Potato products with enhanced resistant starch content and moderated glycemic response and methods thereof

摘要

This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using whole-tissue potato products with enhanced resistant starch (RS) content and glycemic index values are also disclosed.

主权项

1. A method of preparing whole-tissue potato food products, wherein the whole-tissue potato food products selected from the group consisting of peeled potatoes, potato slices, potato cubes, potato dices, potato shreds, potato wedges, potato sticks, potato grannies, potato flakes, and potato flour, wherein the whole-tissue potato food products comprise starch within intact parenchyma cell walls and wherein the starch within intact parenchyma cell walls comprising:
contacting a whole-tissue potato substrate comprising starch within intact cell walls with an aqueous solution of an etherifying or esterifying agent at a temperature between 22° C. and 70° C. in a suspension or slurry; wherein the whole-tissue potato substrate is selected from the group consisting of peeled potatoes, potato slices, potato cubes, potato dices, potato shreds, potato wedges, potato sticks, potato granules, potato flakes, and potato flour, wherein the whole-tissue potato substrate comprises at least 20% intact parenchyma cells and wherein the whole-tissue potato food product has enhanced resistant starch compared to the whole-tissue potato substrate.