Effect of processing on potato starch: In vitro availability and glycaemic index

Garcı́a-Alonso, Alejandra; Goñi, Isabel

doi:10.1002/(sici)1521-3803(20000101)44:1<19::aid-food19>3.0.co;2-e

Cited by 72 publications

(17 citation statements)

References 10 publications

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“…The mechanisms behind the changes in post-prandial blood glucose seen in this study are most likely related to modifications of starch structure and the subsequent influence on the glycaemic response. Studies in potatoes, noodles, rice and lentils indicate that cooking and cooling changes the amount of RS present [6,[13][14][15][16][17][18] changing the digestibility of these foods [19,20]. This alteration in chemical structure, in conjunction with changes in amylopectin and amylose crystallisation, may contribute to the indigestibility of starch [21,22].…”

Section: Discussionmentioning

confidence: 99%

Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial

Hodges

Archer

Chowdhury

et al. 2019

Foods

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The aim of this study was to establish the blood glucose response to different cooking methods of pasta. Participants consumed three identical meals in a random order that were freshly cooked (hot), cooled and reheated. Blood glucose concentrations were assessed before, and every 15 min after ingestion of each meal for 120 min. There was a significant interaction between temperature and time (F ( 8.46 – 372.34 ) = 2.75, p = 0.005), with the reheated (90 min) condition returning to baseline faster than both cold (120 min) and hot conditions. Blood glucose area under the curve (AUC) was significantly lower in the reheated (703 ± 56 mmol·L−1·min−1) than the hot condition (735 ± 77 mmol·L−1·min−1, t ( 92 ) = −3.36, pbonferroni = 0.003), with no significant difference with the cold condition (722 ± 62 mmol·L−1·min−1). To our knowledge, the current study is the first to show that reheating pasta causes changes in post-prandial glucose response, with a quicker return to fasting levels in both the reheated and cooled conditions than the hot condition. The mechanisms behind the changes in post-prandial blood glucose seen in this study are most likely related to changes in starch structure and how these changes influence glycaemic response.

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Section: Discussionmentioning

confidence: 99%

Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial

Hodges

Archer

Chowdhury

et al. 2019

Foods

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“…However, when heated, the starch granules swell and are disrupted from the cell walls, making the starch more accessible to digestive breakdown and increasing the carbohydrate energy available for biological purposes (García-Alonso and Goñi, 2000). Although cooking is clearly an important innovation in hominid evolution that served to increase dietary digestibility and quality, there is very limited evidence for the controlled use of fire by hominids prior to 1.5 Ma (Brain and Sillen, 1988;Bellomo, 1994;Pesini, 1999).…”

Section: Diet Qualitymentioning

confidence: 99%

The Energetics of Encephalization in Early Hominids

Snodgrass

Leonard

Robertson

2009

The Evolution of Hominin Diets

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Bioenergetics, the study of the use and transfer of energy, can provide important insights into the ecology and evolution of early hominids. Despite a relatively large brain with high metabolic demands, contemporary humans and other primates have resting metabolic rates (RMRs) that are similar to those of other mammals. As a result, a comparatively large proportion of their resting energy budget is spent on brain metabolism among humans (~20-25%) and other primates (~8-10%) compared to other mammals (~3-5%). To understand this shift in energy budget, Aiello and Wheeler's Expensive Tissue Hypothesis (ETH) posits a metabolic trade-off-a reduction in gut size with brain size increase-to explain this phenomenon. Here, we explore the interrelationships between brain size, body size, diet, and body composition using comparative data for humans, non-human primates, and other mammals. Among living primates, the relative proportion of energy allocated to brain metabolism is positively correlated with dietary quality. Contemporary humans fall at the positive end of this relationship, having both a high quality diet and a large brain. Thus, high costs associated with the large human brain are supported, in part, by energy-rich diets. Although contemporary humans display relatively small guts, primates as a group have gut sizes that are similar to non-primate mammals. In contrast, humans and other primates have significantly less skeletal muscle for their size compared to other mammals. These comparative analyses suggest that alterations in diet quality and body composition were necessary conditions for overcoming the constraints on encephalization. Fossil evidence indicates that brain expansion with the emergence of Homo erectus at about 1.8 million years ago was likely associated with important changes in diet, body composition, and body size.

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“…It is known that the frying process increases the amount of resistant starch (RS) in potato products as measured in vitro (Garcia-Alonso and Goni, 2000). When studying the effect of different food preparation methods on the in vitro digestibility of starch in potatoes, frying of potato slices increased the amount of RS (Kingman and Englyst, 1994).…”

Section: Carbohydrate-equivalent Meals (Study 2)mentioning

confidence: 99%

Glycaemic and satiating properties of potato products

2007

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Objective: To investigate glycaemic and satiating properties of potato products in healthy subjects using energy-equivalent or carbohydrate-equivalent test meals, respectively. Subjects and setting: Thirteen healthy subjects volunteered for the first study, and 14 for the second. The tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. Experimental design and test meals: All meals were served as breakfast in random order after an overnight fast. Study 1 included four energy-equivalent (1000 kJ) meals of boiled potatoes, french fries, or mashed potatoes; the latter varying in portion size by use of different amounts of water. The available carbohydrate content varied between 32.5 and 50.3 g/portion. Capillary blood samples were collected during 240 min for analysis of glucose, and satiety was measured with a subjective rating scale. Study 2 included four carbohydrate-equivalent meals (50 g available carbohydrates) of french fries, boiled potatoes served with and without addition of oil, and white wheat bread (reference). The energy content varied between 963 and 1534 kJ/portion. Capillary blood samples were collected during 180 min for analysis of glucose, and satiety was measured using a subjective rating scale. Results: Study 1: boiled potatoes induced higher subjective satiety than french fries when compared on an energy-equivalent basis. The french fries elicited the lowest early glycaemic response and was less satiating in the early postprandial phase (area under the curve (AUC) 0-45 min). No differences were found in glycaemic or satiety response between boiled or mashed potatoes. Study 2: french fries resulted in a significantly lower glycaemic response (glycaemic index (GI) ¼ 77) than boiled potatoes either with or without addition of oil (GI ¼ 131 and 111, respectively). No differences were found in subjective satiety response between the products served on carbohydrate equivalence. Conclusions: Boiled potatoes were more satiating than french fries on an energy-equivalent basis, the effect being most prominent in the early postprandial phase, whereas no difference in satiety could be seen on a carbohydrate-equivalent basis. The lowered GI for french fries, showing a typical prolonged low-GI profile, could not be explained by the fat content per se. Sponsorships: The Swedish Agency for Innovation Systems (Project No P11900-3 A) and Ö resund Starch Profiles (Ö SP).

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Effect of processing on potato starch: In vitro availability and glycaemic index

Cited by 72 publications

References 10 publications

Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial

Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial

The Energetics of Encephalization in Early Hominids

Glycaemic and satiating properties of potato products

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