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Volume 3 Special Issue 2 2009
POTATO IV 
How to reference: Nofrarías M, Martínez-Puig D, Pérez JF (2009) Potential Health Benefits of Potato Starch. In: Yee N, Bussell WT (Eds) Potato IV. Food 3 (Special Issue 2), 1-7
Guest Editors
Nigel Yee, William T. Bussell
Unitec, New Zealand
www.unitec.ac.nz
Issue Information [PDF]
CONTENTS AND ABSTRACTS
Miquel Nofrarías, Daniel Martínez-Puig, José F. Pérez (Spain) Potential Health Benefits of Potato Starch (pp 1-7)
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ABSTRACT
Invited Mini-Review: Starch is considered a major source of available energy in the human diet. In potato, starch content varies from 70 to 90% on a dry matter basis depending on the botanical variety. The traditional view of starch digestion is that to a large extent starch is rapidly digested. However, a variable fraction of ingested starch can escape digestion in the foregut, and ferment later in the hindgut (RS, resistant starch). Raw potato starch is largely considered as a high RS ingredient. However, potato is mostly consumed processed, which gelatinizes starch at different extents, and this will have an effect on the composition and nutritional values (glycemic index and RS content). In general, processed potato has high levels of digestible starch, although the values may decrease with an increased time of storage after cooking. RS is becoming more desirable in the human diet because of its relevance to health, on the prevention and control of some digestive and metabolic disorders. RS intake, in substitution to digestible starch, seems to decrease postprandial glycemic and insulinemic responses, improve whole body insulin sensitivity, increase satiety, lower plasma cholesterol and triglyceride concentrations, and reduce fat storage. RS has also been associated with protective effects on chronic colonic diseases, including reduction of colon cancer risk and in the treatment of bowel inflammatory conditions. In summary, this review presents the current understanding of potato starch and potential health benefits which are likely to be associated with intake of resistant potato starch.
Daisuke Ichiura, Aki Naemura, Mayumi Ura, Motoyuki Mori, Junichiro Yamamoto (Japan) Anti-Thrombotic Effect of Potato in Animal Experiments (pp 8-12)
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ABSTRACT
Original Research Paper: Prevention of atherothrombotic diseases is an important and urgent social task in the developed world. Inappropriate diet plays a causative role in the development and clinical outcome of thrombotic diseases. We have been testing fruits and vegetables and found that some varieties have a significant anti-thrombotic effect. The present study aimed to test twenty potato varieties using in vitro test (Global Thrombosis Test-GTT) and animal models of thrombosis (laser-induced thrombosis in the carotid artery of mice). Potato varieties Touya (yellow), Hokkaikogane (yellow) and Star ruby (yellow) showed heat-resistant anti-thrombotic effects. Including these varieties in daily diet may be beneficial in thrombosis prevention.
Zenon Zduńczyk, Iwona Kosieradzka (Poland) Nutritional Properties of Tubers of Genetically Modified Potatoes Cultivated in Poland - A Review (pp 13-22)
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ABSTRACT
Invited Mini-Review: This review addresses in vivo experiments concerning nutritional and health properties of tubers of transgenic potatoes cultivated in a field experimentin Poland. Genetic modification was conducted with three aims: (1) to improve resistance to a necrotic strain of Potato virus Y (transgenic lines with a truncated gene coding PVYN polymerase in the sense or antisense orientation and lines with a non-translated region of the PVYN genome in the sense or antisense orientation), (2) to modulate the content of flavonoids throughoverexpression of 14-3-3 protein from Cucurbita pepo or to repress the gene encoding protein ADP-ribosylation factor, and (3) toenhance flavonoids synthesis throughoverexpression of the enzymes of the flavonoid synthesis pathway, i.e. chalcone synthase, chalcone isomerase and dihydroflavonol dehydrogenase. Special attention is focused on differentiated chemical composition and nutritional properties of diets. Investigations were conducted on rats fed for 3-5 weeks diets with a high content (20-40%) of autoclaved and dried potato tubers. The in vivo experiments indicate that tubers of genetically modified potato are a substantial and nutritional equivalent to the non-transgenic cultivars, although some indices of the physiological response of animals pointed to the need for conducting longer investigations.
