Potato Carbohydrates

Raigond, Pinky; Atkinson, Fiona; Lal, Milan Kumar; Thakur, Nitasha; Mishra, Tanuja

doi:10.1007/978-981-15-7662-1_2

Cited by 9 publications

(5 citation statements)

References 109 publications

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“…Potato (Solanum tuberosum L.) is the fourth most important staple commodity consumed worldwide after rice, wheat, and maize [1]. It is a rich source of carbohydrates, proteins, dietary fiber, ascorbic acid, riboflavin, and minerals [2][3][4][5]. By the middle of aptation under salinity conditions.…”

Section: Introductionmentioning

confidence: 99%

Salinity Stress in Potato: Understanding Physiological, Biochemical and Molecular Responses

Chourasia

Lal

Tiwari

et al. 2021

Life

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123

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Among abiotic stresses, salinity is a major global threat to agriculture, causing severe damage to crop production and productivity. Potato (Solanum tuberosum) is regarded as a future food crop by FAO to ensure food security, which is severely affected by salinity. The growth of the potato plant is inhibited under salt stress due to osmotic stress-induced ion toxicity. Salinity-mediated osmotic stress leads to physiological changes in the plant, including nutrient imbalance, impairment in detoxifying reactive oxygen species (ROS), membrane damage, and reduced photosynthetic activities. Several physiological and biochemical phenomena, such as the maintenance of plant water status, transpiration, respiration, water use efficiency, hormonal balance, leaf area, germination, and antioxidants production are adversely affected. The ROS under salinity stress leads to the increased plasma membrane permeability and extravasations of substances, which causes water imbalance and plasmolysis. However, potato plants cope with salinity mediated oxidative stress conditions by enhancing both enzymatic and non-enzymatic antioxidant activities. The osmoprotectants, such as proline, polyols (sorbitol, mannitol, xylitol, lactitol, and maltitol), and quaternary ammonium compound (glycine betaine) are synthesized to overcome the adverse effect of salinity. The salinity response and tolerance include complex and multifaceted mechanisms that are controlled by multiple proteins and their interactions. This review aims to redraw the attention of researchers to explore the current physiological, biochemical and molecular responses and subsequently develop potential mitigation strategies against salt stress in potatoes.

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Section: Introductionmentioning

confidence: 99%

Salinity Stress in Potato: Understanding Physiological, Biochemical and Molecular Responses

Chourasia

Lal

Tiwari

et al. 2021

Life

Self Cite

123

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“…However, a small amount of glucose was found at the end of the gastric phase. This was attributed to starch hydrolysis in the simulated oral cavity [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

The Microstructure, Rheological Characteristics, and Digestibility Properties of Binary or Ternary Mixture Systems of Gelatinized Potato Starch/Milk Protein/Soybean Oil during the In Vitro Digestion Process

Guan,

Toommuangpak,

Zhao

et al. 2023

Foods

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The in vitro digestibility of potato starch-based foods interacting with milk protein and soybean oil was investigated. Microstructures and rheological changes upon digestion were determined. The results showed that the addition of milk proteins (casein and whey protein) promoted gelatinized potato starch digestion, while soybean oil slowed down gelatinized potato starch digestion. A mixture of soybean oil and milk protein promoted the digestion of milk protein, while a mixture of gelatinized potato starch and milk protein inhibited the digestion of milk protein. The mixture of milk protein and/or gelatinized potato starch with soybean oil promoted the release of free fatty acids in soybean oil. The highest release rate of free fatty acids was attained by a mix of milk protein and soybean oil. The mixed samples were digested and observed with a confocal laser scanning microscope. The viscosity of the digestates was determined by a rheometer. Overall, the results demonstrated that the addition of milk protein and soybean oil had an effect on the in vitro digestibility of gelatinized potato starch and its microstructure.

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“…Resistant starch is not digested in the small intestine and hence attracted the attention of nutritionists. [2] Being starchy food, potatoes have the potential for the formation of resistant starch during cooking and processing. Resistant starch is the starch and the product of starch degradation that resists absorption and digestion in the small intestine and passes to the large intestine, where it acts as a substrate for bacterial fermentation.…”

Section: Doi: 101002/star202100015mentioning

confidence: 99%

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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Potato Carbohydrates

Cited by 9 publications

References 109 publications

Salinity Stress in Potato: Understanding Physiological, Biochemical and Molecular Responses

Salinity Stress in Potato: Understanding Physiological, Biochemical and Molecular Responses

The Microstructure, Rheological Characteristics, and Digestibility Properties of Binary or Ternary Mixture Systems of Gelatinized Potato Starch/Milk Protein/Soybean Oil during the In Vitro Digestion Process

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

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