The effect of ohmic heating (OH) (1.82, 3.64, 5.45, 7.30, 9.1 V cm-1, 90 °C/3 min) and conventional pasteurization in the parameters of quality of dairy desserts with blueberry flavor was investigated. Processes performances (heating rate, thermal load and energy consumption), physicochemical characteristics (fatty acids profile, volatile compounds, rheological assay and color parameters) and bioactive compounds (total phenolics, anthocyanins, antioxidant activity, inhibition of α-glycosidase, α-amylase, and angiotensin-converting enzymes) were evaluated. OH technology proportionated decreased heat generation, energy consumption and heat rate compared to conventional process. OH-treated dairy desserts subjected to higher electric field strength greater inhibition of α-glucosidase and ACE enzymes, without difference in fatty acid profile; however negative effects were observed in color parameters, volatiles profiling and rheological behavior. Overall, the results suggest the influence of ohmic heating on blueberry dairy processing is multidimensional, being the conditions of operation should be carefully chosen to keep the functional and structural aspects of the product.
Keywords: Bioactive compounds; Blueberry; Dairy dessert; Volatile compounds.
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