The Effect of Potato Varieties and Processing Methods on Glycemic Response

Reena Grittle Pinhero,Massimo Marcone,J Alan Sullivan,Rickey Y Yada,Qiang Liu

doi:10.4236/ajps.2020.117081

Reena Grittle Pinhero, Massimo Marcone + Show 3 more

Open Access

https://doi.org/10.4236/ajps.2020.117081

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Abstract

In order to identify those potatoes which exert a low glycemic impact after processing, eight early potato varieties and four processing methods were evaluated for their total starch content, amylose content, rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS), estimated glycemic index (eGI), glycemic load (eGL) as well as their relationship among each other. While all these profiles were highly dependent on the potato variety and processing methods, all the eight varieties were classified as low GL foods (p ≤ 0.05). A strong positive correlation was observed between eGI and RDS (r = 0.84, 0.79, and 0.74) for retrograded and reheated, baked and microwaved varieties, respectively), whereas a moderate negative correlation was observed between eGI and RS for retrograded and reheated (r = -0.39) and microwaved (-0.37) varieties (p ≤ 0.05). On the basis of these findings, it can be concluded that potato variety, processing methods, and starch characteristics define the eGI and eGL. Furthermore, for the varieties examined, the present study identified RDS as a major starch factor contributing to eGI.

Highlights

Potato, the third largest food crop worldwide following rice and wheat, is becoming ever more important as a food source given that it produces more dry matter and protein per hectare compared to major cereal crops
A strong positive correlation was observed between Estimated glycemic index (eGI) and rapidly digestible starch (RDS) (r = 0.84, 0.79, and 0.74) for retrograded and reheated, baked and microwaved varieties, respectively), whereas a moderate negative correlation was observed between eGI and resistant starch (RS) for retrograded and reheated (r = −0.39) and microwaved (−0.37) varieties (p ≤ 0.05)
Many recent studies have stressed the importance of glycemic load (GL), rather than glycemic index (GI), and how GI is affected by factors such as preparation as well as the foods consumed along with it

Summary

Introduction

The third largest food crop worldwide following rice and wheat, is becoming ever more important as a food source given that it produces more dry matter and protein per hectare compared to major cereal crops. The glycemic index (GI) is a very complex mathematical measure that allows carbohydrate foods to be classified on a scale of 0 100 based on their effects on postprandial blood glucose levels and can be defined as either low (≤55), medium (56 - 69), or high (≥70) [2]. High GI foods, due to their rapid and exaggerated effects on postprandial blood glucose and insulin levels, are associated with significant health implications such as obesity, glucose intolerance, leading to metabolic syndrome, and type 2 diabetes [3]. In addition to GI, the amount of carbohydrate consumed per meal affects blood glucose levels and insulin responses. The concept of glycemic load (GL) was developed to simultaneously describe the quality (GI) and quantity of carbohydrate in a meal or diet [7] [8] [9]

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