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Kaur P, Kaur H, Aggarwal R, Bains K, Mahal AK, Singla LD, Gupta K. Analysing the Impact of Resistant Starch Formation in Basmati Rice Products: Exploring Associations with Blood Glucose and Lipid Profiles across Various Cooking and Storage Conditions In Vivo. Foods 2024; 13:1669. [PMID: 38890898 PMCID: PMC11171569 DOI: 10.3390/foods13111669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 04/13/2024] [Accepted: 04/15/2024] [Indexed: 06/20/2024] Open
Abstract
Common cooking methods were used to prepare basmati rice products, including boiling 1 (boiling by absorption), boiling 2 (boiling in extra amount of water), frying, and pressure cooking. The cooked rice was held at various temperatures and times as follows: it was made fresh (T1), kept at room temperature (20-22 °C) for 24 h (T2), kept at 4 °C for 24 h (T3), and then reheated after being kept at 4 °C for 24 h (T4). The proximate composition, total dietary fibre, resistant starch (RS), and in vitro starch digestion rate of products were examined. The effect of RS on blood glucose and lipid profiles was measured in humans and rats, including a histopathological study of the liver and pancreas in rats. The basmati rice that was prepared via boiling 1 and stored with T3 was found to be low in glycaemic index and glycaemic load, and to be high in resistant starch. Similarly, in rats, the blood glucose level, cholesterol, triglycerides, and LDL were reduced by about 29.7%, 37.9%, 31.3%, and 30.5%, respectively, after the consumption of basmati rice that was prepared via boiling 1 and stored with T3. Awareness should be raised among people about the health benefits of resistant starch consumption and the right way of cooking.
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Affiliation(s)
- Prabhjot Kaur
- Department of Food and Nutrition, Punjab Agricultural University, Ludhiana 141004, Punjab, India (R.A.)
| | - Harpreet Kaur
- Department of Food and Nutrition, Punjab Agricultural University, Ludhiana 141004, Punjab, India (R.A.)
| | - Renuka Aggarwal
- Department of Food and Nutrition, Punjab Agricultural University, Ludhiana 141004, Punjab, India (R.A.)
| | - Kiran Bains
- Department of Food and Nutrition, Punjab Agricultural University, Ludhiana 141004, Punjab, India (R.A.)
| | - Amrit Kaur Mahal
- Department of Mathematics, Statistics and Physics, Punjab Agricultural University, Ludhiana 141004, Punjab, India;
| | - Lachhman Das Singla
- Department of Parasitology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, Punjab, India
| | - Kuldeep Gupta
- Department of Veterinary Pathology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, Punjab, India
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2
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Guan Y, Toommuangpak W, Zhao G, Thaiudom S. The Microstructure, Rheological Characteristics, and Digestibility Properties of Binary or Ternary Mixture Systems of Gelatinized Potato Starch/Milk Protein/Soybean Oil during the In Vitro Digestion Process. Foods 2023; 12:2451. [PMID: 37444189 DOI: 10.3390/foods12132451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/14/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
The in vitro digestibility of potato starch-based foods interacting with milk protein and soybean oil was investigated. Microstructures and rheological changes upon digestion were determined. The results showed that the addition of milk proteins (casein and whey protein) promoted gelatinized potato starch digestion, while soybean oil slowed down gelatinized potato starch digestion. A mixture of soybean oil and milk protein promoted the digestion of milk protein, while a mixture of gelatinized potato starch and milk protein inhibited the digestion of milk protein. The mixture of milk protein and/or gelatinized potato starch with soybean oil promoted the release of free fatty acids in soybean oil. The highest release rate of free fatty acids was attained by a mix of milk protein and soybean oil. The mixed samples were digested and observed with a confocal laser scanning microscope. The viscosity of the digestates was determined by a rheometer. Overall, the results demonstrated that the addition of milk protein and soybean oil had an effect on the in vitro digestibility of gelatinized potato starch and its microstructure.
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Affiliation(s)
- Yufang Guan
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
- The Food Processing Research Institute of Guizhou Province, Guizhou Academy of Agricultural Sciences, Potato Engineering Research Center of Guizhou Province, Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang 550006, China
| | - Watcharaporn Toommuangpak
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Siwatt Thaiudom
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
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3
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Karmakar B, Saha SP, Chakraborty R, Roy S. Optimization of starch extraction from Amorphophallus paeoniifolius corms using response surface methodology (RSM) and artificial neural network (ANN) for improving yield with tenable chemical attributes. Int J Biol Macromol 2023; 237:124183. [PMID: 36972818 DOI: 10.1016/j.ijbiomac.2023.124183] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 02/21/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023]
Abstract
The development of the extraction process for improving the starch yield from unconventional plants is emerging as a topic of interest. In this respect, the present work aimed to optimize the starch extraction from the corms of elephant foot yam (Amorphophallus paeoniifolius) with the help of response surface methodology (RSM) and artificial neural network (ANN). The RSM model performed better than the ANN in predicting the starch yield with higher precision. In this connection, this study for the first time reports the significant improvement of starch yield from A. paeoniifolius (51.76 g/100 g of the corm dry weight). The extracted starch samples based on yield - high (APHS), medium (APMS), and low (APLS) exhibited a variable granule size (7.17-14.14 μm) along with low ash content, moisture content, protein, and free amino acid indicating purity and desirability. The FTIR analysis also confirmed the chemical composition and purity of the starch samples. Moreover, the XRD analysis showed the prevalence of C-type starch (2θ = 14.303°). Based on other physicochemical, biochemical, functional, and pasting properties, the three starch samples showed more or less similar characteristics thereby indicating the sustentation of beneficial attributes of starch molecules irrespective of the variation in extraction parameters.
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Affiliation(s)
- Biswanath Karmakar
- Plant Biochemistry Laboratory, Department of Botany, University of North Bengal, Raja Rammohunpur, Dist. Darjeeling, West Bengal, India
| | - Shyama Prasad Saha
- Department of Microbiology, University of North Bengal, Raja Rammohunpur, Dist. Darjeeling, West Bengal, India
| | - Rakhi Chakraborty
- Department of Botany, Acharya Prafulla Chandra Roy Govt. College, Himachal Vihar, Matigara, Dist. Darjeeling, West Bengal, India.
| | - Swarnendu Roy
- Plant Biochemistry Laboratory, Department of Botany, University of North Bengal, Raja Rammohunpur, Dist. Darjeeling, West Bengal, India.
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4
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Guo S, Wu H, Liu X, Zhao W, Zheng J, Li W. Structural, Physicochemical and Digestive Property Changes of Potato Starch after Continuous and Repeated Dry Heat Modification and Its Comparative Study. Foods 2023; 12:foods12020335. [PMID: 36673427 PMCID: PMC9858123 DOI: 10.3390/foods12020335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 12/30/2022] [Accepted: 01/04/2023] [Indexed: 01/12/2023] Open
Abstract
To investigate the effects of repeated dry heat treatment (RDH) and continuous dry heat treatment (CDH) on the structure and physicochemical and digestive properties of potato starch, potato starch was treated continuously and repeatedly at 130 °C for 3-18 h. The results showed that the crystalline form of starch was consistent with the original type B. Still, its physicochemical properties, such as swelling power, transparency, peak viscosity (PV), final viscosity (FV), breakdown (BD) and thermal properties (To, Tp, Tc, ΔT), tended to decrease. At the same time, solubility and RS increased after dry heat treatment. Moreover, RDH-treated starches were higher than CDH-treated ones in terms of molecular weight, crystallinity, swelling power, transparency and final viscosity for the same treatment time. Still, there was no significant difference between the thermal properties of the two. Meanwhile, the resistant starch (RS) content showed a downward trend after the peak value of 9 h of CDH treatment and five cycles of RDH treatment with increasing treatment time and the number of cycles, indicating a decrease in the overall digestibility of the starch. Overall, RDH had a more significant effect on potato starch's structure and physicochemical properties than CDH.
