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    Unit-5 Food Constituents PDF

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    Vignesh K
    This document discusses the five main constituents of food - carbohydrates, fats, proteins, minerals, and vitamins. It provides details on each constituent and describes how they are affected by different cooking methods. Cooking can cause carbohydrates to break down, proteins to denature, fats to melt or decompose at high heat, and vitamins and minerals to degrade to some extent depending on the cooking method. The document also examines how specific ingredients like cereals, pulses, vegetables, meats, fish, milk and eggs are impacted nutritionally when prepared through boiling, baking, steaming and other cooking techniques.

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    Unit-5 Food Constituents PDF

    Uploaded by

    Vignesh K
    187 views4 pages
    This document discusses the five main constituents of food - carbohydrates, fats, proteins, minerals, and vitamins. It provides details on each constituent and describes how they are affected by different cooking methods. Cooking can cause carbohydrates to break down, proteins to denature, fats to melt or decompose at high heat, and vitamins and minerals to degrade to some extent depending on the cooking method. The document also examines how specific ingredients like cereals, pulses, vegetables, meats, fish, milk and eggs are impacted nutritionally when prepared through boiling, baking, steaming and other cooking techniques.

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    UNIT-5_FOOD_CONSTITUENTS.pdf

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    This document discusses the five main constituents of food - carbohydrates, fats, proteins, minerals, and vitamins. It provides details on each constituent and describes how they are affected by different cooking methods. Cooking can cause carbohydrates to break down, proteins to denature, fats to melt or decompose at high heat, and vitamins and minerals to degrade to some extent depending on the cooking method. The document also examines how specific ingredients like cereals, pulses, vegetables, meats, fish, milk and eggs are impacted nutritionally when prepared through boiling, baking, steaming and other cooking techniques.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    187 views4 pages

    Unit-5 Food Constituents PDF

    Uploaded by

    Vignesh K
    This document discusses the five main constituents of food - carbohydrates, fats, proteins, minerals, and vitamins. It provides details on each constituent and describes how they are affected by different cooking methods. Cooking can cause carbohydrates to break down, proteins to denature, fats to melt or decompose at high heat, and vitamins and minerals to degrade to some extent depending on the cooking method. The document also examines how specific ingredients like cereals, pulses, vegetables, meats, fish, milk and eggs are impacted nutritionally when prepared through boiling, baking, steaming and other cooking techniques.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    FOOD CONSTITUENTS

    Food is composed of the following five constituents:


    1. Carbohydrates
    2. Fats
    3. Proteins
    4. Minerals
    5. Vitamins

    1. Carbohydrates:
    Carbohydrates used in cooking include simple sugars such as glucose (from
    table sugar) and fructose (from fruit) and starches from sources such as cereal
    flour, rice, arrowroot and potato.

    2. Fats:
    Fats and oils come from both animal and plant sources. In cooking, fats
    provide tastes and textures. When used as the principal cooking medium
    (rather than water), they also allow the cook access to a wide range of cooking
    temperatures.

    Common oil-cooking techniques include sauteing, stir-frying, and deep-frying.


    Commonly used fats and oils include butter, olive oil, sunflower oil, lard, beef
    fat (both dripping and
    tallow), rapeseed oil or canola, and peanut oil. The inclusion of fats tends to
    add flavour to cooked food.

    3. Proteins:
    Edible animal material, including muscle, offal, milk and egg white, contains
    substantial amounts of protein. Almost all vegetable matter (in particular
    legumes and seeds) also includes proteins, although generally in smaller
    amounts. These may also be a source of essential amino acids.

    4. Minerals:
    Minerals are the chemical elements required by living organisms, other than
    the four elements carbon, hydrogen, nitrogen, and oxygen which are present in
    common organic molecules. Sometimes these "minerals" come from natural
    sources such as ground oyster shells. Sometimes minerals are added to the
    diet separately from food, such as mineral supplements, the most famous being
    iodine in "iodized salt."
    Other minerals are calcium, chloride, magnesium, phosphorus, potassium,
    sodium and sulphur. These minerals are obtained from milk, other dairy
    products, cereals, legumes, bone meal, meat, fish, all fruits, vegetables, table &
    sea salt etc.

    NATIONAL INSTITUTE OF HOTEL MANAGEMENT | KOLKATA


    5. Vitamins:
    Vitamins are essential for the normal growth and development. It is a key
    nutrient that the body needs in small amounts to grow and stay strong.
    Examples are vitamins A, C, and E. Vitamins are found in many fruits and
    vegetables; especially green peppers, citrus, strawberries, tomatoes, broccoli,
    leafy greens, potatoes, animal foods; such as liver, whole eggs and milk.

    EFFECTS OF COOKING
    The effect of cooking upon the food constituents are discussed below:-

    Action of Heat on Carbohydrates


    The interaction of heat and carbohydrate is complex. Long chain sugars
    such as starch tend to break down into more simple sugars when cooked, while
    simple sugars can form syrups. If sugars are heated so that all water of
    crystallisation is driven off, then caramelisation starts, with the sugar
    undergoing thermal decomposition with the formation of carbon and other
    breakdown products producing caramel.
    An emulsion of starch with fat or water can, when gently heated, provide
    thickening to the dish being cooked. In European cooking, a mixture of butter
    and flour called a roux is used to thicken liquids to make stews or sauces. In
    Asian cooking, a similar effect is obtained from a mixture of rice or corn starch
    and water. These techniques rely on the properties of starches to create simpler
    mucilaginous saccharides during cooking, which causes the familiar thickening
    of sauces. This thickening will break down, however, under additional heat.

