Cooling a potato changes the nature of its carbohydrates through retrogradation
Is it true that cooling a potato changes the nature of its carbohydrates through retrogradation?
Yes. Cooling cooked potatoes induces starch retrogradation, altering the crystalline structure and increasing the proportion of resistant starch.
Verdict: SUPPORTED · 3 sources for, 0 against · Last checked
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.
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Harush, M. Y., Levi, C. S., & Lesmes, U. (2025). Potential of Process-Induced Modification of Potato Starch to Modulate Starch Digestibility and Levels of Resistant Starch Type III. doi.org. https://doi.org/10.3390/foods14050880
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Chen, Y., Singh, J., Midgley, J., & Archer, R. (2021). Sous vide processed potatoes: Starch retrogradation in tuber and oral-gastro-small intestinal starch digestion in vitro. doi.org. https://doi.org/10.1016/j.foodhyd.2021.107163
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Schmidt, M., Begemann, J., Weber, L., Gattner, C., & Smit, I. (2023). Genotype specific starch characteristics in relation to resistant starch formation in table potatoes.. doi.org. https://doi.org/10.1039/d3fo01626a
What does the evidence say?
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.
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