摘要：Cream cheese is used as an ingredient in many foods. The objective of the study was to develop cream cheese spread with improved texture using apple puree (10%) and different hydrocolloids @ 2%. Seven fruited cream cheese spread samples were prepared. Cream cheese spread with no hydrocolloid was kept as control (CS). Three cheese spread samples were prepared by using pectin (CSP), gelatin () and carrageenan () alone and other three using different hydrocolloid in combination such as gelatin: carrageenan (CSGC), gelatin: pectin () and pectin: carrageenan (CSPC). Results demonstrated that (CSGC) showed better textural properties such as hardness (321.45 g) and viscosity (189.33cP). Sensory scores regarding compactness were also highest in CSGC as compared to others due to the combination of gelatin and carrageenan. Maximum water activity (0.76) was found in the CS while lowest water activity (0.72) was observed in the CSGC and CSPC. Sensory analysis indicated that graininess, sour taste, butter flavor and compactness were increased with storage of 60 days.
