Dietary fiber content, resistant starch content and physical properties analyses of food chemical characteristics of conventional beans from Hokkaido

Yozo Nakazawa

Presentation information

Oral presentation

C 農畜水産物とその加工品 (Agricultural product, Livestock product, Seafood, and their processed products)

[3Ha] Food grain, Bean, Potato

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room H (3F N303)

Chair:Yasuki Matsumura

10:45 AM - 11:00 AM

[3Ha-07] Dietary fiber content, resistant starch content and physical properties analyses of food chemical characteristics of conventional beans from Hokkaido

*Yozo Nakazawa¹, Maki Sakaba¹, Shin-ichiro Miyashita¹, Kazuhiro Minami¹, Yoshimasa Sagane¹ (1. Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture)

Keywords:conventional bean, dietary fiber, resistant starch, physical property

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