Analysis of resistant starch content among different potato varieties and the impact of one variety on satiety



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Resistant starch (RS) content can be impacted by cooking method and potato variety and have effects on satiety when consumed. This study analyzed RS content among three potato varieties (Red Norland, Russet, and Yukon Gold) where each were cooked using five different methods and serving temperatures (boiled used hot, baked used hot, baked then chilled one day, baked then chilled three days, and baked then chilled five days). RS content was the highest in Russet potatoes baked then chilled for five days (6.21g/100g) and lowest in Yukon Gold potatoes boiled used hot (1.84 g/100g). Cooking method showed an effect on RS content (p<0.001) but RS did not differ among potato variety (p=0.247). Then, Russet potatoes were utilized in a randomized crossover trial that examined their impact on subjective satiety measured by a visual analogue scale (VAS) and satiety biomarkers glucagon-like peptide-1 (GLP-1) and peptide YY (PYY). In the trial, the females consumed boiled potatoes served hot and baked then chilled potatoes consumed on separate occasions with VAS scores and GLP-1 and PYY. No differences in the area under the curve (AUC) for AUC(0-120 min) for GLP-1 and PYY and overall subjective satiety were found between the boiled and chilled potatoes.



Resistant starch, Potatoes, Starch analysis, Subjective satiety, Satiety