Physicochemical Properties of Potatoes After Microwave Heating With Different Drying Treatments

ABSTRACT Resistant starch (RS) provides substantial health benefits to humans, particularly for individuals with diabetes. Uncooked potatoes contain abundant RS, but the majority of it becomes digestible following conventional cooking methods. Microwave heating subsequent to freeze‐drying (FDM) can cook potatoes while preserving a substantial amount of RS. However, freeze‐drying is an expensive process. In this study, the effects of microwave heating after hot air drying (HDM, at 40 ℃), sun drying (SDM), and FDM treatments on the starch properties of potatoes were comparatively evaluated. Results showed that the enzymatic hydrolysis percentage of all process samples was maintained below 14% during 150‐minute in vitro digestion. The RS content in potato flour treated with HDM and SDM exceeded 35%, showing 8–16% reduction compared to FDM‐processed counterparts. HDM‐ and SDM‐treated samples exhibited reduced paste hardness and viscosity, along with a higher gelatinization temperature and starch crystallinity when compared to FDM samples. SDM and HDM exhibited comparable abilities to FD in retaining RS content and maintaining favorable starch properties. Additionally, they were more economical when considering the initial investment and energy consumption. This research offered a viable and practical approach for the fabrication of functional staple foods in an environmentally and economically sustainable manner.