Changes occurring in potatoes during cooking and reheating as affected by salting and cool or frozen storage – a LF-NMR study

Micklander, Elisabeth; Thybo, Anette Kistrup; Berg, Frans van den

doi:10.1016/j.lwt.2007.10.015

Cited by 21 publications

(9 citation statements)

References 32 publications

(42 reference statements)

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“…Processing condition such as cooling can influence the glycemic impact of cooked potatoes through retrogradation of starch polymers. [ 33,34 ] Low field nuclear magnetic resonance (LF‐NMR) studies reported that retrogradation is more extensive in boiled potatoes after 24–48 h of cooling than after 1–2 h. [ 35 ] Our result showed that cooling/retrogradation had significant GI lowering effect when cooked potatoes were stored for 0, 12, 24, and 48 h (Figure S2, Supporting Information). The maximum GI lowering effect was seen after 48 h of cooling.…”

Section: Resultsmentioning

confidence: 69%

Impact of Starch Storage Condition on Glycemic Index and Resistant Starch of Cooked Potato (Solanum tuberosum) Tubers

et al. 2020

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Potato is a modified stem, which is rich in starch. Very often, potato is categorized as a high glycemic index (GI) food. Consuming high GI foods should be done with moderation to prevent insulinemic spikes, which can be a preventive measure against diabetes and related disorders. A modified, inexpensive, and precise in vitro method is developed for estimation of GI in potato tubers. Among the six varieties, Kufri Chipsona‐3 exhibits the highest GI (83.08) whereas Kufri Jyoti has the lowest value (72.87); the resistant starch (RS) content being 1.08% (low) and 2.18% (high), respectively. The study shows a significant negative correlation (R = −0.88) between GI and RS, whereas a negative nonsignificant correlation (R = −0.79) is found between GI and amylose content. Further, the starch storage of cooked potato tubers at 4 °C for various periods (up to 48 h) results in a significant reduction in GI and increase in RS content. This newly developed protocol for estimation of GI in potato is a simple, rapid, and precise method. This will help not only the food industry but also the breeders to select the low GI genotype for their breeding program.

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Section: Resultsmentioning

confidence: 69%

Impact of Starch Storage Condition on Glycemic Index and Resistant Starch of Cooked Potato (Solanum tuberosum) Tubers

et al. 2020

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“…Processing conditions such as cooling, can influence the glycemic impact of cooked potatoes through retrogradation of starch polymers. It has been reported by low field nuclear magnetic resonance (LF-NMR) studies that retrogradation is more extensive in boiled potatoes after 24 -48 h of cooling than after 1 -2 h [29]. Since retrogradation of amylose is a rapid process often completed within 48 h [30], we chose 48 h for the cooling time in order to get the maximum effect of retrogradation.…”

Section: Discussionmentioning

confidence: 99%

Protein and Phenolic Contents and Antioxidant Activities of 14 Early Maturing Potatoes as Affected by Processing

Pinhero¹,

Tsao²,

Liu³

et al. 2016

AJPS

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“…The transverse relaxation time (T 2 ) of the starch samples was measured with a 23 MHz NMR tester (NMI20-Analyst; Niumag, China). All experiments were performed at a temperature of 32°C ± 0.1°C, and each sample was measured three times (Diop, Hai, Peng, & Bi, 2012;Elisabeth, Anettek, & Fransvanden, 2008).…”

Section: Water Molecular Mobilitymentioning

confidence: 99%

Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

Zhang

Hou

et al. 2019

Cereal Chem

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Background and objectives The chemical activity of starch granules is inert. The purpose of this study was to reveal the mechanism of producing high‐quality modified starch by advanced equipment. Findings There were pores and central cavities with loose structure in mung bean starch granules, so water could enter the starch granules through the pores under high hydrostatic pressure treatment. The starch molecules could be hydrated, and starch granules could even be gelatinized. The reaction efficiency (RE) of cationic starch increased to 32.20% and the other qualities (solubility, swelling degree, and viscosities) were significantly improved after 100 MPa treatment. The RE and other qualities of cationic starch changed differently after 200 and 400–600 MPa treatments. Conclusions High hydrostatic pressure could produce significant mechanochemical effect on starch granules, so the structures and properties of mung bean starch were changed markedly, and the quality of cationic starch was improved. Significance and novelty The mechanism of producing high‐quality modified starch by advanced equipment was revealed using mechanochemical theory, which could lay a theoretical foundation for the manufacture of high‐performance modified starch industrial equipment in the future.

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Changes occurring in potatoes during cooking and reheating as affected by salting and cool or frozen storage – a LF-NMR study

Cited by 21 publications

References 32 publications

Impact of Starch Storage Condition on Glycemic Index and Resistant Starch of Cooked Potato (Solanum tuberosum) Tubers

Impact of Starch Storage Condition on Glycemic Index and Resistant Starch of Cooked Potato (Solanum tuberosum) Tubers

Protein and Phenolic Contents and Antioxidant Activities of 14 Early Maturing Potatoes as Affected by Processing

Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

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