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  • Prepare Vegetable Dishes Dumdum Janna Ry

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    Cooking vegetables causes changes in their texture, water content, color, and nutrients. Vegetables may soften or toughen depending on if fibers are softened by heat or toughened by acids. Vegetables also either lose or absorb water depending on their starch content. Cooking for a short time helps maintain the vegetable's color, but heat, acids, alkalis, and metals can affect pigmentation. Cooking also impacts nutrients by gelatinizing starches with moist heat, dextrinizing starches with dry heat, and potentially destroying vitamins while minerals may leach out or become oxidized.

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    Cooking vegetables causes changes in their texture, water content, color, and nutrients. Vegetables may soften or toughen depending on if fibers are softened by heat or toughened by acids. Vegetables also either lose or absorb water depending on their starch content. Cooking for a short time helps maintain the vegetable's color, but heat, acids, alkalis, and metals can affect pigmentation. Cooking also impacts nutrients by gelatinizing starches with moist heat, dextrinizing starches with dry heat, and potentially destroying vitamins while minerals may leach out or become oxidized.

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    2 views5 pages

    Prepare Vegetable Dishes Dumdum Janna Ry

    Uploaded by

    cloudprintsph13
    Cooking vegetables causes changes in their texture, water content, color, and nutrients. Vegetables may soften or toughen depending on if fibers are softened by heat or toughened by acids. Vegetables also either lose or absorb water depending on their starch content. Cooking for a short time helps maintain the vegetable's color, but heat, acids, alkalis, and metals can affect pigmentation. Cooking also impacts nutrients by gelatinizing starches with moist heat, dextrinizing starches with dry heat, and potentially destroying vitamins while minerals may leach out or become oxidized.

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    PREPARE VEGETABLE

    DISHES
    GRADE 9 - PASTEUR
    Effects of cooking vegetables
     Changes in texture
    Fibers are either softened or toughened

    a. Cellulose and hemicellulose – heating generally


    softens fibers.
    b. Addition of acid toughen fibers.
    c. Addition of alkali like baking soda soften
    hemicellulose.
    d. Addition of lime causes firmness or delay due to
    the reaction of calcium from lime ( apog )
    Water is either lost or absorbed.
    a. Vegetables contains high amount of water,
    leafy and succulent vegetables lose water
    and become limp.
    b. Vegetables with significant amount of
    starch (dried beans, root crops, tubers)
    absorb water because of the hygroscopic
    property of starch.
    Changes in color

    Cooking for short time, helps maintain color.


    The effect of heat, acid, alkali, and metal on
    the pigment are summarized below :
    Charges in nutrients
     CARBOHYDRATE
     Moist heat cooking – gelatinization of starch
     Dry heat cooking – dextrinization of starch
     Carmelization of sugar

    b. Protein become more soluble and digestable


    c. Vitamin may be destroyed in heat like vitamin C
    d. Minerals are washed into the cooking liquid or
    oxidized

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