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さつまいもの加熱調理におけるレジスタントスターチ量と食物繊維量との関係
https://mue.repo.nii.ac.jp/records/521
https://mue.repo.nii.ac.jp/records/521a5c227c0-56da-4ea0-bbfb-01819a214423
名前 / ファイル | ライセンス | アクション |
---|---|---|
さつまいもの加熱調理におけるレジスタントスターチ量と食物繊維量との関係 (2.3 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2017-02-02 | |||||
タイトル | ||||||
タイトル | さつまいもの加熱調理におけるレジスタントスターチ量と食物繊維量との関係 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Effects of cooking methods on resistant starch and insoluble dietary fiber contents of sweet potato | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | さつまいも | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | レジスタントスターチ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 不溶性食物繊維 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 調理法 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Sweet potato | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Resistant starch(RS) | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Insoluble Dietary Fiber(IDF) | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Cooking methods | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
亀井, 文
× 亀井, 文× 渡邉, 明恵 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Objectives: Resistant starch(RS) escapes digestion until reaching colon and acts like dietary fiber. Recently, many studies suggest that RS, in addition to dietary fiber, may be beneficial for our health. Sweet potato (Ipomoea batatas) is very common carbohydrate source in Japanese diet. Japanese cook and eat sweet potato by boiling, steaming, baking or other cooking methods. RS content might vary when sweet potato will be cooked by different methods. Therefore, the purpose of this study was to investigate effects of cooking methods on RS and insoluble dietary fiber (IDF) contents of sweet potato. Materials & Methods: Potatoes were cooked by three different methods (boiling, steaming or microwaving) until they reached the same degree of tenderness. The temperature of sweet potatoes was also monitored during cooking. Immediately after cooking, these samples were dehydrated and measured moisture, RS and IDF content. Results & Findings: The content of RS in raw sweet potato was 12.0%. The content of RS of boiling, steaming, and microwaving were 8.8%, 10.2% and 5.2%, respectively. The content of IDF in raw sweet potato was 5.0%, and that of boiling, steaming, and microwaving were 7.3%, 6.0% and 6.2%, respectively. RS content of steaming sweet potatoes was the highest among three different cooking methods. This result might be related with cooking temperature, cooking time or moisture content of sweet potatoes. The contents of IDF among raw and three cooking methods were a little different. The content of IDF by boiling was higher than that of raw sweet potatoes. It might be included partial RS and measured as IDF. |
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書誌情報 |
宮城教育大学紀要 en : Bulletin of Miyagi University of Education 巻 51, p. 103-108, 発行日 2017-01-31 |
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出版者 | ||||||
出版者 | 宮城教育大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 13461621 |