Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields

Sze Ying Leong; Rebecca Roberts; Zhihao Hu; Phil Bremer; Patrick Silcock; Stefan Toepfl; Indrawati Oey

Applied Food Research (Dec 2022)

Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields

Sze Ying Leong,
Rebecca Roberts,
Zhihao Hu,
Phil Bremer,
Patrick Silcock,
Stefan Toepfl,
Indrawati Oey

Affiliations

Sze Ying Leong: Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
Rebecca Roberts: Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
Zhihao Hu: Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
Phil Bremer: Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
Patrick Silcock: Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
Stefan Toepfl: Department of Agricultural Science and Landscape Architecture, University of Applied Science Osnabrueck, Am Kruempel 31, Osnabrueck 49090, Germany
Indrawati Oey: Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand; Corresponding author.

Journal volume & issue: Vol. 2, no. 2
p. 100194

Abstract

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The impact of Pulsed Electric Field (PEF) processing pre-treatment on the texture and kinetics of in vitro starch digestibility of French fries made from two potato cultivars (Solanum tuberosum L.) containing dry matter content ranging from 19 to 22% was investigated. Whole and steam-peeled potato tubers were treated with a pilot scale PEF unit (electric field strength of 1.1 and 1.9 kV/cm with energy input 21%) tubers pretreated with PEF at electric field strength of 1.9 kV/cm. The findings generated in this study demonstrate PEF pretreatment may influence the texture of French fries and the extent of starch digestion that occurs.

Published in Applied Food Research

ISSN: 2772-5022 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/applied-food-research

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