What technique encourages more starch to retrograde into resistant starch in cooked *Satsumaimo* for maximum prebiotic effect?
Answer
Allowing the cooked sweet potato to cool fully, even for several hours in the refrigerator.
To maximize the prebiotic benefit derived from resistant starch, a specific post-cooking step is recommended: cooling. Allowing the cooked sweet potato to cool down completely, potentially for several hours in a refrigerated environment, encourages a chemical process called retrogradation, where more of the starch transforms into the resistant form. This transformation means that cooled leftovers, whether gently reheated or eaten cold, offer a greater advantage for gut health support compared to eating the tuber immediately after boiling.
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