Combinatorial interactive effect of vegetable and condiments with potato on starch digestibility and estimated in vitro glycemic response

Abstract

Potato as a staple food is consumed alone or in the combination of different vegetables which might alter the rise in postprandial blood glucose level. In our study, the effect of the combination of potato with eight different types of vegetables was studied in a table (Kufri Bahar, KB) and processing (Kufri Chipsona 1, KC1) cultivars for predicted glycemic index (GI), glycemic load (GL), resistant starch (RS) and related parameters. The addition of vegetables to potatoes has resulted in a significant reduction (P?<?0.05) in GI with an increase in RS content of combined food material. Out of eight vegetables taken for combination, fenugreek leaf, cauliflower and fenugreek seed were found to be effective in lowering the average GI of both cultivars to about 71, 70 and 68, respectively compared to control (79). Concomitantly, we also checked the effect of retrogradation/cooling on these food combinations and suggested that the addition of vegetables to cooked and cooled potato(4 ?C for 48 h) showed lower GI and higher RS compared to control. Our results suggested that all eight vegetables taken in combination with potato have resulted in lowering of GI and GL up to 20 and 42%, respectively. However, amaranthus, spinach and eggplant were least effective in lowering the effect of glycemic response as compared to fenugreek leaf, fenugreek seed, cauliflower, okra and bitter gourd. The study will be helpful for the diabetic person for deciding the type of mixed meal and effective management of postprandial rise in blood glucose level and food technologist to design food material for health-conscious people.