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A standardized method for preparation of potatoes and analysis of their resistant starch content: Variation by cooking method and service temperature
Author(s) -
Jackson Matthew Irick,
Idso Laura A,
Combs Gerald F,
Beals Katherine,
Raatz Susan K
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.1074.2
Subject(s) - food science , amylose , chemistry , resistant starch , roasting , starch , cooking methods
Consumption of resistant starch (RS) may lead to reduced glycemia, improved satiety, and beneficial changes in gut microbiota due to its unique digestive and absorptive properties. We developed a standardized protocol for preparation of potatoes in order to assess their RS content and modified a commercially available assay for RS to incorporate microscale, high‐throughput processing, quantitative standard curves for amylose and amylopectin and inclusion of a bacteriostatic agent to prevent alteration of carbohydrate profile by microbial contamination. We examined 3 North Dakota potato (Yukon Gold, Red Norland and Russet Burbank) varieties subjected to two methods of preparation (baking at 167° C for 65–80 minutes or boiling at 100° C for 10–11 minutes until tender) and at three service temperatures (hot, 60° C; chilled 4° C for 6 days and chilled followed by reheating to 60° C). RS was analyzed by 3‐way ANOVA. Results show that the RS (g/100g) composition varied by method of preparation (p < 0.0001) and service temperature (p < 0.0001) but not variety (p >; 0.05). Baked preparations of potatoes had higher RS content than boiled preparations, and hot potatoes had less RS than either chilled or reheated potatoes. Knowledge regarding the effects of preparation methods on the RS content of potato products may assist in dietary decision making. Work was supported by USDA 5450–51000‐049–00D and the U.S. Potato Board.