What preparation technique significantly reduces the beneficial enzyme activity in Daikon?
Answer
Cooking in stew
Enzymatic activity, particularly that of amylase which aids starch digestion, is highly sensitive to thermal degradation. When Daikon is subjected to prolonged heat, such as simmering in a stew or soup for an extended period, the beneficial enzymes within its cells are deactivated. While cooking softens the texture and allows the Daikon to absorb rich broth flavors, consuming it this way forfeits the immediate digestive assistance that raw consumption provides. The text emphasizes that methods involving heat must be avoided if the primary goal is maximizing the benefit derived from these inherent digestive aids.
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