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Abstract
Potatoes (Solanum tuberosum L.) are a good dietary source of carbohydrates in the form of digestible starch (DS) and resistant starch (RS). As increased RS content consumption can be associated with decreased chronic disease risk, breeding efforts have focused on identifying potato varieties with higher RS content, which requires high-throughput analysis of starch profiles. For this purpose, freeze drying of potatoes has been used but this approach leads to inaccurate RS values. The present study objective was to assess the starch content (RS, DS and total starch (TS)) of three cooked potato genotypes that were dried using freeze drying and innovative drying techniques (microwave vacuum drying, instant controlled pressure drop drying and conductive hydro-drying) relative to freshly cooked potato samples. Depending on the genotype, all drying methods showed one or more starch measures that were significantly different from freshly cooked values. The combination of ultrasound and infrared assisted conductive hydro-drying was the only method identified to be associated with accurate assessment of DS and TS content relative to fresh samples. The drying treatments were all generally associated with highly variable RS content relative to fresh controls. We conclude that freshly cooked samples must be used for selecting varieties with a high proportion of RS starch as drying of cooked potatoes leads to unreliable RS measurements.
Highlights
Potatoes (Solanum tuberosum L.) are an important worldwide staple food crop, which serves as a good dietary source of carbohydrates, vitamin C, several B vitamins, antioxidants, minerals and protein [1,2,3,4,5,6,7]
No statistical difference between the fresh control and FD were observed with ALT and YG, for RB, digestible starch (DS) was overestimated by 9.3 ± 2.1% with FD (p < 0.05) in comparison to fresh samples (Figure 1)
No significant changes in DS content were observed for all genotypes after conductive hydro-drying (CHD), except for CHD2 which led to an underestimation of DS
Summary
Potatoes (Solanum tuberosum L.) are an important worldwide staple food crop, which serves as a good dietary source of carbohydrates, vitamin C, several B vitamins, antioxidants, minerals and protein [1,2,3,4,5,6,7]. Potato starch in its raw form is inedible but is digestible by humans when cooked [11]. Potato starch is composed of amylose and amylopectin, which are digested at different rates. Amylose is a linear polysaccharide molecule with glucose units linked by α1-4 bonds whereas amylopectin has both. The process of gelatinization occurs when the hydrogen bonds between amylose and amylopectin are broken following application of sufficient heat and water, which disrupts the starch granule [11]. Water molecules become bonded to the exposed hydroxyl groups of amylose and amylopectin. These new bonds lead to the swelling of the starch granules due to water uptake
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