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

 Dynamic oscillation characterization of the control, HP, and PEF puddings (results are represented as mean ± standard deviation)

MeasurementLinearized parameterControl puddingHP puddingPEF pudding
η*H (unitless)–0.874 ± 0.014b–0.904 ± 0.002a–0.904 ± 0.001a
G* (Pa)38.8 ± 3.7a66.4 ± 2.0b64.9 ± 6.2b
G*n* (unitless)0.101 ± 0.008b0.090 ± 0.002a0.092 ± 0.001ab
K* (Pa.sn)247.4 ± 23.0a433.6 ± 23.5b409.0 ± 3.82b
G’n’ (unitless)0.100 ± 0.008a0.089 ± 0.001a0.092 ± 0.001a
K’ (Pa.sn)244.4 ± 22.8a429.0 ± 23.3b404.3 ± 37.8b
G”n” (unitless)0.092 ± 0.005a0.099 ± 0.005a0.093 ± 0.003a
K” (Pa.sn)42.7 ± 3.7a69.2 ± 4.1b68.7 ± 6.6b

HP: hydrostatic pressure; PEF: pulsed electric field. G*, G’, G”, and η* are the complex modulus, elastic modulus, viscous modulus, and complex viscosity, respectively; H is the complex viscosity index value; n*, n’, and n” are the complex, elastic, and viscous index values, respectively; K*, K’, and K” are the complex, elastic, and viscous consistency coefficients, respectively. Significant differences between puddings for each linearized parameter 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)