Limitations of cooking

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

Last modified: Saturday, 28 April 2012, 5:41 AM