Scribd Logo
Upload

Welcome to Scribd!

  • 69 views

    Changes in Food Texture During Preparation: 1. Vegetables and Fruits

    Uploaded by

    John Andrae Manglo
    Changes occur to food textures during preparation through physical and chemical processes. For vegetables and fruits, peeling and cutting increases surface area and softens textures by removing outer layers. This impacts cooking rates. Meat preparation results in pH decreases and collagen impacts tenderness. Cooking methods like steaming maintain moisture while dry methods like frying create crusts through Maillard browning and cause shrinkage that impacts tenderness and juiciness. Starch gelatinization and protein denaturation impact textures under different cooking conditions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Changes in Food Texture During Preparation: 1. Vegetables and Fruits

    Uploaded by

    John Andrae Manglo
    69 views3 pages
    Changes occur to food textures during preparation through physical and chemical processes. For vegetables and fruits, peeling and cutting increases surface area and softens textures by removing outer layers. This impacts cooking rates. Meat preparation results in pH decreases and collagen impacts tenderness. Cooking methods like steaming maintain moisture while dry methods like frying create crusts through Maillard browning and cause shrinkage that impacts tenderness and juiciness. Starch gelatinization and protein denaturation impact textures under different cooking conditions.

    Original Description:

    food and science engg

    Original Title

    Meat Script

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Changes occur to food textures during preparation through physical and chemical processes. For vegetables and fruits, peeling and cutting increases surface area and softens textures by removing outer layers. This impacts cooking rates. Meat preparation results in pH decreases and collagen impacts tenderness. Cooking methods like steaming maintain moisture while dry methods like frying create crusts through Maillard browning and cause shrinkage that impacts tenderness and juiciness. Starch gelatinization and protein denaturation impact textures under different cooking conditions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    69 views3 pages

    Changes in Food Texture During Preparation: 1. Vegetables and Fruits

    Uploaded by

    John Andrae Manglo
    Changes occur to food textures during preparation through physical and chemical processes. For vegetables and fruits, peeling and cutting increases surface area and softens textures by removing outer layers. This impacts cooking rates. Meat preparation results in pH decreases and collagen impacts tenderness. Cooking methods like steaming maintain moisture while dry methods like frying create crusts through Maillard browning and cause shrinkage that impacts tenderness and juiciness. Starch gelatinization and protein denaturation impact textures under different cooking conditions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 3

    Changes in Food Texture During

    Preparation
    changes in food texture happen during food preparation particularly in physical and chemical aspects
    that changes the food’s size, taste, color and nutrient contents

    1. Vegetables and Fruits


    Domestic fruit and vegetable preparation
    frequently starts with cleaning and peeling
    operations to remove surface dirt, surface
    defects, and less-appealing skins and
    outside layers.
    Such operations will lead to a degree of softening by removal of ined-ible outer layers.
    Subsequent size reduction through cutting influences the bite size forlater consumption, but
    more important, it limits the minimum distance from the sur-face to the centre as well as
    increasing the surface area to mass ratio—these factors areimportant if heat is to be applied,
    as they affect rates of heat penetration and ‘cooking’as well as leaching of soluble plant
    material.The types of operation need to be distinguished in terms of the heating medium.

    2. Meat

    Meat, unlike fruits and vegetables, is


    obtained from a live animal, but one that
    has been dead for some time—this results
    in biochemical changes to proteins in
    muscle through postmortem glycolysis,
    resulting in a pH decrease and eventual
    precipitation.
    Meat is predominantly derived from muscle, and the fibrousstructure persists. In addition
    to the contractile proteins, the connective tissue—notably collagen—has a profound impact
    on texture. The main textural characteristics of meat are firmness (toughness or
    degree of tenderness), cohesiveness and juiciness. There are various
    methods of evaluating meat texture. Such methods include sensory,
    instrumental and indirect (collagen content and amount of dry matter etc). I
    Heat on meat will also change its water holding capacity (WHC). Meat
    generally contains 75% water. At high temperatures greater than 55o,
    myofibrillar proteins denature and coagulate causing shrinkage of fibres and
    tightening of the myofilaments. This results in an increase in evaporation and
    drip loss and a much drier meat texture that is less juicy and tender. The
    texture of cooked meat therefore depends on the combination of intrinsic
    factors (water loss, collagen content and denaturation of myofibrillar proteins)
    and extrinsic factors (cooking time and temperature) Meat Science 80 (2008)
    960–967.
    [1] C. Freeman, C. Freeman, Texture Analysis For Assessing Meat Tenderness, Brookf. Tech. Cent.
    (2015) 3. http://www.brookfield.co.uk.

    next are examples of food preparation


    a. Steaming
    Food preparation that is conducted slowly
    with the use of steam rising from the boiling
    water.
    b. Boiling
    Convection and conduction in liquid at
    100º C in covered saucepan on the hob
    In domestic boiling and steaming at atmospheric pressure, the surface temperaturedoes not
    exceed 100°C. Importantly, the surface of the food does not dry out, andwe may observe
    absorption of water as well as leaching of water-soluble components.

    Although it is not a domestic process, canning is effectively wet cooking albeit at ahigher
    temperature and will also be considered here.The high-water environment is an ideal
    situation for starch pasting and gelatinisa-tion, whereby starch granules swell, losing
    crystallinity through the absorption ofwater. The overall effect is a softening and the creation
    of a gel when cooled.

    c. Dry Cooking
    Baking, frying, and roasting are examples of
    dry cooking. Electromagnetic radiation, such
    as microwaves, is used as newer methods
    During frying, roasting, grilling, baking and griddling, the surface temperature of thefood
    frequently exceeds 100°C. The surface can dry out and form a crust along withMaillard
    browning, which results in both characteristic flavours and colours. As withwet cooking
    operations, starch gelatinisation still occurs within the tissues in the bulkof the food as is a
    loss of turgor through protein denaturation of enzymes in the cellmembranes. However,
    pectin solubilisation is more limited.

    You might also like