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the claim
Cooling a potato changes the nature of its carbohydrates through retrogradation
the verdict
SUPPORTED
the evidence backs this
refutedsupported
the weight of evidence
3 sources for · 0 against

Cooling cooked potatoes induces starch retrogradation, altering the crystalline structure and increasing the proportion of resistant starch.

Evidence for · 3
Potential of Process-Induced Modification of Potato Starch to Modulate Starch Digestibility and Levels of Resistant Starch Type III
2025 · cited by 8
Paper 4 demonstrates that thermal processing followed by cooling and retrogradation alters potato starch structures to increase resistant starch levels.
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The analysis

The retrieved literature consistently shows that cooling cooked potato starch or tubers leads to retrogradation, a process where gelatinized starch molecules recrystallize and change the structural nature and digestibility of the carbohydrates.

More for · 2
Sous vide processed potatoes: Starch retrogradation in tuber and oral-gastro-small intestinal starch digestion in vitro
2021 · cited by 6
Paper 6 examines cooking and chilling potatoes to induce starch retrogradation and modify digestibility.
Genotype specific starch characteristics in relation to resistant starch formation in table potatoes.
2023 · cited by 3
Paper 8 investigates genotype-specific resistant starch formation in table potatoes kept at 4 C following cooking.
Everything we examined (12)
We also searched for evidence AGAINST this claim, not only for it.
  1. Physicochemical properties of potato, sweet potato and quinoa starch blendspeer-reviewedno side takennot shown: read and judged not to bear on this claim
  2. Resistant starch formation and changes in physicochemical properties of waxy and non-waxy rice starches by autoclaving-cooling treatmentpeer-reviewedno side takennot shown: read and judged not to bear on this claim
  3. Understanding resistant-starch formation during drying high-amylose maize kernels.peer-reviewedno side takennot shown: read and judged not to bear on this claim
  4. Assessment of physicochemical and thermal properties of soluble dextrin fiber from potato starch for use in fruit mousses.peer-reviewedno side takennot shown: read and judged not to bear on this claim
  5. Potential of Process-Induced Modification of Potato Starch to Modulate Starch Digestibility and Levels of Resistant Starch Type IIIpeer-reviewedsupports
  6. Resistant Starch and Microbiota-Derived Secondary Metabolites: A Focus on Postbiotic Pathways in Gut Health and Irritable Bowel Syndrome.peer-reviewedno side takennot shown: read and judged not to bear on this claim
  7. Sous vide processed potatoes: Starch retrogradation in tuber and oral-gastro-small intestinal starch digestion in vitropeer-reviewedsupports
  8. Exploring the effects of pH-mediated charge modulation enhanced ultrasound field excitation on the multi-structure, processing properties, and digestion kinetics of sweet potato starch.peer-reviewedno side takennot shown: read and judged not to bear on this claim
  9. Genotype specific starch characteristics in relation to resistant starch formation in table potatoes.peer-reviewedsupports
  10. Modulating texture and retrogradation of potato starch gels with curdlan and gellan gum: Insights from structural characteristics and interaction.peer-reviewedno side takennot shown: read and judged not to bear on this claim
  11. Model of Retrogradation of Extruded Potato Starchpeer-reviewedno side takennot shown: read and judged not to bear on this claim
  12. Effect of autoclaving and cooling on resistant starch formation in rice starchpeer-reviewedno side takennot shown: read and judged not to bear on this claim
The paper trail · every fact has a biography
first checked05 Aug 2026
judged → SUPPORTED · 8105 Aug 2026
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