Journal Article
Methodological Breakdown of Potato Peel’s Influence on Starch Digestibility, In Vitro Glycemic Response and Pasting Properties of Potato
Milan Kumar Lal; Rahul Kumar Tiwari; Awadhesh Kumar; Ravinder Kumar; Dharmendra Kumar; Arvind Jaiswal; Sushil Sudhakar Changan; Som Dutt; Jelena Popović-Djordjević; Brajesh Singh; Jesus Simal-Gandara
American Journal of Potato Research · Vol. 101, Issue 1 · pp. 65-75 · 2024
Abstract
A Potato ( Solanum tuberosum L.) is a major staple food consumed worldwide. Potato peel is an important constituent that is generally discarded and considered agricultural waste before processing or cooking. The present investigation is an attempt to utilize different contents of potato peels (PP) with potato flesh (PF) of processing cultivar (Kufri Chipsona 3) and table cultivar (Kufri Jyoti), which affect starch nutritional profile, glycemic response, and pasting properties. The combination of PP at different concentrations of 5, 10, and 15%, respectively, to PF showed a significant reduction ( P