Cooking!!

Monica Naveed
SF2M,1325501
Christ University
 Layout
•Introduction

•Physical changes during cooking

•Chemical Changes during cooking

•Benefits of Cooking

•Demerits of cooking

•Parboiling

•References
Introduction
•What is cooking ??

•Is cooking a chemical reaction??

•The Aims of Cooking food??

 Physical changes
 Time, heat and pressure are the important physical factors
and this can vary depending on the ingredients and the type
of dish cooked
 Chemical Changes During Cooking
•Chemical changes involve chemical
reactions and the creation of new
products

•A chemical change makes a

substance that wasn't there before.
There may be clues that a chemical
reaction took place, such as light,
heat, color change, gas production,
odor, or sound
Chemical Changes During Cooking
Carbohydrates:
•Long-chain sugars such as starch tend
to break down into simpler sugars while
simple sugars can form syrups. Sugars
turn brown.eg: browning of bread.

•Starches tend to act like sponges,

soaking up water and expanding in size,
as when pasta noodles expand when we
cook them.

•An emulsion of starch with fat or water

can, when gently heated, provide
thickening to the dish being cooked
Chemical Changes During Cooking

Fats:
•Vegetable oils, animal products such as
butter, fats from grains, including corn and
flax oils

• Fats can reach temperatures higher than

the boiling point of water, and are often
used to conduct high heat to other
ingredients, such as in frying or sautéing

•They liquefy and eventually start to smoke

when they get too hot.
 Chemical Changes During Cooking
Proteins:
•Edible animal material, including muscle, milk, eggs and egg whites, contains
substantial amounts of protein. Almost all vegetable matter includes proteins,
although generally in smaller amounts.

•When proteins are heated they become denatured (unfolded) and change texture.

•In many cases, cooking causes the structure of the material to become softer
(meat) or rigid (egg yolk)

•The collagens that make up cartilage and other connective tissues in meats, can be
broke down by heating them specifically through moist heat cooking methods. This
is why tough cuts of meat like lamb can become so incredibly tender

•Cooking also causes proteins to lose moisture. This loss of moisture then causes
protein-rich food to shrink
 Chemical Changes During Cooking
Vitamins and Minerals:
•Vitamins are required for normal metabolism of the body

Fresh fruit and vegetables-Vitamin C

Carrots, liver-Vitamin A,
Cereal bran, bread, liver-B vitamins,
Fish liver oil-Vitamin D,
Fresh green vegetables-Vitamin K
Minerals are also essential in small quantities including iron, calcium,
magnesium and sulphur

•The micronutrients, minerals, and vitamins in fruit and vegetables

may be destroyed or eluted by cooking.

•Vitamin C is especially prone to oxidation during cooking and may

be completely destroyed by protracted cooking.
Chemical Changes During Cooking

Water:
•Cooking often involves water, which is both added in order to immerse the
substances being cooked and released from the foods themselves. Steaming,
simmering, boiling, braising, and blanching.

•Heating liquid in an open container results in rapidly increased evaporation, which

concentrates the remaining flavor and ingredients.
Benefits of Cooking
 Greatly increase the digestibility
 Cooking might increase the energy available from meat
 Destroys unwanted compounds and micro-organisms
 Pathogenic bacteria are killed when exposed to heat
 Inactivates anti-nutritional factors such as protease inhibitors and other natural
toxins
 Cooked vegetables has a potent anti-cancer effect
 Meat- Collagen is hydrolysed to gelatin, a soluble protein
 Bile can emulsify and lead to faster absorption
 Demerits- Loss of Nutrients
The longer a food is exposed to heat, the greater the nutrient loss
Boiling creates more nutrient loss than steaming if all other
factors are equal
Nutrients can be lost from food by one of three different means:
1.Intentional losses such as those that occur when cereals are
milled, vegetables are peeled or individual nutrients are
extracted from raw materials;

2.Inevitable processing losses that result from blanching,

sterilizing, cooking and drying foods;

3.Accidental losses or avoidable losses due to inefficient

processing or storage systems.
Demerits- Loss of Nutrients
 Vitamin A
 Vitamin B
 Vitamin C
 Proteins
 Oils and Fats
 Minerals
 Parboiling
•Parboiling is the partial boiling of food as the first step in the
cooking process

•Parboiling can also be used for removing poisonous or foul-

tasting substances from foodstuffs. The technique may also be
used to soften vegetables before roasting them

•Soaking, steaming and drying

•Make rice easier to process, boost its nutritional profile (except

vitamin-B) and change its texture

•Parboiled white rice is 80% nutritionally similar to brown rice

 Changes during Parboiling
•The starches in parboiled rice become gelatinized, then
retrograded after cooling.

•Through gelatinization, alpha-amylose molecules leach out

of the starch granule network and diffuse into the
surrounding aqueous medium outside the granules

•Cooling causes retrogradation whereby amylose molecules

re-associate with each other and form a tightly packed
structure.

•This increases the formation of type 3-resistant starch which

can act as a prebiotic and benefit gut health in humans

•Parboiled rice takes less time to cook and is firmer and less
sticky

•Small amounts of milk are often added to parboiled rice as a

means to stop over-hardening
References
 http://www.agritech.tnau.ac.in/nutrition/nutri_cookingtips_nutrientloss.html
 http://www.whfoods.com/genpage.php?tname=george&dbid=61
 http://en.wikipedia.org/wiki/Cooking
 http://www.newsmaxhealth.com/Dr-Blaylock/blenderizing-nutrition-cooking-
benefits-healthy-diet/2013/02/14/id/490385