Influence of Cooking Method on the in Vitro Digestibility of Starch from Sweet Potato Roots

Bedin, Ana Claudia; Bach, Daniele; Junges, Marina Fernanda da Silva; Lacerda, Luiz Gustavo; Demiate, Ivo Mottin

doi:10.1590/1678-4324-2023230872

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Article - Food/Feed Science and Technology • Braz. arch. biol. technol. 66 • 2023 • https://doi.org/10.1590/1678-4324-2023230872 copy

Influence of Cooking Method on the in Vitro Digestibility of Starch from Sweet Potato Roots

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Sweet potatoes (SP) have gained attention in the media as foods recommended for healthy diets. When preparing the roots for consumption, however, cooking methods do alter their chemical, physical and nutritional properties. In order to assess the changes in carbohydrates of four SP accessions, after common cooking treatments (pressure cooker, convection oven and microwave oven), the contents of sugars and total starch, as well as the starch digestibility were evaluated. The pressure-cooked and convection oven-cooked samples showed high levels of both total reducing sugars (TRS) and soluble reducing sugars (SRS). Among the samples, white pulp sweet potatoes showed the highest starch contents. When cooked by microwave oven without adding water the roots had higher contents of resistant starch (RS). The results demonstrate deep transformations in the carbohydrate profile after cooking, with increase in maltose levels and consequent reduction in starch levels.

Keywords:
Ipomoea batatas; microwave oven; resistant starch; maltose.

HIGHLIGHTS

• Sweet potato cooking promotes starch hydrolysis.

• Maltose will be formed from starch degradation during cooking.

• Cooking method affects the degree of starch hydrolysis.

• Microwave oven cooking resulted in limited starch hydrolysis.

Identification	Accession	Peel color	Pulp color
SP 14	Commercial 1	White	white
SP 18	BRS Rubissol	Purple	white
SP 21	BRS Amélia	Rose	light orange
SP 22	Commercial 2	Purple	purple

Sample	Treatment	Moisture (%)	Δ M (%) *
SP14	In natura (roots)	60.87 ± 1.01 ^g	-
	Control (flour)	12.46 ± 0.3 ^l	79.52 ± 0.04 ^c
	Pressure-cooker	68.24 ± 0.74 ^d	-12.11 ± 1.22 ^j
	Convection oven	53.41 ± 0.40 ^h	12.25 ± 0.66 ^f
	Microwave oven	47.76 ± 0.81 ^k	21.54 ± 1.33 ^e
SP18	In natura	65.52 ± 0.11 ^e	-
	Control	11.38 ± 0.03 ^lm	82.64 ± 0.04 ^ab
	Pressure-cooker	72.32 ± 0.76 ^c	-10.38 ± 1.16 ^j
	Convection oven	63.88 ± 0.26 ^ef	2.50 ± 0.39 ^h
	Microwave oven	51.13 ± 0.30 ^ij	21.95 ± 0.46 ^e
SP21	In natura	71.28 ± 1.29 ^c	-
	Control	11.03 ± 0.02 ^lm	84.52 ± 0.02 ^a
	Pressure-cooker	74.86 ± 1.25 ^b	-5.02 ± 1.75 ⁱ
	Convection oven	49.97 ± 0.04 ^jk	29.90 ± 0.06 ^d
	Microwave oven	61.56 ± 0.59 ^fg	13.65 ± 0.83 ^f
SP22	In natura	51.35 ± 1.91 ^ij	-
	Control	9.47 ± 0.03 ^m	81.55 ± 0.05 ^bc
	Pressure-cooker	77.69 ± 0.60^a	-51.29 ± 1.17 ^k
	Convection oven	50.51 ± 0.58ⁱ	1.64 ± 1.13 ^h
	Microwave oven	48.28 ± 0.35^j	5.98 ± 0.68 ^g

Sample	Treatment	TRS (%) *				SRS (%)				Glucose (%)
SP14	Control	11.97	±	0.60	^j	2.86	±	0.34	^ef	0.59	±	0.05	^fg
	Pressure cooker	32.38	±	5.00	^bcde	18.85	±	2.49	^b	3.25	±	0.58	^bc
	Conventional oven	31.56	±	3.37	^cde	22.32	±	1.78	^a	1.78	±	0.26	^d
	Microwave oven	19.54	±	5.45	^ghi	4.09	±	0.69	^e	1.40	±	0.17	^de
SP18	Control	14.62	±	1.20	^ij	0.75	±	0.06	^f	0.18	±	0.01	^g
	Pressure cooker	38.96	±	2.40	^b	10.55	±	1.65	^cd	1.45	±	0.45	^de
	Conventional oven	25.74	±	3.02	^efgh	13.52	±	1.82	^c	0.90	±	0.09	^ef
	Microwave oven	25.95	±	4.88	^efg	2.72	±	0.45	^ef	0.60	±	0.07	^fg
SP21	Control	23.16	±	0.52	^fgh	11.97	±	0.19	^c	2.72	±	0.25	^c
	Pressure cooker	48.90	±	4.15	^a	23.53	±	1.65	^a	4.22	±	0.56	^a
	Conventional oven	30.33	±	0.93	^de	18.20	±	0.44	^b	1.53	±	0.16	^de
	Microwave oven	34.95	±	4.96	^bcd	11.94	±	1.78	^c	3.83	±	0.64	^ab
SP22	Control	19.08	±	1.23	^hi	4.18	±	0.17	^e	0.62	±	0.07	^fg
	Pressure cooker	37.86	±	2.84	^bc	17.36	±	2.07	^b	1.67	±	0.22	^d
	Conventional oven	20.28	±	3.10	^fghi	12.11	±	2.29	^c	1.30	±	0.10	^de
	Microwave oven	26.38	±	1.29	^ef	7.87	±	1.84	^d	1.91	±	0.21	^d

