Trusted since 2008
LoginRegister
Study resources on Kenyaplex

Get ready-made curriculum aligned revision materials

Exam papers, notes, holiday assignments and topical questions – all aligned to the Kenyan curriculum.

Browse exam papers
Or go directly to:
Class notes Holiday assignments Topical questions Other resources

Explain the effect of heat on the following food stuffs i]. Starch ii]Protein iii].Sugar iv). Cellulose v). Fats vi)Vitamin C

Explain the effect of heat on the following food stuffs
i]. Starch
ii]Protein
iii].Sugar
iv). Cellulose
v). Fats
vi)Vitamin C

Answers

Martin
i]. Starch:
Moist heat softens starch granules making them swell, burst, absorb liquid and thicken. The starch thus gelatinizes. Dry heats causes granules to brown due to formation of dextrin.The process of dextrinization makes roasted bread and baked foods tasty and have brown color. Over exposure causes charring or burning.

Ii]Protein:
Heat thickens albumins making it to coagulate. Overcooking in moist heat hardens proteins making them leathery and indigestible. Moist heat causes fibers ( connective tissues) to fall apart.

Iii].Sugar:
Grains come together and become syrupy as water evaporates. The grains turn brown or caramel. Continued heating causes charring and burning.

iv). Cellulose:
Moist heat softens fibers and makes them palatable and digestible.

v). Fats:
Fats melts when exposed to heat and are absorbed by starchy food. Over heating causes burning, producing unpleasant flavors.

Vitamin C:
This is destroyed by long exposure to heat.
marto answered the question on May 2, 2019 at 09:14

Answer Attachments

Next: Mention three methods of heat transfer in cooking?

Previous: Explain three factors that determine the choice of a cooking method.

View more PTE Home Science Questions and Answers  |  Return to Questions Index

Exams With Marking Schemes

Related Questions