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

 Glucose concentration (mg/100g DP) present at the end of the oral, gastric, and intestinal phases resulting from the in vitro digestion of control, HP, and PEF puddings (results are represented as mean ± standard deviation)

Digestion phaseControl puddingHP puddingPEF pudding
Undigested0.32 ± 0.01aA0.32 ± 0.01aA0.32 ± 0.02aA
Oral1.75 ± 0.11aB1.98 ± 0.16aB1.99 ± 0.15aB
Gastric1.81 ± 0.14aB1.95 ± 0.21aB1.90 ± 0.12aAB
Intestinal2.15 ± 0.14aC2.18 ± 0.23aB2.29 ± 0.16aC

HP: hydrostatic pressure; PEF: pulsed electric field. 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). Significant differences between digestion phases are represented by superscript capital-case letters and values in the same column with the same letters do not have statistical significance (P > 0.05)