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

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

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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Bibliographic Details
Main Authors:	Zhiguo Zhang, Buyu Liu, Xingquan Liu, Weiwei Hu, Chengcheng Zhang, Yang Guo, Weicheng Wu
Format:	Article
Language:	English
Published:	MDPI AG 2023-04-01
Series:	Foods
Subjects:	steamed sweet potato soluble dietary fiber composition <i>Lactobacillus</i> fermentation short chain fatty acid
Online Access:	https://www.mdpi.com/2304-8158/12/8/1620

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