Contents:
- Medical Video: Protein Myth BUSTED!! (Cooked Protein and Shakes)
- Is it true that cooking techniques can make protein disappear?
- High temperatures that cause protein to decrease, not cooking techniques
- Types of food also affect the amount of protein
- No problem with cooking techniques, you will never lose protein
Medical Video: Protein Myth BUSTED!! (Cooked Protein and Shakes)
Cooking techniques are very closely related to the nutrient content in food. Even though you have chosen a source of food that has high nutritional value, the cooking process can make your nutritional ingredients decrease, even disappear. For example, when you cook chicken, beef, or other side dishes that are relied upon as the main protein source, as a result of not knowing the correct cooking techniques, you are losing all the protein. L
Alu, how can the cooking process affect the amount of protein? What cooking techniques are good so that the protein in food is not reduced?
Is it true that cooking techniques can make protein disappear?
Basically, protein is a nutrient that is quite stable if exposed to heat. Unlike vitamins or minerals that can disappear immediately when cooked, the protein will not decrease too much. Yes, even though the amount is reduced in food, it will not make the nutritional value disappear.
Once mentioned, if cooking techniques with boiling, it will cause a decrease in the amount of protein more than by roasting or steaming. But now it has been proven that cooking techniques do not cause food to lose large amounts of protein. It is precisely the temperature of the cooking process that affects the structure and amount of protein.
High temperatures that cause protein to decrease, not cooking techniques
A study conducted by the University of Arkansas found that reducing the amount of protein in food tends to be influenced by temperature, not cooking techniques. In the study mentioned if cooking with a temperature of around 40 degrees Celsius alone can reduce the amount of protein as real as 9.7% in chicken meat.
When you cook until it reaches a temperature of 70-80 degrees Celsius, the protein in the food changes shape. Although the changes that occur are not too many, this condition can cause food sources of protein to experience shrinkage and loss of moisture.
Types of food also affect the amount of protein
Not only cooking techniques and high temperatures when cooking, this type of food source is also an important factor in this matter. For example, part offal chicken will lose more protein when cooked than chest meat chicken. Milk and dairy products are also vulnerable to the cooking process, so that the protein in milk can easily be lost if exposed to heat.
No problem with cooking techniques, you will never lose protein
Even though there is a reduced amount of protein, you still have to cook the food source of the protein, because it not only removes bacteria but also can improve the taste and appearance of food. Whatever the type, all cooking techniques can actually make food release a natural taste and improve the appearance of food.
When cooking, foods containing these proteins will experience the maillard process. The maillard process is a chemical reaction that occurs when proteins are heated and cause discoloration and taste. If you see chicken meat that was previously white or red beef turns brown, the process is a maillard process. So, don't worry you will lose protein when cooking meat or other protein sources.
You can also use all cooking techniques when cooking, but be careful with the frying technique because it can increase the amount of fat in food.
