Fig 1.
Typical blood plasma glucose response (mmol/l) from a high compared to a low glycemic index (GI) food.
The high glycemic food tends to cause an “undershoot” in the blood glucose level, below the desirable level, which also tends to stimulate hunger and consumption of additional high glycemic foods [10].
Fig 2.
Flow chart illustrating starch analysis conducted on 60 selected potato varieties and selections.
Fig 3.
The grading scale used for starch granule assessment: 0 = whole granules with smooth visible hilum 1 =. Whole smooth granules with dots 2 =. Whole smooth granules with surface alterations (wrinkles) 3 =. Whole granules with large wrinkles 4 =. Starch granule surface fractures 5 = collapsed granule.
Fig 4.
Bright field microscopic photos of starch granules of Yukon Gold (left) and Russet Burbank (right) at 400x.
These granules were given a GSA rating of 1, according to the Grading Scale shown in Fig 3.
Table 1.
GSA rating and range of uniformity of starch granules ratings from the 60 potato varieties and selections tested.
Fig 5.
Starch granule images from left to right are Huckleberry Gold, Muru, Multa, Bzura, and Michigan October.
Table 2.
Water absorption capacity (WAC) and standard deviations of 60 potato varieties and selections.
Fig 6.
Spectra of solutions of known concentrations of potato starch polysaccharide mixtures of amylose (amilosa) and amylopectin.
The spectrum marked Yodo is the iodine containing reagent solution blank.
Table 3.
Amylose content (%) of 60 potato varieties and selections.
Table 4.
Predicted glycemic index (GIP) of 52 potato varieties and selections calculated using the equation described by Moreira [38].
GIp = Glycemic Index potential.
Table 5.
Compilation of traits of seven selected cultivars with the most favorable starch content, compared to three cultivars with high amylopectin content.