A Potato (Solanum tuberosum L.) is a major staple food consumed worldwide. Potato peel is an important constituent that is generally discarded and considered agricultural waste before processing or cooking. The present investigation is an attempt to utilize different contents of potato peels (PP) with potato flesh (PF) of processing cultivar (Kufri Chipsona 3) and table cultivar (Kufri Jyoti), which affect starch nutritional profile, glycemic response, and pasting properties. The combination of PP at different concentrations of 5, 10, and 15%, respectively, to PF showed a significant reduction (P < 0.05) in starch hydrolysis index (SHI), glycemic index (GI), and glycemic load (GL). Similarly, there was also a significant increase in the resistant starch content of the PP + PF combination. The maximum change in the predicted glycemic response was observed in the PP with 15%. A higher reduction in the in vitro glycemic response was observed in the Kufri Chipsona 3 as compared to Kufri Jyoti. The pasting properties of also showed significant changes with the addition of PP to the PF flour, which might be due to the change in intrinsic properties such as amylose and amylopectin content. The current investigation will help to provide an understanding of the use of PP in the processing industries to prepare low-GI food products.

马铃薯（Solanum tuberosum L.）是全世界消费的主要主食。马铃薯皮是一种重要的成分，通常在加工或烹饪之前被丢弃并被视为农业废物。本研究尝试利用加工品种 (Kufri Chipsona 3) 和食用品种 (Kufri Jyoti) 的马铃薯皮 (PP) 和马铃薯肉 (PF) 的不同含量，这会影响淀粉营养成分、血糖反应和糊化特性。不同浓度的PP（分别为5%、10%和15%）与PF的组合显示 淀粉水解指数（SHI）、血糖指数（GI）和血糖负荷（GL）显着降低（P < 0.05）。同样，PP + PF 组合的抗性淀粉含量也显着增加。在 PP 中观察到预测血糖反应的最大变化为 15%。与 Kufri Jyoti 相比，Kufri Chipsona 3 的体外血糖反应降低幅度更大。 PF面粉中添加PP后，其糊化特性也表现出显着变化，这可能是由于直链淀粉和支链淀粉含量等内在特性的变化所致。目前的调查将有助于了解加工行业中使用 PP 来制备低升糖指数食品的情况。