Abstract
Reducing the fat content, impacts the quality characteristics of low-fat cream cheese. This research showed a novel way to incorporate β-glucan and phytosterols as fat replacers and functional ingredients in cream cheese formulation that improves its textural and lubrication properties. In addition, this article discusses the effect of β-glucan and phytosterols used both individually and in combination on the particle size, microstructural and rheological characteristics of functional cream cheese and compares them against commercial product. The potential use of β-glucan and phytosterols as fat replacers in low-fat cream cheese will be useful for the industries to develop functional cream cheese that meets consumers demand.
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