Andreas Schieber, Marleny D. Aranda Saldaña (Canada) Potato Peels: A Source of Nutritionally and Pharmacologically Interesting Compounds – A Review (pp 23-29)
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ABSTRACT
Invited Mini-Review: In October 2007, the United Nations declared 2008 as The Year of the Potato, highlighting the importance of this crop as a staple food in human nutrition. While fresh potato consumption is decreasing in many countries, more potatoes are currently processed into value-added products to meet the demand especially from the fast food and convenience food industries. Potatoes are usually peeled during processing, either by steam, lye or abrasive peeling, depending on the type of product. As a consequence, large quantities of peels are generated which represent a severe disposal problem to the industry, especially with the increasing awareness and aims of minimising environmental impact and sustainability. However, potato peels contain a number of nutritionally and pharmacologically interesting compounds such as polyphenols and glycoalkaloids, which may be recovered and used as natural antioxidants and precursors for steroid hormones, respectively. Furthermore, applications of the dietary fibre fraction have been described. This review summarizes the available literature on potato peel utilization, focusing on the above mentioned constituents, and highlights the potential of an important by-product of the food industry as a source of valuable compounds.
Enrico Finotti, Enrico Bersani, Vittorio Vivanti (Italy), Mendel Friedman (USA) Application of a Functional Mathematical Index to the Evaluation of the Nutritional Quality of Potatoes (pp 30-36)
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ABSTRACT
Original Research Paper: This paper describes the derivation and application of a new functional mathematical index that was used to evaluate the nutritional, safety, and processing quality aspects of potatoes. The index introduces the concept of an “optimal potato”, using appropriate distance and N-dimensional parameter space models. Although the index may not be a unique answer to the need for defining a “quality potato index”, the results of the present study show that it presents an approach that can be used to establish whether a specific potato variety or processed potato product can be considered of high, medium, or low nutritional quality. The main goal of the index is to link composition and chemical quality to factors that govern growth, production, distribution, and processing of potatoes and potato products for commercial use. In addition, it is expected that the index will be a useful parameter that can detect critical points (harvest time, storage conditions, treatment processes) as affected by variety and composition during the entire growth, production, and distribution cycle of potatoes, and thus suggests new ways to increase the value of potatoes for the human diet. The index is intended to complement and extend methods for nutritional quality and safety of potato proteins.
Justina Catarino, Elsa Mendonça, Ana Picado, Paulo Partidário, João Nobre da Costa (Portugal) Eco-Efficiency in a Crispy Chips Industry (pp 37-40)
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ABSTRACT
Research Note: Combining economical and environmental efficiencies, eco-efficiency within production processes is a key path where there is a simultaneous focus on waste prevention and on the improvement of resource productivity – by producing more with less, towards sustainable production. To achieve such a goal, a Portuguese crispy chips company implemented a cleaner production approach. That process included the company’s background information, a global inventory based on manufacturing diagrams, materials accounting, mass balances for the more representative materials, a synthesis of the production process eco-inefficiencies and its environmental impacts, an identification of ideas to improve the eco-efficiency in the field, and finally a feasibility analysis regarding technical, environmental and economical aspects. Results show that 75% of the starch input was converted into the final product, and that 80% of the by-products and wastes were generated before the frying process. It was also found that water utilization was closely related to the starch path. After a creativity phase where improvement ideas were generated and a feasibility analysis was done, some solutions were implemented. The implementation of improvement solutions resulted in an increase in business productivity that enabled the reduction of energy consumption, water and chemicals inputs, and the volume of sludge. In conclusion, eco-efficiency showed to be of major value to this industry, converting process inefficiencies into economic opportunities with simultaneous environmental benefits, thus fulfilling the industry’s objectives towards the challenge of sustainable development.
