Effect of heat on vegetables??

 EFFECT OF HEAT ON VEGETABLES 


Cooking is the application of heat to food in order to make it safer to eat, digestible, and more palatable. 

Cooking also changes the appearance of food. Heat has to be applied food in order to cook it. 

Heat breaks down the cellulose and the starches present, changes and blends flavours within the food, and also destroys bacteria in order to make food more digestible for humans. 


Vegetables and other foods are composed of proteins, fats, carbohydrates, we and also small amount of minerals, vitamins, pigments colouring agents, and flavour elements. 


Carbohydrates 


Bosh sugar and starch are carbohydrates and are present in many forms in vegetable fruits, grains, beans, and nuts 


Heat plays a very important role when applied to vegetables in terms of carmelizations and gelatinization.


Caramelization is browning of sugars. The browning of sauteed vegetables is a form of caramelization. 


When starch absorbs water and swelli, the process is known as gelatinization 


Vegetable Fibres 


Fibres are a group of complex substances that give structure and firmness to plants They cannot be digested The softening of vegetables on application of heat is a result of breaking down of fibres. 


Alkalis make fibre softer. Vegetables should never be cooked with alkalis, as this would make them mushy and lose the essential vitamins. 


Minerals, Vitamins, Pigments, and Flavour Components 


Minerals and vitamins are most important for the nutritional quality of the food, whereas pigments and flavour components are important to food as far as the appearance and taste are concerned. Pigments and flavours may also determine whether the food is appetizing enough to eat or not. So it becomes very important to preserve all these detenta. On application of heat all these components may be leached out and dissolved away from food during cooking. Vitamina and pigments may also be destroyed by 


prolonged cooking 


Proteins 


Proteins are present in smaller extent in vegetables as compared to meat, fish, and poultry. When heat is applied to proteins they become firm or they start to coagulate With an increase in temperature, proteins become even firmer and start shrinking. On: 


being exposed to very high heat, proteins become tough and dry Acids present in lemon juice, vinegar, and tomato products help in speeding up coagulation and dissolving few connective tissues. 


heat affects the following characteristics of the vegetables 

textures 

flavours

colour 

nutrients






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