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Affiliation(s)
| | | | | | | | | | - Wenhao Li
- Correspondence: ; Fax: +86-029-8709-2486
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5
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Wang B, Chen S, Huang C, Lin Y, Liang Y, Xiong W, Zhang B, Liu R, Ding L. Comparative study on the structural and in vitro digestion properties of starch within potato parenchyma cells under different cooking methods. Int J Biol Macromol 2022; 223:1443-1449. [PMID: 36379284 DOI: 10.1016/j.ijbiomac.2022.11.101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 11/05/2022] [Accepted: 11/10/2022] [Indexed: 11/13/2022]
Abstract
To study the effects of cooking methods on the structure and digestion changes of starch encapsulated by cellular structure, intact potato parenchyma cells were successfully isolated and then subjected to different domestic cooking methods, including baking, frying, boiling, and autoclaving. The morphology, crystalline structure, thermal properties, and in vitro starch digestibility of cooked cell samples were investigated. Our results indicated that potato cell walls remained intact and performed as physical barriers preventing the diffusion/absorption of α-amylase to intracellular starch substrates after baking or frying treatment. However, boiling or autoclaving treatment destroyed cell wall structure, and the disrupted cellular structure reduced the digestion rate, likely by inhibiting diffusion of amylase through a weakened cell wall barrier, but could not lower the final digestion extent when compared to the pure starch. These findings suggested that potato products with lower glycemic index can be obtained by baking or frying treatment.
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Affiliation(s)
- Bingxu Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Shaoyun Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chenhui Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yechun Lin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yongxin Liang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weiyan Xiong
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Bin Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Rui Liu
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
| | - Li Ding
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1871 Frederiksberg C, Denmark.
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6
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The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum. Foods 2022; 11:foods11152259. [PMID: 35954025 PMCID: PMC9368230 DOI: 10.3390/foods11152259] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 07/22/2022] [Accepted: 07/26/2022] [Indexed: 12/10/2022] Open
Abstract
Native potato starch has a semi-crystalline structure associated with a low glycemic index. Microwave vacuum drying (MWVD) produces crispy snacks under mild temperatures, reducing starch structural changes. However, blanching pretreatment gelatinizes starch, reducing crystallinity. A promising alternative is drying raw or blanched-then-cooled potatoes by MWVD. Cooling the blanched potato before MWVD aims to promote the partial return of the crystalline structure. Thus, this study evaluated how different pretreatments affect potato chips’ starch structure and physical properties. Three samples were dried by MWVD: (i) raw (MWVD-RW), (ii) blanched (MWVD-BL), and (iii) blanched followed by cooling (4 °C for 48 h) (MWVD-BLC) potatoes. MWVD-RW samples presented a higher starch crystallinity (16.9%), which disappeared in MWVD-BL samples and partially returned in MWVD-BLC (8.7%). MWVD-BL and MWVD-BLC samples presented lower bulk (<0.338 g cm−3) density and higher porosity (>74%) and crispness. On the other hand, MWVD-BLC samples presented intermediate characteristics for color, true density, and porous distribution compared to others. All samples showed high porosity (>69%) and crispy texture. Therefore, based on the quality assessment, the MWVD-RW and MWVD-BLC produced healthy and crispy oil-free chips with a potentially lower glycemic index.
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7
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Ding L, Huang Q, Xiang W, Fu X, Zhang B, Wu JY. Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107297] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Gomide AI, Monteiro RL, Laurindo JB. Impact of the power density on the physical properties, starch structure, and acceptability of oil-free potato chips dehydrated by microwave vacuum drying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112917] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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Junejo SA, Flanagan BM, Zhang B, Dhital S. Starch structure and nutritional functionality - Past revelations and future prospects. Carbohydr Polym 2022; 277:118837. [PMID: 34893254 DOI: 10.1016/j.carbpol.2021.118837] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 10/17/2021] [Accepted: 10/28/2021] [Indexed: 02/08/2023]
Abstract
Starch exists naturally as insoluble semi-crystalline granules assembled by amylose and amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in the area of starch structure from the early 18th century and further established the relation of starch structure to nutritional functionality. Although a huge array of work is reported in the area, the review identified that some features of starch are still not fully understood and needs further elucidation. With the rise of diet-related diseases, it has never been more important to understand starch structure and use that knowledge to improve the nutritional value of the world's principal energy source.
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Affiliation(s)
- Shahid Ahmed Junejo
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China
| | - Bernadine M Flanagan
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland 4072, Australia
| | - Bin Zhang
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China.
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
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10
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Lal MK, Singh B, Tiwari RK, Kumar S, S G, Gaikwad K, Kumar A, Paul V, Singh MP. Interactive Effect of Retrogradation and Addition of Pulses, Cooking Oil on Predicted Glycemic Index and Resistant Starch of Potato. STARCH-STARKE 2022. [DOI: 10.1002/star.202100221] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Milan Kumar Lal
- Division of Plant Physiology ICAR‐Indian Agricultural Research Insitute (ICAR‐IARI) New Delhi 110012 India
- Division of Crop Physiology Biochemistry and Post‐Harvest Technology ICAR‐Central Potato Research Institute (ICAR‐CPRI) Shimla Himachal Pradesh 171001 India
| | - Brajesh Singh
- Division of Crop Physiology Biochemistry and Post‐Harvest Technology ICAR‐Central Potato Research Institute (ICAR‐CPRI) Shimla Himachal Pradesh 171001 India
| | - Rahul Kumar Tiwari
- Division of Plant Physiology ICAR‐Indian Agricultural Research Insitute (ICAR‐IARI) New Delhi 110012 India
- Division of Crop Physiology Biochemistry and Post‐Harvest Technology ICAR‐Central Potato Research Institute (ICAR‐CPRI) Shimla Himachal Pradesh 171001 India
| | - Sudhir Kumar
- Division of Plant Physiology ICAR‐Indian Agricultural Research Insitute (ICAR‐IARI) New Delhi 110012 India
| | - Gopalakrishnan S
- Division of Genetics ICAR‐Indian Agricultural Research Institute (ICAR‐IARI) New Delhi 110012 India
| | - Kishore Gaikwad
- ICAR‐National Institute for Plant Biotechnology (ICAR‐NIPB) New Delhi 110012 India
| | - Awadhesh Kumar
- Division of Crop Physiology and Biochemistry ICAR‐National Rice Research Institute, (ICAR‐NRRI) Cuttack 753006 India
| | - Vijay Paul
- Division of Plant Physiology ICAR‐Indian Agricultural Research Insitute (ICAR‐IARI) New Delhi 110012 India
| | - Madan Pal Singh
- Division of Plant Physiology ICAR‐Indian Agricultural Research Insitute (ICAR‐IARI) New Delhi 110012 India
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11
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Jokioja J, Yang B, Linderborg KM. Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation. Compr Rev Food Sci Food Saf 2021; 20:5570-5615. [PMID: 34611984 DOI: 10.1111/1541-4337.12836] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 08/13/2021] [Accepted: 08/14/2021] [Indexed: 12/31/2022]
Abstract
Anthocyanins, the natural red and purple colorants of berries, fruits, vegetables, and tubers, improve carbohydrate metabolism and decrease the risk factors of metabolic disorders, but their industrial use is limited by their chemical instability. Acylation of the glycosyl moieties of anthocyanins, however, changes the chemical properties of anthocyanins and provides enhanced stability. Thus, acylated anthocyanins are more usable as natural colorants and bioactive components of innovative functional foods. Acylated anthocyanins are common in pigmented vegetables and tubers, the consumption of which has the potential to increase the intake of health-promoting anthocyanins as part of the daily diet. For the first time, this review presents the current findings on bioavailability, absorption, metabolism, and health effects of acylated anthocyanins with comparison to more extensively investigated nonacylated anthocyanins. The structural differences between nonacylated and acylated anthocyanins lead to enhanced color stability, altered absorption, bioavailability, in vivo stability, and colonic degradation. The impact of phenolic metabolites and their potential health effects regardless of the low bioavailability of the parent anthocyanins as such is discussed. Here, purple-fleshed potatoes are presented as a globally available, eco-friendly model food rich in acylated anthocyanins, which further highlights the industrial possibilities and nutritional relevance of acylated anthocyanins. This work supports the academic community and industry in food research and development by reviewing the current literature and highlighting gaps of knowledge.
