Scientists from Singapore have come up with a new potato processing technology that can make the human body digest potato starch more slowly.
"Some believe that potato products are unhealthy because they can cause a rapid rise in blood sugar levels, which poses a risk for people with diabetes or those who want to control body weight," said Amy Lin, study leader.
Laboratory experiments show that the new method blocks the access of certain digestive enzymes to potato starch, resulting in a more controlled release of glucose.
“Our team found that altering the availability of two digestive enzymes, mucosal α-amylase and α-glucosidase, in the small intestine is a successful strategy for slowly and continuously releasing glucose from potatoes,” Lin explained.
For the new processing technology, the researchers cut potatoes into cubes and blanched them in hot water with a food ingredient for 30 minutes. The ingredient used in the solution has been designated as "generally recognized as safe" according to the standard set by the US Food and Drug Administration for substances that are considered safe for use in foods.
This process causes a reaction with pectin, the water-soluble fiber in potatoes, creating a gel-like structure that acts as a barrier between starch granules and digestive enzymes.
“Without this processing, enzymes move freely in and out of cells, and starch is broken down by both enzymes and rapidly converted to glucose,” Lin said. “Processing allows starch to break down slowly to prevent a glycemic spike, and then fully convert to glucose to meet our energy and nutritional needs.”
This method is not intended to prevent the potato from being overcooked, but to slow down digestion to avoid a rapid rise in blood sugar. The researchers say the modification may also help consumers feel full for a longer period after eating processed potatoes, helping to avoid overeating.