Effect of phytosterols on textural and melting characteristics of cheese spread

• Different levels of phytosterols were incorporated into cheese spread.
• Different textural and melting properties were studied.
• Firmness increased, but work of adhesion decreased as phytosterols increased.
• RVA™ cheese melt viscosity index of treated samples were lower compared to control.

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™ cheese melt viscosity index of all the phytosterols incorporated cheese spread samples were significantly (p < 0.05) lower as compared to the control.