Effect of Non-Conventional Drying Methods on In Vitro Starch Digestibility Assessment of Cooked Potato Genotypes

Effect of Non-Conventional Drying Methods on In Vitro Starch Digestibility Assessment of Cooked Potato Genotypes

Potatoes (<i>Solanum tuberosum</i> L.) are a good dietary source of carbohydrates in the form of digestible starch (DS) and resistant starch (RS). As increased RS content consumption can be associated with decreased chronic disease risk, breeding efforts have focused on identifying potat...

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Bibliographic Details
Main Authors: Christina E. Larder, Vahid Baeghbali, Celeste Pilon, Michèle M. Iskandar, Danielle J. Donnelly, Sebastian Pacheco, Stephane Godbout, Michael O. Ngadi, Stan Kubow
Format: Article
Language:English
Published: MDPI AG 2019-09-01
Series:Foods
Subjects:
<i>Solanum tuberosum</i> L.
starch
digestibility
freeze-drying
microwave vacuum drying
conductive hydro-drying
instant controlled pressure drop
processing
Online Access:https://www.mdpi.com/2304-8158/8/9/382

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https://www.mdpi.com/2304-8158/8/9/382

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