The Effect of Potato Varieties and Processing Methods on Glycemic Response
2020
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.
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