Starch digestibility and predicted glycemic index of fried sweet potato cultivars | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 2 No. 7 (2012): July 2012 / Research Articles Starch digestibility and predicted glycemic index of fried sweet potato cultivars Authors Amaka Odenigbo Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, Quebec, H9X 3V9 Jamshid Rahimi Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, Quebec, H9X 3V9 Michael Ngadi Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, Quebec, H9X 3V9 Somaia Amer Department of Animal Science, McGill University, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, Quebec, H9X 3V9 Arif Mustafa Department of Animal Science, McGill University, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, Quebec, H9X 3V9 DOI: https://doi.org/10.31989/ffhd.v2i7.83 Abstract Background: Sweet potato (Ipomoea batatas L.) is a very rich source of starch. There is increased interest in starch digestibility and the prevention and management of metabolic diseases. Objective: The aim of this study was to evaluate the levels of starch fractions and predicted glycemic index of different cultivars of sweet potato. Material and Method: French fries produced from five cultivars of sweet potato (‘Ginseng Red’, ‘Beauregard’, ‘White Travis’, ‘Georgia Jet clone #2010’ and ‘Georgia Jet’) were used. The level of total starch (TS), resistant starch (RS), digestible starch (DS), and starch digestion index starch digestion index in the samples were evaluated. In vitro starch hydrolysis at 30, 90, and 120 min were determined enzymatically for calculation of rapidly digestible starch (RDS), predicted glycemic index (pGI) and slowly digestible starch (SDS) respectively. Results: The RS content in all samples had an inversely significant correlation with pGI (-0.52; P<0.05) while RDS had positive and significant influence on both pGI (r=0.55; P<0.05) and SDI (r= 0.94; P<0.01). ‘White Travis’ and ‘Ginseng Red’ had higher levels of beneficial starch fractions (RS and SDS) with low pGI and starch Index (SDI), despite their higher TS content. Generally, all the cultivars had products with low to moderate GI values. Conclusion: The glycemic index of these food products highlights the health promoting characteristics of sweet potato cultivars. Keywords: Sweet potato, Ipomoea batatas L, French fries, in vitro starch digestibility, glycemic index, resistant starch Downloads [Abstract] [Full Article] Published 2012-07-28 Issue Vol. 2 No. 7 (2012): July 2012 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com