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Effect of Non-Conventional Drying Methods on In Vitro Starch Digestibility Assessment of Cooked Potato Genotypes
Potatoes (Solanum tuberosum L.) are a good dietary source of carbohydrates in the form of digestible starch (DS) and resistant starch (RS). As increased RS content consumption can be associated with decreased chronic disease risk, breeding efforts have focused on identifying potato varieties with hi...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770100/ https://www.ncbi.nlm.nih.gov/pubmed/31480700 http://dx.doi.org/10.3390/foods8090382 |
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author | Larder, Christina E. Baeghbali, Vahid Pilon, Celeste Iskandar, Michèle M. Donnelly, Danielle J. Pacheco, Sebastian Godbout, Stephane Ngadi, Michael O. Kubow, Stan |
author_facet | Larder, Christina E. Baeghbali, Vahid Pilon, Celeste Iskandar, Michèle M. Donnelly, Danielle J. Pacheco, Sebastian Godbout, Stephane Ngadi, Michael O. Kubow, Stan |
author_sort | Larder, Christina E. |
collection | PubMed |
description | Potatoes (Solanum tuberosum L.) are a good dietary source of carbohydrates in the form of digestible starch (DS) and resistant starch (RS). As increased RS content consumption can be associated with decreased chronic disease risk, breeding efforts have focused on identifying potato varieties with higher RS content, which requires high-throughput analysis of starch profiles. For this purpose, freeze drying of potatoes has been used but this approach leads to inaccurate RS values. The present study objective was to assess the starch content (RS, DS and total starch (TS)) of three cooked potato genotypes that were dried using freeze drying and innovative drying techniques (microwave vacuum drying, instant controlled pressure drop drying and conductive hydro-drying) relative to freshly cooked potato samples. Depending on the genotype, all drying methods showed one or more starch measures that were significantly different from freshly cooked values. The combination of ultrasound and infrared assisted conductive hydro-drying was the only method identified to be associated with accurate assessment of DS and TS content relative to fresh samples. The drying treatments were all generally associated with highly variable RS content relative to fresh controls. We conclude that freshly cooked samples must be used for selecting varieties with a high proportion of RS starch as drying of cooked potatoes leads to unreliable RS measurements. |
format | Online Article Text |
id | pubmed-6770100 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-67701002019-10-30 Effect of Non-Conventional Drying Methods on In Vitro Starch Digestibility Assessment of Cooked Potato Genotypes Larder, Christina E. Baeghbali, Vahid Pilon, Celeste Iskandar, Michèle M. Donnelly, Danielle J. Pacheco, Sebastian Godbout, Stephane Ngadi, Michael O. Kubow, Stan Foods Article Potatoes (Solanum tuberosum L.) are a good dietary source of carbohydrates in the form of digestible starch (DS) and resistant starch (RS). As increased RS content consumption can be associated with decreased chronic disease risk, breeding efforts have focused on identifying potato varieties with higher RS content, which requires high-throughput analysis of starch profiles. For this purpose, freeze drying of potatoes has been used but this approach leads to inaccurate RS values. The present study objective was to assess the starch content (RS, DS and total starch (TS)) of three cooked potato genotypes that were dried using freeze drying and innovative drying techniques (microwave vacuum drying, instant controlled pressure drop drying and conductive hydro-drying) relative to freshly cooked potato samples. Depending on the genotype, all drying methods showed one or more starch measures that were significantly different from freshly cooked values. The combination of ultrasound and infrared assisted conductive hydro-drying was the only method identified to be associated with accurate assessment of DS and TS content relative to fresh samples. The drying treatments were all generally associated with highly variable RS content relative to fresh controls. We conclude that freshly cooked samples must be used for selecting varieties with a high proportion of RS starch as drying of cooked potatoes leads to unreliable RS measurements. MDPI 2019-09-02 /pmc/articles/PMC6770100/ /pubmed/31480700 http://dx.doi.org/10.3390/foods8090382 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Larder, Christina E. Baeghbali, Vahid Pilon, Celeste Iskandar, Michèle M. Donnelly, Danielle J. Pacheco, Sebastian Godbout, Stephane Ngadi, Michael O. Kubow, Stan Effect of Non-Conventional Drying Methods on In Vitro Starch Digestibility Assessment of Cooked Potato Genotypes |
title | Effect of Non-Conventional Drying Methods on In Vitro Starch Digestibility Assessment of Cooked Potato Genotypes |
title_full | Effect of Non-Conventional Drying Methods on In Vitro Starch Digestibility Assessment of Cooked Potato Genotypes |
title_fullStr | Effect of Non-Conventional Drying Methods on In Vitro Starch Digestibility Assessment of Cooked Potato Genotypes |
title_full_unstemmed | Effect of Non-Conventional Drying Methods on In Vitro Starch Digestibility Assessment of Cooked Potato Genotypes |
title_short | Effect of Non-Conventional Drying Methods on In Vitro Starch Digestibility Assessment of Cooked Potato Genotypes |
title_sort | effect of non-conventional drying methods on in vitro starch digestibility assessment of cooked potato genotypes |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770100/ https://www.ncbi.nlm.nih.gov/pubmed/31480700 http://dx.doi.org/10.3390/foods8090382 |
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