The Science of Cooking

Provost, Joseph; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark

doi:10.1002/9781118910771

Cited by 18 publications

(7 citation statements)

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“…In this research study, it was observed that boiling increased the TFC of C. olitorius leaves to 39.47 mg QE/g. The release of protein-bound flavonoids and dietary fibers may be facilitated by boiling, leading to an increase in the quantity of unbound flavonoids present in the vegetable material [31].…”

Section: Effect Of Common Cooking and Drying Methods On Total Phenoli...mentioning

confidence: 99%

Effect of Common Cooking and Drying Methods on Phytochemical and Antioxidant Properties of Corchorus olitorius Identified Using Liquid Chromatography-Mass Spectrometry (LC-MS)

2022

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In this study, Corchorus olitorius leaves were subjected to different thermal treatments (blanching, boiling, drying, frying, and steaming) and analyzed for proximate composition, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. Furthermore, Fourier transform infrared spectroscopy (FTIR) was used to identify functional groups, while metabolites were identified with LC-MC. The TPC and antioxidant activity of C. olitorius were significantly (p < 0.05) increased by cooking and drying. The steam-cooked sample had the highest TPC (18.89 mg GAE/g) and TFC (78.42 mg QE/g). With ABTS, FRAP, and DPPH assays, the steam-cooked sample exhibited the highest antioxidant activity of 119.58, 167.31, and 122.23 µM TE/g, respectively. LC-MS identified forty-two (42) metabolites in C. olitorius that included phenolic acid derivatives, flavonoid derivatives, and amino acid derivatives. Overall, steaming appears to be the best cooking method, with respect to the retention of phytochemical compounds and antioxidant activity.

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Section: Effect Of Common Cooking and Drying Methods On Total Phenoli...mentioning

confidence: 99%

Effect of Common Cooking and Drying Methods on Phytochemical and Antioxidant Properties of Corchorus olitorius Identified Using Liquid Chromatography-Mass Spectrometry (LC-MS)

2022

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“…The kitchen provides a contextual learning environment where students can see the relevance of physics in their daily lives. Cooking involves numerous physical processes, such as heat transfer, phase changes, and chemical reactions (Provost et al, 2016), which can be studied through a physics lens (Kurti & This-Benckhard, 1994a). By exploring physics in the context of food preparation and kitchen activities, students gain a deeper appreciation for the practical applications of physics (Kurti & This-Benckhard, 1994b).…”

Section: The Educational Potential Of the Kitchenmentioning

confidence: 99%

Teaching Physics in the Kitchen: Bridging Science Education and Everyday Life

Kotsis

2024

JETM

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Physics is a fundamental branch of science that studies the fundamental principles governing the behaviour of matter and energy. Traditionally, physics has been taught in classrooms using theoretical concepts and mathematical equations. However, connecting these abstract concepts to everyday life experiences can significantly enhance students' understanding and interest in the subject. This paper explores the educational potential of teaching physics in the kitchen, where various phenomena and processes can be observed and analysed. By leveraging common kitchen appliances, cooking techniques, and ingredients, students can explore concepts such as thermodynamics, heat transfer, fluid dynamics, and more. This paper discusses the benefits of teaching physics in the kitchen, provides examples of practical experiments and demonstrations, and highlights the impact of this approach on student engagement and learning outcomes.

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“…The retrogradation process resulted in the crystal structure. This structure is denser as the forming of amylose chains easily and the stable hydrogen bonds (Provost et al, 2016).…”

Section: Chemical Characterization Of the Flourmentioning

confidence: 99%

Characterization of Ganyong (Canna discolor) and Cowpea (Vigna unguiculata) Flour Affected by Heat Moisture Treatment

Yovani

Wangrimen²,

Fitriani

2022

J. Agri. Food. Sci. Tech.

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Cookies are food products that are often a consumption. High glycemic index (GI) cookies consumption causes increased diabetes mellitus (DM) cases. In addition, high GI cookies can improve obesity. DM and obesity lead to other complications and degenerative diseases. The low GI value cookies need to produce for diabetes mellitus prevention. This research is a preliminary study to produce raw material flour for low GI cookies. Heat moisture treatment (HMT) was applied to modify the Canna flour. Canna flour increased the moisture content to 34.39% wet base (w.b.), then dried at 92°C for 20.6 h. HMT process increased the resistance starch, soluble and insoluble fiber. Treated Ganyong flour has 2.16 % dry base (d.b.) soluble fiber, 30.19 % d.b., and 28.03% d.b. The result showed that HMT increased total dietary and soluble fiber. Those parameters are essential to low GI cookies for diabetes mellitus prevention. HMT also increased the whiteness index of Ganyong flour.

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The Science of Cooking

Cited by 18 publications

References 0 publications

Effect of Common Cooking and Drying Methods on Phytochemical and Antioxidant Properties of Corchorus olitorius Identified Using Liquid Chromatography-Mass Spectrometry (LC-MS)

Effect of Common Cooking and Drying Methods on Phytochemical and Antioxidant Properties of Corchorus olitorius Identified Using Liquid Chromatography-Mass Spectrometry (LC-MS)

Teaching Physics in the Kitchen: Bridging Science Education and Everyday Life

Characterization of Ganyong (Canna discolor) and Cowpea (Vigna unguiculata) Flour Affected by Heat Moisture Treatment

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