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Affiliation(s)
- Johanna Jokioja
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, Turku, Finland
| | - Kaisa M Linderborg
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, Turku, Finland
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12
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Fiorillo A, Fogliano V, Marra M, Camoni L. Borate and phosphite treatments of potato plants ( Solanum tuberosum L.) as a proof of concept to reinforce the cell wall structure and reduce starch digestibility. Food Funct 2021; 12:9372-9379. [PMID: 34606543 DOI: 10.1039/d1fo00801c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Potatoes are one of the main sources of carbohydrates in human diet, however they have a high glycaemic index (GI). Hence, developing new agricultural and industrial strategies to produce low GI potatoes represents a health priority to prevent obesity and related diseases. In this work, we investigated whether treatments of potato plants with elicitors of plant defence responses can lead to a reduction of tuber starch availability and digestibility, through the induction of cell wall remodelling and stiffening. Treatments with phosphites (KPhi) and borate were performed, as they are known to activate plant defence responses that cause modifications in the architecture and composition of the plant cell wall. Data of suberin autofluorescence demonstrated that potato plants grown in a nutrition medium supplemented with KPhi and borate produced tubers with a thicker periderm, while pectin staining demonstrated that KPhi treatment induced a reinforcement of the wall of storage parenchyma cells. Both compounds elicited the production of H2O2, which is usually involved in cell-wall remodelling and stiffening reactions while only KPhi caused an increase of the total content of phenolic compounds. A two-phase digestion in vitro assay showed that treatment with KPhi determined a significant decrease of the starch hydrolysis rate in potato tubers. This work highlights the ability of cell wall architecture in modulating starch accessibility to digestive enzymes, paving the way for new agronomic practices to produce low GI index potatoes.
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Affiliation(s)
- Anna Fiorillo
- Department of Biology, University of Rome Tor Vergata, Rome 00133, Italy.
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University and Research, Wageningen 6708WG, Netherlands
| | - Mauro Marra
- Department of Biology, University of Rome Tor Vergata, Rome 00133, Italy.
| | - Lorenzo Camoni
- Department of Biology, University of Rome Tor Vergata, Rome 00133, Italy.
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13
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Lal MK, Singh B, Sharma S, Singh MP, Kumar A. Glycemic index of starchy crops and factors affecting its digestibility: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.067] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Ding L, Xie Z, Fu X, Wang Z, Huang Q, Zhang B. Structural and in vitro starch digestion properties of potato parenchyma cells: Effects of gelatinization degree. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106464] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Zhang H, Zhao Z, Nie B, Lyu C, Liu X. Selenium loss and changes in product quality during cooking of selenium enriched potato tubers. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Quan W, Jiao Y, Xue C, Li Y, Wang Z, Zeng M, Qin F, He Z, Chen J. Processed potatoes intake and risk of type 2 diabetes: a systematic review and meta-analysis of nine prospective cohort studies. Crit Rev Food Sci Nutr 2020; 62:1417-1425. [PMID: 33153277 DOI: 10.1080/10408398.2020.1843395] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The current cohort study shows the inconsistent association between potato consumption and the risk of type 2 diabetes mellitus (T2DM). Therefore, we conducted a systematic review and dose-response meta-analysis of published prospective cohort studies to quantitatively estimate this association. We searched PubMed, Embase, MEDLINE, Web of Knowledge, and the Cochrane Library up to September 2019 for all published articles. Seven of the articles reported nine cohort studies with 383,211 participants, with 23,189 T2DM cases that met the inclusion criteria and were included for our analysis. The results of random effects model pooled relative risk (RR) showed an association between potato intake and the risk of T2DM (pooled RR = 1.13, 95% CI: 1.02-1.26, p > 0.01). In the subgroup analysis, French fries, long-term follow-up, large sample size, and high-quality studies were associated with an increased T2DM risk. Further, a linear dose-response analysis indicated that 100 g/day increment of total potato (RR = 1.05, 95% CI: 1.02-1.08) and French fries (RR = 1.10, 95% CI: 1.07-1.14) consumption may increase the risk of T2DM by 5% and 10%, respectively. Our meta-analysis showed that potato consumption, especially French fries consumption, was associated with increased T2DM risk.
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Affiliation(s)
- Wei Quan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Ye Jiao
- School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, China
| | - Chaoyi Xue
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yong Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
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17
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Lower nocturnal blood glucose response to a potato-based mixed evening meal compared to rice in individuals with type 2 diabetes. Clin Nutr 2020; 40:2200-2209. [PMID: 33069511 DOI: 10.1016/j.clnu.2020.09.049] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 09/26/2020] [Accepted: 09/29/2020] [Indexed: 11/20/2022]
Abstract
BACKGROUND & AIMS Guidelines for reducing postprandial blood glucose concentrations include avoiding high glycemic index (GI) foods, such as white potatoes. However, GI testing is often undertaken in the morning with foods consumed in isolation by non-clinical cohorts. We investigated the impact of potato preparation and consumption as part of a mixed-evening meal on postprandial and nocturnal glycemic responses, and postprandial insulin response, in individuals with Type 2 Diabetes Mellitus (T2DM). METHODS In a randomized, cross-over design, 24 males and females (age 58.3 ± 9.3 y; BMI: 31.7 ± 6.8 kg/m2) with T2DM (diet or metformin controlled) completed four experimental trials after consuming a standardized breakfast (25% daily energy intake (EI)) and lunch (35% EI). Dinner (40% EI) was consumed at 1800 h being either: 1) boiled potato (BOIL); 2) roasted potato (ROAST); 3) boiled potato cooled for 24 h (COOLED); or 4) basmati rice (CONTROL). Each meal contained 50% carbohydrate, 30% fat and 20% protein. Blood samples were collected prior to, immediately post meal and at 30-min intervals for a further 120 min. A continuous glucose monitor was worn to assess nocturnal interstitial glucose concentrations. RESULTS No differences were detected in postprandial venous glucose area under the curve (iAUC) between CONTROL and all three potato conditions. Postprandial insulin iAUC was greater following COOLED compared to CONTROL (P = 0.003; 95% CI: 18.9-111.72 miU/mL). No significant differences between CONTROL and BOIL or ROAST were detected for postprandial insulin concentrations. All potato meals resulted in lower nocturnal glucose AUC than CONTROL (P < 0.001; 95% CI 4.15-15.67 mmol/L x h). CONCLUSION Compared to an isoenergetic rice meal, boiled, roasted or boiled then cooled potato-based meals were not associated with unfavourable postprandial glucose responses or nocturnal glycemic control, and can be considered suitable for individuals with T2DM when consumed as part of a mixed-evening meal. CLINICAL TRIAL REGISTRATION Australian New Zealand Clinical Trials Registry https://www.anzctr.org.au/, ACTRN 12618000480280.
