Table 1.
Content of dry matter, total starch, rapidly digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS) in potatoes and starch digestion index (SDI)
| Compound | Sample | |||||
|---|---|---|---|---|---|---|
| Raw | Boiling | Steaming (steel pot) | Steaming (combi oven) | Microwaving | Grilling | |
| Dry matter (g/100 g) after storage |
19.65 ± 0.04b nd |
16.87 ± 0.03aA 17.02 ± 0.12aA |
20.86 ± 0.05cA 20.97 ± 0.07bA |
21.41 ± 0.02dA 21.55 ± 0.09cA |
22.75 ± 0.12eA 22.84 ± 0.06dA |
24.38 ± 0.09fA 24.56 ± 0.10eA |
| Total starch (g/100 g DW) after storage | 63.26 ± 0.43c | 68.19 ± 0.22dA | 62.68 ± 0.26bcA | 62.25 ± 0.55bA | 61.12 ± 0.27aA | 60.57 ± 0.72aA |
| nd | 68.25 ± 0.53cA | 62.60 ± 0.41bA | 62.18 ± 0.63bA | 61.03 ± 0.28aA | 60.62 ± 0.74aA | |
|
RDS (g/100 g DW) after storage |
9.47 ± 0.45a | 59.27 ± 0.52eB | 52.70 ± 0.81dB | 53.22 ± 0.68dB | 47.66 ± 0.94cB | 46.32 ± 0.77bB |
| nd | 55.25 ± 0.74dA | 50.10 ± 0.89cA | 51.21 ± 0.82cA | 40.64 ± 0.44bA | 37.31 ± 0.66aA | |
| SDS (g/100 g DW) after storage | 18.93 ± 0.40c | 4.77 ± 0.18aA | 5.50 ± 0.22bA | 4.42 ± 0.20aA | 5.81 ± 0.12bA | 5.67 ± 0.26bA |
| nd | 5.07 ± 0.14aA | 5.90 ± 0.26bA | 5.01 ± 0.29aB | 6.42 ± 0.17cB | 7.98 ± 0.23dB | |
| RS (g/100 g DW) after storage | 34.86 ± 0.42c | 4.15 ± 0.48aA | 4.48 ± 0.29aA | 4.61 ± 0.33aA | 7.65 ± 0.19bA | 8.58 ± 0.31bA |
| nd | 7.93 ± 0.35cB | 6.60 ± 0.22bB | 5.96 ± 0.48aB | 13.97 ± 0.34dB | 15.33 ± 0.15eB | |
| SDI (%) after storage | 15.0 ± 0.6a | 86.9 ± 0.6fB | 84.1 ± 1.0dB | 85.5 ± 0.3eB | 78.0 ± 1.2cB | 76.5 ± 0.4bB |
| nd | 81.0 ± 0.5cA | 80.0 ± 0.9cA | 82.4 ± 0.5dA | 66.6 ± 0.4bA | 61.5 ± 0.3aA | |
DW – Dry weight; nd – not determined
Results are reported as mean value ± standard deviation
Means in the same row with different lowercase letters and in the same column with different uppercase letters for particular compounds are significantly different (P < 0.05)