期刊
STARCH-STARKE
卷 73, 期 1-2, 页码 -出版社
WILEY-V C H VERLAG GMBH
DOI: 10.1002/star.201900281
关键词
amylose; cooling; glycemic index; resistant starches; starch hydrolysis index
资金
- ICAR-Central Potato Research Institute, Shimla
- ICAR-National Rice Research Institute, Cuttack
Potato is rich in starch and categorized as a high glycemic index food, requiring moderate consumption to prevent insulinemic spikes and potentially prevent diabetes and related disorders. The study shows a significant negative correlation between GI and resistant starch, suggesting the importance of selecting low GI genotypes for breeding programs.
Potato is a modified stem, which is rich in starch. Very often, potato is categorized as a high glycemic index (GI) food. Consuming high GI foods should be done with moderation to prevent insulinemic spikes, which can be a preventive measure against diabetes and related disorders. A modified, inexpensive, and precise in vitro method is developed for estimation of GI in potato tubers. Among the six varieties, Kufri Chipsona-3 exhibits the highest GI (83.08) whereas Kufri Jyoti has the lowest value (72.87); the resistant starch (RS) content being 1.08% (low) and 2.18% (high), respectively. The study shows a significant negative correlation (R= -0.88) between GI and RS, whereas a negative nonsignificant correlation (R= -0.79) is found between GI and amylose content. Further, the starch storage of cooked potato tubers at 4 degrees C for various periods (up to 48 h) results in a significant reduction in GI and increase in RS content. This newly developed protocol for estimation of GI in potato is a simple, rapid, and precise method. This will help not only the food industry but also the breeders to select the low GI genotype for their breeding program.
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