Elizabeth Troncoso, Rommy Zúñiga, Cristián Ramírez, Javier Parada, Juan Carlos Germain (Chile) Microstructure of Potato Products: Effect on Physico-Chemical Properties and Nutrient Bioavailability (pp 41-54)
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ABSTRACT
Invited Review: Understanding the microstructural changes of raw potato during processing is critical if food properties want to be controlled properly, because there is a causal connection between structure and functionality. Major structural elements contributing to potato products identity and quality are plant cells, cell walls and starch granules. During processing, which can be viewed as a series of restructuring and reassembling operations, these elements are modified, which generates changes on the product properties. For example, texture is a sensory attribute of uppermost importance for the preference of potato products. The abundance of starch inside the cells, and the shape and size of starch granules modified during different processing, have been reported as important factors for the final texture, as well as the structure of the cell wall polymers. Thus, microscopy techniques for examining food microstructure are necessary to understand structure-property relationships and their effects on chemical stability, physical properties and nutrient bioavailability of potato products. Image processing and image analysis techniques provide the required quantitative data for the analysis and design of food microstructure. In addition, it is necessary to improve the quality of existing foods and to create new products that satisfy consumer’s demands of healthy foods, which will be based on interventions at the microscopic level.
María Dolores Alvarez, Cristina Fernández, Wenceslao Canet (Spain) Oscillatory Properties of Fresh and Frozen/Thawed Mashed Potatoes as Modified by Mixtures of Amidated Low-Methoxyl Pectin and Xanthan Gum (pp 55-65)
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ABSTRACT
Original Research Paper: Freezing and thawing of mashed potatoes has a detrimental effect on their physical and water-holding properties. This study deals with the ability of mixtures of amidated low-methoxyl (ALM) pectin and xanthan gum (XG) to ameliorate these effects in fresh (F) and frozen/thawed (F/T) mashed potatoes. Viscoelastic properties were monitored by oscillatory measurements. A parameter that characterizes the fluid behaviour for the nonlinear viscoelastic range (a, fluid-like relative angle) was also determined. The effect of ALM and XG concentration on the dynamic rheological parameters was studied using response surface methodology (RSM). A central composite rotatable experimental design was used with ALM concentration ranging between 1.5 and 4.5 g kg-1 and XG concentration ranging between 0.5 and 2.5 g kg-1 as independent variables. The effects were highly dependent on the levels of ALM and XG added, although the effect of XG concentration on the oscillatory measurements was more significant. When comparing the effect of processing on a particular formulation, although F samples presented a spongier, more rigid structure over the linear viscoelastic range (higher elastic modulus values (G’)) than their F/T counterparts, they were more fluid-like after breakdown. For F mashed potatoes, the optimum condition for a showing maximum fluid-like character after breakdown was found at 3.32 g kg-1 ALM pectin and 1.65 g kg-1 XG, whereas the response surface for a was saddle-shaped after freezing and thawing. For F/T mashed potatoes, the optimum condition for d showing maximum structural weakening in the linear viscoelastic range was found at 3.06 g kg-1 ALM pectin and 2.38 g kg-1 XG. In spite of the fact that no enhancement of oscillatory properties was observed, this approach may have potential for designing F and F/T mashed potatoes with specified dynamic properties.
Frédéric Mestdagh, Carlos Van Peteghem, Bruno De Meulenaer (Belgium) A Farm-to-Fork Approach to Lower Acrylamide in Fried Potatoes (pp 66-75)
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ABSTRACT
Invited Review: Acrylamide is a probable human carcinogen, which is formed during frying or baking of carbohydrate-rich foodstuffs, such as potatoes. The presence of this heat-induced contaminant in a wide range of daily consumed foodstuffs sparked international research, focusing on analysis, occurrence and formation in food as well as on toxicological aspects. This review summarizes the state-of-the-art knowledge about the formation mechanisms of acrylamide and several key factors influencing its generation in fried potato products. Based on the knowledge gathered, suggestions are given to lower the acrylamide content in the final product as much as possible. For this, a farm-to-fork approach is followed starting from the agricultural practice, through several food-processing possibilities on industrial and home-cooking level. Furthermore, the dietary acrylamide exposure is investigated as well as the importance of canteen food.