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Lal MK, Kumar A, Raigond P, Dutt S, Changan SS, Chourasia KN, Tiwari RK, Kumar D, Sharma S, Chakrabarti SK, Singh B. Impact of Starch Storage Condition on Glycemic Index and Resistant Starch of Cooked Potato (
Solanum tuberosum
) Tubers. STARCH-STARKE 2020. [DOI: 10.1002/star.201900281] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Milan Kumar Lal
- ICAR‐Central Potato Research Institute Shimla Himachal Pradesh 171001 India
| | - Awadhesh Kumar
- ICAR‐National Rice Research Institute Cuttack Odisha 753006 India
| | - Pinky Raigond
- ICAR‐Central Potato Research Institute Shimla Himachal Pradesh 171001 India
| | - Som Dutt
- ICAR‐Central Potato Research Institute Shimla Himachal Pradesh 171001 India
| | | | | | - Rahul Kumar Tiwari
- ICAR‐Central Potato Research Institute Shimla Himachal Pradesh 171001 India
| | - Dharmendra Kumar
- ICAR‐Central Potato Research Institute Shimla Himachal Pradesh 171001 India
| | - Srigopal Sharma
- Govind Ballabh Pant University of Agriculture and Technology Pantnagar Uttarakhand 263153 India
| | | | - Brajesh Singh
- ICAR‐Central Potato Research Institute Shimla Himachal Pradesh 171001 India
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19
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Ang K, Bourgy C, Fenton H, Regina A, Newberry M, Diepeveen D, Lafiandra D, Grafenauer S, Hunt W, Solah V. Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults. Nutrients 2020; 12:nu12082171. [PMID: 32707905 PMCID: PMC7468775 DOI: 10.3390/nu12082171] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/15/2020] [Accepted: 07/21/2020] [Indexed: 01/07/2023] Open
Abstract
Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim of the study is to investigate the effect of consumption of high amylose noodles on postprandial glycaemia over 2-h periods by monitoring changes in blood glucose concentration and calculating the total area under the blood glucose concentration curve. Twelve healthy young adults were recruited to a repeated measure randomised, single-blinded crossover trial to compare the effect of consuming noodles (180 g) containing 15%, 20% and 45% amylose on postprandial glycaemia. Fasting blood glucose concentrations were taken via finger-prick blood samples. Postprandial blood glucose concentrations were taken at 15, 30, 45, 60, 90 and 120 min. Subjects consuming high amylose noodles made with flour containing 45% amylose had significantly lower blood glucose concentration at 15, 30 and 45 min (5.5 ± 0.11, 6.1 ± 0.11 and 5.6 ± 0.11 mmol/L; p = 0.01) compared to subjects consuming low amylose noodles with 15% amylose (5.8 ± 0.12, 6.6 ± 0.12 and 5.9 ± 0.12 mmol/L). The total area under the blood glucose concentration curve after consumption of high amylose noodles with 45% amylose was 640.4 ± 9.49 mmol/L/min, 3.4% lower than consumption of low amylose noodles with 15% amylose (662.9 ± 9.49 mmol/L/min), p = 0.021. Noodles made from high amylose wheat flour attenuate postprandial glycaemia in healthy young adults, as characterised by the significantly lower blood glucose concentration and a 3.4% reduction in glycaemic response.
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Affiliation(s)
- Kim Ang
- School Public Health, Curtin University, Perth 6845, Western Australia, Australia; (K.A.); (C.B.); (H.F.); (W.H.)
| | - Carla Bourgy
- School Public Health, Curtin University, Perth 6845, Western Australia, Australia; (K.A.); (C.B.); (H.F.); (W.H.)
| | - Haelee Fenton
- School Public Health, Curtin University, Perth 6845, Western Australia, Australia; (K.A.); (C.B.); (H.F.); (W.H.)
- School of Molecular and Life Sciences, Curtin University, Perth 6845, Western Australia, Australia
| | - Ahmed Regina
- Commonwealth Scientific and Industrial Research Organisation, Agriculture and Food, Canberra 2601, ACT, Australia; (A.R.); (M.N.)
| | - Marcus Newberry
- Commonwealth Scientific and Industrial Research Organisation, Agriculture and Food, Canberra 2601, ACT, Australia; (A.R.); (M.N.)
| | - Dean Diepeveen
- Department of Primary Industries and Regional Development, South Perth 6151, Western Australia; Australia;
- College of Science, Health, Engineering and Education, Murdoch University, Murdoch 6150, Western Australia, Australia
| | - Domenico Lafiandra
- Department Agricultural and Forestry Sciences, University of Tuscia, 01100 Viterbo, Italy;
| | - Sara Grafenauer
- Grains and Legumes Nutrition Council, North Ryde 2113, Australia;
| | - Wendy Hunt
- School Public Health, Curtin University, Perth 6845, Western Australia, Australia; (K.A.); (C.B.); (H.F.); (W.H.)
- Australian Export Grains Innovation Centre, South Perth 6151, Western Australia, Australia
| | - Vicky Solah
- School Public Health, Curtin University, Perth 6845, Western Australia, Australia; (K.A.); (C.B.); (H.F.); (W.H.)
- School of Molecular and Life Sciences, Curtin University, Perth 6845, Western Australia, Australia
- College of Science, Health, Engineering and Education, Murdoch University, Murdoch 6150, Western Australia, Australia
- Correspondence:
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20
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Narwojsz A, Borowska EJ, Polak-Śliwińska M, Danowska-Oziewicz M. Effect of Different Methods of Thermal Treatment on Starch and Bioactive Compounds of Potato. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:298-304. [PMID: 32189232 PMCID: PMC7266791 DOI: 10.1007/s11130-020-00808-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The study examined the effects of various methods of thermal treatment of Lord cultivar potato tubers on changes in starch, polyphenols, vitamin C, antioxidant activity, and mineral compounds. Following heat treatment in order to determine further transformations of starch, the potatoes were stored at 2 °C/24 h. Changes in starch, bioactive compounds and antioxidant properties varied depending on the treatment method. In general, higher retention of bioactive compounds was noted for tubers treated with "dry" methods, such as microwaving or grilling than for tubers treated with "wet" methods, e.g., boiling in water, steam cooking or cooking in a combi oven. These samples were also characterised by a higher resistant starch content. Cold storage resulted in an increase in the proportion of resistant starch. Total phenols content ranged from 210.96 (boiling) to 348.46 mg/100 g DW (grilling) and vitamin C content ranged from 43.79 (boiling) to 68.83 mg/100 g DW (microwaving). DPPH radical scavenging activity was the highest for the grilled tubers. The results indicate microwaving and grilling as the most favourable thermal treatments of potato.
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Affiliation(s)
- Agnieszka Narwojsz
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury, ul. Słoneczna 45F, 10-718, Olsztyn, Poland.
| | - Eulalia Julitta Borowska
- Department of Plant Raw Materials and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland
| | - Magdalena Polak-Śliwińska
- Department of Commodity Science and Food Analysis, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland
| | - Marzena Danowska-Oziewicz
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury, ul. Słoneczna 45F, 10-718, Olsztyn, Poland
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21
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Sasaki T. Influence of anionic, neutral, and cationic polysaccharides on the in vitro digestibility of raw and gelatinized potato starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2435-2442. [PMID: 31943226 DOI: 10.1002/jsfa.10259] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 01/07/2020] [Accepted: 01/08/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Polysaccharides have been expected to have a suppressive effect on starch digestibility by blending. The objective of this study was to investigate the effects of anionic (xanthan gum), neutral (guar gum), and cationic (chitosan) polysaccharides on the in vitro digestibility of raw and gelatinized starch using six potato cultivars differing in phosphorus content. RESULTS By comparing the starch digestibility between potato cultivars, a significant difference was observed for the raw starches, and 'Benimaru', which is a potato cultivar containing a higher proportion of short-chain amylopectin and the lowest phosphorus content in starch, showed a distinctly faster rate of starch hydrolysis. The added polysaccharides decreased the extent of digestion of both raw and gelatinized starches. No significant correlation between phosphorus content and the extent of starch digestion was observed in mixed systems, whereas significant correlations were noted between the extent of starch digestion and Rapid Visco Analyser parameters. The extent of raw and gelatinized starch digestion negatively correlated with pasting temperature, initial viscosity before heating, and peak viscosity (P < 0.01). CONCLUSION The added polysaccharides were observed to decrease the starch digestibility, and their suppressive effects were mainly dependent on the increase of viscosity rather than chemical interactions. A combination of potato cultivar and type of polysaccharide was proved to be important for nutritional value of potato starch. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Tomoko Sasaki
- Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Japan
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22
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Zhang Z, Tian J, Fang H, Zhang H, Kong X, Wu D, Zheng J, Liu D, Ye X, Chen S. Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins. Molecules 2020; 25:molecules25051123. [PMID: 32138212 PMCID: PMC7179102 DOI: 10.3390/molecules25051123] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 02/25/2020] [Accepted: 02/28/2020] [Indexed: 11/16/2022] Open
Abstract
Dietary intake of potato starch could induce a dramatic increase in blood glucose and is positively associated with chronic metabolic diseases (type II diabetes, cardiovascular disease, etc.). Grape seed proanthocyanidins (GSP) are known to decrease starch digestion by inhibiting digestive enzymes or changing the physicochemical properties of starch. In the present study, GSP were complexed with potato starch to prepare polyphenol-starch complexes. The physiochemical properties and digestibility of complexes were investigated by in vitro digestion model, X-ray diffraction, differential scanning calorimetry, rapid visco analyzer, Fourier transform infrared spectroscopy as well as texture profile analysis. Results indicated that the peak viscosity, breakdown, trough, and setback of the complexes disappeared, replaced by a special continuous increase in paste viscosity. The complexes showed a lower final viscosity and higher thermal stability with the increasing binding amount of GSP. GSP decreased the hardness of the complexes' gel significantly. FT-IR indicated that GSP might interact with potato starch through noncovalent forces. Additionally, the complexes also showed a higher content of slowly digestible starch and resistant starch than that of the native starch. Thus, we inferred that the addition of GSP could modify the digestibility of potato starch and be an optional way to modify the starch with lower digestion.
