Question

. During the preparation of your dish(chocolate pudding, pasta, bread), the chemical composition of each ingredient plays a role in the texture, aroma and appearance of the final product. Use the table below to describe the chemical composition (molecules, elements, ions, etc.) for the basket ingredients and its corresponding chemical changes and/or physical changes occurring while cooking.  

Basket Ingredient	Chemical Composition	Describe the chemical changes and/or physical changes that occurred during cooking.
Black beans
Tapioca Flour
Cranberries
Milk

Answer 1

Black beans

Chemical composition : protein, starch and moisture

Chemical change:-

Protein : Heat can be used to disrupt hydrogen bonds and non-polar hydrophobic interactions. This occurs because  heat increases the kinetic energy and causes the molecules to vibrate so rapidly and violently that the bonds are disrupted. The proteins in black beans denature and coagulate during cooking and become solid.

Starch:-Starch, a complex carbohydrate, has powerful thickening properties. When starch is combined with water or another liquid and heated, individual starch granules absorb the liquid and swell. This process, known as gelatinization, is what causes the liquid to thicken. Gelatinization occurs at different temperatures for different types of starch. Cereal-based starches (black bean, for example) thicken at higher temperatures but break down more slowly. High levels of sugar or acid can inhibit gelatinization, while the presence of salt can promote it.

Moisture : - it vaporizes at higher temperature.

All over it is soften on heating.

Topioca flour

Chemical composition :- Starch

Chemical change :- Starch, a complex carbohydrate, has powerful thickening properties. When starch is combined with water or another liquid and heated, individual starch granules absorb the liquid and swell. This process, known as gelatinization, is what causes the liquid to thicken. Gelatinization occurs at different temperatures for different types of starch. Cereal-based starches (topoica flour) thicken at higher temperatures but break down more slowly into simple carbohydrates.

Cranberry

Chemical composition : - dietary fiber and vitamin C

Dietary - no change on heating

Vitamin C :- heating affected the vitamin C content of all the vegetables, as the heating time increases, the vitamin C content decreases, while the temperature was kept constant.

Milk

Chemical composition :- water, fat, proteins and lactose (milk sugar).

Chemical change :-

Water :- it vaporizes.

Fat :- Ordinary cooking has no effect on fat, but prolonged heating, as in the case of frying for long periods thickens and darkens the fat. A part of essential fatty acids present in fat are destroyed and toxic polymerized products are formed. These changes are accompanied by changes in flavour also, which may not be acceptable.

Protein :- it doesn't not coagulate on heat. Heat treatment affects the molecular structure of milk proteins at the interfaces of oil-in-water emulsions and in aqueous media. The contribution of proteins at film formation (cream) during emulsification.