A University of Idaho researcher is teaming up with J.R. Simplot Co.'s food group to develop new potato products with resistant starch, which can improve digestive health and benefit people with diabetes.
Resistant starch is modified starch that bypasses digestion in the small intestine. If successful, the project could open up new markets that are currently inaccessible to growers and processors, said UI professor Kerry Huber, who is leading the research into potato-based resistant starch ingredients.
Huber is focusing his research on dehydrated potato products such as flakes and granules, which as currently produced have only low levels of resistant starch.
"We are trying to develop similar or equivalent products with resistant starch characteristics,"Huber, a professor of food science in UI's College of Agricultural and Life Sciences, said.
Starch in cooked potatoes is normally digested quickly and absorbed as glucose into the blood stream. Resistant starch products can benefit diabetics because they cause a much slower blood sugar increase.
A type of dietary fiber, resistant starch also has digestive health benefits and is associated with good colonic health. It has also been linked with lower cholesterol and triglyceride levels.
八月 31, 2011
Like to receive news like this by email? Join and Subscribe!
Join Our Telegram Channel for regular updates!
Related Topics:
精选企业
Related News
十一月 22, 2024
AHDB and GB Potatoes agree on use of residual potato levy reserves to fund seven industry projects
十一月 17, 2024
Dewulf showcases new and proven technology at Interpom 2024
Latest News
Sponsored Content
Sponsored Content
Sponsored Content
Sponsored Content
哪里
Sponsored Content