Experiment No: 10

Effect of Changes in Ph During Cooking

Objective:

To observe the effect of changes in pH during cooking of vegetables and fruits.

Principle

The pH of the cooking medium affects the color, taste, texture and general acceptability of
prepared dish. Raising the pH of the cooking water of vegetables retains the green color but
destroys vitamins of the B group and C. It also affects the turgidity of the vegetables and fruits/
Low pH values on the other hand retain firmness in vegetables. Chosen cooking methods
therefore need to be adjusted to provide the desired characteristics in cooked or processed
products.

Equipments:

Stainless steel knife

Plates
Bowls
Pans

Ingredients/materials

Spinach
Carrot
Cauliflower
Lemon
Salt
Water
Baking soda
Vinegar

Take 100g of each vegetable, was peel and cut into uniform pieces. Keep aside till reqiured

Practical 1: Spinach
Ingredients

Spinach

Tap Water

Lemon juice
 Salt

Baking soda

Vinegar

Instructions

1. Take 25g of prepared spinach in each of 6 pans.

2. Add 100ml of one of the following ingredients to each pan
o Tap Water
o Tap water containing ½ tsp of lemon juice
o Tap water containing a pinch of salt
o Tap water containing a pinch of baking soda
o Tap water containing a ½ tsp of vinegar
3. Place pan with tap water on the burner, and cook the spinach till tender. Note the time
taken
4. Repeat the cooking with each of the pans containing the other variations for the same
time as recorded with the tap water.
5. Drain any liquid remaining and measure it for volume, keeping the liquid and vegetable
separately in the bowls for evaluation.

Practical 2: Carrot
Ingredients

Carrot

Tap Water

Lemon juice

Salt

Baking soda

Vinegar

Instructions

1. Take 25g of prepared spinach in each of 6 pans.

2. Add 100ml of one of the following ingredients to each pan
o Tap Water
o Tap water containing ½ tsp of lemon juice
o Tap water containing a pinch of salt
o Tap water containing a pinch of baking soda
 o Tap water containing a ½ tsp of vinegar
3. Place pan with tap water on the burner, and cook the spinach till tender. Note the time
taken
4. Repeat the cooking with each of the pans containing the other variations for the same
time as recorded with the tap water.
5. Drain any liquid remaining and measure it for volume, keeping the liquid and vegetable
separately in the bowls for evaluation.

Practical 3: Cauliflower
Ingredients

Cauliflower

Tap Water

Lemon juice

Salt

Baking soda

Vinegar

Instructions

1. Take 25g of prepared spinach in each of 6 pans.

2. Add 100ml of one of the following ingredients to each pan
o Tap Water
o Tap water containing ½ tsp of lemon juice
o Tap water containing a pinch of salt
o Tap water containing a pinch of baking soda
o Tap water containing a ½ tsp of vinegar
3. Place pan with tap water on the burner, and cook the spinach till tender. Note the time
taken
4. Repeat the cooking with each of the pans containing the other variations for the same
time as recorded with the tap water.
5. Drain any liquid remaining and measure it for volume, keeping the liquid and vegetable
separately in the bowls for evaluation.

Instructions:

Label all the samples carefully for the different variables and evaluate their sensory qualities and
applicability for food preparation.
Observations:

1. Record your observations with respect to time of cooking, color, texture, taste and
drainage.
 Observation Sheet
Experiment 10: Effect of Changes in Ph During Cooking
Variations
Control: Variation 1: Variation 2: Variation 3: Variation 4:
Vegetables Effects
Tap Water Lemon Juice Salt Baking Soda Vinegar
Leaves green
Leaves no Leaves no Leaves light Leaves slightly
Color Color in
colour colour green color green colour
water
Texture
Soft Soft Soft Soft
Soft
Flavor
Bitter Sour Bitter Sour
Bitter
Taste
Spinach Lemony taste Salty Salty Acidic taste
Earthy taste
Drainage(ml)
5 ml 5 ml 7 ml 8 ml
6 ml
Time/min
9:10 to 9:14 9:15 to 9:18 9:19 to 9:21 9:22 to 9:24
9:04 to 9:07

Color No colour No colour No Colour No colour No colour

Texture Tender Tender Tender Tender Tender

Flavor Sweet Bitter Sour Bitter Sour

Carrot
Taste Sweet Lemony taste Salty Salty Acidic taste

Drainage(ml) 6 ml 5 ml 5 ml 7 ml 8 ml

Time/min 9:25 to 9:27 9:28 to 9:31 9:32 to 9:35 9:36 to 9:38 9:39 to 9:41

Color No colour No colour No colour No colour No colour

Texture Tender Tender Tender Tender Tender

Flavor Sweet Bitter Sour Bitter Sour

Cauliflowe
r
Taste Fairly nutty Lemony taste Salty Salty Acidic taste

Drainage(ml) 6 ml 5 ml 5 ml 7 ml 8 ml

Time/min 9:42 to 9:43 9:44 to 9:47 9:48 to 9:51 9:52 to 9:54 9:55 to 9:57
Spinach in tap water:

Spinach carrot and cauliflower in tap water:

Spinach carrot and cauliflower in lemon juice:

Spinach carrot and cauliflower in baking soda:
Spinach carrot and cauliflower in salt:

Spinach carrot and cauliflower in vinegar: