preservation of nutrients

Seite 1

oxidation

oxidative browning / enzymatic browning

discolouration

slowed by acidic substances or blanching (processes that denature enzymes)

vitamin content reduced (water soluble vitamins)

chopping and peeling exposes fruits and vegetables more quickly to oxygen

food deterioration in conditions that enhance the growth of micro-organisms

loss of vitamins through water

vitamin C and B complex

use the boiled / soaked water for other purpose of preparing dish eg. preparing stock

loss of vitamins through heat

water soluble vitamins are easily destroyed by heat

longer cooking time and high temperature causes loss of vitamins

loss of vitamins through light

vitamin A, B2, D, B12, folic acid are all sensitive to light

light absorbed causes chemical reaction

nutrient loss