Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields

Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields

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 t...

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Bibliographic Details
Main Authors: Sze Ying Leong, Rebecca Roberts, Zhihao Hu, Phil Bremer, Patrick Silcock, Stefan Toepfl, Indrawati Oey
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Applied Food Research
Subjects:
Pulsed electric fields
French fries
Potato
Dry matter
Texture
Starch digestibility
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502222001548

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http://www.sciencedirect.com/science/article/pii/S2772502222001548

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