Sample	Treatment	Dry matter (%)				Total starch (% db) *				Starch conversion (%)
SP14	In natura*	39.13	±	1.01	^g	31.80	±	0.89	^A		-
	Control	87.54	±	0.21	^b	81.27	±	2.27	^a		-
	Pressure cooking	31.76	±	0.74	^j	41.91	±	0.87	^e	48.42	±	1.07	^bc
	Convection oven	46.59	±	0.40	^f	47.64	±	2.39	^cde	41.38	±	3.61	^cde
	Microwave oven	52.24	±	0.81	^c	54.90	±	1.55	^c	32.45	±	1.90	^e
SP18	In natura*	34.48	±	0.11	ⁱ	28.00	±	0.85	^B		-
	Control	88.62	±	0.03	^ab	81.19	±	2.46	^a		-
	Pressure cooking	27.68	±	0.76	^k	50.71	±	2.77	^cd	37.55	±	3.41	^cde
	Convection oven	36.12	±	0.26	^hi	65.54	±	0.98	^b	19.27	±	1.21	^f
	Microwave oven	48.87	±	0.30	^de	44.55	±	3.57	^de	45.13	±	4.40	^cd
SP21	In natura*	28.72	±	1.29	^k	18.86	±	0.26	^C		-
	Control	88.97	±	0.20	^ab	65.68	±	0.92	^b		-
	Pressure cooking	25.14	±	1.25	^l	41.18	±	0.67	^e	37.31	±	1.76	^cde
	Convection oven	50.03	±	0.04	^cd	45.26	±	4.31	^de	31.10	±	6.57	^ef
	Microwave oven	38.44	±	0.59	^gh	44.79	±	1.81	^de	31.81	±	2.76	^e
SP22	In natura*	48.65	±	1.91	^de	34.08	±	0.28	^A		-
	Control	90.53	±	0.37	^a	70.05	±	0.58	^b		-
	Pressure cooking	22.31	±	0.60	^m	27.77	±	1.44	^fc	60.36	±	2.06	^Ab
	Convection oven	49.49	±	0.58	^d	25.30	±	1.63	^f	63.89	±	2.32	^A
	Microwave oven	51.72	±	0.35	^e	46.22	±	0.98	^de	34.03	±	1.40	^De

Sample	Amylase activity U (mmol/min)/g (wb)
SP14	3.68 ± 0.08b
SP18	3.02 ± 0.15b
SP21	2.90 ± 0.13b
SP22	10.00 ± 0.11a

Sample	Treatment	RDS (%)				SDS (%)				RS (%)
SP14	Control	10.01	±	3.75	^I	13.82	±	5.12	^e	76.17	±	5.28	^a
	Pressure cooking	51.64	±	10.66	^bc	18.76	±	7.42	^cde	29.59	±	3.76	^ef
	Convection oven	45.39	±	2.10	^cd	24.42	±	9.02	^bc	30.20	±	8.26	^ef
	Microwave oven	20.89	±	2.52	^fgh	33.47	±	1.94	^a	45.64	±	3.00	^cd
SP18	Control	12.67	±	2.74	^hi	15.31	±	2.68	^de	72.03	±	2.08	^a
	Pressure cooking	25.27	±	3.09	^fg	19.77	±	4.02	^bcde	54.96	±	3.71	^bc
	Convection oven	60.61	±	7.69	^ab	14.52	±	2.09	^de	24.87	±	9.45	^f
	Microwave oven	35.60	±	5.63	^de	14.40	±	3.44	^de	50.00	±	4.42	^bc
SP21	Control	8.23	±	2.29	^I	22.77	±	5.36	^bcd	69.00	±	4.69	^a
	Pressure cooking	36.21	±	3.58	^de	16.44	±	2.80	^cde	47.35	±	5.31	^bc
	Convection oven	15.22	±	3.38	^hi	27.49	±	2.24	^ab	57.29	±	2.72	^b
	Microwave oven	30.54	±	5.95	^ef	33.47	±	1.73	^a	35.99	±	5.93	^de
SP22	Control	16.45	±	2.98	^ghi	15.19	±	2.69	^de	68.36	±	5.53	^a
	Pressure cooking	58.09	±	4.20	^ab	12.68	±	3.87	^e	29.22	±	3.6.	^ef
	Convection oven	64.16	±	5.02	^A	13.37	±	1.93	^e	22.47	±	4.14	^f
	Microwave oven	30.54	±	5.95	abc	33.47	±	1.73	e	35.99	±	5.93	ef

Instituto de Tecnologia do Paraná - Tecpar Rua Prof. Algacyr Munhoz Mader, 3775 - CIC, 81350-010 Curitiba PR Brazil, Tel.: +55 41 3316-3052/3054, Fax: +55 41 3346-2872 - Curitiba - PR - Brazil
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[1] *Correspondence: demiate@uepg.br; Tel.: +55-42-3220-3268 (I.M.D.)