当前位置:
X-MOL 学术
›
Ethnoarchaeology
›
论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Impact of Brief Roasting on Starch Gelatinization in Whole Foods and Implications for Plant Food Nutritional Ecology in Human Evolution
Ethnoarchaeology Pub Date : 2016-01-02 , DOI: 10.1080/19442890.2016.1150629 Stephanie L. Schnorr 1, 2 , Alyssa N. Crittenden 3 , Amanda G. Henry 1
Ethnoarchaeology Pub Date : 2016-01-02 , DOI: 10.1080/19442890.2016.1150629 Stephanie L. Schnorr 1, 2 , Alyssa N. Crittenden 3 , Amanda G. Henry 1
Affiliation
Cooking is an important technology for its capacity to increase food digestibility, particularly for plant foods, potentially playing a significant role in human evolution to increase nutritional acquisition. However, the contextual impetus for cooking is less well understood. One mode of cooking used by modern humans is to roast food directly in an open flame fire for very brief durations. This technique may be a behavioral analogue to that of early human ancestors. Here, we provide experimental data on starch gelatinization patterns in domesticated underground storage organs and starchy fruit as a result of brief fire roasting. We employed a count-based method using light-microscopy and a semi-quantitative photometric strategy to observe the kinetic process of gelatinization. We find that brief roasting over an open fire results in low levels of starch gelatinization. These findings suggest that brief roasting may not benefit a consumer through changes to starch structure alone.
中文翻译:
短暂烘烤对全食物中淀粉糊化的影响以及对人类进化中植物性食物营养生态学的影响
烹饪是一项重要的技术,因为它能够提高食物的消化率,尤其是植物性食物,可能在人类进化中发挥重要作用,以增加营养获取。然而,人们对烹饪的背景推动力知之甚少。现代人类使用的一种烹饪方式是直接在明火中烤很短的时间。这种技术可能与早期人类祖先的行为类似。在这里,我们提供了驯化地下储藏器官和含淀粉水果中淀粉糊化模式的实验数据,这是短暂的火烤的结果。我们采用基于计数的方法使用光学显微镜和半定量光度策略来观察糊化的动力学过程。我们发现在明火上短暂烘烤会导致淀粉糊化水平较低。这些发现表明,仅仅通过改变淀粉结构,短暂的烘烤可能不会使消费者受益。
更新日期:2016-01-02
中文翻译:
短暂烘烤对全食物中淀粉糊化的影响以及对人类进化中植物性食物营养生态学的影响
烹饪是一项重要的技术,因为它能够提高食物的消化率,尤其是植物性食物,可能在人类进化中发挥重要作用,以增加营养获取。然而,人们对烹饪的背景推动力知之甚少。现代人类使用的一种烹饪方式是直接在明火中烤很短的时间。这种技术可能与早期人类祖先的行为类似。在这里,我们提供了驯化地下储藏器官和含淀粉水果中淀粉糊化模式的实验数据,这是短暂的火烤的结果。我们采用基于计数的方法使用光学显微镜和半定量光度策略来观察糊化的动力学过程。我们发现在明火上短暂烘烤会导致淀粉糊化水平较低。这些发现表明,仅仅通过改变淀粉结构,短暂的烘烤可能不会使消费者受益。