From:  Valorization of resistant starch from acorns as a new ingredient for chocolate milk puddings

 pH, texture profile, and color of the control, HP, and PEF puddings on days 0 and 28 (results are represented as mean ± standard deviation)

ParameterDayControl puddingHP puddingPEF pudding
pH06.28 ± 0.02aA6.24 ± 0.03aA6.26 ± 0.03ªA
286.41 ± 0.03aB6.40 ± 0.02aB6.41 ± 0.02ªB
Hardness (g)028.5 ± 1.1bA26.6 ± 0.9aA25.7 ± 0.7aA
2855.6 ± 5.8bB31.9 ± 3.7aB31.7 ± 3.5aB
Adhesiveness (g.s)0–24.4 ± 2.4abB–25.0 ± 1.0aB–21.5 ± 1.7bB
28–54.6 ± 5.4ªA–34.0 ± 1.9bA–30.9 ± 3.2bA
Resilience (%)016.9 ± 0.5bB15.1 ± 0.4aB15.9 ± 0.5aB
2810.8 ± 0.6bA9.7 ± 0.7aA9.4 ± 0.3aA
Cohesion (unitless)00.5 ± 0.0aA0.5 ± 0.0aA0.5 ± 0.0aA
280.5 ± 0.0aA0.5 ± 0.0aA0.5 ± 0.0aA
Springiness (%)087.9 ± 1.3ªA87.8 ± 0.3aA89.6 ± 0.9bA
2888.7 ± 1.2ªA89.8 ± 0.6abB91.0 ± 1.1bA
Gumminess (unitless)013.0 ± 0.2ªA12.4 ± 0.7aA12.6 ± 0.5aA
2826.3 ± 2.9bB15.1 ± 1.9aB14.9 ± 1.6aB
Chewiness (unitless)011.8 ± 0.6ªA10.9 ± 0.6aA11.3 ± 0.5aA
2823.3 ± 2.7bB13.8 ± 1.8aB13.5 ± 1.4aB
L*024.4 ± 0.6aA23.2 ± 1.4aA23.7 ± 1.5ªA
2825.7 ± 0.8aA25.8 ± 1.5aA26.4 ± 1.4aA
a*05.6 ± 0.1ªA6.3 ± 0.3aA6.1 ± 0.5ªA
287.1 ± 0.1aB6.4 ± 0.3ªA6.4 ± 0.6ªA
b*03.5 ± 0.3aA4.8 ± 0.6bA5.0 ± 0.5bA
285.7 ± 0.5bB4.6 ± 0.3aA4.7 ± 0.1aA

a*: red-green component; b*: yellow-blue component; L*: lightness. HP: hydrostatic pressure; PEF: pulsed electric field. Significant differences between puddings on the same day and parameters are represented by superscript lower-case letters, and values in the same row with the same letters are not statistically significant (P > 0.05). Significant differences between pairs of days for each parameter are represented by superscript capital-case letters, and pairs of values in the same column with the same letters do not have statistical significance (P > 0.05)