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

Lal, Milan Kumar; Kumar, Awadhesh; Raigond, Pinky; Dutt, Som; Changan, Sushil; Chourasia, Kumar Nishant; Tiwari, Rahul Kumar; Kumar, Dharmendra; Sharma, Srigopal; Chakrabarti, S. K.; Singh, Brajesh

doi:10.1002/star.201900281

Cited by 33 publications

(32 citation statements)

References 41 publications

(63 reference statements)

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“…Our results of RS range in Indian potato varieties are in accordance with Lal et al. [ 18 ] Raigond et al. [ 6 ] have also reported low RS content in boiled tubers compared to microwave cooked and pressure cooked tubers.…”

Section: Resultssupporting

confidence: 91%

“…During boiling, starch gelatinization leads to increased digestion and hence less formation of RS takes place. Our results of RS range in Indian potato varieties are in accordance with Lal et al [18] Raigond et al [6] have also reported low RS content in boiled tubers compared to microwave cooked and pressure cooked tubers. Higher RS content in microwave cooked tubers as compared to boiled tubers as well as cultivar differences in the RS content of potatoes have been reported by Mulinacci et al [19] The RS concentration is also affected by the amylose content, amylose: amylopectin ratio and temperature during cooking and storage.…”

Section: Changes Due To Cookingsupporting

confidence: 91%

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Composition of Different Carbohydrate Fractions in Potatoes: Effect of Cooking and Cooling

et al. 2021

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Effect of cooking methods (boiling, microwaving, pressure cooking) and storage conditions (–20, 4, 12 °C) on resistant starch (RS), amylose, and sugars in the Indian cultivars, viz., Kufri Pukhraj and Kufri Chipsona‐1 is investigated. Starch decreased significantly in Kufri Pukhraj and non‐significantly in Kufri Chipsona 1 with a concomitant significant increase in reducing sugars and sucrose in cooked potatoes. Storage of microwaved tubers at 4 °C for 48 h results in 4–6% reduction in starch content with 66–109% and 16–18% increase in reducing sugars and sucrose, respectively. Increase in RS content at –20, 4 and 12 °C after 48 h is 14%, 21%, and 27% after microwaving, 12%, 25%, and 23% after boiling, and 13%, 15%, and 20%, respectively, after pressure cooking. Amylose showed high positive correlation with RS at 4 °C (R = 0.756) and 12 h storage (R = 0.924). The study reveals that storage of microwaved potatoes at 12 °C for 48 h increases the RS to a higher extent, therefore, these cooking and storage conditions may be used by potato consumers. Due to inverse relation of RS and amylose with glycemic index they can be used for indirect estimation of glycemic index.

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Section: Resultssupporting

confidence: 91%

Section: Changes Due To Cookingsupporting

confidence: 91%

Composition of Different Carbohydrate Fractions in Potatoes: Effect of Cooking and Cooling

et al. 2021

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“…The electrical conductivity of soil more than 1.95 dSm −1 resulted in the rotting of seed tubers, which failed to achieve full emergence under salt stress [43]. Potato processing reduces post-harvest losses and over-production glut, thereby increasing farm income and ensuring the nation's food and nutritional security [61]. It is a well-known fact that potato cultivars having more than 21-23% dry matter can only be employed in processing industries.…”

Section: Effects Of Salt Stress On Potato Growth and Developmentmentioning

confidence: 99%

Salinity Stress in Potato: Understanding Physiological, Biochemical and Molecular Responses

Chourasia

Lal

Tiwari

et al. 2021

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Among abiotic stresses, salinity is a major global threat to agriculture, causing severe damage to crop production and productivity. Potato (Solanum tuberosum) is regarded as a future food crop by FAO to ensure food security, which is severely affected by salinity. The growth of the potato plant is inhibited under salt stress due to osmotic stress-induced ion toxicity. Salinity-mediated osmotic stress leads to physiological changes in the plant, including nutrient imbalance, impairment in detoxifying reactive oxygen species (ROS), membrane damage, and reduced photosynthetic activities. Several physiological and biochemical phenomena, such as the maintenance of plant water status, transpiration, respiration, water use efficiency, hormonal balance, leaf area, germination, and antioxidants production are adversely affected. The ROS under salinity stress leads to the increased plasma membrane permeability and extravasations of substances, which causes water imbalance and plasmolysis. However, potato plants cope with salinity mediated oxidative stress conditions by enhancing both enzymatic and non-enzymatic antioxidant activities. The osmoprotectants, such as proline, polyols (sorbitol, mannitol, xylitol, lactitol, and maltitol), and quaternary ammonium compound (glycine betaine) are synthesized to overcome the adverse effect of salinity. The salinity response and tolerance include complex and multifaceted mechanisms that are controlled by multiple proteins and their interactions. This review aims to redraw the attention of researchers to explore the current physiological, biochemical and molecular responses and subsequently develop potential mitigation strategies against salt stress in potatoes.

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“…Further, ACHO in potato also affect glycemic response and this is defined in terms of glycemic load; GL. [15,16] The GL basically represents the equivalent GI of 1 g of carbohydrate as compared to a reference food. [16] Resistant starch (RS) is the portion of the starch that is least digested or not digested at all by the small intestine before it enters into the large intestine.…”

Section: Introductionmentioning

confidence: 99%

Interactive Effect of Retrogradation and Addition of Pulses, Cooking Oil on Predicted Glycemic Index and Resistant Starch of Potato

et al. 2022

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Potato is consumed as boiled, microwaved, baked, or fried and in combination with pulses and/or oils which might affect the postprandial blood glucose response. The effect of the combination of potato with pulses/oils followed by retrogradation is investigated on the predicted glycemic index (GI), resistant starch (RS), and related parameters. The addition of pulses to potato results in lowering of GI and enhancement of RS. Moreover, retrogradation (4°C for 48 h) of potato‐pulse combination shows a GI lowering effect compared to control. Out of eight pulses, pigeon pea and kidney beans are more effective in lowering GI and increasing RS. The addition of oils to potato during cooking results in the reduction of GI and glycemic load (GL), with an increase in RS. Further, storage of cooked potato‐oil combination at 4°C for 48 h results in the reduction of GI and increase in RS. Out of seven cooking oils, olive oil and ghee (clarified butter) bring about an effective lowering of GI and GL. The results suggest that the addition of pulses and cooking oil to potato, followed by cooling might be an effective approach in managing the postprandial rise in the levels of blood glucose.

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

Cited by 33 publications

References 41 publications

Composition of Different Carbohydrate Fractions in Potatoes: Effect of Cooking and Cooling

Composition of Different Carbohydrate Fractions in Potatoes: Effect of Cooking and Cooling

Salinity Stress in Potato: Understanding Physiological, Biochemical and Molecular Responses

Interactive Effect of Retrogradation and Addition of Pulses, Cooking Oil on Predicted Glycemic Index and Resistant Starch of Potato

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