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

 Color of the commercial starch, and acorn starches extracted by HP or PEF (results are represented as mean ± standard deviation)

Color (component)Commercial starchHP starchPEF starch
L*66.8 ± 2.9b46.1 ± 3.3a43.8 ± 2.4a
a*2.9 ± 0.1a3.7 ± 0.2b3.5 ± 0.2b
b*–1.0 ± 0.1a8.3 ± 0.3c7.7 ± 0.4b

a*: red-green component; b*: yellow-blue component; L*: lightness. HP: hydrostatic pressure; PEF: pulsed electric field. Differences are represented by superscript lower-case letters and values in the same row with the same letters do not have statistical significance (P > 0.05)