's polysaccharides in _C. crispus_[52; 53].  
Adhesiveness can be defined as the work necessary to overcome the attractive forces between the surface of the food and the surface of other materials with which the food comes into contact [49]. The positive low adhesiveness values show that FCNCAs are not very sticky or adhesive.  
Cohesiveness values range from 0.33 to 0.42, showing significant differences between FCNCA-C and FCNCA-P (\(p=0.0035\)) and between FCNCA-CC and FCNCA-P (\(p=0.0240\)). Cohesiveness indicates the strength of the internal bonds making up the body of the product [54]. The mean cohesiveness values for FCNCA-P indicate that the structure is not easily disintegrated [55]. The fiber content can also justify the highest cohesiveness values for supplemented products. The reported insoluble dietary fiber content of Spanish seaweeds for _C. crispus_ (12.04%) and for _Porphyra_ sp. (19.22%) [56] is directly related to the values found in the present study. Other factors contributing to these differences may be the moisture and lipid contents.  
Springiness (elasticity) is defined as the distance recovered by the sample during the time that elapsed between the end of the first compression and the start of the second one [49; 57]. Springiness results revealed that the minimum (1.70 mm) was found in FCNCA-C, while the maximum value (2.29 mm) is for FCNCA-P. Significant differences between FCNCA-C and FCNCA-P (\(p=0.0103\)) and between FCNCA-CC and FCNCA-P (\(p=0.0245\)) were found.  
Gumminess values ranged from 2.00 to 4.08 N, showing significant differences between all samples (\(p=0.0039\)). Gumminess is the denseness that persists through chewing, or the energy needed to disintegrate a semisolid food until it is ready for swallowing [57]. Since supplemented products present higher values, more chews are required before swallowing. There is also a clear correlation between gumminess and hardness, cohesiveness, and springiness, as well as an inverse correlation with total lipid content and moisture.