A New Manufacturing Process for Dietary Fiber from Sweetpotato Residue and Its Physical Characteristics

Abstract

A new manufacturing process for dietary fiber was developed using sweetpotato starch residue. The process consists of milling and sieving, and has been simplified compared to manufacturing processes that use citric acid fermented residue or enzymatic methods. The water-and oil-holding capacities of the dietary fiber made by the process were superior or comparable to some commer-cial dietary fibers. The index of whiteness of the dietary fiber was better than beet and corn fibers. It had a slightly offensive odor.