Food Science and Processing

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 2 : Food Preparation

Limitations of cooking food

• Water soluble nutrients are leached into the water during cooking.
• Thiamine, which is heat sensitive, may be lost during cooking.
• Vitamin A and C content may be reduced due to oxidation and heat.
• Quality of protein may be reduced due to destruction of certain amino acids during cooking. Ex. bread crust has less quality of protein compared to the inside portion.