Chapter 3 (vegetables) Flashcards
five composition of plants cells
- cell walls
- vacuoles
- intercellular air
- cytoplasm
- plastids
3 types of plastids and what they contain
- chloroplast - chlorophylls
- chromoplast - carotenoid
- leucoplast - non-pigmented
compunds of vacuoles (4)
water, anthocyanins, flavor compund, organic acids
intercellulair air contributes to what
crispiness and volume
what hemicellulose and pectic substances provide to cell
elasticity and firmness (cement within + between the cell)
role and utility of guam
- ability to absorb water and swell
2. tchickening agent
role of pectic susbstance in industry
thickening and stabilizer, gelling agent, emulsifiers
pectic susbtances contribute to what
cloudiness in juice
part of plant anatomy that contain large amount of water and actively metabolizing part
leaves
what do stem (2)
support, transfer water and nutrients
what tubers do (2)
- storage vessels
2. means to propagate new plants
what bulbs do
storage organ during plant dormancy
what type of vegetable is only one per plant (2)
root and bulbs
what type of vegetables are many by plants (1)
tuber
role of catorenoids (4) + 2 examples
- antioxydants
- anti-inflamation
- reproduction
- vision
ex: carots, dark leafy green vegetables
role of Vitamin C (3) + 3 examples
- enzymatic cofactor
- antioxidant
- immunity
ex: citrus, bell pepper, tomatoes
role of folate (3) + 2 examples
- DNA synthesis
- repair and methylation
- reduces NTDs
ex: dark leafy green vegetables, legumes
role of riboflavin (2) + 3 examples
- antioxidant
- metabolism
ex: mushroom, leafy green vegetables, sea vegetables
phyotchemicals of cruciferous vegetables + roles
indole glucosinolate , protect against some certain cancer
rich sources of lutein + roles (3)
broccoli, kale, corn, pumpkin
– cataracts, macular degeneration, bright light sensitivity
role of luteolin (3)
- antioxidant
- anti-inflammation
- decrease growth of cancer cells
phytochemicals in soybean + role
genistein, decreased risk of breast and uterine cancer
what is degorging (change during cooking/flavour)
removal of bitter compounds using salt/osmoting pressure
why blanching fresh vegetables before frozen
killing enzymes that degrade the product
what legumes in dry storage (5)
potatoes, tomatoes, squash, bulbs, dried legumes
advantages of dry storage
retain texture + flavor
speed up the ripening process