FOODS COOKING

FOODS COOKING

Physical and chemical phenomena, we see and perform them day by day in our daily live, even sometimes we are not able of visualizing what is really being presented before our eyes, however, a clear example is demonstrated in the kitchen, where many changes are made in which a new substance is obtained, that is to say, a chemical change occurs. It is crucial to know how identify that in one chemical change "the initial substances or reactive and the products obtained from said phenomenon must be presented.Food in all culinary processes are affected by the application of heat, what is known normally as cooking". (Ramirez Almazon, 2014).

During this process foods undergo physical and chemical transformations that affect their appearance, texture, composition and even is reflected in the nutritional value they have. These changes are sought with the absolute objective of improving their sensory characteristics and a better optimization in the digestion by our body. (Ramirez Almazon, 2014). In the same way, considering that those chemical and physical changes that promote the transformation of foods are the basis of the different processes that govern the culinary practice. Some of the main phenomena that can be seen that can be seen during cooking are:

-          Expansion: There is a exchange of nutrients between the foods and the cooking media, in which is obtained as consequence the loss of nutrients by the foods and leaving them in the water or fat with which it is being cooked. 

-          Concentration: During cooking, a crust forms on the food, which makes the nutrients remain inside. That is, it preserves its nutrients.

-          Mixed: The combination of both is presented, to give a good composition and texture in food (Gloria Piña, 2016)

Chemical changes:

In the cooking of proteins (vegetable or animal), an increase in digestibility frequently occurs by unmasking hydrolysis sites; that is "the unfolding of a native protein with the hydrophobic groups inside, causes the exposure of these groups to the medium". (Lupano Elena, 2013) Regarding fats, when oxidation occurs in these, unpleasant odors and flavors may occur, in the same way that degree of oxidation is desirable in certain foods, their energy value can also vary, by losing or gain fat. (Nieto, C.2014) Carbohydrates are the ones that generally remain more stable in the cooking process, however they are altered in their physical and sensory characteristics. In the same way, vitamins, as "we well know, are minor components of food, but very important from a nutritional point of view, they are sensitive to thermal processes and in general, in these processes a significant loss of them is obtained". (Lupano Elena, 2013)

Without a doubt, as we enter into recognizing the phenomena that happen around us, we realize that in something as everyday as cooking, many processes occur to obtain a product, rich in previous chemical and physical changes in its composition. In the same way, it has been possible to visualize the role that cooking plays by destroying the elements that are not nutritious, which exist naturally in food, and by producing those structural and chemical changes in order to improve their availability of the same.