How is starch content of some vegetables reduced by cooking?
How is starch content reduced by cooking vegetables? Are the starch molecules simply broken apart?
For example, this study showed a reduction in starch in sweet potato by cooking.
Best Answer
Starch is a polymer of glucose. To use the glucose you need to break pieces off the starch. Starch concentration decreases as the starch molecules are broken up.
This is hydrolysis, because water is added to break the sugar molecules off. You need acid to help, or enzymes like amylase. Some vegetables have amylase in them which they intend to use to process their own starch.
As starch content decreases, free sugar content increases. The free sugars are broken off the starch. This is stated in your linked source.
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How does cooking affect starch?
In general, starch content decreased after cooking. Baking degraded starch by up to 20% and performed similar trend to raw sweetpotatoes. Steaming also reduced starch content of all cultivars especially \u201cJinyu\u201d by more than one third, and \u201cXinxiang\u201d by steaming had the lowest amount of starch.How are carbohydrates affected by cooking?
Conclusion. The present study revealed that cooking has significant effect on GI and bioaccessibility of carbohydrates. In general cooking decreased the starch, amylose and RS content and increased the sugars. During in vitro digestion also sugars concentration vary with method of cooking.What are the effects of cooking sugar?
Sugar adds more than sweetness to baked goods. Here's what to know before you cut it.- Flavor. Yes, sugar is sweet and helps baked goods taste sweet. ...
- Moisture. \u201cSugars have a strong affinity for water,\u201d McGee says. ...
- Aeration. ...
- Tenderizes. ...
- The takeaway. ...
- More from Voraciously:
Does cooking break down sucrose?
When simple sugars such as sucrose (or table sugar) are heated, they melt and break down into glucose and fructose, two other forms of sugar. Continuing to heat the sugar at high temperature causes these sugars to lose water and react with each other producing many different types of compounds.Starchy vs. Non-Starchy Vegetables | Brenner FIT
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