학술논문
Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields
Document Type
article
Author
Source
Applied Food Research, Vol 2, Iss 2, Pp 100194- (2022)
Subject
Language
English
ISSN
2772-5022
Abstract
The impact of Pulsed Electric Field (PEF) processing pre-treatment on the texture and kinetics of in vitro starch digestibility of French fries made from two potato cultivars (Solanum tuberosum L.) containing dry matter content ranging from 19 to 22% was investigated. Whole and steam-peeled potato tubers were treated with a pilot scale PEF unit (electric field strength of 1.1 and 1.9 kV/cm with energy input 21%) tubers pretreated with PEF at electric field strength of 1.9 kV/cm. The findings generated in this study demonstrate PEF pretreatment may influence the texture of French fries and the extent of starch digestion that occurs.