The Effect of Potato Varieties and Processing Methods on Glycemic Response  

作　　者：Reena Grittle Pinhero Qiang Liu J. Alan Sullivan Massimo Marcone Rickey Y. Yada Reena Grittle Pinhero;Qiang Liu;J. Alan Sullivan;Massimo Marcone;Rickey Y. Yada(Department of Food Science, University of Guelph, Guelph, Canada;Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Canada;Department of Plant Agriculture, University of Guelph, Guelph, Canada;Faculty of Land and Food Systems, University of British Columbia, Vancouver, Canada)

机构地区：[1]Department of Food Science, University of Guelph, Guelph, Canada [2]Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Canada [3]Department of Plant Agriculture, University of Guelph, Guelph, Canada [4]Faculty of Land and Food Systems, University of British Columbia, Vancouver, Canada

出　　处：《American Journal of Plant Sciences》2020年第7期1144-1162,共19页美国植物学期刊（英文）

摘　　要：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.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.

关 键 词：POTATO Rapidly Digestible Starch Slowly Digestible Starch Resistant Starch Glycemic Index Glycemic Load 

分 类 号：R72[医药卫生—儿科]