[P1～18]穀類・でんぷん

[P-15] Effect of cooking on the physiological effects of dietary fiber in sweet potatoes

*Natsumi Yamanaka¹, Noriko Ikeda³, Noriko Ogawa² (1.Nagoya Women's University, 2.Chubu University, 3.College of Nagoya Bunri University)

Keywords:Steaming, Microwave heating, Dietary Fiber, Sweet potato, Gastrointestinal contents, Gastrointestinal tissue