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

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

Starch (g/100g SM)Commercial starchHP starchPEF starch
RDS21.8 ± 0.1b12.5 ± 0.1a13.2 ± 0.7a
SDS37.6 ± 2.8b17.4 ± 0.2a15.4 ± 0.1a
TDS81.3 ± 6.2b45.0 ± 0.8a40.8 ± 0.8a
RS10.3 ± 0.3a49.7 ± 3.3b51.5 ± 2.1b
TS91.6 ± 5.9a94.7 ± 4.1a91.9 ± 4.0a

HP: hydrostatic pressure; PEF: pulsed electric field; RDS: rapidly digestible starch; RS: resistant starch; SDS: slowly digestible starch; SM: starchy material; TDS: total digestible starch; TS: total starch. 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)