Abstract
The relationship between the amount of dietary fiber and particle morphology of an (bean paste) prepared from starchy pulses (Adzuki beans, tebou variety of kidney beans and kintoki variety of kidney beans) was clarified. Dietary fiber content in the three beans decreased with prolonged heating during an preparation. Differences in heating time did not affect the proportions of the general components of the prepared ans and had no effect on the distribution of an particle size. However, it was shown by scanning electron microscopy that many lesions existed on the surfaces of an particles heated for long periods of time. In fact prolonged heating increased the proportion of damaged particles and decreased the proportion of intact particles. There was a direct relationship between the amount of dietary fiber and the proportion of intact an particles. These results indicate that the principal reason why the amount of dietary fiber increased when the starchy pulse was heated was the production of the intact an particles on which the digestive enzymes could not easily act.
