Jump to main content
Jump to site search

Issue 10, 2014
Previous Article Next Article

Properties of starch from potatoes differing in glycemic index

Author affiliations

Abstract

Potatoes are a popular source of dietary carbohydrate worldwide and are generally considered to be a high glycemic index (GI) food. Potato starch characteristics play a key role in determining their rate of digestion and resulting glycemic response. Starches isolated from seven potato cultivars with different GI values, including a low GI cultivar (Carisma), were examined for relative crystallinity, granule size distribution, amylopectin chain length, and thermal and pasting properties. Starch from the Carisma cultivar was more thermally stable and more resistant to gelatinization, with significantly higher (p < 0.05) pasting temperature and differential scanning calorimetry (DSC) gelatinization onset, peak and conclusion temperatures, compared to the other cultivars. Differences between the potatoes in the other properties measured did not align with the GI ranking. Thermal analysis and starch pasting properties may be useful indicators for preliminary identification of potato cultivars that are digested slowly and have a lower GI.

Graphical abstract: Properties of starch from potatoes differing in glycemic index

Back to tab navigation

Publication details

The article was received on 25 Apr 2014, accepted on 31 Jul 2014 and first published on 31 Jul 2014


Article type: Paper
DOI: 10.1039/C4FO00354C
Author version available: Download Author version (PDF)
Citation: Food Funct., 2014,5, 2509-2515
  •   Request permissions

    Properties of starch from potatoes differing in glycemic index

    K. Lin Ek, S. Wang, J. Brand-Miller and L. Copeland, Food Funct., 2014, 5, 2509
    DOI: 10.1039/C4FO00354C

Search articles by author

Spotlight

Advertisements