Glycaemic Index and Potato: Health Aspects

Potatoes are a valuable food crop worldwide, providing a rich source of carbohydrates, minerals, vitamins, dietary fibre, and phytochemicals. The glycaemic index is an essential health marker for starchy crops like potatoes, as it can indicate conditions such as obesity and diabetes. Both external and internal factors can influence the glycaemic index of potatoes, including cultivar and cultivation methods, cooking and processing methods, and the components of the food matrix. Additionally, food characteristics, such as rheological characteristics, can impact water availability and enzyme penetration/migration during starch digestion and the digestion of carbohydrates. Microstructural features, such as the arrangement of starch granules in cells and the stability of cell wall components, can also affect enzyme access during digestion. This chapter provides a comprehensive summary of the glycaemic index of potatoes and the impact of various factors, such as microstructure and rheological characteristics of foods during processing and cooking, on the glycaemic index of potatoes.