Development of technology for obtaining and formulating high-protein potato food products with a low glycemic index

Introduction. Properly organized preventive and dietary nutrition is an important component of the preventive approach to protecting human health.
The goal of the research was to create balanced recipes for high-protein potato food products (potato pancakes and dumplings) with an optimized glycemic index (GI) based on mathematical modeling.
The research. The technology for obtaining highprotein potato food products, such as pancakes and dumplings, with a reduced GI has been developed in the research. The research takes into account the growing problems with insufficient protein intake in the diet, and focuses on the need to develop new functional foods that can meet the needs of the modern population.
The methods. Mathematical modeling was used to create balanced recipes for high-protein potato products. To assess the taste and texture characteristics, organoleptic methods, as well as physicochemical methods of analysis to determine the content of protein, fat and carbohydrates were used. GI was analyzed on a group of healthy volunteers, which made it possible to assess the effect of various recipes on blood sugar levels.
The results. High-protein potato pancakes and dumplings recipes containing both animal and vegetable proteins have been developed. Experimental data indicate that the protein content in the developed products is at least 20% of the total caloric value. GI measurements confirm that freezing to -18°C contribute to a GI reduction of 28.6% on average, making these products more acceptable for people monitoring their blood sugar levels.
The conclusion. High-protein potato products can be recommended as functional products for preventive and therapeutic nutrition, as well as for athletes and people leading an active lifestyle. The study emphasizes the importance of protein in the diet for maintaining health, improving performance, and preventing metabolic diseases. The development of such products can contribute to improving the quality of nutrition and health of the population, which is especially important in modern conditions.

1. Bychkova T.S., Artemova E.N. Physiology of nutrition: a textbook for higher professional education. Orel: State University - UNPK, 2013. 163 p. [In Russ.]

2. Dzarasova M.A., Neyolova O.V. Proteins and their structural components, their biological role and application in medicine // Modern science-intensive technologies. 2014. Vol. 7, No. 2. P. 85. [In Russ.]

3. Sudhakararao G., Kiran G. Physiological Role of Proteins and their Functions in Human Body // International Journal of Pharma Research and Health Sciences. 2019. Vol. 7, No. 1. P. 2874-2878. https://doi.org/10.21276/ijprhs.2019.01.02.

4. Shenderov B.A. Functional nutrition and its role in the prevention of metabolic syndrome. Moscow: DeLi print, 2008. 319 p. [In Russ]

5. Glycemic index of foods: a physiologycal basis for carbohydrate exchange / D.J. Jenkins [et al.] // The American Journal of Clinical Nutrition. 1981. Vol. 34, No. 3. P. 362-366. https://doi.org/10.1093/ajcn/34.3.362.

6. Hattie H.Н. Wright The glycaemic index and sports nutrition // South African Journal of Clinical Nutrition. 2005. Vol. 18, No. 3. P. 222-228. https://doi.org/10.1080/16070658.2005.11734071.

7. Balabolkin M.I., Klebanova E.M., Kreminskaya V.M. Differential diagnostics and treatment of endocrine diseases. Moscow: Medicine, 2002. 75 p. [In Russ.]

8. Dietary fiber, glycemic load, and risk of NIDDM in men / J. Salmeron [et al.] // Diabetes Care. 1997. Vol. 20, No. 4. P 545-550. https://doi.org/10.2337/diacare.20.4.545.

9. Englist H.N., S.N. Kingman, J.H. Cummings Classificftion and measurement of nutritional important starch fractions // European Journal of Clinical Nutrition. 1992. Vol. 46, No. 2. P. S33-46.

10. Analysis of resistant starch: a method for foods and food products / I. Goni, L. [et al.] // Food Chemistry. 1996. Vol. 56, No. 4. P. 445-449. https://doi.org/10.1016/0308-8146(95)00222-7.

11. Burton P., Lightowler N. The impact of freezing and toasting on the glycaemic response of white bread // European Journal of Clinical Nutrition. 2008. Vol. 62. P. 594-599. https://doi.org/10.1038/sj.ejcn.1602746.

12. Fuentes-Zaragoza E., Sanchez-Zapata E., Sendra E. Resistant starch as prebiotic: A review // Starch-Stärke. 2011. Vol. 63. P. 406-415. https://doi.org/10.1002/STAR.201000099.

13. Son Trinh K., Jun Choi S. Structure and digestibility of debranched and hydrothermally treated water yam starch // Starch-Stärke. 2013. Vol. 65, No. 7/8. P. 679-685. https://doi.org/10.1002/star.201200149.

14. Lee Kw.Y., Lee S., Lee H.G. Influence of storage temperature and autoclaving cycles on slowly and resistant (RS) formation from partially debranched rice starch // Starch-Stärke. 2013. Vol. 65, No. 7/8. P. 694-701. https://doi.org/10.1002/star.201200186.

15. Resistant Starch: Promise for Improving Human Health / D.F. Birt [et al.] // Advances in Nutrition. 2013. Vol. 4, No. 6. P. 587-601. https://doi.org/10.3945/an.113.004325.

16. Sonia S., Ridwan R., Witjaksono F. Effect of cooling of cooked white rice on resistant starch content and glycemic response // Asia Pacific Journal of Clinical Nutrition. 2015. Vol. 24, No. 4. P. 620-625. https://doi.org/10.6133/apjcn.2015.24.4.13.

