Retaining a large amount of resistant starch in cooked potato through microwave heating after freeze-drying

Peng, Zhangchi; Cheng, Linrun; Meng, Kaiwei; Shen, Yi; Wu, Dianxing; Shu, Xiaoli

doi:10.1016/j.crfs.2022.09.023

Cited by 5 publications

(2 citation statements)

References 46 publications

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“…Microwave reheating of rice, regardless of water content, increase RS while reducing digestible starch fractions ( 32 , 33 ). This effect seems to extend to other foods such as potatoes ( 34 ). Cooking wheat noodles in a microwave was found more effective than boiling or steaming in preserving RS and lowering glycemic index ( 35 ).…”

Section: Methodsmentioning

confidence: 89%

Harnessing the power of resistant starch: a narrative review of its health impact and processing challenges

Baptista,

Dessalles,

Illner

et al. 2024

Front. Nutr.

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Starch is a primary energy storage for plants, making it an essential component of many plant-based foods consumed today. Resistant starch (RS) refers to those starch fractions that escape digestion in the small intestine and reach the colon where they are fermented by the microflora. RS has been repeatedly reported as having benefits on health, but ensuring that its content remains in food processing may be challenging. The present work focuses on the impact RS on health and explores the different processes that may influence its presence in foods, thus potentially interfering with these effects. Clinical evidence published from 2010 to 2023 and studying the effect of RS on health parameters in adult populations, were identified, using PUBMED/Medline and Cochrane databases. The search focused as well on observational studies related to the effect of food processes on RS content. While processes such as milling, fermentation, cooking and heating seem to have a deleterious influence on RS content, other processes, such as cooling, cooking time, storage time, or water content, may positively impact its presence. Regarding the influence on health parameters, there is a body of evidence suggesting an overall significant beneficial effect of RS, especially type 1 and 2, on several health parameters such as glycemic response, insulin resistance index, bowel function or inflammatory markers. Effects are more substantiated in individuals suffering from metabolic diseases. The effects of RS may however be exerted differently depending on the type. A better understanding of the influence of food processes on RS can guide the development of dietary intake recommendations and contribute to the development of food products rich in RS.

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Section: Methodsmentioning

confidence: 89%

Harnessing the power of resistant starch: a narrative review of its health impact and processing challenges

Baptista,

Dessalles,

Illner

et al. 2024

Front. Nutr.

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show abstract

“…The RS level of the selected potato variety used in the present study (‘golden star’) was within the range studied by Peng et al . (2022) for crumbly, waxy and floury type potato varieties (32–40%). Raw potatoes have been shown to contain type 2 RS (Karunarathna et al ., 2023).…”

Section: Resultsmentioning

confidence: 99%

Investigating the impact of boiling and pressure cooking on resistant starch levels in food

Karunarathna,

Wickramasinghe,

Brennan

et al. 2024

Int J of Food Sci Tech

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SummaryResistant starch (RS) has been shown to manipulate food digestion and nutrient metabolism as well as being important in promoting gut health. However, the presence of RS varies across diverse food systems depending upon process conditions. To investigate this, chickpeas, potatoes, arrowroots, unripe bananas and oats were subjected to boiling and pressure cooking at various cooking durations and the RS% was determined. After 45 min of boiling and 15 min of pressure cooking, RS% of chickpeas increased by ~29% and ~41%, respectively. Increasing the cooking time, together with boiling and pressure cooking, led to higher RS% in chickpeas, mainly due to the retrogradation of starch after gelatinisation. In contrast, boiling and pressure cooking led to a reduction in RS% for potatoes, arrowroots, unripe bananas and oats, while a further decrease was encountered with the increase in processing time. After 45 min of boiling, RS% of potatoes, arrowroots, unripe bananas, and oats were reduced by 58%, 22%, 80% and 70%, respectively. After 15 min of pressure cooking, RS% of potatoes, arrowroots and unripe bananas were reduced by 41%, 22% and 83%, respectively. This was mainly due to the disruption of the ordered structure of starch molecules during thermal processing in the presence of water. This study clearly elucidates the impact of boiling and pressure cooking on RS% as a function of processing time and type of RS source.

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Improving microwave heating uniformity of spherical objects by wrapping optimized dielectrics

Xiao,

Liao,

Zhang

et al. 2024

International Journal of Thermal Sciences

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Retaining a large amount of resistant starch in cooked potato through microwave heating after freeze-drying

Cited by 5 publications

References 46 publications

Harnessing the power of resistant starch: a narrative review of its health impact and processing challenges

Harnessing the power of resistant starch: a narrative review of its health impact and processing challenges

Investigating the impact of boiling and pressure cooking on resistant starch levels in food

Improving microwave heating uniformity of spherical objects by wrapping optimized dielectrics

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