Ohmic pasteurization of probiotic chocolate dairy desserts and its quality attributes.

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  • Additional Information
    • Source:
      Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
    • Publication Information:
      Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992-
    • Subject Terms:
      Probiotics*/analysis ; Pasteurization*/methods ; Chocolate*/analysis ; Lactobacillus acidophilus*; Volatile Organic Compounds/analysis ; Taste ; Hydrogen-Ion Concentration ; Food Microbiology ; Food Handling/methods ; Food Quality ; Dairy Products/analysis ; Dairy Products/microbiology ; Rheology ; Phenols/analysis ; Antioxidants/analysis
    • Abstract:
      The study evaluated the effects of conventional pasteurization and ohmic heating (OH) at different electric fields (12, 16, 20, or 24 V/cm -1 ) on probiotic chocolate dairy desserts' physicochemical, microbiological, sensory properties and volatile profiles. Both treatments were analyzed for parameters such as pH, syneresis, cream stability index, rheology, bioactive compounds (total phenolics and antioxidant capacity), and probiotic viability (Lactobacillus acidophilus LA-05) over a 28-day storage period. Ohmic heating at higher electric fields (20 and 24 V/cm -1 ) showed comparable results to pasteurization for most parameters, with non-significant differences or even higher values for some. Sensory analysis revealed that pasteurized samples were more associated with "creamy" and "firm" textures. In contrast, OH-treated samples were linked to lumps and fluidity, particularly in OH24 and OH16, respectively. Volatile compounds such as propanal and ethyl propanoate were detected across treatments, with ethyl acetate unique to OH24. The results suggest that OH, especially at higher electric fields, is a promising technology for processing probiotic dairy desserts, offering similar or enhanced qualities compared to conventional pasteurization. These findings provide insights into the potential for OH to be routinely applied in functional dairy product production.
      Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
      (Copyright © 2024 Elsevier Ltd. All rights reserved.)
    • Contributed Indexing:
      Keywords: Dairy dessert; Ohmic heating; Probiotic; Quality indicators
    • Accession Number:
      0 (Volatile Organic Compounds)
      0 (Phenols)
      0 (Antioxidants)
    • Publication Date:
      Date Created: 20241122 Date Completed: 20241122 Latest Revision: 20241122
    • Publication Date:
      20250114
    • Accession Number:
      10.1016/j.foodres.2024.115261
    • Accession Number:
      39577931