Potato Carbohydrates

Abstract

Potatoes are widely consumed and are a highly popular food due to their preparation in many ways such as boiled, microwaved, fried, roasted, dehydrated, etc. Methods of processing and storage are known to affect its nutritional quality. Glycemic index of potato is affected by various factors, which include the genetic makeup of variety, amylose content, type and ratio of starches, cooking method, and the presence of other ingredients consumed with them including fiber, fat, and protein. Potatoes contain three types of starches, i.e. rapidly digestible starch, slowly digestible starch, and resistant starch. These starches affect blood glucose levels to different extents and hence the glycemic index. Processing method significantly affects the concentration of these starch types. Potato resistant starch has attracted the attention of nutritionists due to its various health benefits. Potato contains resistant starch type III in most cooked forms. Potato carbohydrates are affected by factors including cultivation practices, temperatures during crop growth, storage durations and temperatures, and processing. Various biochemical procedures are available to evaluate potato carbohydrates. This chapter deals with the types of starches present in potato, effect of cultivation practices, processing and storage on carbohydrates, methods used for evaluation, glycemic index, and genetic modifications carried out to alter the structure and function of potato carbohydrates.