The differential survival of native starch during cooking and implications for archaeological analyses: A review

Crowther, Alison (2012) The differential survival of native starch during cooking and implications for archaeological analyses: A review. Archaeological and Anthropological Sciences, 4 3: 221-235. doi:10.1007/s12520-012-0097-0

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Author Crowther, Alison
Title The differential survival of native starch during cooking and implications for archaeological analyses: A review
Journal name Archaeological and Anthropological Sciences   Check publisher's open access policy
ISSN 1866-9557
1866-9565
Publication date 2012-01-01
Year available 2012
Sub-type Critical review of research, literature review, critical commentary
DOI 10.1007/s12520-012-0097-0
Open Access Status Not yet assessed
Volume 4
Issue 3
Start page 221
End page 235
Total pages 15
Place of publication Heidelberg, Germany
Publisher Springer
Language eng
Subject 3314 Anthropology
1204 Engineering Design
Abstract Cooking makes foods more palatable and digestible, less toxic and suitable for longer-term storage. Starch granules usually undergo gelatinisation during cooking, resulting in the loss of native structure and morphology. Once fully gelatinised, starch is very difficult to recognise microscopically and to classify taxonomically, impeding identification of cooked starch in archaeological food residues. Gelatinisation involves a complex interplay between temperature, moisture content and the presence of solutes, lipids and proteins, as well as species-specific starch physicochemical properties. Understanding the influence of these factors, particularly moisture, on the degree and extent of starch conversion during heat treatment enables predictive models of native starch survival in archaeological samples based on cooking method and food type. The findings of this review indicate that differential native starch survival may significantly influence archaeobotanical reconstructions and interpretations of artefact function.
Keyword Archaeobotany
Cooking
Gelatinisation
Moisture
Residue analysis
Starch
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
Collection: School of Social Science Publications
 
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Created: Thu, 30 Jul 2015, 20:08:08 EST by Alison Crowther on behalf of School of Social Science