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Affiliation(s)
- Zirui Zhang
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; (Z.Z.); (D.W.); (J.Z.); (D.L.); (X.Y.)
| | - Jinhu Tian
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; (Z.Z.); (D.W.); (J.Z.); (D.L.); (X.Y.)
- Correspondence: (J.T.); (S.C.); Tel.: +86-571-8898-2155 (J.T.); +86-571-8898-2151 (S.C.)
| | - Haitian Fang
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, Ningxia, China; (H.F.); (H.Z.)
| | - Huiling Zhang
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, Ningxia, China; (H.F.); (H.Z.)
| | - Xiangli Kong
- Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, Zhejiang, China;
| | - Dongmei Wu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; (Z.Z.); (D.W.); (J.Z.); (D.L.); (X.Y.)
| | - Jiaqi Zheng
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; (Z.Z.); (D.W.); (J.Z.); (D.L.); (X.Y.)
| | - Donghong Liu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; (Z.Z.); (D.W.); (J.Z.); (D.L.); (X.Y.)
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, Zhejiang, China
| | - Xingqian Ye
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; (Z.Z.); (D.W.); (J.Z.); (D.L.); (X.Y.)
| | - Shiguo Chen
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; (Z.Z.); (D.W.); (J.Z.); (D.L.); (X.Y.)
- Correspondence: (J.T.); (S.C.); Tel.: +86-571-8898-2155 (J.T.); +86-571-8898-2151 (S.C.)
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23
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Larder CE, Baeghbali V, Pilon C, Iskandar MM, Donnelly DJ, Pacheco S, Godbout S, Ngadi MO, Kubow S. Effect of Non-Conventional Drying Methods on In Vitro Starch Digestibility Assessment of Cooked Potato Genotypes. Foods 2019; 8:foods8090382. [PMID: 31480700 PMCID: PMC6770100 DOI: 10.3390/foods8090382] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 08/16/2019] [Accepted: 08/20/2019] [Indexed: 11/26/2022] Open
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.
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Affiliation(s)
- Christina E Larder
- School of Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Vahid Baeghbali
- Bioresource Engineering, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Celeste Pilon
- School of Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Michèle M Iskandar
- School of Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Danielle J Donnelly
- Plant Science Department, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Sebastian Pacheco
- Faculty of Engineering, Institut de recherche et de développement en agroenvironnement (IRDA), 2700, rue Einstein, Québec, QC G1P 3W8, Canada.
- Soil and Agricultural Engineering Department, Laval University, 2425 rue de l'Agriculture, Québec, QC G1V 0A6, Canada.
| | - Stephane Godbout
- Faculty of Engineering, Institut de recherche et de développement en agroenvironnement (IRDA), 2700, rue Einstein, Québec, QC G1P 3W8, Canada.
- Soil and Agricultural Engineering Department, Laval University, 2425 rue de l'Agriculture, Québec, QC G1V 0A6, Canada.
| | - Michael O Ngadi
- Bioresource Engineering, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Stan Kubow
- School of Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
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24
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Schwingshackl L, Schwedhelm C, Hoffmann G, Boeing H. Potatoes and risk of chronic disease: a systematic review and dose-response meta-analysis. Eur J Nutr 2019; 58:2243-2251. [PMID: 29987352 PMCID: PMC6689281 DOI: 10.1007/s00394-018-1774-2] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Accepted: 07/06/2018] [Indexed: 12/17/2022]
Abstract
PURPOSE We aimed to synthesize the evidence on the relation between different types of potato consumption with risk of all-cause mortality, coronary heart disease (CHD), stroke, type 2 diabetes (T2D), colorectal cancer (CRC), and hypertension. METHODS Systematic searches until May 2018 were conducted in PubMed, Scopus, and Web of Science. Random effects meta-analyses comparing extreme categories, linear and non-linear dose-response analyses were conducted. RESULTS Twenty-eight reports were identified. Only total potato consumption was available for some endpoints which showed no associations with all-cause mortality (RR: 0.88, 95% CI 0.69-1.12), CHD (RR: 1.03, 95% CI 0.96-1.09), stroke (RR: 0.98, 95% CI 0.93-1.03), and CRC (RR: 1.05, 95% CI 0.92-1.20) per one daily/serving (150 g/day) increase. Consumption of one daily serving of boiled/baked/mashed-potatoes was not associated with risk of hypertension (RR: 1.08, 95% CI 0.96-1.21), but slightly with the risk of T2D (RR: 1.09, 95% 1.01-1.18). Positive associations for the risk of T2D (RR: 1.66, 95% CI 1.43-1.94) and hypertension (RR: 1.37, 95% CI 1.15-1.63) were observed for each 150 g/day increase in French-fries consumption. The quality of evidence was rated mostly low (moderate quality of evidence for the risk-associations of French-fries). CONCLUSION Total potato consumption is not related to risk for many chronic diseases but could pose a small increase in risk for T2D if consumed boiled. A clear risk relation was found between French-fries consumption and risk of T2D and hypertension. For several outcomes, the impact of different preparation procedures could not be assessed.
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Affiliation(s)
- Lukas Schwingshackl
- Department of Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), Arthur-Scheunert-Allee 114-116, 14558, Nuthetal, Germany.