Nigel P. Brunton, Ronan Gormley, Martina Sinn, Francis Butler, Enda Cummins, Michael O’Keeffe (Ireland) Effect of Pre-Treatments, Frying Temperature and Oven Re-Heating on the Acrylamide Content and Quality Characteristics of French Fries from ‘Rooster’ Potato Tubers (pp 76-81)
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ABSTRACT
Original Research Paper: Acrylamide levels in food, and especially in potato products, are perceived world wide as a potential public health problem. The current trials on ‘Rooster’ potato tubers purchased (as ware samples) in a supermarket and fried under domestic conditions showed that soaking (citric acid vs. water) and pre-treatments such as blanching in water and pre-frying in oil were useful for lowering the content of acrylamide precursors (reducing sugars and asparagine) in potato tuber strips and also the acrylamide content in the corresponding French fried samples. However, this effect was small relative to that of frying temperature where an increase in acrylamide content from 243 (150°C/6 min) to 761 µg/g (190°C/6 min) was demonstrated in French fries. Oven-reheating (convection vs. microwave) of fully fried samples had no effect on acrylamide content. Soaking, blanching, frying and re-heating treatments had an effect on fry colour and on textural properties. However, the extent of the effects was generally small for the latter. A sensory panel indicated that Hunter values in the ranges 68-70 L or 2.8-3.0 L/b represented ideal French fry colour.
Franco Pedreschi, Rommy N. Zuñiga (Chile) Acrylamide and Oil Reduction in Fried Potatoes: A Review (pp 82-92)
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ABSTRACT
Invited Review: Potato is the raw food material that has been used the most in frying operations due to the high demand of consumers all over the world. Detection of high concentrations of acrylamide in heated starch rich foodstuffs, such as potato, by the Swedish National Food Administration in April 2002 attained public concern because this product is a suspected human carcinogen. Maillard reaction is suggested as the major mechanism of acrylamide formation in fried potatoes. The precursors of this reaction for fried potatoes are glucose, fructose and asparagine. So, several methods based in diminishing or eliminating acrylamide precursors have been implemented. On the, other hand, other reduction methods of acrylamide focus principally in the process parameters such as vacuum frying or conventional frying at low temperatures. Post-frying techniques could eventually be implemented to diminish acrylamide formation as well. But the major challenge is to reduce as much as possible acrylamide levels in fried potatoes but maintaining intact their sensorial properties and low oil content. Typical final oil content of potato chips and French fries are ~35% and ~15% by weight, respectively. Some of the principal factors that affect oil absorption in fried potato products are process parameters (temperature, pressure and frying time), deterioration degree of the frying oil, food geometry and pre-treatments (e.g. drying, solute impregnation, edible film coatings). Recently, much attention has been given to the use of vacuum frying which may be an option to produce fried potatoes with low oil content. Reducing acrylamide and oil content while maintaining product quality (flavor, color, texture, safety, etc.) in commercial fried potato production is a crucial challenge for the food industry.
Agnieszka Kita, Grażyna Lisińska, Agnieszka Tajner-Czopek, Anna Pęksa, Elżbieta Rytel (Poland) The Properties of Potato Snacks Influenced by the Frying Medium (pp 93-98)
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ABSTRACT
Invited Mini-Review: Potato products, such as French fries and chips are very popular due to their flavour, aroma and other sensory properties, which to a large extent depend on the frying process affecting the colour, taste and texture of the product. The oil used for frying is absorbed by the product and thus becomes its ingredient, which plays a significant qualitative role. The quantity of the absorbed fat is found within the range of 20-45% and its impact on the properties of the product is enormous. The type and quality of the frying medium influence the fat content and texture of the finished product. Besides, the parameters of the frying process and the type of oil influence the formation of acrylamide in subsequent products, which has an adverse effect on their quality. The type and the quality of the frying medium also affect the shelf-life of potato products. The changes due to storage are primarily connected with fat degradation, reducing flavour and odor of potato products (French fries and chips) as well as their moisture content, affecting the texture.
