Effect of cooking methods on glycemic index and in vitro bioaccessibility of potato (Solanum tuberosum L.) carbohydrates

Singh, Abhilasha; Raigond, Pinky; Lal, Milan Kumar; Thakur, Nitasha; Changan, Sushil; Kumar, Dharmendra; Dutt, Som

doi:10.1016/j.lwt.2020.109363

Cited by 40 publications

(34 citation statements)

References 26 publications

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“…Our results are in accordance with those reported by Raigond et al., Jain et al., and Singh et al. [ 6,17,21 ]…”

Section: Resultssupporting

confidence: 94%

“…A possible reason behind decreased amylose concentration in boiled tubers could be the leaching of amylose chains during cooking. Our results are in accordance with those reported by Raigond et al, Jain et al, and Singh et al [6,17,21]…”

Section: Changes Due To Cookingsupporting

confidence: 94%

“…In accordance to our results, other researchers also reported conversion of starch to sugars during microwave cooking and steam heating. [15][16][17] The immediate rise in temperature during microwave cooking inside the tubers could have resulted in the thermo-chemical breakdown of starch.…”

Section: Changes Due To Cookingmentioning

confidence: 99%

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Composition of Different Carbohydrate Fractions in Potatoes: Effect of Cooking and Cooling

et al. 2021

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Effect of cooking methods (boiling, microwaving, pressure cooking) and storage conditions (–20, 4, 12 °C) on resistant starch (RS), amylose, and sugars in the Indian cultivars, viz., Kufri Pukhraj and Kufri Chipsona‐1 is investigated. Starch decreased significantly in Kufri Pukhraj and non‐significantly in Kufri Chipsona 1 with a concomitant significant increase in reducing sugars and sucrose in cooked potatoes. Storage of microwaved tubers at 4 °C for 48 h results in 4–6% reduction in starch content with 66–109% and 16–18% increase in reducing sugars and sucrose, respectively. Increase in RS content at –20, 4 and 12 °C after 48 h is 14%, 21%, and 27% after microwaving, 12%, 25%, and 23% after boiling, and 13%, 15%, and 20%, respectively, after pressure cooking. Amylose showed high positive correlation with RS at 4 °C (R = 0.756) and 12 h storage (R = 0.924). The study reveals that storage of microwaved potatoes at 12 °C for 48 h increases the RS to a higher extent, therefore, these cooking and storage conditions may be used by potato consumers. Due to inverse relation of RS and amylose with glycemic index they can be used for indirect estimation of glycemic index.

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“…Our results are in accordance with those reported by Raigond et al., Jain et al., and Singh et al. [ 6,17,21 ]…”

Section: Resultssupporting

confidence: 94%

Section: Changes Due To Cookingsupporting

confidence: 94%

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Composition of Different Carbohydrate Fractions in Potatoes: Effect of Cooking and Cooling

et al. 2021

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“…This reduction in boiled FCP samples was probably due to solubility of sugars in water and sugars leaking [50,51] and in fried samples reducing sugars can undergo Maillard reaction to form color and aroma compounds and, to a lesser extent, acrylamide by reaction with L-asparagine [20,52,53]. Literature data showed variability in the content of sugars in cooked potatoes according to the cooking method and conditions [15,54]. Observing the interaction of cooking method vs. UV-C treatment for the raw samples, it can be noticed that all analyzed sugars were present in the highest amounts in raw 5-UV-C irradiated samples.…”

Section: Sugars Analysismentioning

confidence: 99%

Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes

Pelaić

Čošić

Pedišić

et al. 2021

Foods

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UV-C irradiation successfully reduces the growth of microorganisms, but it can also affect the content of phenolics and sugars of fresh-cut potatoes (FCP). This could consequently alter antioxidant capacity of FCP or its potential for acrylamide formation. Therefore, this paper investigates the influence of UV-C irradiation on the content of phenolics [chlorogenic acid (CA)] and individual sugars during storage of FCP as well as after cooking. Acrylamide was also monitored in FCP after frying. Potato slices pre-treated with sodium ascorbate solution and vacuum-packaged were UV-C irradiated for 0, 3, 5, and 10 min in order to obtain irradiation doses of 0, 1.62, 2.70, and 5.40 kJ m−2, respectively, stored for 23 days (+6 °C), and subsequently boiled and fried. As the applied dose and storage duration increased, the CA content in raw FCP decreased (it retained for 75.53–88.34%), while the content of sugars as well as acrylamide in fried FCP increased. Although the increase was the most noticeable at the applied dose of 2.70 kJ m−2, the acrylamide content was always below proposed limit. Boiling and frying reduced the content of CA and sugars. In spite of certain alterations, applied doses of irradiation can ensure acceptable product in regard to phenolics and sugars, and acrylamide content particularly.

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“…Basically in cooking, the starch, amylose, and resistant starch content lowered, and the sugars increased. Cooking methods also vary the sugar contents as on boiling, microwaving, and frying; starch content decreased substantially on average by 40%, 64%, and 2% and amylose by 14%, 17%, and 34%, respectively [ 30 ]. Freezing is the most used food storage method during which cellular food moisture is crystallized and made into ice crystals, which are most likely to negatively impact the microstructure of food and contribute to the loss in quality of food on thawing [ 31 ].…”

Section: Current Status Of Foodmentioning

confidence: 99%

Current Trends of Food Analysis, Safety, and Packaging

Modi

Timilsina

Bhandari

et al. 2021

International Journal of Food Science

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Food is a basic necessity for life, growth, survival, and maintaining a proper body function. Rising food demand leads both producers and consumers to search for alternative food sources with high nutritional value. However, food products may never be completely safe. The oxidation reaction may alter both the physicochemical and immunological properties of food products. Maillard and caramelization nonenzymatic browning reactions can play a pivotal role in food acceptance through the ways they influence quality factors such as flavor, color, texture, nutritional value, protein functionality, and digestibility. There is a multitude of adulterated foods that portray adverse risks to the human condition. To maintain food safety, the packaging material is used to preserve the quality and freshness of food products. Food safety is jeopardized by plenty of pathogens by the consumption of adulterated food resulting in multiple foodborne illnesses. Though different analytical tools are used in the analysis of food products, yet, adulterated food has repercussions for the community and is a growing issue that adversely impairs human health and well-being. Thus, pathogenic agents’ rapid and effective identification is vital for food safety and security to avoid foodborne illness. This review highlights the various analytical techniques used in the analysis of food products, food structure, and quality of food along with chemical reactions in food processing. Moreover, we have also discussed the effect on health due to the consumption of adulterated food and focused on the importance of food safety, including the biodegradable packaging material.

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Effect of cooking methods on glycemic index and in vitro bioaccessibility of potato (Solanum tuberosum L.) carbohydrates

Cited by 40 publications

References 26 publications

Composition of Different Carbohydrate Fractions in Potatoes: Effect of Cooking and Cooling

Composition of Different Carbohydrate Fractions in Potatoes: Effect of Cooking and Cooling

Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes

Current Trends of Food Analysis, Safety, and Packaging

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