Term
| What is the Classification of Fruits/Vegetables? |
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Definition
| Edible, fleshy structures of plants |
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Term
| classification and use of FRUITS |
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Definition
Reproductive Organs of flowering plants
Appetizers and Deserts |
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Term
| classification and use of VEGETABLES |
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Definition
Plant materials
Main dish or side-dish with a meal |
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Term
| What are the 4 pigments in plant foods? |
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Definition
Chlorophyll
Carotenoids
Flavonoids
Betalains |
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Term
| What color pigment does Chlorophyll cause? |
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Definition
Green pigments.
Chlorophyll a - blue/green
Chlorophyll b - yellow/green |
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Term
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Definition
Four pyrrole groups
Porphyrin ring
Phytyl group
Central Mg atom
Unique "R" group |
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Term
| What are five ways to reduce color loss |
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Definition
Boil Uncovered
Pre-heat water before adding veggie
Boil in excess water
Increase pH of cooking medium
Blanching |
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Term
| What color pigment are Carotenoids responsible for? |
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Definition
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Term
| Isoprene group is unique to what class? |
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Definition
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Term
| Two types of Carotenoids that cause two different colors |
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Definition
Carotenes: contain only C and H
Xanthophylls: contain C, H, and O |
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Term
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Definition
Alpha-carotene
Beta-carotene
Lycopene |
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Term
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Definition
Lutein
Zeaxanthin
Cryptoxanthin |
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Term
| Lycopene is found in what vegetable and help reduce risk for what? |
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Definition
Tomatoes
Has been shown to reduce men's risk for prostate cancer |
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Term
| What is the effect of Heat and Acidity on pigments |
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Definition
Little or no effect
Prolonged heating changes trans to Cis form (yellow to red. Red to orange) |
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Term
| What is the effect of Oxygen on pigment |
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Definition
Responsible for some color loss in fruits & veggies
Blanching decreases oxidation |
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Term
| What is involved in Blanching process |
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Definition
Reduce cooking time
Remove some volatile acids
Inactivates chlorophyll-degrading enzymes
Removes oxygen |
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Term
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Definition
| Anthocyanidins, Anthocyanins, & Anthoxanthins |
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Term
| What effects color changes in Flavonoids |
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Definition
pH
Oxygen, Enzymes and Temperature (Degradation of Anthocyanins) |
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Term
| What foods do Anthocyanins give color to? |
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Definition
| Cherries, red apples, berries, blue/red grapes, radish skin, red cabbage leaves. |
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Term
| What food does Anthoxanthins give color to? |
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Definition
| Cauliflower (Colorless to White) |
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Term
| Structurally closely related to anthocyanins and give color to beets... |
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Definition
Betalins
(diffuse rapidly into boiling water) |
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Term
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Definition
| Naturally occurring process in some fruits and Vegetables. |
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Term
| What causes enzymatic browning? |
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Definition
Enzymes - Polyphenol oxidases (PPO)
Substrates - Phenolic compounds, oxygen |
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Term
| How can Enzymatic Browning be controlled? |
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Definition
Temperature (blanching or freezing)
Acid pH (<4)
Sulfites (pineapple juice- binds to phenolic compound to prevent for step in reaction)
Exclusion of Oxygen
Chelating agents - (EDTA binds to cofactors like Cu) |
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Term
| What are three flavor compounds in foods? |
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Definition
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Term
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Definition
Astringent "puckery"
Flavanoids in wines and fruit juices |
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Term
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Definition
sweetness
fructose, sucrose, glucose |
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Term
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Definition
tartness
Citric, tartaric, acetic acids |
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Term
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Definition
Disruption of tissues
Substrate in contact with enzymes |
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Term
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Definition
| Characteristic odor of garlic |
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Term
| Sequence of development of fruits and vegetables |
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Definition
| growth-maturation-senescence |
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Term
| Growth and Maturation are the ________ phase of development of fruits and veggies |
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Definition
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Term
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Definition
END of anabolism
START of catabolism
Phase associated with deteriorative processes (overripe fruit) |
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Term
| Ripening occurs between the _____ phase and ________ |
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Definition
| between maturation and senescence |
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Term
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Definition
| transformation of a fruit from and immature stage of development with undesirable eating attributes to one with desirable attributes (color, flavor, texture) |
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Term
| What occurs during the ripening phase? |
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Definition
1. Increased ethylene production
2. Protopectin to pectinic acid (softening of texture)
3. Destruction of chlorophyll and unmasking of other pigments
4. Starches converted to sugar, more sweet product
5. Flavor compounds active |
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Term
| What is the difference between Climacteric and Non-Climacteric Fruits? |
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Definition
Climacteric - continues to ripen after being picked (increased ethylene production and respiration)
Non-Climacteric - Needs to be harvested when ripe because will not ripen after |
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Term
| Examples of Climacteric Fruits |
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Definition
| Bananas, Peaches, Mangoes, and Tomatoes |
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Term
| Examples of Non-Climacteric Fruits |
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Definition
| Grapes, Pineapple, Citrus fruits |
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Term
| Fruits and Veggies should be stored at Low temp. (4-15 degrees C) to: |
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Definition
Decrease respiration rate
However can cause "chilling injury" - brown streaking, pitting of skin, surface rot |
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Term
| Fruits and Veggies can be stored in a controlled/modified atmosphere packaging because: |
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Definition
High CO2 and N
Low O2
Decreased respiration rate
Combined with LTS |
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Term
| Dietary Fiber is defined as |
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Definition
plant substances resistant to digestion by humans
Beta-glycosidic bonds
Roughage and bulk |
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Term
| What are some health effects of fiber? |
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Definition
| Cholesterol (lower), Colon cancer (decrease risk), and Chron's disease. |
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Term
| What are the two types of fiber |
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Definition
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Term
| Examples of SOLUBLE fiber and what it is helpful with |
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Definition
Gums, pectins, beta-glucans
Good for high cholesterol |
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Term
| Sources of INSOLUBLE fiber and what it's goods for |
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Definition
Hemicellulose, Cellulose, Lignin
Good for constipation. |
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