Journal
JOURNAL OF FOOD ENGINEERING
Volume 280, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2020.109989
Keywords
Infant formula; Ohmic heating; Voltage gradient; Maillard reaction
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Funding
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES) [001]
- Conselho Nacional de Pesquisa Cientifica (CNPQ)
- Fundacao de Amparo a Pesquisa no Rio de Janeiro (FAPERJ)
- Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ)
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The effect of ohmic heating voltage gradient (OH, 8, 12, 16, 20, and 24 V cm(-1), 72-75 degrees C/15 s) on the physicochemical characteristics (partial and total hydroxymethylfurfural (HMF) levels, whey protein nitrogen index (WPNI), color parameters, and water mobility), and on the volatile profile of infant milk formulas (IF) was investigated. The OH-treated samples presented the lower formation of free and total HMF, higher whiteness index, and lower viscosity, indicating good preservation of the nutritional value. Additionally, isoamylol, heptan2-one, octan-3-one, nonan-2-one, butanoic acid, and isovaleric acid were detected in OH-treated samples, which contributed to their aroma. Overall, OH showed to be a promising technology to be used for processing of infant formula.
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