Evaluation of nutritional profiles of starch and dry matter from early potato varieties and its estimated glycemic impact

Reena Grittle Pinhero; Renuka Nilmini Waduge; Qiang Liu; J Alan Sullivan; Rong Tsao; Benoit Bizimungu; Rickey Y Yada

doi:10.1016/j.foodchem.2016.02.040

Evaluation of nutritional profiles of starch and dry matter from early potato varieties and its estimated glycemic impact

Food Chem. 2016 Jul 15:203:356-366. doi: 10.1016/j.foodchem.2016.02.040. Epub 2016 Feb 10.

Authors

Reena Grittle Pinhero¹, Renuka Nilmini Waduge², Qiang Liu³, J Alan Sullivan⁴, Rong Tsao⁵, Benoit Bizimungu⁶, Rickey Y Yada⁷

Affiliations

¹ Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada. Electronic address: [email protected].
² Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada; Agriculture and Agri-Food Canada, Guelph Food Research Centre, Guelph, Ontario N1G 5C9, Canada. Electronic address: [email protected].
³ Agriculture and Agri-Food Canada, Guelph Food Research Centre, Guelph, Ontario N1G 5C9, Canada. Electronic address: [email protected].
⁴ Department of Plant Agriculture, University of Guelph, Guelph, Ontario N1G 2W1, Canada. Electronic address: [email protected].
⁵ Agriculture and Agri-Food Canada, Guelph Food Research Centre, Guelph, Ontario N1G 5C9, Canada. Electronic address: [email protected].
⁶ Agriculture and Agri-Food Canada, Fredericton, New Brunswick E3B 4Z, Canada. Electronic address: [email protected].
⁷ Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada; Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC V6T 1Z4, Canada. Electronic address: [email protected].

PMID: 26948625
DOI: 10.1016/j.foodchem.2016.02.040

Abstract

To identify healthier potatoes with respect to starch profiles, fourteen early varieties were evaluated for their dietary fiber, total starch, rapidly digestible (RDS), slowly digestible (SDS), and resistant (RS) starch for nutrition and with regard to estimated glycemic index (eGI) and glycemic load (eGL). While all these profiles were highly dependent on the potato variety, eleven out of fourteen varieties were classified as low GL foods (p<0.05). A strong positive correlation was observed with eGI and RDS (r=0.975-1.00, 0.96-1.00 and 0.962-0.997 for uncooked, cooked and retrograded varieties, respectively), whereas a strong negative correlation was observed between eGI and RS (r=-0.985 to -0.998, -0.96 to -1.00 and -0.983 to -0.999 for uncooked, cooked and retrograded varieties respectively, p<0.05). For the cultivars examined, the present study identified RDS and RS as major starch factors contributing to eGI.

Keywords: Glycemic index; Glycemic load; Potato; Rapidly digestible starch; Resistant starch; Slowly digestible starch.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Blood Glucose
Cooking
Dietary Fiber / analysis
Digestion
Glycemic Index*
Nutritive Value*
Solanum tuberosum / chemistry*
Species Specificity
Starch / analysis*
Starch / chemistry
Starch / metabolism

Substances

Blood Glucose
Dietary Fiber
Starch