Impact of phytosterols addition on physico-chemical, sensory, fatty acid profile and microstructural properties of cheese spread

Abstract

A functional processed cheese spread was developed by incorporating three levels of phytosterols—2%, 3%, and 4%—separately during its manufacture. As the level of phytosterols addition increased, the water activity (a_w) at 3% and 4% levels gradually increased, while titratable acidity significantly decreased (p < 0.05) compared to the control (CPCS). At 4% phytosterols addition, a powdery flavor, lack of cheese flavor, and reduced spreadability were observed. At higher levels of phytosterols addition (3% and 4%), panelists detected a slightly coarse texture and sandiness on the tongue. A significant (p<0.05) decrease in the total sensory score was noted at phytosterols levels of 3% and above. Based on these findings, 2% phytosterols addition was optimized for processed cheese spread (PCS). In phytosterol-incorporated processed cheese spread (PPCS), total saturated fatty acid content increased, while total unsaturated fatty acid content decreased compared to CPCS. The scanning electron micrograph of PPCS revealed that insoluble phytosterols formed a coarse network, significantly disrupting the cheese matrix.