Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields
- Resource Type
- article
- Authors
- Sze Ying Leong; Rebecca Roberts; Zhihao Hu; Phil Bremer; Patrick Silcock; Stefan Toepfl; Indrawati Oey
- Source
- Applied Food Research, Vol 2, Iss 2, Pp 100194- (2022)
- Subject
- Pulsed electric fields
French fries
Potato
Dry matter
Texture
Starch digestibility
Food processing and manufacture
TP368-456
- Language
- English
- ISSN
- 2772-5022
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.