    Action of Heat on Proteins


    When proteins are heated they become de-natured and change texture.
    In many cases, this causes the structure of the material to become softer or
    more friable - meat becomes cooked. Cooking at ordinary temperatures renders
    protein foods more digestible. At high temperatures the protein itself gets
    denatured thus making it of nutritive value. In some cases, proteins can form
    more rigid structures, such as the coagulation of albumen in egg whites.

    Action of Heat on Fats


    Fat melts when it comes in contact with heat. If heated to a very high
    degree for a long time, fats undergo partial decomposition and fatty acids and
    glycerol are produced. Glycerol further decomposes into caroling which is an
    irritating compound to the digestive system. When fat heated for long time at
    too slow temperature it thickens, becoming gummy. This condition is known as
    polymerization, and fat that has reached this stage is no longer fit for use.

    Action of Heat on Minerals


    There is no appreciable loss of minerals due to cooking. Some minerals
    are made more readily available by cooking.

    NATIONAL INSTITUTE OF HOTEL MANAGEMENT | KOLKATA


    Action of Heat on Vitamins
    There is some unavoidable loss of vitamins during cooking. The loss is
    considerable in respect of thiamine and vitamin C. Vitamin A and D are not
    destroyed by the ordinary methods of cooking. Vitamin B may be destroyed
    during cooking if cooked at high temperature. The use of baking soda in
    cooking causes further destruction of vitamins.

    EFFECTS OF COOKING ON DIFFERENT TYPES OF INGREDIENTS

    Cereals:
    Rice is washed before cooking. Excessive washing removes the water-soluble
    vitamins and mineral. The proactive of cooking rice in large quantities of water
    and draining away the excess of water at the end of cooking leads to further
    loss of B-group vitamins and minerals. Rice, therefore, must be cooked with
    just enough water so that all the water is absorbed at the end of cooking-this is
    usually 2 or 2 ½ times the volume of rice. All cereals (eg. water flour) absorb
    water and during cooking the starch granules swell up and burst. This renders
    the digestion of starch rapid and complete.

    Pulses:
    Pulses are rich in protein (20 to 25 per cent). They also contain small
    quantities of starch. It is very important to boil pulses very thoroughly. This
    destroys the antitypic substance present in them.

    Green Leafy Vegetables:


    Green leafy vegetables are prized for vitamins and minerals. The vitamin A
    which occurs in the form of thiamine and vitamin C are partially destroyed by
    cooking. If the cooking water is drained away, there will be loss of not only
    vitamins but also minerals. It is therefore recommended that green leafy
    vegetables should be cooked in a small amount of water and for the proper
    length of time. Baking soda should not be used to hasten cooking.

    Other Vegetables:
    Vegetables like potatoes should be cooked with their outer skin intact; this
    retains all the vitamins and minerals contained in them. As a rule, vegetables
    should be cooked in a small amount of water to prevent loss of vitamins and
    minerals. They can also be cooked by steaming.

    Cooking of Fruits:
    Most fruits are eaten fresh and raw. This makes the vitamins present in fruits
    easily available. Fruits can also be cooked by stewing; this will result in loss of
    some vitamins, particularly, vitamin C.

    Cooking of Meat:
    NATIONAL INSTITUTE OF HOTEL MANAGEMENT | KOLKATA
    Meat is cooked in a number of ways. While cooking, meat coagulation of
    protein is at 60°C.

    • There is reduction in water content; consequently there is shrinkage of meat,


    • Collagen which is a protein of the connective tissues is changed into gelatin,
    • Elastic, which is also component of connective tissue is not affected,
    • The fat of meat melts,
    • There is loss of mineral in cooking water but this water can be used as soup
    or gravy,
    • Loss of B-group vitamins especially thiamine.

    Cooking of Fish:
    Fish contains so little connective tissue, that the cooking time is very short.
    The proteins coagulate at 60°C.

    Cooking of Milk:
    When milk is heated, a scum consisting of fat, forms on the surface. This
    makes it difficult for steam to escape; hence milk boils over easily. Some of the
    lactalbumin sticks to the sides and bottom. Prolonged boiling alters the taste of
    milk. The cooked flavour is due to burning or caramelization of milk sugar.
    There is destruction of thiamine and vitamin C during boiling. Milk, which is
    already a poor source of vitamin C becomes poorer at the end of boiling. Boiling
    destroys enzymes and the useful lactic acid bacteria present in milk.

    Cooking of Eggs:
    The albumin of the egg begins to coagulate at 60°C; and solidifies at 64°C –
    65°C. At boiling point (100°C), the albumin becomes tough. However there is
    little change in the nutrients present in the egg.

    NATIONAL INSTITUTE OF HOTEL MANAGEMENT | KOLKATA

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