## 3 Results
### Modifications in the Structural and Thermal Properties of Flour Segments Due to PEF Treatment
#### 3.2.5 Thermal Properties  
DSC analysis of each oat flour segment allowed the evaluation of its thermal properties. Data gathered revealed the impact of oat flour PEF treatment on transition temperatures and enthalpies of the different flour segments. Table 4 shows that the thermal properties of sample segments collected from PEF-treated oat flour varied according to the intensity of the processing applied. Modifications in transition temperatures (onset temperature or T\({}_{\text{o}}\), peak temperature or T\({}_{\text{p}}\), and conclusion temperature or T\({}_{\text{c}}\)) and enthalpy (\(\Delta\)H) were observed (Table 4). These specific parameters provided insight towards properties related to starch crystallite melting and starch gelatinisation, as well as the melting of amylose-lipid complex, which are further discussed in Sections 3.2.5.1 and 3.2.5.2, respectively. DSC data are presented as mean \(\pm\) standard error of mean (\(n=3\), collected and pooled from 24-34 independent samples). T\({}_{\text{o}}\)-onset temperature; T\({}_{\text{p}}\)-peak temperature; T\({}_{\text{c}}\)-conclusion temperature; \(\Delta\)H-enthalpy. \({}^{1}\) Low-temperature endothermic describes the starch crystallite melting and starch gelatinisation. \({}^{2}\) High-temperature endothermic: describes the amylose-lipid complex melting. Means sharing the same lowercase letters in superscript, within the same row, indicates no significant difference (\(p>0.05\)) between treatments (Control vs. 2-A vs. 2-B vs. 2-C vs. 4-A vs. 4-B vs. 4-C) based on post hoc [PERSON]'s HSD test. Means sharing the same uppercase letters in subscript, within the same column, indicates no significant difference (\(p>0.05\)) between mean values of different flour segments under the same test parameter based on post hoc [PERSON]'s HSD test (e.g., T\({}_{\text{c}}\)\({}^{1}\)\(-\)SS1 vs. SS2 vs. SS3). \begin{table}
\begin{tabular}{l c c c c c c} \hline \hline \multicolumn{1}{c}{\multirow{2}{*}{**DSC**}} & \multirow{2}{*}{**Control**} & **2-A** & **2-B** & **2-C** & **4-A** & **4-B** & **4-C** \\
**Parameters** & & **No PEF** & **2.2 kV/cm** & **2.2 kV/cm** & **2.1 kV/cm** & **4.5 kV/cm** & **4.3 kV/cm** & **4.2 kV/cm** \\
**53 kJ/kg** & & **218 kJ/kg** & **421 kJ/kg** & **52 kJ/kg** & **216 kJ/kg** & **438 kJ/kg** \\ \hline Solid Segment 1 (SS1) & & & & & & & \\ T\({}_{1}\)\({}^{\text{(C)}}\) & \(51.64\pm 0.06\)\({}^{\text{\,s}}\) & \(52.21\pm 0.06\)\({}^{\text{\,46}\text{\,s}}\) & \(52.95\pm 0.19\)\({}^{\text{\,46}\text{\,s}}\) & \(56.10\pm 0.16\)\({}^{\text{\,46}\text{\,s}}\) & \(54.22\pm 0.05\)\({}^{\text{\,16}\text{\,s}}\) & \(54.64\pm 0.06\)\({}^{\text{\,46}\text{\,s}}\) & \(56.81\pm 1.12\)\({}^{\text{\,a}}\) \\ T\({}_{p}\)\({}^{1}\)\({}^{\text{(C)}}\) & \(57.23\pm 0.04\)\({}^{\text{\,a}}\) & \(57.71\pm 0.04\)\({}^{\text{\,4}\text{\,A}}\) & \(58.04\pm 0.15\)\({}^{\text{\,46}\text{\,s}}\) & \(61.21\pm 0.38\)\({}^{\text{\,46}\text{\,s}}\) & \(58.78\pm 0.07\)\({}^{\text{\,A}}\) & \(59.03\pm 0.06\)\({}^{\text{\,s}}\) & \(62.57\pm 0.40\)\({}^{\text{\,A}}\) \\ T\({}_{1}\)\({}^{\text{(C)}}\) & \(63.10\pm 0.09\)\({}^{\text{\,s}}\) & \(63.95\pm 0.20\)\({}^{\text{\,46}\text{\,s}}\) & \(63.35\pm 0.31\)\({}^{\text{\,46}\text{\,s}}\) & \(70.23\pm 1.57\)\({}^{\text{\,46}\text{\,s}}\) & \(63.89\pm 0.12\)\({}^{\text{\,46}\text{\,s}}\) & \(64.28\pm 0.07\)\({}^{\text{\,A}}\) & \(74.40\pm 1.19\)\({}^{\text{\,46}\text{\,s}}\) \\ AH\({}^{1}\)\({}^{1}\)\({}^{\text{(}}\3.2.5.1 Melting of Starch Crystallites and Starch Gelatinisation Behaviour
* Transition temperatures  
Data evaluation on the impact of PEF processing intensities applied to oat flour showed that with increased specific energy input and electric field strength, there was a significant shift towards higher transition temperatures. SS1 from Control exhibited a transition temperature range of 51.64-63.10 \({}^{\circ}\)C (\(\mathrm{T_{o}}^{1}\), \(\mathrm{T_{p}}^{1}\), \(\mathrm{T_{c}}^{1}\) of Control, Table 4).