Scribd
Upload
122 views1 page

Results and Discussion:: Cooking Solution Green Alugbati Squash Cabbage Violet Camote

The document summarizes the effects of heat and different cooking solutions on the color and texture of various foods. Cooking foods in water causes them to become softer and change color as chlorophyll breaks down. Cooking in an acidic solution like citric acid preserves more color but softens the texture slightly. Cooking in an alkaline solution like baking soda retains brighter green colors while softening textures moderately. Pigments like chlorophyll, anthocyanins, and carotenoids are responsible for food colors, and their appearance changes depending on whether conditions are acidic, alkaline, or neutral when exposed to heat.

Uploaded by

Honeylet Ü Ferol
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
122 views1 page

Results and Discussion:: Cooking Solution Green Alugbati Squash Cabbage Violet Camote

The document summarizes the effects of heat and different cooking solutions on the color and texture of various foods. Cooking foods in water causes them to become softer and change color as chlorophyll breaks down. Cooking in an acidic solution like citric acid preserves more color but softens the texture slightly. Cooking in an alkaline solution like baking soda retains brighter green colors while softening textures moderately. Pigments like chlorophyll, anthocyanins, and carotenoids are responsible for food colors, and their appearance changes depending on whether conditions are acidic, alkaline, or neutral when exposed to heat.

Uploaded by

Honeylet Ü Ferol
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 1

Results and Discussion:

Cooking Solution Green Squash Cabbage Violet


Alugbati Camote
1. Uncooked, color Yellow- Orange White & Green White,
Control Violet
textur Firm Crispy/ Firm 1
e
3. Water + heat color Orange Light Green Green,
Violet
textur Very Soft Slightly Crisp 4
e
5. Water + Citric color Golden Yellow Light Green White,
Acid Pinkish
Violet
textur Slightly Soft Very Soft 2
e
7. Water + Baking color Yellow Orange Light Green Green,
Soda Violet
textur Soft Moderately Soft 3
e

Chlorophylls are pigments that give green foods their beautiful color. When exposed to
heat and acidic conditions, chlorophyll becomes a compound known as pheophytin, which gives
food a dull olive brown color. Alternately, when chlorophyll is exposed to heat and alkaline
conditions (not pictured), it becomes a different compound, known as chlorophyllin, which is
water soluble and gives food a bright green color.
Anthocyanins are a family of pigments that provide red, purple, blue and white foods with
their color. They are water soluble and have beneficial antioxidant properties. Under neutral
conditions, anthocyanins are usually a beautiful purple color. When theyre exposed to acidic
conditions, they usually become more red or pink as flavylium ions form and absorb and reflect
different wavelengths of light. When theyre exposed to alkaline (basic) conditions, they usually
become more blue or green as quinone-type anhydro bases form.
Carotenoids are more soluble in fat than in water, and so their colors don't fade much in
response to heat. Carotenoids also have less-intense color under acidic conditions.

You might also like