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さつまいもの加熱調理直後、冷蔵保存及び再加熱によるレジスタントスターチ量の変化
https://mue.repo.nii.ac.jp/records/812
https://mue.repo.nii.ac.jp/records/812a76c7185-a0df-4c50-9993-bf31e981a61e
| 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直後、冷蔵保存及び再加熱によるレジスタントスターチ量の変化 (2.4 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2019-02-22 | |||||
| タイトル | ||||||
| タイトル | さつまいもの加熱調理直後、冷蔵保存及び再加熱によるレジスタントスターチ量の変化 | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 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× 高橋, 遥 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | 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 potatoes（Ipomoea batatas）is very common carbohydrate source in Japanese diet. Japanese people cook and eat sweet potatoes by boiling, steaming, baking or other cooking methods. RS content might vary when sweet potatoes are cooked by different methods, kept in refrigerator after cooking and reheated. Therefore, the purpose of this study was to investigate effects of cooking, cooling and reheating on resistant starch contents of sweet potatoes. Materials & Methods: Potatoes were cooked by three different methods (boiling, steaming or baking) until they reached the same degree of tenderness. The temperature of sweet potatoes was also monitored duringcooking. RS contents of immediate after cooking, freezing 24hour and reheating of sweet potatoes were analyzed. Results & Findings: Among three cooking methods, boiling was the highest RS contents and baking was the lowest. RS contents of all cooking methods were raised after 24hr freezing. However, RS contents of these cooking methods altered differently after reheating sweet potatoes. These results showed that cooking methods might affect RS contents of sweet potatoes |
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| 書誌情報 |
宮城教育大学紀要 en : Bulletin of Miyagi University of Education 巻 53, p. 211-216, 発行日 2019-01-31 |
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