BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Potatoes contain two types of starch: amylose and amylopectin. Amylose molecules break down in the presence of water, while amylopectin molecules are compact and therefore hold together better when cooked.

Detailed explanation-2: -Background: Potato starch is composed primarily of amylopectin and amylose in an approximately 3:1 ratio.

Detailed explanation-3: -2.1. The starch content of a potato can be highly variable. In general terms fresh potatoes contain  20% dry matter (DM) of which 60–80% is starch, with 70–80% of this starch as amylopectin [23].

Detailed explanation-4: -The main sources of starch such as corn, wheat, potato, cassava, and rice contain 70%–80% amylopectin and 20%–30% amylose [32].

Detailed explanation-5: -High‐amylose crops Potato tuber starch has relatively low amylose content, approximately 20%, it is easily digested by amylase and therefore confers high postprandial glycaemic loads Fernandes et al., 2005).