What are the effect of heat processing on nutrients and microorganisms?
Answers
Answer:
Summary. Important nutritional aspects of the thermal treatment of food are the inactivation of enzyme activities and the elimination/reduction and inactivation of microbial contamination and microbial toxins. These changes in general lead to an increase in the ability to store and use food.
Explanation:
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Answer:
In carbohydrates, cooking has a beneficial effect as it leads to gelatinization of starch and caramelization of sugar which gives color and flavor to food. Proteins get denatured thus access to enzymes and digestibility increases. Moist heating of pulses improves protein quality.
When food is heated at very high temperature nutritive value decreases. Specially, vitamin are not very heat stable.
Also, reheating of food also have negative impacts on nutritional quality of food.
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