Methodological Breakdown of Potato Peel’s Influence on Starch Digestibility, In Vitro Glycemic Response and Pasting Properties of Potato

Methodological Breakdown of Potato Peel’s Influence on Starch Digestibility, In Vitro Glycemic Response and Pasting Properties of Potato

A Potato ( Solanum tuberosum L.) is a major staple food consumed worldwide. Potato peel is an important constituent that is generally discarded and considered agricultural waste before processing or cooking. The present investigation is an attempt to utilize different contents of potato peels (PP) w...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:American journal of potato research 2024-02, Vol.101 (1), p.65-75
Hauptverfasser: Lal, Milan Kumar, Tiwari, Rahul Kumar, Kumar, Awadhesh, Kumar, Ravinder, Kumar, Dharmendra, Jaiswal, Arvind, Changan, Sushil Sudhakar, Dutt, Som, Popović-Djordjević, Jelena, Singh, Brajesh, Simal-Gandara, Jesus
Format: Artikel
Sprache:eng
Schlagworte:
Agricultural wastes
Agriculture
Amylopectin
Amylose
Biomedical and Life Sciences
Cultivars
Digestibility
Food
Life Sciences
Plant Breeding/Biotechnology
Plant Genetics and Genomics
Plant Pathology
Plant Sciences
Potatoes
Reduction
Starch
Vegetables
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:A Potato ( Solanum tuberosum L.) is a major staple food consumed worldwide. Potato peel is an important constituent that is generally discarded and considered agricultural waste before processing or cooking. The present investigation is an attempt to utilize different contents of potato peels (PP) with potato flesh (PF) of processing cultivar (Kufri Chipsona 3) and table cultivar (Kufri Jyoti), which affect starch nutritional profile, glycemic response, and pasting properties. The combination of PP at different concentrations of 5, 10, and 15%, respectively, to PF showed a significant reduction ( P  
ISSN:1099-209X
1874-9380
DOI:10.1007/s12230-024-09942-w