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KMID : 1134820230520060556
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 6 p.556 ~ p.566
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Nutrient Components, Pasting Viscosity Characteristics, and Expected Glycemic Index of Major Potato Varieties Cultivated in Korea
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Lee Seung-Yun
Nam Jung-Hwan
Park Soo-Jin
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Abstract
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This study evaluates the nutrient components and physicochemical properties of major potato varieties cultivated in Korea as compared to imported potatoes. All samples were prepared in the form of free-dried powder and used for analysis. Proximate compositions were moisture content (1.64∼7.15%), crude protein (4.13∼10.07%), and crude fat (0.06∼0.76%); all factors differed greatly by variety. ‘Goldenball’ had the highest total starch content (39.37%), and ‘Jayoung’ had the lowest reducing sugar content (1.67%). ‘Geumnaru’ and ‘Arirang-1’ had the highest crude protein as well as essential amino acid contents. Highest total dietary fiber content was obtained in ‘Geumnaru’ (7.68%), whereas ‘Jopoong’ and ‘Seohong’ had the highest potassium content and ‘Golden Ball’ had the highest magnesium content. Examining the pasting viscosity characteristics revealed the highest values of peak viscosity and breakdown in ‘Seohong’, whereas the highest setback was obtained in ‘Jayoung’. ‘Daegwang’ showed the lowest relative glycemic index. Compared to the control (Atlantic or Superior), the expected glycemic index of major potato varieties grown in Korea was generally low. These results can be used to classify the use of potatoes by variety and develop various products for specific purposes, such as low glycemic Medifoods or elderly-friendly foods.
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KEYWORD
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potato, nutrition, pasting viscosity, glycemic index
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