17. Potatoes and risk of obesity, type 2 diabetes, and cardiovascular disease in apparently healthy adults: a systematic review of clinical intervention and observational studies / D. Borch [et al.] // The American Journal of Clinical Nutrition. 2018. Vol. 104. P. 489-498. https://doi.org/10.3945/ajcn.116.132332.

18. Litvyak V.V. Potatoes and technologies of their deep processing / V.V. Litvyak [et al.]. M: FLINTA, 2021. 430 p. [In Russ.]

19. Dyakonov V.P. MATLAB 7.*/R2006/2007. Self-teaching guide. M.: DMK-Press, 2008. 768 p. [In Russ.]

20. Dyakonov V.P. MATLAB R2006/2007/2008 + Simulink 5/6/7. Basics of Application. – 2nd edition, revised and supplemented (professional library). Moscow: SOLON-Press, 2008. 800 p. [In Russ.]

21. A glycaemic index compendium of non-western foods / J.H. Christiani [et al.] // Nutrition & Diabetes. 2021. Vol. 11, No. 2. P. 1021-1023. https://doi.org/10.1038/s41387-020-00145-w.

22. American Diabetes Association Glycemic Targets: Standards of Medical Care in Diabetes – 2021 // Diabetes Care. 2021. Vol. 44, No. 1. P. S73-S84. https://doi.org/10.2337/dc21-S006.

23. Accu-Chek® Active. Internet information [Электронный ресурс]. 2024. Режим доступа: https://www.accu-chekcac.com/en/meter-systems/active.

24. Сamire M., Kubow S. Patatoes and human health / M. Сamire, // Critical Reviews in Food Science and Nutrition. 2009. Vol. 49, No. 10. P. 820-840. https://doi.org/10.1080/10408390903041996.

25. Vicente, A.R. Nutritional Quality of Fruits and Vegetable Postharvest Handling: A Systems Approach / A.R. Vicente [et al.]. 2009. P. 57-106. https://doi.org/10.13140/2.1.3302.4960.

26. Beneficial phytochemicals in potato – a review / R. Ezekiel [et al.], // Food Research International. 2013. Vol. 50, No. 2. P. 487-496. https://doi.org/10.1016/J.FOODRES.2011.04.025.

27. Protein trypsin inhibitor from potato tubers / T.A. Revina [et al.] // Biochemistry (Mosc). 2010. Vol. 75, No. 1. P. 36-40. https://doi.org/10.1134/s0006297910010050.

28. Beneficial effects of antioxidants in diabetes: possible protection of pancreatic beta-cells against glucose toxicity / H. Kanet [et al.] // Diabetes. 1999. Vol. 48, No. 12. P. 2398-2406. https://doi.org/10.2337/diabetes.48.12.2398.

29. Bury K., Śmietański M. Five-year results of a randomized clinical trial comparing a polypropylene mesh with a poliglecaprone and polypropylene composite mesh for inguinal hernioplasty Hernia // Randomized Controlled Trial. 2012. Vol. 16, No. 5. P. 549-555. https://doi.org/10.1007/s10029-012-0916-3.

30. Janine A.H. Resistant starch: metabolic effects and potential health benefits // Journal of AOAC INTERNATIONAL. 2004. Vol. 87, No. 3. P. 761-768. https://doi.org/10.1093/jaoac/87.3.761.

31. Fuchs-Tarlovsky V. Role of antioxidants in cancer therapy / V. Fuchs-Tarlovsky // Nutrition. 2013. Vol. 29, No. 1. P. 15-21. https://doi.org/10.1016/j.nut.2012.02.014.

32. Resistant starch analysis of commonly consumed potatoes: Content varies by cooking method and service temperature but not by variety / S.K. Raatz [et al.] // Food chemistry. 2016. Vol. 208. P. 297-300. https://doi.org/10.1016/j.foodchem.2016.03.120.

33. Hodge J.E. Dehydrated Foods, Chemistry of Browning Reactions in Model Systems // Journal of Agricultural and Food Chemistry. 1953. Vol. 15, No. 1. P. 928-943. https://doi.org/10.1021/jf60015a004.

34. Ellis О.P. The maillard Reaction // Advances in Garbonhydrate Ghemistry, New York, Acad Press Inc. 1959. Vol. 14. P. 63-134.

35. The effect of heat treatment on the organoleptic properties of dry skim milk / I.M. Pochitskaya [et al.] // News of Higher Educational Institutions. Food Technology. 2018. No. 5/6. P. 48-53. https://doi.org/10.26297/0579-3009.2018.5-6.12. [In Russ.]

36. Modeling the interaction of reducing sugars with amino acids using the density functional theory method / I.M. Pochitska [et al.] // Problems of development of the regional agro-industrial complex. 2019. Vol. 37, No. 1. P. 243-251. [In Russ.]

37. Litvyak V., Sysa A. A., Batyan V. Kravchenko Features of the formation of taste sensations // Ukrainian Food Journal. 2019. Vol. 8, No. 3. P. 597-619. https://doi.org/10.24263/2304-974Х-2019-8-3-15.

38. Atlas: Hierarchical structure of protein substances / V.V. Litvyak [et al.]. Moscow: FLINTA, 2023. 297 p. ISBN 978-5-9765-5238-8. [In Russ.]