Publications

This paper explores the impact of cooking technique and vegetable nutritional components. As a crucial providerof nutrients, food goes through profound changes when cooked, hence its effect on macro- and micronutrients.Protein denaturation, which may lead to the breakdown of the tertiary structure resulted from the effectof heat, acid, alkali, or ultraviolet radiation, is a process that disrupts the original characteristics ofproteins. Proteins basically remain more secure than vitamins while cooking, but they risk denaturation afterovercooking or exposure to high heat. Although micronutrients like vitamins and minerals needed for growth arestable in their content and behavior, they can change their content and behavior during cooking process as theycannot withstand heat. The paper underlines the multiple impacts of cooking techniques on vegetables by pointingout that some techniques of heat application might result in inferior nutritional quality. Bioactive compounds thatare in vegetables, undergo changes in the physical attributes, the sensory properties and bioactive content basedon the techniques such as boiling, steaming or microwaving. Besides, during food preparation such as washing,peeling and cutting almost everything like flavor, texture or final nutritional values is already determined.The cooking method chosen in a wide range including microwave, pressure cooker, open pan or steaming has agreat impact on the nutrient composition. Bacterial contamination in eggs, which is a health safety concern thatcan cause nutrients losing and even harm consumer health, stresses the need for cooking to preserve nutrients andprotect consumers. The modern consumer who cares about the nutritional values and benefits of home cookedmeals must be aware of the magnitude of method of cooking on the content of nutrients. Being a fact that moreand more consumers after minimally processed and additive free snacks and nutrition information about cookingmethod is critical. The study concludes the study by suggesting that additional research is needed so as to developthe guidelines for the best cooking methods that promote nutrient conservation, safety, and palatability.Keywords: Cooking technologies, Nutrient value, Protein denaturation, Vitamins and minerals, Vegetablesprocessing, Food processing, and Consumers trends.