What You Need to Know
The barley porridge was boiled at ~95 °C for 30‑45 min, gelatinizing β‑glucans and enhancing starch digestibility. Goat meat roasted at ~200 °C for 10‑15 min underwent Maillard browning, producing pyrazines and melanoidins that contribute to flavor and antioxidant activity. Olive oil was cold‑pressed below 30 °C to preserve monounsaturated oleic acid and phenolic antioxidants, while figs and honey fermented at ~20 °C for 2‑3 days generated lactic acid, lowering pH and extending shelf‑life.
The Science
Primary Reaction
Gelatinization of β‑glucans, Maillard browning, lactic acid fermentation