Journal article
The Effect of Potato Varieties and Processing Methods on Glycemic Response
Abstract
In order to identify those potatoes which exert a low glycemic impact after processing, eight early potato varieties and four processing methods were evaluated for their total starch content, amylose content, rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS), estimated glycemic index (eGI), glycemic load (eGL) as well as their relationship among each other. While all these profiles were highly dependent …
Authors
Reena GP; Qiang L; J. AS; Massimo M; Rickey YY
Journal
American Journal of Plant Sciences, Vol. 11, No. 07, pp. 1144–1162
Publisher
Scientific Research Publishing
Publication Date
2020
DOI
10.4236/ajps.2020.117081
ISSN
2158-2742