甘藷澱粉粕から食物繊維の新しい製造方法とその物理的特性

DOI 日本農学文献記事索引 Web Site Web Site 被引用文献8件 参考文献8件

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  • A New Manufacturing Process for Dietary Fiber from Sweetpotato Residue and Its Physical Characteristics.
  • カンショ デンプン カス カラ ショクモツ センイ ノ アタラシイ セイゾウ ホウホウ ト ソノ ブツリテキ トクセイ
  • Utilization of sweet potato starch residue. I. A new manufacturing process for dietary fiber from sweet potato

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A new manufacturing process for dietary fiber was developed using sweetpotato starch residue. The process consists of milling and sieving, and has been simplified compared to manufacturing processes that use citric acid fermented residue or enzymatic methods. The water-and oil-holding capacities of the dietary fiber made by the process were superior or comparable to some commer-cial dietary fibers. The index of whiteness of the dietary fiber was better than beet and corn fibers. It had a slightly offensive odor.

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