著者

団野 源一

出版者

大阪青山大学『大阪青山大学紀要』編集委員会

雑誌

大阪青山大学紀要 (ISSN:18833543)

巻号頁・発行日

vol.2, pp.29-31, 2009

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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 theraw 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 ascribableto their visco-elastic properties.. (accepted. Nov. 30, 2009)