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

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.

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John Andrae Manglo
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112 views

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

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.

Uploaded by

John Andrae Manglo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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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.

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