Is it possible that cooking conditions control the physiological effects of dietary fiber?

以大米和甘薯为研究对象，研究了烹饪过程中膳食纤维（DF）含量和物理性质的变化及其对生理效应的影响。煎煮后可使米饭中DF含量增加，并能抑制血糖水平。甘薯中DF的含量随着烹调的增加而增加。喂熟红薯的大鼠盲肠组织重量明显大于喂生红薯的大鼠。这些结果表明，DF的生理特性随烹饪条件的变化而变化。研究结果表明，不同的蒸煮条件可能会影响豆粕的生理特性。

The change in the amount and physical property of dietary fiber(DF)during cooking, and the influence of the change on the physiological effect were investigated using rice and sweet potato as samples. The amount of DF in cooked rice increased by panfrying before cooked, and the blood sugar level was suppressed in rats. The amount of DF in sweet potato increased by cooking. The tissue weight of cecum of rats fed cooked sweet potato was heavier than that of rats fed raw sweet potato. These results indicated that the physiological property of DF changes according to cooking conditions. The possibility was suggested that the cooking condition could control the physiological property of DF.