Foods: Facts and. Principles 448 28.6 Changes in Cooking When food is subjected to heat many changes vitamins, which is detrimental to the nutritional ‘occur; there is some destruction of proteins, lipids and i rtiue of food. However, there are also some beneficial changes. Cooking is required if we have to obtain the vnandmum nutritive value of some foods and maintain asafe and wholesome food supply. Heat treatment is also one of the most common and effective methods of food preservation and may be used alone or in combination with other preservation techniques. Some of the changes that take place in the constituents of food during cooking are discussed below. 28.6.1 Changes in Proteins The principal effect of heat on protein is denaturation. This result and inactivation of microbial and natural enzymes within the proteins and peptides, enzyme inhibitors, anti-vitamins, and oth seriously affect their nutritive value. Legumes contain trypsin inhibitors, haemagglutinins, and other toxic substances, which affect the digestibility and swailability of sulphur-containing amino acids. These are destroyed by heat. Approximately 40 per cent of the growth depressing effect of uncooked soyabeans is due to the presence of trypsin inhibitors. Of the remaining proteins of soyabeans, their digestibility increases after cooking. Cereal grains also contain trypsin inhibitors and natural toxicants. Heat destroys these anti-metabolites in rice, wheat and oats, but has little effect in other cereals. It in the interaction of protein with non-protein components of the food system: f protein with carbohydrate or lipid oxidation products. There can also be ‘ions in the presence or absence of oxygen. These changes in cooking ts in the destruction of micro-organisms food. Cooking also destroys the toxic er natural toxicants in food, which can Cooking can also resu there can be interaction o! interprotein and intraprotein react result in nutritional unavailability of proteins. ‘There is significant loss of lysine and the sulphur-containing, amino acid cysteine after heating proteins On prolonged heating, tryptophan, methionine, rand the basic amino acids, are also lost. Charring and the presence of off-odours during cooking is due t0 destruction of amino acids and proteins. These changes ‘affect the palatability of the final product. section between the free amino groups of proteins with reducing sugars or carbonyl groups. reaction is of formed by iipid oxidation, results in non-enzymatic browning (Maillard browning). This ¥ importance, because it is responsible for many of the specific tastes, aromas, and colour, of foods. bn this reaction, the da-amino group of the essential amino acid lysine reacts with carbonyl groups of sus ad faty-acid oxidation compounds (see Subsection 2.4.1), which results in a decrease in the nutritive value of proteins. Inte! 28.6.2 Changes in Carbohydrates Ménoseccharides, oligo-and polysaccharides undergo many transformations when cooked i a2 Motvum, The sugars are subjected to degradation and epimerization and, of over 100 compounds rae red by such transformations, hydroxymethylfurfural (HMF) is the most important 6 ‘This compound and furfural are also products of non-enzymic browning reac re. But these compe have no adverse effects. ng reactions. But these co Starch molecules, which are the main source of calories i i, ous or moist environment, swell and rupture, and this paula pia a heated ina i crvylases. Cooking thus increases the digestibility of carbohydrates seal wine Gat] So dy het amy Temperature of 200°C or higher, breaks down, resulting in the form rion of dex tena vot a anpounds like furfural and hydroxymethyIfurfural (HMF). a aqueous @ scanned with OKEN Scannerp63 Changes in Lipids 449 igs undergo hydrolytic, Oxidative, polymeric or other deg K physical Properties of the lipid but also their biologi ‘sjoidative changes result in rancidity exhibit strong unpleasant flavours, even when present in extremely low amounts. The oxidation of a fat athigh temperature, in addition to volatile and non-volatile compounds associated with lipid oxidation at somal temperature, gives isomerization products (trans- and conjugated double bond products), cyclic compounds, dimers, and polymers. While lipids oxidized at normal temperatures exhibit no toxicity, ‘hemmally oxidized lipids have shown various detrimental effects. But the lipid or food system would be unpalatable long before the concentration of the toxic compound reaches a hazardous level. Inaddition to the effect on the biological properties of lipids, thermal effects bring about physical and chemical changes also. In sauteing and shallow fat frying, the quantity of oil used is small, cooking time is short, and there is generally no reuse of fat or oil, and thus there is little concern over the nutritional effects of lipids absorbed from such cooking. In contrast, there has been a great deal of concer over deep {at fied foods. If the deep fat frying is continuous, oxidative changes are small because the fat absorbed by the food is constantly replaced. In discontinuous deep fat frying, as is common in homes, there is liberation of fatty acids due to the addition of water to the oil from the food, decreased unsaturation, and increase in peroxides, conjugated double bonds, and polymers. Such fats absorbed by foods could be toxic when consumed. in Vitamins and Minerals fl eee Teast abide oxidation of the water-soluble nutrients, and thermal destruction, ese are Lost primarily by Trae ae ranges from 0 to 60 per cent as a result of leaching and thermal The loss of water-soluble Vitam Ny on and heat, ascorbic acid is lost by oxidation due to exposuie to destruction. In addition to losses 2Y ven are water insoluble and, as such, are not lostas a result air of food during cooking, Vitamin Mion is very slight. Frying and roasting cause their loss up to jon due to 0 of leaching and their re ae to waceount of leaching and ther losses are smaller (0035 percent) 40-60 per cent. Minerals a i ur 28.6.5 Changes 1 oe eons of Chapter 8), such as anthocyanins, carotenoids, chlorophylls, Colour factors in foods (set ds (oe Petpet In addition thet, the acidity orakalinty ofthe cooking medi, myoglobin, ec. are affected OY ar als also contribute to colour changes when heated. In some cases, oxygen, and presence OF ASSP sods on cooking are desirable (asin baking), while in some other the colour changes thal tas Table (as in the prolonged cooking of cabbage). The cooking condition cases the changes ™ 0° TY pain the desired colour qualities in the cooked food should be so organize ing of pulses, milk, Meat, RES, h, and sugar, see the relevant chapters, For the coo) Eee @ scanned with OKEN Scanner