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Screening of low glycemic potato varieties (lines) based on cooking methods and regeneration temperature

ZHUO Feng-Qi1, TANG Zhen-San2, LEI Yu-Jun2, CHENG Li-Xiang2, ZHAO Tian-Tian1, LYU Tai3, YANG Chen3,ZHANG Feng1,2,*   

  1. 1 College of Life Science Technology, Gansu Agricultural University, Lanzhou 730070, Gansu, China; 2State Key Laboratory of Arid Land Crop Science / College of Agriculture, Gansu Agricultural University, Lanzhou 730070, Gansu, China; 3Tianshui Agricultural Research Institute, Tianshui 741001, Gansu, China
  • Received:2025-02-18 Revised:2025-06-03 Accepted:2025-06-03 Published:2025-06-10
  • Supported by:
    This study was supported by the National Key Research and Development Program (2022YFD1602104), the Scientific Research and Innovation Platform for Colleges and Universities of Gansu Province (2024CXPT-01), the Major Science and Technology Project of Gansu Province (21ZD11NA009), and the Industrial Support Program for Colleges and Universities of Gansu Province (2023CYZC-44).

Abstract:

This study investigated the effects of different cooking methods and starch retrogradation temperatures on the glycemic index (GI) of potato tubers, aiming to identify cultivars with inherently low GI values that could serve as candidates for nutrition-oriented breeding. Twenty major commercial cultivars and advanced breeding lines were used as experimental materials. Total starch (TS), amylose, dietary fiber, rapidly digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS), and GI were measured in baked, microwaved, and steamed tubers subjected to retrogradation at 40?°C, 30?°C, and 20?°C. Statistical comparisons and stability analyses were conducted. The results showed that, compared to raw tubers, cooking significantly reduced the contents of TS (by 1.21% FW), RS (8.06% FW), and soluble dietary fiber (1.32% FW), while RDS, SDS, and insoluble dietary fiber increased significantly by 4.75% FW, 3.2% FW, and 5.63% FW, respectively. Among the cooking methods, microwave processing resulted in the lowest GI (69.52). As retrogradation temperature decreased from 40?°C to 20?°C, GI and RDS content significantly declined, while RS significantly increased. At 20?°C, the lowest GI (72.99and RDS (5.74% FW) values were observed, along with the highest RS content (7.01% FW). GI was strongly positively correlated with RDS (r = 0.90) and SDS (r = 0.43), and negatively correlated with RS (r = ?0.58) and dietary fiber content (r = ?0.34). The cultivar Lucinda demonstrated consistently low and stable GI values across all cooking methods and retrogradation temperatures, with a GI of 65.26. RDS and SDS contents after cooking were identified as the main factors influencing GI, and their conversion to RS was dependent on retrogradation temperature. Microwave treatment proved to be the most effective method for reducing the GI in potato tubers. Lucinda was identified as the most promising low-GI cultivar across different cooking methods and retrogradation conditions.

Key words: potato, cooking methods, retrogradation temperature, gelatinized starch, glycemic index

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