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What is the effect of cooking on the nutrient levels in food - Coggle…
What is the effect of cooking on the nutrient levels in food
Cooking methods
Dry heat cooking
Broiling
Grilling
Roasting
Baking
Sautéing
Moist heat cooking
Poaching
Steaming
Boiling
Simmering
Combination cooking
Braising
Stewing
Pot roasting
Variables to consider
Independent
Type of cooking method
The nutrient being investigated
Dependent
The amount of nutrient lost (g or ml)
Controlled
Amount of nutrients
Heat applied to the foods
Amount of water (if used)
Uncontrolled
Temperature of the room
Loss of nutrients into the air
Temperature of heat, difficult to control
Tests of nutrients
Vitamin C
Titration with DCPIP or Iodine
Nutrient must be in liquid form
Saturated fats
Bromine water
Glucose
Benedict's solution or test strips
Protein
Quantitative Biuret Solution
Starch
Iodine/spectrophotometry
Iron
Potassium permanganate titration
Sucrose
Refractometer
Nutrient must be in liquid form
Possible methodologies
Differing the time spent cooking but keeping the food constant
Differing amounts of food subjected to a constant cooking method
Comparing different cooking methods to a specific food
Applying differing temperatures to a food constant