Changes of dietary fiber and starch composition of processed potato products during domestic cooking
作者： S.T. Thed , R.D. Phillips
DOI: 10.1016/0308-8146(95)92828-8
关键词:
摘要: The effects of domestic cooking on dietary fiber and starch composition selected processed potato products were evaluated. Microwave-heating deep-fat frying reduced an appreciable amount in-vitro digestible significantly increased both the resistant (RS) water-insoluble (IDF), while boiling baking had less effect. Water-soluble content was not affected by any methods studied. significant correlation between IDF RS supported idea that some in cooked become indigestible amylolytic enzymes, this might contribute to observed increment fraction.
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