Processamento de Leite Flavorizado com alto teor proteico por aquecimento ôhmico

Abstract

Ohmic Heating (OH) (5.22V/cm, OH6; 6.96V/cm, OH8; 8.70V/cm, OH10; and 10.43V/cm, OH12, 60Hz) in high protein vanilla flavored milk processing was investigated. OH processing released important volatile compounds such as acetaldehyde and α-phelandrene. The application of intermediate electric field strengths (8.70V/cm) resulted in the formation of a β-casein peptide with ACE inhibitory activity and important volatile compounds (acetic acid, 2-pentanone and 3- methyl 1-butanol), while maintaining the concentration of butyric acid and monounsaturated fatty acids and polyunsaturated acids (MUFA and PUFA) at levels more similar to the control sample. In addition, all samples had protein contents greater than 12 g/100 mL, consisting of products with high protein content. OH generated lower energy expenditure and more significant microbial inactivation of molds and yeasts, total mesophiles, and psychotropics. Furthermore, OH at lower electric field strengths, mainly 6.96V/cm, improved antidiabetic, antioxidant, and antihypertensive activities and rheological properties, resulting in lower hydroxymethylfurfural contents and higher nitrogen content of whey protein. Regarding sensory evaluation by the Free Comment method, the control sample was slight to moderately negatively associated with "acid taste", "fresh milk taste", "smoothness", "sweet taste", "vanilla flavor", "vanilla aroma". ”, “viscous” and “white color”. On the other hand, the processing of OH with more intense electric fields (8.70V/cm and 10.43V/cm) produced flavored dairy beverages strongly associated with the descriptors of “in nature” milk (“fresh milk aroma” and “fresh milk flavor”). fresh"). In addition, the products were characterized by the descriptors "homogeneous", "sweet aroma", "sweet flavor", "vanilla aroma", "white color", "vanilla flavor" and "softness". At the same time, less intense electric fields (5.22V/cm and processing high-protein flavored milk.