Grażyna Lisińska, Anna Pęksa, Agnieszka Kita, Elżbieta Rytel, Agnieszka Tajner-Czopek (Poland) The Quality of Potato for Processing and Consumption (pp 99-104)
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ABSTRACT
Invited Mini-Review: Potatoes are destined both for cooking in households and for food processing (chips, French fries, dehydrated products) as well as starch and alcohol production. The requirements of industries, regarding the chemical composition and quality of raw material vary, depending on the destination of the finished product. The technological value of potato is determined by a variety of features required by a particular industry. The properties and components of potato tubers affect the technological process, the yield and quality of the finished product. The nutritive value depends on the chemical composition of the product, including the presence of toxic compounds hazardous to human health. Potato cultivars have a great impact both on the technological value of potato destined for industrial use and on the quality of potatoes destined for human consumption. However, a number of factors determining the technological value of potato tubers can be influenced by human actions (fertilization, use of pesticides, planting and harvest dates, irrigation, storage conditions, etc.) and the environment (location of the field, weather and soil conditions).
Ramesh Y. Avula, Rakesh K. Singh (USA) Functional Properties of Potato Flour and its Role in Product Development – A Review (pp 105-112)
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ABSTRACT
Invited Mini-Review: Potato flour is a viable value added product due to its versatility in function as a thickener and color or flavor improver. It is used in bakery products, sauces, gravy, extruded products or fabricated snacks and also in dry soup mixes. Potato flour is prepared by drying the peeled slices in a hot air drier or by drying the cooked mash in a drum drier into flakes followed by grinding and sieving. The severity of heat treatment during the drying process influences the changes/degradations of starch and properties of flour. Flour properties can also be modified by chemical and enzymatic treatments and the properties such as paste viscosity, dough rheology, gel forming properties, swelling ability are important in determining suitability of flour in food formulations. The high stability of drum dried and hot air dried flours during heating and cooling processes demonstrates their possible use in products requiring sterilization such as baby food. Enzyme modified flours with high paste viscosities act as good thickeners. The functional properties of potato flour made by different processes involving physical, chemical or enzymatic treatments are discussed.
Agnieszka Krajewska, Jerzy Radecki, Hanna Radecka (Poland) Sensors and Biosensors for Determination of Acrylamide and Acrylic Acid in Potato Food Products (pp 113-120)
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ABSTRACT
Invited Review: The presence of toxic acrylamide in a wide range of food products such as potato crisps, French fries or bread was confirmed by Swedish scientists from Stockholm University. The neurotoxity, and possible carcinogenicity, of this compound and its metabolites imposes a duty to control them by quantitative and qualitative assays. Acrylamide forms an adduct with hemoglobin (Hb) as a result of the reaction with the a-NH2 group of the N-terminal valine of Hb. This interaction is the basis of a new voltammetric biosensor to detect acrylamide. The biosensor was constructed using a carbon-paste electrode modified with hemoglobin (Hb), which contains four prosthetic heme-Fe(III) groups. Such an electrode displays a reversible reduction/oxidation process of Hb-Fe(III)/Hb-Fe(II). Interaction between Hb and acrylamide was observed through a decrease of the Hb-Fe(III) reduction peak current. Exposing acrylamide to pH extremes results in its hydrolysis to acrylic acid. Apart from natural host molecules, synthetic receptors such as tetralactam or macrocyclic polyamine derivatives were applied as active elements of sensors for voltammetric detection of acrylic acid. The synthetic host molecules were immobilized on an electrode surface by covalent Au-S bond or by an embedment method into the thiol layer via hydrophobic and van der Waals interactions. The applicability of sensors was proved by a validation procedure made in the matrix obtained by water extraction of potato chips. The proposed sensor parameters such as sensitivity, selectivity, wide dynamic range, simplicity of sample preparation, in comparison to those presented by others in already reported methods, will be discussed.
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