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SPECIAL ISSUE: CONTENTS Miquel Nofrarías, Daniel Martínez-Puig, José F. Pérez (Spain) Potential Health Benefits of Potato Starch Daisuke Ichiura, Aki Naemura, Mayumi Ura, Motoyuki Mori, Junichiro Yamamoto (Japan) Anti-Thrombotic Effect of Potato in Animal Experiments Zenon Zduńczyk, Iwona Kosieradzka (Poland) Nutritional Properties of Tubers of Genetically Modified Potatoes Cultivated in Poland - A Review Andreas Schieber, Marleny D. Aranda Saldaña (Canada) Potato Peels: A Source of Nutritionally and Pharmacologically Interesting Compounds – A Review 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 Justina Catarino, Elsa Mendonça, Ana Picado, Paulo Partidário, João Nobre da Costa (Portugal) Eco-Efficiency in a Crispy Chips Industry Elizabeth Troncoso, Rommy Zúñiga, Cristián Ramírez, Javier Parada, Juan Carlos Germain (Chile) Microstructure of Potato Products: Effect on Physico-Chemical Properties and Nutrient Bioavailability 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 Frédéric Mestdagh, Carlos Van Peteghem, Bruno De Meulenaer (Belgium) A Farm-to-Fork Approach to Lower Acrylamide in Fried Potatoes 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 Franco Pedreschi, Rommy N. Zuñiga (Chile) Acrylamide and Oil Reduction in Fried Potatoes: A Review Agnieszka Kita, Grażyna Lisińska, Agnieszka Tajner-Czopek, Anna Pęksa, Elżbieta Rytel (Poland) The Properties of Potato Snacks Influenced by the Frying Medium Grażyna Lisińska, Anna Pęksa, Agnieszka Kita, Elżbieta Rytel, Agnieszka Tajner-Czopek (Poland) The Quality of Potato for Processing and Consumption Ramesh Y. Avula, Rakesh K. Singh (USA) Functional Properties of Potato Flour and its Role in Product Development – A Review Agnieszka Krajewska, Jerzy Radecki, Hanna Radecka (Poland) Sensors and Biosensors for Determination of Acrylamide and Acrylic Acid in Potato Food Products 1 8 13 23 30 37 41 55 66 76 82 93 99 105 113
Food SPECIAL ISSUES: POTATO: FOOD, NUTRITION AND HEALTH (Guest Editors: Nigel Yee, William Bussell (Unitec, New Zealand)) ~ April, 2009 Special Issue 2 Miquel Nofrarías, Daniel Martínez-Puig, José F. Pérez (Spain) Potential Health Benefits of Potato Starch (pp 1-7) 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) 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) ABSTRACT Invited Mini-Review: This review addresses in vivo experiments concerning nutritional and health properties of tubers of transgenic potatoes cultivated in a field experiment in 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 PVY N polymerase in the sense or antisense orientation and lines with a non-translated region of the PVY N genome in the sense or antisense orientation), (2) to modulate the content of flavonoids through overexpression of 14-3-3 protein from Cucurbita pepo or to repress the gene encoding protein ADP-ribosylation factor, and (3) to enhance flavonoids synthesis through overexpression 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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