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

 Nutritional composition of the control, HP, and PEF puddings (results are represented as mean ± standard deviation)

Nutritional parameterControl puddingHP puddingPEF pudding
Moisture (g/100 g P)70.6 ± 1.3ª69.4 ± 1.1ª70.5 ± 0.8ª
Ash (g/100 g DP)2.9 ± 0.1ª2.8 ± 0.0ª2.9 ± 0.0ª
Protein (g/100 g DP)8.1 ± 0.1ª8.3 ± 0.8ª8.7 ± 02ª
Fat (g/100 g DP)7.7 ± 0.2ª7.2 ± 0.0ª7.6 ± 0.4ª
Saturated fatty acids1 (g/100 g DP)4.2 ± 0.1ª4.2 ± 0.2ª4.1 ± 0.4ª
Carbohydrate (g/100 g DP)81.3 ± 0.1ª81.7 ± 0.8ª80.8 ± 0.3ª
Sugars2 (g/100 g DP)39.2 ± 1.7ª35.4 ± 4.0ª40.0 ± 2.1ª
Dietary fiber (g/100 g DP)10.8 ± 0.5ª10.4 ± 0.8ª10.8 ± 0.4ª
Starch (g/100 g DP)8.2 ± 0.4ª8.0 ± 0.6ª8.3 ± 0.3ª
RDS (g/100 g DP)7.3 ± 0.4ª7.5 ± 0.6ª7.6 ± 0.1ª
SDS (g/100 g DP)n.d.n.d.n.d.
TDS (g/100 g DP)8.1 ± 0.4ª7.8 ± 0.6ª8.1 ± 0.3ª
RS (g/100 g DP)0.14 ± 0.01ª0.15 ± 0.01ª0.16 ± 0.01ª
Salt (g/100 g DP)0.86 ± 0.04ª0.81 ± 0.01ª0.83 ± 0.02ª
Energy (kJ/g DP)17.1 ± 0.1ª17.0 ± 0.1ª17.1 ± 0.0ª

1 Sum of capric, lauric, myristic, pantadecylic, palmitic, margaric, stearic, and arachidic fatty acids; 2 sum of glucose, saccharose, and lactose. DP: pudding on a dry basis; HP: hydrostatic pressure; n.d.: not detected; P: pudding on an as-is basis; PEF: pulsed electric field; RDS: rapidly digestible starch; RS: resistant starch; SDS: slowly digestible starch; TDS: total digestible starch. Significant differences between puddings 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)