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Effect of preparation method on the glycaemic index of novel potato clones

✍ Scribed by Kinnear, Tara; Wolever, Thomas M. S.; Murphy, Agnes M.; Sullivan, J. Alan; Liu, Qiang; Bizimungu, Benoit

Book ID
115465883
Publisher
The Royal Society of Chemistry
Year
2011
Tongue
English
Weight
186 KB
Volume
2
Category
Article
ISSN
2042-6496

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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, howe