The influence of food preparation methods on the in-vitro digestibility of starch in potatoes

Kingman, Susan M.; Englyst, Hans N.

doi:10.1016/0308-8146(94)90156-2

Cited by 66 publications

(39 citation statements)

References 7 publications

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“…The manufacturer used the AOAC method (Prosky et al, 1988) of measuring dietary ®bre which includes some but not all resistant starch (RS). In the published literature, the RS of cold canned new potatoes is 6.8% of total starch but reheating reduces this to 1.4% (Kingman & Englyst, 1994). The canned new potatoes in our study had a total starch content of 11.6 ga100 g drained weight.…”

Section: Discussionmentioning

confidence: 55%

“…Potato starch gelatinises at 55 ± 66 C (Crapo et al, 1981) which is well below the temperatures involved in baking and boiling potatoes. Furthermore, fresh potato tubers contain suf®cient water to fully gelatinise their starch contents when heattreated (Kingman & Englyst, 1994) and resistant starch granules are unlikely to remain in potatoes cooked using conventional domestic methods. To avoid differences in resistant starch content as a result of cooling, we served all the products immediately after cooking (or heating in the case of the canned product).…”

Section: Discussionmentioning

confidence: 99%

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The glycaemic index of potatoes: the effect of variety, cooking method and maturity

Soh

Brand-Miller

1999

Eur J Clin Nutr

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Objective: The aim of this study was to determine the impact of variety, cooking method and maturity on the GI of potatoes, it was hypothesised that new potatoes may have a relatively lower GI. Design and subjects: Ten healthy volunteers were recruited as subjects through advertising on the campus of the University of Sydney. Equal (50 g) carbohydrate portions of eight potato meals (three varieties, four cooking methods, two states of maturity) and two reference white bread meals were fed in random order to each of the subjects over a period of 10 weeks. Capillary blood samples were taken in the fasting state and then at 15, 30, 45, 60, 90 and 120 min from the start of each meal. Samples were analysed for plasma glucose concentrations and incremental areas under plasma glucose curves were calculated. The GI of the potato was calculated as the AUC of the potato expressed as a percentage of the individual's average AUC of the white bread. This was then multiplied by 0.7 to index the GI to glucose as the reference food. Results: GI values (mean AE s.e.m.) ranged from 65 AE 9 (canned new potatoes) to 101AE 15 (boiled Desiree potatoes), glucose 100. No signi®cant difference was found among the three varieties of potato tested (P 0.38) or among the four different cooking methods (P 0.55). The GI values of the canned new potato and boiled Desiree potato were signi®cantly different (P 0.047). The average size of the tuber was found to correlate with the GI (r 0.83, P`0.05). Conclusions: Potatoes, regardless of variety, cooking method and maturity, have exceptionally high GI values. New potatoes have relatively lower GI values which is attributed to differences in starch structure.

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Section: Discussionmentioning

confidence: 55%

Section: Discussionmentioning

confidence: 99%

The glycaemic index of potatoes: the effect of variety, cooking method and maturity

Soh

Brand-Miller

1999

Eur J Clin Nutr

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“…In this study, two methods to reduce the rate of starch delivery to the blood were tested; cold storage and vinegar addition. Several studies have shown a decrease in starch availability, and in most cases also a subsequent increase in RS, when boiled potatoes are stored in a refrigerator, as evaluated in vitro (Englyst & Cummings, 1987;Kingman & Englyst, 1994;Å kerberg et al, 1998;GarciaAlonso & Goni, 2000). Cold storage of potatoes has also been demonstrated to affect starch bioavailability in vivo.…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore it is not only associated with benefits in relation to colonic health in general, but also with favourable symptoms in patients with ulcerative colitis (Brouns et al, 2002;Hallert et al, 2003). Several studies have shown increased amounts of RS upon retrogradation of starchy foods, for example, in boiled potatoes after storage in a refrigerator (Englyst & Cummings, 1987;Kingman & Englyst, 1994;Å kerberg et al, 1998). Potato products are generally regarded as high GI foods (Soh & Brand-Miller, 1999;Foster-Powell et al, 2002) and the possibility to simultaneously lower the glycaemic response and increase the RS content offers an interesting way of improving the nutritional value of the potato.…”

