Sample Solution

concentration of asparagus powder, had little change up to ~60°C and increased after this temperature (fig 6). These results showed that heating of the processed cheese samples more than 60°C increased the viscous behavior, indicating that the elastic component decreased to a greater extent than the viscous component, showing a weakening of the network arrangement. However, the protein-protein and protein-polysaccharide interactions might increase with heating up to 85 °C leading to less viscous behavior of the samples. Similar results have been achieved about model processed cheese containing basil seed gum45. Hennelly et al.44 showed that replacing fat with Inulin in the imitation cheese formula showed no significant effect on meltability. However, Gʹ and Gʺ of the processed cheeses containing the higher level of Inulin increased at temperatures more than 55°C.
Existence of transition temperature in PCA samples proves that asparagus powder is much more effective than tomato powder at increasing the meltability of processed cheese. However, Different between transition temperatures among PCA samples was not Significant.

Sensory analysis. Results obtained by the sensory analysis showed that color and flavor of processed cheese were not significantly (P > 0.05) changed with the increasing of asparagus concentration (P < 0.05) (Fig 7). Highest scores of flavor, color and total acceptance belonged to control processed cheese and processed cheese with 1% wt/wt tomato powder and lowest scores belonged to processed cheese with 4% wt/wt tomato powder. These results showed that low levels of tomato powder in processed cheese was more acceptable. Samples containing asparagus powder received ave