Methodological Breakdown of Potato Peel’s Influence on Starch Digestibility, In Vitro Glycemic Response and Pasting Properties of Potato

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 < 0.05) in starch hydrolysis index (SHI), glycemic index (GI), and glycemic load (GL). Similarly, there was also a significant increase in the resistant starch content of the PP + PF combination. The maximum change in the predicted glycemic response was observed in the PP with 15%. A higher reduction in the in vitro glycemic response was observed in the Kufri Chipsona 3 as compared to Kufri Jyoti. The pasting properties of also showed significant changes with the addition of PP to the PF flour, which might be due to the change in intrinsic properties such as amylose and amylopectin content. The current investigation will help to provide an understanding of the use of PP in the processing industries to prepare low-GI food products.