What is the effect on amylose content when boiled potatoes are cooled overnight in the refrigerator?

Answer

It increases their content of *amylose*, the form that functions as resistant starch

A specific temperature manipulation—cooling boiled potatoes overnight—is a technique utilized to enhance the nutritional profile regarding carbohydrate management. This chilling process causes structural changes in the starch composition, specifically leading to an increase in *amylose*. Since *amylose* is the starch component that resists digestion in the small intestine, this increase effectively boosts the amount of resistant starch available. Furthermore, reheating these cooled potatoes subsequently does not negate this beneficial structural change, allowing for a meal that promotes a better blood sugar response than if the potato were eaten hot immediately after cooking.

What is the effect on *amylose* content when boiled potatoes are cooled overnight in the refrigerator?

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