In Vitro Digestibility and Physicochemical Properties of Potato (Solanum tuberosum) Fermented by Traditional and Alternative Processes under Water Currents

Abstract

In vitro digestibility and functional and physicochemical properties of two fermented potato meals under hydric stress procedures were determined by (a) traditional potato meal (TPM) and (b) alternative potato meal (APM) used for potato conservation in the Andean Region. Starches granules were oval-shaped with sizes ranging from 15 to 70 μm in length and from 20 to 100 μm in diameter. The amylose content of APM (28.9%) was significantly higher compared to that of TPM (25.7%). The peak gelatinization temperatures were 65.8 °C for TPM and 68 °C for APM. When raw starches from TPM and APM were gelatinized, rapidly digestible starch increased 3.8- and 3.2-fold, while resistant starch decreased by 2.7- and 2.2-fold, respectively. However, while slowly digestible starch showed a similar percentage at 120 min, it decreased to 8.9-fold in TPM and was not detected in APM at 240 min. The TPM and APM parameters can be used to evaluate and implement these meals in food industrialization processes.