ヤマノイモを生で食することができる理由は生でんぷんの消化性によるものではない

機関リポジトリ Web Site

書誌事項

タイトル別名
  • The reason for yams being eaten without cooking could not be ascribable to digestibility of raw yam starch
  • ヤマノイモ オ ナマ デ ショク スル コト ガ デキル リユウ ワ ナマ デ ンプン ノ ショウカセイ ニ ヨル モノ デワ ナイ

この論文をさがす

説明

Yams such as ‘nagaimo’ and ‘tukuneimo’ are usually grated and eaten without cooking. Yam is one of a few starch-rich foods that can be eaten without cooking. The grated ‘nagaimo’ and ‘tukuneimo’ pastes were incubated at 37℃ for 120 min, but no increases in reduced sugar were detected. The starch granules prepared from ‘nagaimo’ and ‘tukuneimo’ were incubated with pancreatin of pig origin. The digestive rate of the raw starch of ‘nagaimo’ was only 5% to alpha-starch, and was the same as those of raw starch from ‘tukuneimo’ and potato. These results show that the reason for yams being eaten without cooking could not be ascribable to raw yam starch. Why are yams eaten without cooking? It is suggested that the taste of grated yams is ascribable to their visco-elastic properties.. (accepted. Nov. 30, 2009)

収録刊行物

  • 大阪青山大学紀要

    大阪青山大学紀要 2 29-31, 2009-03-31

    大阪青山大学『大阪青山大学紀要』編集委員会

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