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Food Chem. 2016 Oct 1;208:297-300. doi: 10.1016/j.foodchem.2016.03.120. Epub 2016 Apr 1.

Resistant starch analysis of commonly consumed potatoes: Content varies by cooking method and service temperature but not by variety.

Author information

1
USDA, Forks Human Nutrition Center, Grand Forks, ND, United States; Department of Food Science and Nutrition, University of Minnesota, Minneapolis, MN, United States. Electronic address: susan.raatz@ars.usda.gov.
2
USDA, Forks Human Nutrition Center, Grand Forks, ND, United States. Electronic address: laura.idso@ars.usda.gov.
3
USDA, Forks Human Nutrition Center, Grand Forks, ND, United States. Electronic address: luann.johnson@ars.usda.gov.
4
Hill's Pet Nutrition, Topeka, KS, United States. Electronic address: matthew_jackson@hillspet.com.
5
USDA, Forks Human Nutrition Center, Grand Forks, ND, United States. Electronic address: gfc2@cornell.edu.

Abstract

Resistant starch (RS) has unique digestive and absorptive properties which may provide health benefits. We conducted a study to determine the contributions of cultivar, cooking method and service temperature on the RS contents of potatoes (Solanum tuberosum L.). We hypothesized that the RS content would vary by variety, cooking method and service temperature. Potatoes of three common commercial varieties (Yukon Gold, Dark Red Norland, and Russet Burbank) were subjected to two methods of cooking (baking or boiling) and three service temperatures: hot (65°C), chilled (4°C) and reheated (4°C for 6d; reheated to 65°C) and analyzed the starch content by modification of a commercially available assay. Results showed that RS content (g/100g) varied by cooking method and service temperature but not variety. Baked potatoes had higher RS contents than boiled; chilled potatoes had more RS than either hot or reheated. These results may assist in dietary choices for reducing chronic disease risk.

KEYWORDS:

Potatoes; Resistant starch; Starch analysis

PMID:
27132853
DOI:
10.1016/j.foodchem.2016.03.120
[Indexed for MEDLINE]

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