Effects of Steaming on Sweet Potato Soluble Dietary Fiber: Content, Structure, and Lactobacillus Proliferation In Vitro

The influence of steaming treatment on the soluble dietary fiber (SDF) of sweet potato was investigated. The SDF content increased from 2.21 to 4.04 g/100 g (in dry basis) during 20 min of steaming. The microcosmic morphology of the fractured cell wall indicated the release of SDF components during...

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Detalles Bibliográficos
Autores principales: Zhang, Zhiguo, Liu, Buyu, Liu, Xingquan, Hu, Weiwei, Zhang, Chengcheng, Guo, Yang, Wu, Weicheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138094/
https://www.ncbi.nlm.nih.gov/pubmed/37107415
http://dx.doi.org/10.3390/foods12081620

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138094/
https://www.ncbi.nlm.nih.gov/pubmed/37107415
http://dx.doi.org/10.3390/foods12081620

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