Abstract
The dietary fiber content of several potato cultivars was analyzed to investigate the effect on the cooking properties. The insoluble dietary fiber (IDF) content of Danshakuimo (Irish Cobbler) and May Queen was high in the potatoes with low starch content. The content of soluble dietary fiber (SDF) showed the reverse trend. The total dietary fiber content of May Queen was higher than that of Danshakuimo. In a comparison at the same starch content (13.5%), SDF/IDF for Danshakuimo and May Queen was 1.49 and 0.92 respectively. The relationship between SDF/IDF and the hardness of boiled potatoes showed a negative correlation.