- NutriAct-Competence Cluster Nutrition Research Berlin-Potsdam, Berlin, Germany.
| | - Carolina Schwedhelm
- Department of Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), Arthur-Scheunert-Allee 114-116, 14558, Nuthetal, Germany
- NutriAct-Competence Cluster Nutrition Research Berlin-Potsdam, Berlin, Germany
| | - Georg Hoffmann
- Department of Nutritional Sciences, University of Vienna, Althanstrasse 14, UZA II, 1090, Vienna, Austria
| | - Heiner Boeing
- Department of Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), Arthur-Scheunert-Allee 114-116, 14558, Nuthetal, Germany
- NutriAct-Competence Cluster Nutrition Research Berlin-Potsdam, Berlin, Germany
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25
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Candal C, Erbas M. The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4110-4120. [PMID: 31477982 DOI: 10.1007/s13197-019-03880-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/11/2019] [Accepted: 06/17/2019] [Indexed: 10/26/2022]
Abstract
Enzyme resistant starch (ERS) is a indigestible form of starch and it can behave like dietary fibre that are the indigestible food components essential for a healthy lifestyle. The aim of this study was to examine the changes of the ERS content of wheat flour with ultrasonication, at four different flour/water ratios (1/5, 1/10, 1/15 and 1/20), three different pH values (6.1, 5.5 and 4.5) and three different temperatures (80 °C, 100 °C and 121 °C). Furthermore, possibility of addition this flour in four different proportions (0%-control, 25%, 50% and 75%) for biscuit production as a dietary fibre source was also investigated. The applied processes increased the dark colour and water holding capacity, but decreased the moisture content of flour samples. The ERS content of wheat flour increased about 30-fold and the sample that had the highest ERS content (ERS-enriched flour) of 3.30% was produced at 121 °C (autoclaving), pH 6.1 and 1/15 flour/water ratio with ultrasonication. ERS-enriched flour had higher melting point and lower estimated glycemic index (eGI) value compared to the wheat flour. In biscuit production, the biscuits with medium eGI (61.82-67.31) was obtained and the increase of ERS-enriched flour proportion increased the ERS content of biscuits, decreased the eGI, hardness and fracturability. During storage, while the light colour and moisture content of biscuits increased; eGI, hardness and fracturability decreased. The biscuits were considered as sensory acceptable by panellists. As conclusion; the ERS-enriched flour can contribute to the production of the medium or low GI foods rich in carbohydrates.
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Affiliation(s)
- Cihadiye Candal
- 1Department of Food Engineering, Faculty of Engineering, Akdeniz University, 07058 Antalya, Turkey.,2Department of Nutrition and Dietetics, Faculty of Health Sciences, Artvin Coruh University, 08000 Artvin, Turkey
| | - Mustafa Erbas
- 1Department of Food Engineering, Faculty of Engineering, Akdeniz University, 07058 Antalya, Turkey
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26
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Ding L, Huang Q, Li H, Wang Z, Fu X, Zhang B. Controlled gelatinization of potato parenchyma cells under excess water condition: structural and in vitro digestion properties of starch. Food Funct 2019; 10:5312-5322. [DOI: 10.1039/c9fo00928k] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The starch digestion rate and extent of potato-based food were modulated through controlled gelatinization.
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Affiliation(s)
- Li Ding
- School of Food Science and Engineering
- National Joint Research Center for Tropical Health Food
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- South China University of Technology
- Guangzhou 510640
| | - Qiang Huang
- School of Food Science and Engineering
- National Joint Research Center for Tropical Health Food
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- South China University of Technology
- Guangzhou 510640
| | - Haiteng Li
- Center for Nutrition and Food Sciences
- the University of Queensland
- St Lucia
- Australia
| | - Zhigang Wang
- Guangzhou Lonkey Industrial Co. Ltd
- Guangzhou
- China
| | - Xiong Fu
- School of Food Science and Engineering
- National Joint Research Center for Tropical Health Food
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- South China University of Technology
- Guangzhou 510640
| | - Bin Zhang
- School of Food Science and Engineering
- National Joint Research Center for Tropical Health Food
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- South China University of Technology
- Guangzhou 510640
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Tian J, Chen S, Zhang H, Fang H, Sun Y, Liu D, Linhart RJ, Ye X. Existing cell wall fragments modify the thermal properties and hydrolysis of potato starch. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.033] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Comparison of Low Glycaemic Index and High Glycaemic Index Potatoes in Relation to Satiety: A Single-Blinded, Randomised Crossover Study in Humans. Nutrients 2018; 10:nu10111726. [PMID: 30423848 PMCID: PMC6266898 DOI: 10.3390/nu10111726] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 10/31/2018] [Accepted: 11/08/2018] [Indexed: 01/19/2023] Open
Abstract
High glycaemic index (GI) foods have been proposed to reduce satiety and thus promote overweight and obesity. Generally, potatoes have a high GI, but they also provide many beneficial nutrients and they are a highly important food source globally. In this study, we investigated how a low GI potato affected subjective satiety as compared to a high GI potato. Twenty healthy men (aged 18–40 years; body mass index (BMI) 18–27 kg/m2) participated in this single-blinded, controlled, randomised crossover trial. On each of the two trial days, the subjects were given a 500-gram portion of either a low or high GI potato variety (Carisma® low GI and Arizona high GI). Subjective appetite sensations were measured at baseline and at +15 min, +45 min, +75 min, +105 min, and +135 min after consumption of the test meal until an ad libitum meal was served at +150 min. No significant differences in the primary endpoint, satiety, were found between the two potato varieties (all p > 0.05). Furthermore, no significant differences were found in the secondary endpoints; hunger, fullness, and prospective food consumption, or ad libitum energy intake (all p > 0.05). In conclusion, the results of this study do not indicate that the GI of potatoes is important for satiety in normal-weight men.
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Graf BL, Zhang L, Corradini MG, Kuhn P, Newman SS, Salbaum JM, Raskin I. Physicochemical differences between malanga ( Xanthosoma sagittifolium) and potato ( Solanum tuberosum) tubers are associated with differential effects on the gut microbiome. J Funct Foods 2018; 45:268-276. [PMID: 30416540 PMCID: PMC6221202 DOI: 10.1016/j.jff.2018.04.032] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
Malanga (Xanthosoma sagittifolium) is used as a medicinal food for infant development and gastritis. We compared the physicochemical properties and gut microbial effects of malanga versus potato (Solanum tuberosum) using nutritional analysis, rheometry, in vitro TNO Intestinal Model, and C57Bl/6J mouse models. Malanga was characterized by higher starch (70.7% v. 66.3%), lower amylose:amylopectin (0.33 v. 0.59), higher free sugar (5.44% v. 3.23%), lower viscosity (271.0 v. 863.0 mPa.s), and higher bioaccessible and bioavailable sugar (0.89 v. 0.11 g bioaccessible sucrose per 20 g load in vitro; blood glucose levels of 129.1 v. 95.2 and 133.8 v. 104.3 mg/dL after 20 and 60 min in vivo). Gut microbiota of mice fed a high fat diet containing 20% malanga for 14 d exhibited significantly higher α diversity than those fed 20% potato, indicating that minor physicochemical differences between similar tuber crops are associated with significantly different effects on the gut microbiome.
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Affiliation(s)
- Brittany L. Graf
- Department of Plant Biology, Rutgers University, New Brunswick, NJ 08901, USA
| | - Li Zhang
- Department of Plant Biology, Rutgers University, New Brunswick, NJ 08901, USA
| | - Maria G. Corradini
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
| | - Peter Kuhn
- Department of Plant Biology, Rutgers University, New Brunswick, NJ 08901, USA
| | - Susan S. Newman
- Pennington Biomedical Research Center, 6400 Perkins Rd, Baton Rouge, LA 70808, USA
| | - J. Michael Salbaum
- Pennington Biomedical Research Center, 6400 Perkins Rd, Baton Rouge, LA 70808, USA
| | - Ilya Raskin
- Department of Plant Biology, Rutgers University, New Brunswick, NJ 08901, USA
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Tian J, Chen S, Chen J, Liu D, Ye X. Cooking Methods Altered the Microstructure and Digestibility of the Potato. STARCH-STARKE 2018. [DOI: 10.1002/star.201700241] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Jinhu Tian
- Department of Food Science and Nutrition, Zhejiang University; Hangzhou 310058 China
| | - Shiguo Chen
- Department of Food Science and Nutrition, Zhejiang University; Hangzhou 310058 China
| | - Jianchu Chen
- Department of Food Science and Nutrition, Zhejiang University; Hangzhou 310058 China
| | - Donghong Liu
- Department of Food Science and Nutrition, Zhejiang University; Hangzhou 310058 China
| | - Xingqian Ye
- Department of Food Science and Nutrition, Zhejiang University; Hangzhou 310058 China
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Potato phenolics impact starch digestion and glucose transport in model systems but translation to phenolic rich potato chips results in only modest modification of glycemic response in humans. Nutr Res 2018. [PMID: 29525611 DOI: 10.1016/j.nutres.2018.02.001] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Beneficial effects of some phenolic compounds in modulation of carbohydrate digestion and glycemic response have been reported, however effects of phenolics from processed potato products on these endpoints are not well known. The aims of this study were to characterize phenolic profiles of fresh potatoes (purple, red, or white fleshed; 2 varieties each) and chips, and to examine the potential for potato phenolic extracts (PPE) to modulate starch digestion and intestinal glucose transport in model systems. Following in vitro assessment, a pilot clinical study (n=11) assessed differences in glycemic response and gastric emptying between chips from pigmented and white potatoes. We hypothesized that phenolics from pigmented potato chips would be recovered through processing and result in a reduced acute glycemic response in humans relative to chips made from white potatoes. PPEs were rich in anthocyanins (~98, 11 and ND mg/100 g dw) and chlorogenic acids (~519, 425 and 157 mg/100 g dw) for purple, red and white varieties respectively. While no significant effects were observed on starch digestion by α-amylase and the α-glucosidases, PPEs significantly (p<0.05) decreased the rate of glucose transport, measured following transport of 1,2,3,4,5,6,6-d7 -glucose (d7-glu) across Caco-2 human intestinal cell monolayers, by 4.5-83.9%. Consistent with in vitro results, consumption of purple potato chips modestly but significantly (p<0.05) decreased blood glucose at 30 and 60 minutes post consumption compared to white chips without impacting gastric emptying. These results suggest that potato phenolics may play a modest role in modulation of glycemic response and these effects may result in subtle differences between consumer products.
