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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #307681
Title: Impact of food processing on the glycemic index (GI) of potato products

Author
item NAYAK, BALUNKESWAR - University Of Maine
item Berrios, Jose
item TANG, JUMING - Washington State University

Submitted to: Food Research International
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/11/2013
Publication Date: 12/19/2013
Citation: Nayak, B., Berrios, J.D., Tang, J. 2013. Impact of food processing on the glycemic index (GI) of potato products. Food Research International. 56:35-46.

Interpretive Summary: Potatoes are one of the most popular carbohydrate foods in industrialized and some developing countries. However, contradicting arguments and misconceptions on potatoes as a high glycemic index (GI) food is directly affecting potato consumption during the past years. Potato varieties, maturity level, starch structure, food processing techniques and composition of the meal contribute to the GI of potatoes. Domestic boiling, baking, microwave cooking, oven cooking, extrusion and frying result in different degrees of starch modification in potato. French fried potatoes contain more resistant starch whereas boiled and mashed potatoes contribute to significant digestible starch. Extrusion cooking makes more gelatinized starch than conventional cooking methods. Cooling or storing of potatoes after processing, significantly reduces the GI due to increase in resistant starch. This paper provides information about the glycemic index, glycemic load, and their importance to human health, and detail information on the effect of food cooking methods on the glycemic index of potatoes.

Technical Abstract: Potatoes are one of the most popular carbohydrate foods in industrialized and some developing countries. However, contradicting arguments and misconceptions on potatoes as a high glycemic index (GI) food is directly affecting potato consumption during the past years. Potato varieties, maturity level, starch structure, food processing techniques and composition of the meal contribute to the GI of potatoes. Domestic boiling, baking, microwave cooking, oven cooking, extrusion and frying result in different degrees of gelatinization, and the crystallinity of starch in potato. French fried potatoes contain more resistant starch whereas boiled and mashed potatoes contribute to significant digestible starch. Extrusion cooking makes more gelatinized starch than conventional cooking methods. Cooling or storing after processing of potatoes significantly reduces the GI due to retrogradation of starch molecules. This paper provides information about the glycemic index, glycemic load, and their importance to human health, and detail information on the effect of food cooking methods on the glycemic index of potatoes.