@article{oai:osaka-aoyama.repo.nii.ac.jp:00000021,
 author = {団野, 源一},
 journal = {大阪青山大学紀要, Journal of Osaka Aoyama University},
 month = {Mar},
 note = {40017399085, 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)},
 pages = {29--31},
 title = {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},
 volume = {2},
 year = {2009},
 yomi = {ダンノ, ゲンイチ}
}