Changes of dietary fiber and starch composition of processed potato products during domestic cooking
The effects of domestic cooking on dietary fiber and starch composition of selected processed potato products were evaluated. Microwave-heating and deep-fat frying reduced an appreciable amount of in-vitro digestible starch and significantly increased both the resistant starch (RS) and water-insolub...
| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
1995
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| Online Access: | http://psasir.upm.edu.my/id/eprint/39104/ http://psasir.upm.edu.my/id/eprint/39104/1/Changes%20of%20dietary%20fiber%20and%20starch.pdf http://psasir.upm.edu.my/id/eprint/39104/7/1-s2.0-0308814695928288-main.pdf |
| _version_ | 1848849054626217984 |
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| author | Thed, S. T. Phillips, R. D. |
| author_facet | Thed, S. T. Phillips, R. D. |
| author_sort | Thed, S. T. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The effects of domestic cooking on dietary fiber and starch composition of selected processed potato products were evaluated. Microwave-heating and deep-fat frying reduced an appreciable amount of in-vitro digestible starch and significantly increased both the resistant starch (RS) and water-insoluble dietary fiber (IDF), while boiling and baking had less effect. Water-soluble dietary fiber content was not affected by any of the domestic cooking methods studied. The significant correlation between IDF and RS supported the idea that some of the starch in cooked potato had become indigestible by amylolytic enzymes, and this RS might contribute to the observed increment in the IDF fraction. |
| first_indexed | 2025-11-15T09:44:18Z |
| format | Article |
| id | upm-39104 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T09:44:18Z |
| publishDate | 1995 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-391042024-07-26T09:37:26Z http://psasir.upm.edu.my/id/eprint/39104/ Changes of dietary fiber and starch composition of processed potato products during domestic cooking Thed, S. T. Phillips, R. D. The effects of domestic cooking on dietary fiber and starch composition of selected processed potato products were evaluated. Microwave-heating and deep-fat frying reduced an appreciable amount of in-vitro digestible starch and significantly increased both the resistant starch (RS) and water-insoluble dietary fiber (IDF), while boiling and baking had less effect. Water-soluble dietary fiber content was not affected by any of the domestic cooking methods studied. The significant correlation between IDF and RS supported the idea that some of the starch in cooked potato had become indigestible by amylolytic enzymes, and this RS might contribute to the observed increment in the IDF fraction. Elsevier 1995 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/39104/1/Changes%20of%20dietary%20fiber%20and%20starch.pdf text en http://psasir.upm.edu.my/id/eprint/39104/7/1-s2.0-0308814695928288-main.pdf Thed, S. T. and Phillips, R. D. (1995) Changes of dietary fiber and starch composition of processed potato products during domestic cooking. Food Chemistry, 52 (3). pp. 301-304. ISSN 0308-8146 10.1016/0308-8146(95)92828-8 |
| spellingShingle | Thed, S. T. Phillips, R. D. Changes of dietary fiber and starch composition of processed potato products during domestic cooking |
| title | Changes of dietary fiber and starch composition of processed potato products during domestic cooking |
| title_full | Changes of dietary fiber and starch composition of processed potato products during domestic cooking |
| title_fullStr | Changes of dietary fiber and starch composition of processed potato products during domestic cooking |
| title_full_unstemmed | Changes of dietary fiber and starch composition of processed potato products during domestic cooking |
| title_short | Changes of dietary fiber and starch composition of processed potato products during domestic cooking |
| title_sort | changes of dietary fiber and starch composition of processed potato products during domestic cooking |
| url | http://psasir.upm.edu.my/id/eprint/39104/ http://psasir.upm.edu.my/id/eprint/39104/ http://psasir.upm.edu.my/id/eprint/39104/1/Changes%20of%20dietary%20fiber%20and%20starch.pdf http://psasir.upm.edu.my/id/eprint/39104/7/1-s2.0-0308814695928288-main.pdf |