In vitro availability of starch in heat‐treated potatoes as related to genotype, weight and storage time

Abstract

AbstractThe objective of the study was to determine the influence of potato variety, weight and storage time after lifting on the glycaemic index (GI) and resistant starch (RS) content predicted from measurement of the rate and extent of in vitro starch hydrolysis, respectively. The potatoes were either boiled, or boiled and subjected to different heat‐cycling conditions selected to promote retrogradation of amylose or amylopectin, respectively. The hydrolysis indices (HI) and predicted GIs of all 19 potato products were high and fell within narrow ranges of 122–144 and 118–138, respectively. No correlation between average weight of the potato tuber and HI was found. Furthermore, there was no difference in HI between potatoes stored for 1–3 or 8–10 months, nor between varieties of new potato and winter potato. However, the HI was significantly lowered by temperature cycling at conditions known to promote retrogradation of amylopectin (6 °C, 48 h) compared with 6 °C for 24 h followed by 70 °C for 24 h. RS content was already substantial in boiled potatoes, 4.5 g 100 g−1 (starch basis), and could be increased further by temperature cycling, the highest yield obtained, 9.8 g 100 g−1 (starch basis), following heat treatment at 6 °C for 24 h followed by 70 °C for 24 h; that is at conditions known to favour amylose retrogradation. Copyright © 2004 Society of Chemical Industry