Potato products with enhanced resistant starch content and moderated glycemic response and methods thereof

Abstract

This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using whole-tissue potato products with enhanced resistant starch (RS) content and glycemic index values are also disclosed.

1 . A method of preparing potato products with enhanced resistant starch (RS) content comprising:
 contacting a whole-tissue potato substrate with an aqueous solution of an etherifying agent at a temperature between 22° C. and 70° C.; and/or   contacting the potato substrate with an esterifying agent, thereby increasing the RS content of the potato product.   
     
     
         2 . A method of modifying potato cell wall constituents and/or starch within intact potato cells, to increase the enhanced resistant starch (RS) therein, comprising:
 contacting a whole-tissue potato substrate with an aqueous solution of an etherifying agent at a temperature between 22° C. and 70° C.; and/or   contacting the potato substrate with an esterifying agent, thereby modifying the potato cell wall constituents and/or starch within intact potato cells.   
     
     
         3 . A potato product with enhanced resistant starch (RS) content comprising a potato ingredient made by the process of contacting a whole-tissue potato substrate with an aqueous solution of an etherifying agent at a temperature between 22° C. and 70° C. and contacting the potato substrate with an esterifying agent. 
     
     
         4 . The method of  claim 1 , wherein the potato substrate is a dehydrated potato substrate. 
     
     
         5 . The method of  claim 1 , wherein the potato substrate is a flake, granule, or flour. 
     
     
         6 . The method of  claim 1 , wherein the potato substrate is in the form of peeled potatoes, potato slices, potato cubes, potato dices, potato shreds, potato wedges, or potato sticks. 
     
     
         7 . The method of  claim 1 , wherein the temperature is between 22° C. and 59° C. 
     
     
         8 . The method of  claim 1 , wherein the temperature is between 22° C. and 59° C. 
     
     
         9 . The method of  claim 1 , wherein the temperature is between 40° C. and 50° C. 
     
     
         10 . The method of  claim 1 , wherein the temperature is between 45° C. and 50° C. 
     
     
         11 . The method of  claim 1 , wherein the etherifying agent is selected from the group consisting of propylene oxide, acrolein, epichlorohydrin, epichlorohydrin and propylene oxide, epichlorhydrin and acetic anhydride, and epichlorohydrin and succinic anhydride and mixtures and combinations thereof. 
     
     
         12 . The method of  claim 1 , wherein the etherifying step is performed under basic conditions. 
     
     
         13 . The method of  claim 1 , wherein the etherifying step is performed at a pH between 10 and 14. 
     
     
         14 . The method of  claim 1 , wherein the esterifying step is performed under basic conditions. 
     
     
         15 . The method of  claim 1 , wherein the esterifying step is performed at a pH between 10 and 14. 
     
     
         16 . The method of  claim 1 , wherein the esterifying agent is selected from the group consisting of trimetaphosphate (STMP), sodium tripolyphosphate (STPP), phosphorus oxychloride, and epichlorohydrin and mixtures and combinations thereof. 
     
     
         17 . The method of  claim 1 , wherein the esterifying agent is an ester selected from the group consisting of acetic anhydride, adipic anhydride, adipic anhydride and acetic anhydride, vinyl acetate, monosodium orthophosphate, 1-octenyl succinic anhydride, succinic anhydride, phosphorus oxychloride, phosphorus oxychloride and vinyl acetate, phosphorus oxychloride and acetic anhydride, sodium trimetaphosphate and sodium tripolyphosphate, sodium tripolyphosphate, and sodium trimetaphosphate, and combinations and mixtures thereof. 
     
     
         18 . The method of  claim 1 , wherein the amount of etherifying agent used is between 0.5% and 35% [w/w] based on potato substrate dry weight. 
     
     
         19 . The method of  claim 1 , wherein the amount of esterifying agent used is between 0.5% and 35% [w/w] based on potato substrate dry weight. 
     
     
         20 . The method of  claim 1 , wherein the RS content of the potato product is increased to 8% to 70%.