The effect of thermal processing and storage on the physicochemical properties and in vitro digestibility of potatoes |
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| Authors: | John H Dupuis Zhan‐Hui Lu Rickey Y Yada Qiang Liu |
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| Affiliation: | 1. Guelph Research and Development Center, Agriculture and Agri‐Food Canada, Guelph, ON, Canada;2. Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, ON, Canada;3. Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada |
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| Abstract: | Shepody potatoes were cooked using three common cooking methods – microwaving, boiling and pressure cooking. Microwaving for 2.5 min retained the highest amounts of slowly digestible starch (SDS, 19.6%) and resistant starch (RS, 48.8%) as compared to the other cooking treatments. Similarly, enthalpy and FTIR results (ratio of 1047/1022 cm?1) were also higher for microwaved samples, again indicating incomplete gelatinisation. Potatoes were also boiled for 15, 30 or 45 min, followed by 1, 3 or 7 days retrogradation at 23 or 4 °C. Retrogradation enthalpy increased significantly (P ≤ 0.05) with increased storage time and decreased storage temperature; FTIR results displayed temperature dependency; at 4 °C, ordered structure increased with increasing storage time, whereas the opposite trend was seen at 23 °C. Lastly, formation of SDS and RS was favoured for longer boiling times (30 – 45 min), extended storage times (3–7 days) and 4 °C. |
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| Keywords: | Food matrix potatoes processing effects resistant starch retrogradation starch digestibility |
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