Resistant starch in potatoes deep-fried in olive oil

Goñi, Isabel; Bravo, Laura; Larrauri, José A.; Calixto, F. Saura

doi:10.1016/s0308-8146(96)00275-0

Cited by 38 publications

(24 citation statements)

References 14 publications

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“…In the present research the value analysed belongs to whole sample, because in fact the consumer does not differentiate between the external and the internal part during eating. These authors [11] also established a relationship between thickness and RS content in fried potatoes (RS = 2.24 + 0.546(thickness mm)), the results found in the present work are in agreement with this relationship. Crisps potatoes had lower RS (3.27%) than French fries (6.64%), and crisps thickness was 0.9 -1 mm approximately whereas French fries thickness was 6.5 -7 mm.…”

Section: Resultssupporting

confidence: 91%

“…It has been observed that in French fries the RS found in whole sample (5.16%) differs from that found in the internal part (1.17%) which is readily digestible right after frying [11]. In the present research the value analysed belongs to whole sample, because in fact the consumer does not differentiate between the external and the internal part during eating.…”

Section: Resultscontrasting

confidence: 49%

“…This can be justified by the fact that the presence of high levels of water in raw potato allows a good gelatinization of the starch, which may be highly digestible. Fried potatoes, for instance, have low RS immediately after frying but the levels may increase on cooling due to starch retrogradation [11].…”

Section: Resultsmentioning

confidence: 99%

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

Garcı́a-Alonso

Goñi

2000

Nahrung

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The content of digestible starch (DS) and resistant starch (RS) in processed potatoes was assessed. In addition, the effect of domestic cooking on the in vitro digestibility of starch in this tuber, which may influence the glycaemic response, was studied. Resistant starch in raw potato is high, however different RS values were obtained when processed, ranging from 1.18% in boiled potatoes to 10.38% in retrograded flour. In general, cooked potatoes have high levels of DS. Starch digestibility is improved after processing and it is affected by the cooking methods. Boiled and mashed potatoes showed the highest rate of digestion, on the contrary raw potato was hardly digested. The estimated Glycaemic Index (GI) from the degree of starch hydrolysis within 90 min was in accordance with the reported GI values, for potatoes processed in the same way.

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Section: Resultssupporting

confidence: 91%

Section: Resultscontrasting

confidence: 49%

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

Garcı́a-Alonso

Goñi

2000

Nahrung

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“…The greater surface area to volume ratio from thin cut or crinkle cut chips results in a proportionall y larger absor ption of fat. 8 The four-fold range in fat content suggests there is plenty of opportunity for improving operating practices.About half the outlets had high acid values. Although traditionally used as an indication of fat degradation, the usefulness of acid value has been questioned.…”

mentioning

confidence: 99%

“…The 1997 National Nutrition Survey reported that deepfried hot chips (French fries) are eaten by 47% of New Zealanders at least once a week. 1 Many aspects of deep fr ying have been reported to influence the fat content of chips -chip size and shape, 8 post-fr ying practices (such as shaking and hanging the basket), 9,10 fat temperature and fat quality (i.e. the degree of fat degradation).…”

mentioning

confidence: 99%

The Risks of Everyday Life: Fat content of chips, quality of frying fat and deep‐frying practices in New Zealand fast food outlets

Morley-John

Swinburn

Metcalf

et al. 2002

Australian and New Zealand Journal of Public Health

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Objectives: To collect baseline data on the fat content of hot chips, quality beliefs in fast food outlets throughout New Zealand.• Compare chain and independent outlets.• Identify the key determinants of fat content of chips and quality of cooking fat.• Identify opportunities for action to reduce the fat content of hot chips and improve the fat quality of the frying fat. Methods SampleFast food outlets were randomly selected from a list of all takeaways and unlicensed restaurants listed in the Ne w Zealand Telecom Yellow Pages (n=3,301). They were stratif ied by geographical re gion and target numbers were defined to obtain a representative sample. Only the outlets that sold takeaway hot chips were eligible. On telephoning the selected outlets, 63% were found to be eligible and 80% agreed to take part. It was assumed that the vast majority of fast food outlets were listed in the Yellow Pages (although this was not independently verif ied). Survey processThe data were collected during the period September 1998 to March 1999. An interviewer-administered questionnaire (29 closed questions) was designed to investigate chip-cooking practices and attitudes related to cooking practices. This instrument was developed on the basis of: cooking procedures that can be measured and that are amenable to change. • Data from the pilot sur vey of 24 independent tak eaway bars within the Auckland region.• Infor mation obtained through consultation with fast food outlet operators and food technology experts in the area. The attitudes and perceptions of operators were measured using Liker t scales. Fat and chip turnovers were assessed by asking the operators about their monthly order volumes for each. Many of the operators were Chinese immig rants and translations of the participant infor mation sheet and interpreters were used as required. The study w as approved by the University of Auckland Human Subjects Ethics Committee.A 200 mL sample of fat from the main chip fryer was collected for fat analysis. The thermostat setting and actual f at temperature once the fryer had reached temperature (thermostat light off) were recorded. The temperature range of 180-185°C is considered optimal based on recommendations in other countries 14,18 and we considered that 5°C either side of this (i.e. 175-190°C) would be an appropriate reference range for this study. The operator was asked to cook a serving of chips. Observations of the post-cooking procedure (banging, shaking and hanging of the chip basket) were recorded. Post-cooking drainage of fat from the chips was considered adequate if the basket was shaken and/or banged and hung for at least 20 seconds before being packaged. The chips were immediately transfer red from the packaging to a plastic bag. The questionnaire was then administered. The f at and chip samples were chilled and then frozen (-18°C) as soon as possible until analysis. Chemical analysesThe chips were analysed for total fat and moisture. 19 The fr yer fat was analysed for the acid value 20 as a reflection of the ...

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

Gracía-Alonso

Goñi

2000

Starch/Stärke

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Resistant starch in potatoes deep-fried in olive oil

Cited by 38 publications

References 14 publications

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

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

The Risks of Everyday Life: Fat content of chips, quality of frying fat and deep‐frying practices in New Zealand fast food outlets

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

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