Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity
The processing of high-protein vanilla-flavored milk was performed under different electric field strengths of ohmic heating (5.22 V/cm, OH6; 6.96 V/cm, OH8; 8.70 V/cm, OH10; 10.43 V/cm, OH12) to evaluate the energy consumption, processing parameters, and microbiological, rheological, and biological...
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2022 |
| País: | Brasil |
| Institución: | Instituto de Tecnologia de Alimentos (ITAL) |
| Repositorio: | Repositório do Instituto de Tecnologia de Alimentos |
| Idioma: | inglés |
| OAI Identifier: | oai:http://repositorio.ital.sp.gov.br:123456789/716 |
| Acceso en línea: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/716 |
| Access Level: | acceso abierto |
| Palabra clave: | Dairy foods Emerging technologies Ohmic heating Bioactive compounds Microbial shelf life |
| Sumario: | The processing of high-protein vanilla-flavored milk was performed under different electric field strengths of ohmic heating (5.22 V/cm, OH6; 6.96 V/cm, OH8; 8.70 V/cm, OH10; 10.43 V/cm, OH12) to evaluate the energy consumption, processing parameters, and microbiological, rheological, and biological aspects, compared with the sample submitted to conventional pasteurization (PAST, 72 ◦C/15 s). All samples showed higher than 12 g/ 100 mL of protein, consisting of high-protein content products. In addition, Ohmic Heating (OH) generated lower energy expenditure and more significant microbial inactivation of lactic acid bacteria, molds and yeasts, total mesophiles, and psychotropics. Furthermore, OH at lower electric field strengths, mainly OH8, improved antidiabetic, anti-oxidant, and anti-hypertensive activities and rheological properties, and resulted in lower hydroxymethylfurfural contents, and higher whey protein nitrogen index. The results suggest that OH is a technology that can be used in flavored milk with high-protein content, being recommended an electric field strength of 6.96 V/cm. However, more studies are necessary to evaluate the effect of OH on high-protein dairy products, mainly by studying other OH processing parameters. |
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