Professional Documents
Culture Documents
Maggie Gallagher
NTR 211
Fruits and vegetables are an essential part of our diet and can be presented and
cooked in a variety of ways. A common concern while cooking fruits and vegetables is
vitamin and mineral loss, flavor retention and maintaining the structural integrity of the plant
for consumption. Although fruits and vegetables are ubiquitous in the food industry, it is
important to understand their many structural and chemical components. When cooking or
compounds and the structural tissue within these plants and how they react with heat (Walter
& Beathard, 2015, 105). These factors depend on the time and temperature the food is
cooked at.
There are a variety of ways to experiment with the effects of heat on fruits and
vegetables. There may be palpable changes in color, appearance and even subtle differences
in the water the food is cooked in. We can also observe the effects of additives such as real or
artificial sugar while taking note of any textural or pH changes. Acidic and basic substances
may also change the chemical compounds in fruits and vegetables. There are many structural,
chemical and poly-phenolic differences between fruits and vegetables and many factors such
as temperature, pH or the cooking method used that can alter these chemical substances
within the plant. The purpose of this experiment is to observe the effects that cooking time
has on chemical composition, texture, appearance and flavor of fruits and vegetables.
Methods
Macintosh and Red Delicious after exposure to water, sugar, and a sugar substitute.
Beginning with two peeled apples, place 2 cups of water on high to boil on the stove until the
apples become tender. The second pot will have one cup of water combined with ¼ cup of
sugar. The third pot will have one cup of water and 1 ¼ cup of sugar substitute (splenda).
Wait until the water comes to a boil and then add the one apple slice of each type of apple
into the pot until soft enough to stick a fork in it. When the apples are finished cooking, the
appearance, texture, flavor and time needed to tenderize should be reported (Walter &
clean and divide cauliflower, carrots, cabbage and broccoli into four 5.8 oz portions. Each
vegetable will then be sectioned into 1.2 oz and should be placed into 4 separate stainless
steel pots and one plate. Place the first vegetable portion in boiling water, cover for 3 minutes
and cook for another 25 minutes. The next pot, add 1 cup of water plus 2 teaspoons of tartar.
Then in another pot pour 1 cup of water and ½ teaspoon of baking soda. Using the plate,
cover the vegetable and place in the microwave for 3 minutes with 1 tablespoon of water
added. Lastly, the control group is put into boiling water covered for 3 minutes and cooked
for an additional 7 minutes. The objective of this procedure is to note changes in the
vegetable and also the water it is cooked in (Walter & Beathard, 2015, pg 111).
Results
choose to eat. Although fruits and vegetables are used frequently in cooking, many are
unaware of the thousands of polyphenols and enzymes comprised within a plant. When
cooking fruits and vegetables it is important to keep in mind that heat can greatly impact the
texture, flavor and integrity of food. The three categories of pigments in fruits/vegetables
known as chlorophyll, carotenoids and flavonoids may also be altered, creating a different
aesthetic to the food after being cooked (Walter & Beathard, 2015, pg 105). Flavonoids in
particular are sensitive to pH due to their anthocyanin properties, which change color when
cooked in basic and acidic environments (pg 106). Even small differences such as using a lid
when cooking can alter the pH of the liquid based on the amount of steam produced and how
much acid is released during the process. Flavor and textural changes also depend on the
amount of time the food is cooked because when heat is added the pectic substances in the
tissue of the plant will be hydrolyzed and rupture, therefore creating a softer, mushy texture
and watery flavor (Walter & Beathard, 2015, pg. 105). These examples are some of the many
changes that can take place when the chemical composition of a fruit or vegetable is altered
As displayed in the results section, cooking can change the physical properties of
fruits and vegetables. The results in procedure B show that both the Red Delicious and
Macintosh apple became soggy and grainy when boiled in water with sugar. The more sugar
added, the sweeter the taste, however the water clearly changed the texture of the food. This
is due to membrane disruption and loss of turgor when an apple is exposed to heat for a short
period of time and therefore becomes soggy and watery tasting (Miglio, C., et al. 2008. Pg
139). The apples with Splenda added tasted significantly sweeter because of the artificial
taste that lingers and then flavors the water filled apple.
Results from procedure C displayed that when cooking carrots, broccoli, cauliflower
and cabbage the colors became darker as cooking time increased. Chlorophyll degradation
occurs in green vegetables due to loss of air and gases in the cells of the plant that are
replaced with water and other cell juices (Miglio, C., et al. 2008. Pg 144). Red/yellow
vegetables like carrots in this case are also likely to lose their carotene pigment as it leaches
into the water and demonstrates lower stability due to hydrolysis when exposed to heat,
therefore becoming mushy with less flavor. The longer the cooking time the more ascorbic
acid is lost within the vegetable, however this is time dependent, thus the less time it is
cooked, fewer phenolic compounds will be lost (pg 144). The broccoli, cabbage and
cauliflower gained more flavor when boiled for a short period of time due the glucosinolate
compounds within the plant that increase slightly when exposed to heat. This occurs when
the plant tissue becomes disintegrated because part of the molecules are bound to the cell
wall and released when the cell structure is broken, therefore increasing flavor as shown in
the results (pg 146). The liquid that these vegetables were cooked in all became rich in color
after being cooked due to the loss of antioxidants and pigmentation that leaches into the
When cooked with an acid and base, the pH was shown to change according to what
was added, either baking soda or cream of tartar and became either more basic or acidic. pH
has a profound effect on color of the vegetables. In the presence of heat and acid, the
magnesium atom is replaced with two hydrogen atoms in the chlorophyll molecule, turning
the pigment darker. When exposed to a basic substance, the color becomes bright due to the
enzyme chlorophyllase that hydrolyzes the side chain of chlorophyll and produces a brighter
compound. Although carotenoids are fairly stable in acidic and basic environments, these
results also occurred in the red cabbage and carrots, which turned darker in a basic
environment and brighter in an acidic environment. These colors can range from yellow to
red based on the arrangement of double bonds in the molecule (Walter, J.M., & Beathard, K.
2015. Pg 105).
resource for many in the food industry or medical field. Information on appearance, texture,
pH and nutrient changes that occur when exposed to heat can be very useful to a chef in a
restaurant because they know their clients want aesthetically pleasing and flavor rich food. A
Registered Dietitian would need to know the bioavailability left in fruits and vegetables after
being cooked to ensure nutritional quality and plan for minimal vitamin and mineral losses
for their patients. Learning the effects of cooking fruits/vegetables in a basic and acidic
environment is relevant for anyone cooking so they know what to add or decrease based on
the texture, color and taste of the food they want. Cooking has a profound effect on the
appearance, texture, flavor and pH of fruits and vegetables and it is important to observe
these changes in order to understand vitamin and mineral losses as well as changes in
pigmentation and flavor of the food. Cooking time can change the chemical composition of
fruits and vegetables due to the plethora of polyphenols within them. These changes often
occur in the appearance, structure, and taste of the plant and can be observed through various
experiments.
References
Miglio, C., Chiavaro, E., Visconti, A., Fogliano, V., & Pellegrini, N. (2008). Effects of
different cooking methods on nutritional and physicochemical characteristics of
selected vegetables. Journal of Agriculture and Food Chemistry, 56. 1; 139-147
Walter, J.M., & Beathard, K. (2015). Understanding food principles and preparation lab
manual. Standford CT: Cencage Learning, 5. 1-272