Method for Generating Potato-Based Resistant Starch
Conventional processing of potato ingredients, such as potato flakes, flours, and granules, utilizes heat processing to break down the potato tissue. However, the application of heat gelatinizes starch within the potato tissue, making the starch readily digestible. Consequently, these traditional potato products have a high glycemic response and very little resistant starch (RS) content. This is a problem because a high glycemic diet is a factor in the development of obesity and chronic health issues (e.g., diabetes, heart disease, etc.). RS is starch material that is resistant to human digestion and contains additional benefits which improve digestive health.
A process to create food ingredients that contain high amounts of potato RS and produces low glycemic response results. A variety of potato products could be generated using this process, including potato flakes, granules, flour, dehydrated hash brown pieces, and fresh mashed potato. These ingredients will be used by food manufactures to create French fries, potato chips, instant mashed potatoes, soups, and several snack food items that offer new health benefits.
The new modified potato starch products will allow potato growers and processors to gain entry into the market of low-glycemic food products. People that have problems with diabetes, allergies to corn or wheat products, or simply want more potato food choices will have access to new foods that contain digestive health benefits.
This innovation begins with raw potato material instead of being limited to isolated starch. This product is also stable when frozen, which prevents the separation of water and solids and is stable when frying in high temperatures. Additionally, unlike other potato starch products, the products will sustain resistance through any manufacturing process.
Contact Person:Yong Zhang, PhD
Office of Technology Transfer
University of Idaho
Phone: (208) 885-4550