Abstract
The effect of ohmic heating voltage gradient (OH, 8, 12, 16, 20, and 24 V cm−1, 72–75 °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, heptan-2-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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