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32
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Frost JKT, Flanagan BM, Brummell DA, O'Donoghue EM, Mishra S, Gidley MJ, Monro JA. Composition and structure of tuber cell walls affect in vitro digestibility of potato (Solanum tuberosum L.). Food Funct 2018; 7:4202-4212. [PMID: 27722373 DOI: 10.1039/c6fo00895j] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The digestibility of starchy foods, such as potatoes, can be characterized by the proportion of starch that is rapidly digestible by in vitro hydrolysis (rapidly digestible starch, RDS). This study evaluated the RDS content in a potato germplasm collection consisting of 98 genotypes and identified three advanced lines, Crop39, Crop71 and Crop85, where cooked potato RDS content was significantly lower than that of their respective isolated starches (P < 0.05). In Crop39, Crop71 and Crop85, the properties of their isolated starch did not differ significantly from that of five control lines with higher RDS contents. Cell wall analyses revealed that, compared with other lines tested, Crop39, Crop71 and Crop85 had at least four times the amount of rhamnogalacturonan-I (RG-I) galactan side-chains that were very firmly attached to the wall and requiring 4 M KOH for extraction. Pectin solubilization during cooking was also remarkably low (2-4%) in these three lines compared with other lines tested (7-19%). The findings suggest that possession of higher amounts of RG-I galactan that interact strongly with cellulose may provide a sturdier wall that better resists solubilization during cooking, and effectively impedes access of digestive enzymes for starch hydrolysis in an in vitro model.
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Affiliation(s)
- Jovyn K T Frost
- The New Zealand Institute for Plant & Food Research Limited, Food Industry Science Centre, Private Bag 11600, Palmerston North 4442, New Zealand.
| | - Bernadine M Flanagan
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Qld 4072, Australia
| | - David A Brummell
- The New Zealand Institute for Plant & Food Research Limited, Food Industry Science Centre, Private Bag 11600, Palmerston North 4442, New Zealand.
| | - Erin M O'Donoghue
- The New Zealand Institute for Plant & Food Research Limited, Food Industry Science Centre, Private Bag 11600, Palmerston North 4442, New Zealand.
| | - Suman Mishra
- The New Zealand Institute for Plant & Food Research Limited, Food Industry Science Centre, Private Bag 11600, Palmerston North 4442, New Zealand.
| | - Michael J Gidley
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Qld 4072, Australia
| | - John A Monro
- The New Zealand Institute for Plant & Food Research Limited, Food Industry Science Centre, Private Bag 11600, Palmerston North 4442, New Zealand.
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33
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Larder CE, Abergel M, Kubow S, Donnelly DJ. Freeze-drying affects the starch digestibility of cooked potato tubers. Food Res Int 2018; 103:208-214. [DOI: 10.1016/j.foodres.2017.10.034] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 10/01/2017] [Accepted: 10/14/2017] [Indexed: 01/06/2023]
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34
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Romano A, Masi P, Aversano R, Carucci F, Palomba S, Carputo D. Microstructure and tuber properties of potato varieties with different genetic profiles. Food Chem 2018; 239:789-796. [DOI: 10.1016/j.foodchem.2017.07.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 06/22/2017] [Accepted: 07/02/2017] [Indexed: 11/28/2022]
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35
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Microstructure and digestibility of potato strips produced by conventional frying and air-frying: An in vitro study. FOOD STRUCTURE 2017. [DOI: 10.1016/j.foostr.2017.06.001] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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36
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Furrer AN, Chegeni M, Ferruzzi MG. Impact of potato processing on nutrients, phytochemicals, and human health. Crit Rev Food Sci Nutr 2017; 58:146-168. [PMID: 26852789 DOI: 10.1080/10408398.2016.1139542] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Amber N. Furrer
- Department of Food Science, Purdue University, West Lafayette, Indiana USA
| | - Mohammad Chegeni
- Department of Food Science, Purdue University, West Lafayette, Indiana USA
| | - Mario G. Ferruzzi
- North Carolina State University, Plants for Human Health Institute, Laureate Way, Kannapolis, NC
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37
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Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. Br J Nutr 2017; 117:1110-1117. [PMID: 28532533 DOI: 10.1017/s0007114517001027] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Glycaemic index (GI) and glycaemic load (GL) values of some commonly consumed foods in the United Arab Emirates were determined with an aim of adding these values to the existing international table of GI and GL values. In all, eighteen test foods categorised into breads (n 5), entrée dishes (n 3), main dishes (n 5) and sweet dishes (n 5) were tested. For each test food, at least fifteen healthy participants consumed 25 or 50 g available carbohydrate portions of a reference food (glucose), which was tested three times, and a test food after an overnight fast, was tested once, on separate occasions. Capillary blood samples were obtained by finger-prick and blood glucose was measured using clinical chemistry analyser. A fasting blood sample was obtained at baseline and before consumption of test foods. Additional blood samples were obtained at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. The GI value of each test food was calculated as the percentage of the incremental area under the blood glucose curve (IAUC) for the test food of each participant divided by the average IAUC for the reference food of the same participant. The GI values of tested foods ranged from low (55 or less) to high (70 or more). The GI values of various breads and rice-containing dishes were comparable with previously published values. This study provides GI and GL values of previously untested traditional Emirati foods which could provide a useful guide on dietary recommendations for the Emirati population.
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38
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Tian J, Chen S, Wu C, Chen J, Du X, Chen J, Liu D, Ye X. Effects of preparation methods on potato microstructure and digestibility: An in vitro study. Food Chem 2016; 211:564-9. [DOI: 10.1016/j.foodchem.2016.05.112] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Revised: 05/13/2016] [Accepted: 05/16/2016] [Indexed: 01/11/2023]
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39
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Jansky S, Fajardo D. Amylose content decreases during tuber development in potato. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4560-4564. [PMID: 26931799 DOI: 10.1002/jsfa.7673] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2015] [Revised: 12/02/2015] [Accepted: 02/14/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Potato starch is composed primarily of amylopectin and amylose in an approximately 3:1 ratio. Amylose is considered to be nutritionally desirable in North American and European markets, so there is interest in finding strategies to increase the amylose content of potato starch. There is also interest in marketing 'baby' potatoes, which are harvested when they are physiologically immature. This study was carried out to determine weekly changes in amylose content in potato tubers of 11 North American cultivars during the growing season. The trial was repeated across 3 years. RESULTS We determined that amylose content is highest early and it decreases in a linear fashion as the growing season progresses. Mean amylose content across cultivars and years declined from 30.0% in late June to 26.8% in late August. The rate of decrease varied across years, with slopes of linear regression plots ranging from -0.17 in 2012 to -0.74 in 2011. Amylose content in tuber starch varied among cultivars, with the highest levels observed in Ranger Russet (30.7%) and White Pearl (31.6%); it was lowest in Kennebec (25.7%) and Langlade (25.6%). CONCLUSIONS This study adds to a growing body of literature on the nutritional value of immature potato tubers. In addition to having higher levels of some phytonutrients, as reported in other studies, immature tubers have a higher proportion of amylose in the starch. This is nutritionally desirable in affluent regions where high fiber content is more important than calories from carbohydrates. Published 2016. This article is a U.S. Government work and is in the public domain in the USA.
