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Effect of processing on potato starch: in vitro availability and glycaemic index.
Nahrung. 2000 Feb; 44(1):19-22.N

Abstract

The content of digestible starch (DS) and resistant starch (RS) in processed potatoes was assessed. In addition, the effect of domestic cooking on the in vitro digestibility of starch in this tuber, which may influence the glycaemic response, was studied. Resistant starch in raw potato is high, however different RS values were obtained when processed, ranging from 1.18% in boiled potatoes to 10.38% in retrograded flour. In general, cooked potatoes have high levels of DS. Starch digestibility is improved after processing and it is affected by the cooking methods. Boiled and mashed potatoes showed the highest rate of digestion, on the contrary raw potato was hardly digested. The estimated Glycaemic Index (GI) from the degree of starch hydrolysis within 90 min was in accordance with the reported GI values, for potatoes processed in the same way.

Authors+Show Affiliations

García-Alonso A
Instituto del Frio, CSIC, Departamento de Metabolismo y Nutricion, Madrid, Spain.
Goñi I
No affiliation info available

MeSH

AlgorithmsBiological AvailabilityBlood GlucoseCookingFlourHydrolysisSolanum tuberosumStarch

Pub Type(s)

Journal Article

Language

eng

PubMed ID

10702994

Citation

García-Alonso, A, and I Goñi. "Effect of Processing On Potato Starch: in Vitro Availability and Glycaemic Index." Die Nahrung, vol. 44, no. 1, 2000, pp. 19-22.
García-Alonso A, Goñi I. Effect of processing on potato starch: in vitro availability and glycaemic index. Nahrung. 2000;44(1):19-22.
García-Alonso, A., & Goñi, I. (2000). Effect of processing on potato starch: in vitro availability and glycaemic index. Die Nahrung, 44(1), 19-22.
García-Alonso A, Goñi I. Effect of Processing On Potato Starch: in Vitro Availability and Glycaemic Index. Nahrung. 2000;44(1):19-22. PubMed PMID: 10702994.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of processing on potato starch: in vitro availability and glycaemic index. AU - García-Alonso,A, AU - Goñi,I, PY - 2000/3/7/pubmed PY - 2000/4/1/medline PY - 2000/3/7/entrez SP - 19 EP - 22 JF - Die Nahrung JO - Nahrung VL - 44 IS - 1 N2 - The content of digestible starch (DS) and resistant starch (RS) in processed potatoes was assessed. In addition, the effect of domestic cooking on the in vitro digestibility of starch in this tuber, which may influence the glycaemic response, was studied. Resistant starch in raw potato is high, however different RS values were obtained when processed, ranging from 1.18% in boiled potatoes to 10.38% in retrograded flour. In general, cooked potatoes have high levels of DS. Starch digestibility is improved after processing and it is affected by the cooking methods. Boiled and mashed potatoes showed the highest rate of digestion, on the contrary raw potato was hardly digested. The estimated Glycaemic Index (GI) from the degree of starch hydrolysis within 90 min was in accordance with the reported GI values, for potatoes processed in the same way. SN - 0027-769X UR - https://www.unboundmedicine.com/medline/citation/10702994/Effect_of_processing_on_potato_starch:_in_vitro_availability_and_glycaemic_index_ L2 - https://doi.org/10.1002/(SICI)1521-3803(20000101)44:1<19::AID-FOOD19>3.0.CO;2-E DB - PRIME DP - Unbound Medicine ER -