Section: Introductionmentioning

confidence: 99%

Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects

2005

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Objective: To investigate the effects of cold storage and vinegar addition on glycaemic and insulinaemic responses to a potato meal in healthy subjects. Subjects and setting: A total of 13 healthy subjects volunteered for the study, and the tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. Experimental design and test meals: The study included four meals; freshly boiled potatoes, boiled and cold stored potatoes (81C, 24 h), boiled and cold stored potatoes (81C, 24 h) with addition of vinaigrette sauce (8 g olive oil and 28 g white vinegar (6% acetic acid)) and white wheat bread as reference. All meals contained 50 g available carbohydrates and were served as a breakfast in random order after an overnight fast. Capillary blood samples were collected at time intervals during 120 min for analysis of blood glucose and serum insulin. Glycaemic (GI) and insulinaemic indices (II) were calculated from the incremental areas using white bread as reference. Results: Cold storage of boiled potatoes increased resistant starch (RS) content significantly from 3.3 to 5.2% (starch basis). GI and II of cold potatoes added with vinegar (GI/II ¼ 96/128) were significantly reduced by 43 and 31%, respectively, compared with GI/II of freshly boiled potatoes (168/185). Furthermore, cold storage per se lowered II with 28% compared with the corresponding value for freshly boiled potatoes. Conclusion: Cold storage of boiled potatoes generated appreciable amounts of RS. Cold storage and addition of vinegar reduced acute glycaemia and insulinaemia in healthy subjects after a potato meal. The results show that the high glycaemic and insulinaemic features commonly associated with potato meals can be reduced by use of vinegar dressing and/or by serving cold potato products. Sponsorship: The Swedish Agency for Innovation Systems (Project No P11900-3 A) and Ö resund Starch Profiles (Ö SP).

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“…When studying the effect of different food preparation methods on the in vitro digestibility of starch in potatoes, frying of potato slices increased the amount of RS (Kingman and Englyst, 1994). However, the type of fat used for frying (lard, vegetable oil or butter) did not affect the digestibility of starch.…”

Section: Carbohydrate-equivalent Meals (Study 2)mentioning

confidence: 98%

Glycaemic and satiating properties of potato products

2007

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Objective: To investigate glycaemic and satiating properties of potato products in healthy subjects using energy-equivalent or carbohydrate-equivalent test meals, respectively. Subjects and setting: Thirteen healthy subjects volunteered for the first study, and 14 for the second. The tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. Experimental design and test meals: All meals were served as breakfast in random order after an overnight fast. Study 1 included four energy-equivalent (1000 kJ) meals of boiled potatoes, french fries, or mashed potatoes; the latter varying in portion size by use of different amounts of water. The available carbohydrate content varied between 32.5 and 50.3 g/portion. Capillary blood samples were collected during 240 min for analysis of glucose, and satiety was measured with a subjective rating scale. Study 2 included four carbohydrate-equivalent meals (50 g available carbohydrates) of french fries, boiled potatoes served with and without addition of oil, and white wheat bread (reference). The energy content varied between 963 and 1534 kJ/portion. Capillary blood samples were collected during 180 min for analysis of glucose, and satiety was measured using a subjective rating scale. Results: Study 1: boiled potatoes induced higher subjective satiety than french fries when compared on an energy-equivalent basis. The french fries elicited the lowest early glycaemic response and was less satiating in the early postprandial phase (area under the curve (AUC) 0-45 min). No differences were found in glycaemic or satiety response between boiled or mashed potatoes. Study 2: french fries resulted in a significantly lower glycaemic response (glycaemic index (GI) ¼ 77) than boiled potatoes either with or without addition of oil (GI ¼ 131 and 111, respectively). No differences were found in subjective satiety response between the products served on carbohydrate equivalence. Conclusions: Boiled potatoes were more satiating than french fries on an energy-equivalent basis, the effect being most prominent in the early postprandial phase, whereas no difference in satiety could be seen on a carbohydrate-equivalent basis. The lowered GI for french fries, showing a typical prolonged low-GI profile, could not be explained by the fat content per se. Sponsorships: The Swedish Agency for Innovation Systems (Project No P11900-3 A) and Ö resund Starch Profiles (Ö SP).

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The influence of food preparation methods on the in-vitro digestibility of starch in potatoes

Cited by 66 publications

References 7 publications

The glycaemic index of potatoes: the effect of variety, cooking method and maturity

The glycaemic index of potatoes: the effect of variety, cooking method and maturity

Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects

Glycaemic and satiating properties of potato products

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