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Affiliation(s)
- Shelley Jansky
- Vegetable Crops Research Unit, USDA-ARS, 1575 Linden Drive, Madison, WI 53706, USA
- Department of Horticulture, USDA-ARS, 1575 Linden Drive, Madison, WI, 53706, USA
| | - Diego Fajardo
- Vegetable Crops Research Unit, USDA-ARS, 1575 Linden Drive, Madison, WI 53706, USA
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40
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Starch retrogradation and its impact on nutritional starch fractions in plantain (Musa AAB) foods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9334-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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41
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Karim Z, Holmes M, Orfila C. Inhibitory effect of chlorogenic acid on digestion of potato starch. Food Chem 2016; 217:498-504. [PMID: 27664664 DOI: 10.1016/j.foodchem.2016.08.058] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2016] [Revised: 07/11/2016] [Accepted: 08/19/2016] [Indexed: 01/13/2023]
Abstract
The effect of the chlorogenic acid isomer 5-O-caffeoylquinic acid (5-CQA) on digestion of potato starch by porcine pancreatic alpha amylase (PPAA) was investigated using isolated starch and cooked potato tuber as substrates. In vitro digestion was performed on five varieties of potato with varying phenolic content. Co- and pre-incubation of PPAA with 5-CQA significantly reduced PPAA activity in a dose dependent manner with an IC50 value of about 2mgmL(-1). Lineweaver-Burk plots indicated that 5-CQA exerts a mixed type inhibition as km increased and Vmax decreased. The total polyphenol content (TPC) of peeled tuber tissue ranged from 320.59 to 528.94mg 100g(-1)dry weight (DW) in raw tubers and 282.03-543.96mg 100g(-1)DW in cooked tubers. With the exception of Désirée, TPC and 5-CQA levels decreased after cooking. Principle component analysis indicated that digestibility is affected by multiple factors including phenolic, dry matter and starch content.
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Affiliation(s)
- Zida Karim
- Nutrition and Public Health Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
| | - Melvin Holmes
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
| | - Caroline Orfila
- Nutrition and Public Health Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
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42
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Health benefits of the potato affected by domestic cooking: A review. Food Chem 2016; 202:165-75. [DOI: 10.1016/j.foodchem.2016.01.120] [Citation(s) in RCA: 104] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2015] [Revised: 01/26/2016] [Accepted: 01/27/2016] [Indexed: 01/13/2023]
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43
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Effects of ripening stage and steaming time on quality attributes of fat free banana snack obtained from drying process including fluidized bed puffing. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:946-55. [PMID: 27162374 DOI: 10.1007/s13197-015-2051-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/13/2015] [Accepted: 09/28/2015] [Indexed: 11/27/2022]
Abstract
Healthy snacks have increasingly been interested in consumers. Puffing technique is an alternative to produce healthy snacks. Effects of ripening stage of banana and steaming time on quality of banana slices obtained from drying process including fluidized bed puffing were investigated. Bananas at the ripening stages 1 and 3 were steamed at 100 °C for 30 s up to 2 min and dried at 90 °C to moisture content of 25 % dry basis (d.b.). The samples were then puffed by fluidized bed dryer at 160 °C for 2 min and dried at the same temperature as the first stage drying. The experimental results showed that shrinkage, drying time, color, glycemic index and textural properties were affected by steaming time and ripening stage. Steaming provided more uniformity of banana color. Steaming positively or negatively affected the degree shrinkage of banana depending on the ripening stage. The banana texture in particular crispiness could be improved by the steaming for the ripening stage 1 banana whilst it did not improve for the ripening stage 3. During steaming, the C-type crystalline structure of banana starch disappeared and thus the value of glycemic index was increased. The ripening stage 1 banana was recommended for producing healthy snack in order to control glycemic response.
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44
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Shin EH, Baik MY, Kim HS. Comparison of physicochemical properties of starches and parenchyma cells isolated from potatoes cultivated in Korea. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0123-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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45
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Physicochemical properties of dehydrated potato parenchyma cells with ungelatinized and gelatinized starches. Carbohydr Polym 2015; 117:845-852. [DOI: 10.1016/j.carbpol.2014.10.038] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2014] [Revised: 10/08/2014] [Accepted: 10/13/2014] [Indexed: 11/18/2022]
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46
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Al Dhaheri AS, Al Ma’awali AK, Laleye LC, Washi SA, Jarrar AH, Al Meqbaali FT, Mohamad MN, Masuadi EM. The effect of nutritional composition on the glycemic index and glycemic load values of selected Emirati foods. BMC Nutr 2015. [DOI: 10.1186/2055-0928-1-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023] Open
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47
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A GC–MS-based metabolomics study on the tubers of commercial potato cultivars upon storage. Food Chem 2014; 159:287-92. [DOI: 10.1016/j.foodchem.2014.03.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2013] [Revised: 02/28/2014] [Accepted: 03/04/2014] [Indexed: 11/20/2022]
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48
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Lin Ek K, Wang S, Brand-Miller J, Copeland L. Properties of starch from potatoes differing in glycemic index. Food Funct 2014; 5:2509-15. [PMID: 25124366 DOI: 10.1039/c4fo00354c] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Potatoes are a popular source of dietary carbohydrate worldwide and are generally considered to be a high glycemic index (GI) food. Potato starch characteristics play a key role in determining their rate of digestion and resulting glycemic response. Starches isolated from seven potato cultivars with different GI values, including a low GI cultivar (Carisma), were examined for relative crystallinity, granule size distribution, amylopectin chain length, and thermal and pasting properties. Starch from the Carisma cultivar was more thermally stable and more resistant to gelatinization, with significantly higher (p < 0.05) pasting temperature and differential scanning calorimetry (DSC) gelatinization onset, peak and conclusion temperatures, compared to the other cultivars. Differences between the potatoes in the other properties measured did not align with the GI ranking. Thermal analysis and starch pasting properties may be useful indicators for preliminary identification of potato cultivars that are digested slowly and have a lower GI.
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Affiliation(s)
- Kai Lin Ek
- Department of Plant and Food Sciences, Faculty of Agriculture and Environment, The University of Sydney, NSW 2006, Australia.
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49
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Alvani K, Tester RF, Lin CL, Qi X. Amylolysis of native and annealed potato starches following progressive gelatinisation. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.10.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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50
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Doporto MC, Dini C, Viña SZ, García MA. Pachyrhizus ahiparoots and starches: Composition and functional properties related to their food uses. STARCH-STARKE 2013. [DOI: 10.1002/star.201300196] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- María C. Doporto
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas; Universidad Nacional de La Plata (UNLP) - CONICET La Plata; Buenos Aires Argentina
| | - Cecilia Dini
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas; Universidad Nacional de La Plata (UNLP) - CONICET La Plata; Buenos Aires Argentina
| | - Sonia Z. Viña
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas; Universidad Nacional de La Plata (UNLP) - CONICET La Plata; Buenos Aires Argentina
- Curso Bioquímica y Fitoquímica; Facultad Ciencias Agrarias y Forestales UNLP; Buenos Aires Argentina
| | - María A. García
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas; Universidad Nacional de La Plata (UNLP) - CONICET La Plata; Buenos Aires Argentina
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