Table of Contents
Foods, Volume 8, Issue 5 (May 2019)
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Cover Story (view full-size image) This study investigated the properties of starch in Agria potatoes treated with pulsed electric [...] Read more. This study investigated the properties of starch in Agria potatoes treated with pulsed electric fields (PEF) at 50 and 150 kJ/kg specific energies with 0, 0.5, 0.7, 0.9 and 1.1 kV/cm electric field strengths. Starches were isolated from potato tissue and from PEF processing medium. Samples were assessed for birefringence capability using a polarised light microscopy, gelatinisation behaviour using hot-stage light microscopy and differential scanning calorimetry, thermal stability using thermogravimetry, enzyme susceptibility towards α-amylase and the extent of starch hydrolysis under in vitro simulated human digestion conditions. PEF did not change the properties of starch inside the potatoes, but it narrowed the temperature range of gelatinisation and reduced starch digestibility. This study confirms that PEF does not result in detrimental effects on the properties of potato starch. View Paper here.