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

•Variety, processing and the starch composition affected estimated glycemic index.•Ciklamen, French Fingerlings, Purple Fiesta and Red Thumb had lowest total starch.•Rapidly digestible starch contributed positively to estimated glycemic index.•Resistant starch contributed negatively to estimated gly...

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Bibliographic Details
Published in:Food chemistry 2016-07, Vol.203, p.356-366
Main Authors: Pinhero, Reena Grittle, Waduge, Renuka Nilmini, Liu, Qiang, Sullivan, J. Alan, Tsao, Rong, Bizimungu, Benoit, Yada, Rickey Y.
Format: Article
Language:English
Subjects:
Blood Glucose
Cooking
Dietary Fiber - analysis
Digestion
Glycemic Index
Glycemic load
Nutritive Value
Potato
Rapidly digestible starch
Resistant starch
Slowly digestible starch
Solanum tuberosum - chemistry
Species Specificity
Starch - analysis
Starch - chemistry
Starch - metabolism
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Summary:•Variety, processing and the starch composition affected estimated glycemic index.•Ciklamen, French Fingerlings, Purple Fiesta and Red Thumb had lowest total starch.•Rapidly digestible starch contributed positively to estimated glycemic index.•Resistant starch contributed negatively to estimated glycemic index.•Estimated glycemic load of the early potatoes ranged from low to medium. 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
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.02.040