# Pumpkin Pomace Powder as a Bioactive Powder Ingredient for Whey Cheese Production
## 3 Results and Discussion
### Textural Properties of PPP-Supplemented Cheese Samples  
The microstructure and chemical composition of cheese, particularly the fat and salt concentration, total solids content, pH, and maturation period, significantly impact its texture [48]. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Samples**} & \multirow{2}{*}{ \begin{tabular}{c} **Storage Time** \\ **(Day)** \\ \end{tabular}  } & \multirow{2}{*}{**L*} & \multirow{2}{*}{**a*} & \multirow{2}{*}{**b*} & \multirow{2}{*}{**C*} & \multirow{2}{*}{**H*} & \multirow{2}{*}{**\(\Delta\)E**} \\  & & & & & & & \\ \hline \multirow{2}{*}{RCC} & 0 & 94.60 \(\pm\) 0.36  & 11.56 \(\pm\) 0.28  & 178.59 \(\pm\) 0.01  \\  & 21 & 91.33 \(\pm\) 0.51  & 13.87 \(\pm\) 0.29  & 178.54 \(\pm\) 0.01  \\ \hline \multirow{2}{*}{RCPP} & 0 & 88.82 \(\pm\) 0.42  & 16.55 \(\pm\) 0.43  & 15.51 \(\pm\) 0.01  \\  & 21 & 86.22 \(\pm\) 0.38  & 19.42 \(\pm\) 0.48  & 88.41 \(\pm\) 0.05  & 2.32 \(\pm\) 0.11  & 21.23 \(\pm\) 0.13 [FOOTNOTE:]Footnote : Color parameter variation over storage is highlighted by small letters. The color variations among the samples are indicated by capitalized letters. Values that do not share a lower/uppercase letter are significantly different (_p_ < 0.05). [ENDFOOTNOTE] & 83.03 \(\pm\) 0.04 [FOOTNOTE:]FootnoteAccording to the texture profile investigations, whey cheese is classified as a viscoelastic food. It has a very soft consistency that is not pasty or friable [49]. It is compressible and not overly cohesive, with brittle characteristics. The texture remains stable during storage, which is important for marketing and sensory acceptance [50]. Table 5 presents the impact of PPP addition on the textural profile parameters (hardness, adhesiveness, cohesiveness, gumminess, springiness, and chewiness) of cheese samples over a 21-day storage period. The findings indicate that the presence of PPP strongly impacted the textural qualities of the cheese samples. Furthermore, the cheese with the highest amount of PPP exhibited the most pronounced impact on its textural features in comparison to the control cheese. The inclusion of PPP resulted in elevated levels of hardness, cohesiveness, adhesiveness, and springiness in the cheese samples. The addition of PPP resulted in samples with increased hardness and cohesiveness, indicating a greater strength of internal bonds compared to the control. This could be attributed to the spongy network formed by the high dietary fiber content of PPP, as well as its influence on protein-protein interactions, which enhanced the compression force and the firmness of the samples [51]. Likewise, the PPP-added samples exhibited greater gumminess and chewiness compared to the control samples, indicating that they possessed stronger internal linkages as a result of a more rigid network. Gumminess, which is the product of hardness and cohesiveness, and chewiness, which is the product of hardness, cohesiveness, and springiness, are textural criteria that may be determined from the fundamental parameters that they depend on. The increase in textural parameters can be explained by the fact that the cheeses with PPP addition had lower moisture and higher dry matter content compared to the control samples. Furthermore, this pattern can be ascribed to the interactions of the fiber and protein of the PPP with the moisture in cheese, resulting in a more robust three-dimensional structure that contributes to elevated hardness, springiness, cohesiveness, and chewiness. Integrating pumpkin pomace into whey cheese markedly enhances moisture retention due to its abundant soluble fiber content. These fibers function as sponges, absorbing water and retaining it inside the cheese matrix, enhancing its softness and moisture content. This advancement has numerous advantages for consumers because it enhances the texture of the cheese, rendering it more appealing [52].