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Abstract：
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.
摘要：
在本研究中，植物甾醇（具有低胆固醇血症作用）已用于加工干酪酱（PCS）中以增强其功能，并且已在三种不同的添加水平（2％，3%和4%）。关于纹理属性，与对照相比,在添加3%和4%植物甾醇时PCS的硬度显著(p<0.05)更高。与对照相比,所有掺入植物甾醇的干酪涂抹样品在剪切作用方面显著更高(p<0.05)。当奶酪中植物甾醇的添加水平从0％增加到4％时，一个锋利的，注意到粘附功稳定且显着（p<0.05）下降。与对照相比,所有掺入植物甾醇的干酪涂抹样品的RVA™干酪熔体粘度指数显著(p<0.05)较低。
