molecules by causing increased enzyme activity, mixing of cell contents, and general chemical reactivity The more prolonged or intense the heating, the more the food’s original aroma molecules are modified and supplemented, and so the more complex and “cooked” the flavor If the cooking temperature exceeds the boiling point — in frying and baking, for example — then these carbohydrate-rich materials will begin to undergo browning reactions, which produce characteristic roasted and caramelized flavors Cooks can create several layers of flavor in a dish by combining well-cooked, lightly cooked, and even raw batches of the same vegetables or herbs One sensory quality unique to plants is astringency (p 271), and it can make such foods as artichokes, unripe fruits, and nuts less than entirely pleasant to eat There are ways to control the influence of tannins in these foods Acids and salt increase the perception of astringency, while sugar reduces it Adding milk, gelatin, or other proteins to a dish will reduce its astringency by inducing the tannins to bind to food proteins before they can affect salivary proteins Ingredients rich in pectin or gums will also take some tannins out of circulation, and fats and oils will slow the initial binding of tannins and proteins Nutritional Value Cooking destroys some of the nutrients in food, but makes many nutrients more easily absorbed It’s a good idea to include both raw and cooked fruits and vegetables in our daily diet Some Diminishment of Nutritional Value… Cooking generally reduces the nutritional content of fruits and vegetables There are some important exceptions to this rule, but the levels of most vitamins, antioxidants, and other beneficial substances are diminished by the combination of high temperatures, ... rich in pectin or gums will also take some tannins out of circulation, and fats and oils will slow the initial binding of tannins and proteins Nutritional Value Cooking destroys some of the nutrients in food, but makes many nutrients... idea to include both raw and cooked fruits and vegetables in our daily diet Some Diminishment of Nutritional Value… Cooking generally reduces the nutritional content of fruits and vegetables There are some important exceptions to this rule, but the. .. There are some important exceptions to this rule, but the levels of most vitamins, antioxidants, and other beneficial substances are diminished by the combination of high temperatures,