Effect of phytosterols on textural and melting characteristics of cheese spread

被引：15
|
作者：
Giri, Apurba [1 ]
Kanawjia, Suresh K. [1 ]
Rajoria, Avneet [1 ]
机构：
[1] Natl Dairy Res Inst, Cheese & Fermented Foods Lab, Dairy Technol Div, Karnal 132001, Haryana, India
来源：
FOOD CHEMISTRY | 2014年 / 157卷
关键词：
Processed cheese spread; Phytosterols; Textural; Melting; Rapid Visco Analyzer; RHEOLOGICAL PROPERTIES; PROCESSED CHEESE; FAT; FOODS;
D O I：
10.1016/j.foodchem.2014.01.127
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In the present study phytosterols (have hypocholesterolemic effect) have been used in processed cheese spread (PCS) to enhance its functionality and its effect on textural and melting properties have been evaluated at three different levels of addition (2%, 3% and 4%). On textural attributes, the firmness of the PCS at 3% and 4% of phytosterols addition were significantly (p < 0.05) higher as compared to the control. All the phytosterols incorporated cheese spread samples were significantly higher (p < 0.05) in work of shear as compared to the control. As the levels of phytosterols addition were increased in cheese spread from 0 to 4%, a sharp, steady and significant (p < 0.05) decrease in work of adhesion was noticed. The RVA (TM) cheese melt viscosity index of all the phytosterols incorporated cheese spread samples were significantly (p < 0.05) lower as compared to the control. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：240 / 245
页数：6
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