FUNDAMENTALS OF FOOD TECHNOLOGY (1+1)

Moist Heat Method

Boiling

• Boiling is cooking foods by just immersing them in water at 100oC and maintaining the water at that temperature till the food is tender.
• Foods that are cooked by boiling are rice, eggs, dhals, potatoes, meat, sago and beet root.
• Boiling can be done with excess of water (eggs, potatoes) or with sufficient water (dhal, upma).
• Boiling is generally used in combination with simmering or other methods, e.g. cooking rice, vegetables or dhal.

Advantages

• It is the simplest method. It does not require special skill and equipment.
• Soluble starches can be removed and rice grains are separated.
• Protein gets denatured, starch gets gelatinized and collagen gets hydrolysed.
• Uniform cooking can be done.

Disadvantages

• Loss of nutrients: If excess water is used in cooking and the water is discarded 30-70% water soluble nutrients may be lost. To prevent the loss, cooked water should be used in soups, rasam, sambar and dhal. Some protein may be lost if vegetables are cooked in water containing salt and the cooking water is discarded. There is considerable loss of nutrients especially sodium, potassium and calcium due to leaching.
• Loss of colour: Water soluble pigments, like betalains from beetroot may be lost.
• Time consuming: Boiling may take time and fuel may get wasted.
• Loss of flavour and texture: Boiled foods are not considered tasty because flavour compounds are leached into the water or volatile compounds gets evaporated. Over boiling of food may make the food mashy.