@article{oai:mue.repo.nii.ac.jp:00000812,
 author = {亀井, 文 and 高橋, 遥},
 journal = {宮城教育大学紀要, Bulletin of Miyagi University of Education},
 month = {Jan},
 note = {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},
 pages = {211--216},
 title = {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},
 volume = {53},
 year = {2019}
}