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Post harvest technology > Composition/Nutrition > Flashcards

Composition/Nutrition Flashcards

1
Q

OP is:

TP is:

A

osmotic pressure

turgor pressure

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2
Q

What is dietary fibre?

What purpose do they serve in the plant? How do they differ?

A

cellulose, hemicellulose, pectin, lignin.
part of cell wall
differ in structure and bond types

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3
Q

What is the role of fibre in nutrition?

A

Humans cannot digest -> pass through system
acts as bulking agent and laxative, prebiotic

prevent appendicitis, constipation, diabetes, gallstones, obesity, rectum tumors

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4
Q

What is the factor and the effects (4) that give fibre its nutritive qualities?

A

absorb water and swell

  1. non-digestible bulk -> feel full
  2. increase retention time for nutrients, more absorption
  3. restrict calorie intake
  4. delay fat/glucose absorption after meal
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5
Q

2 categories of fibre:

A

insoluble: cellulose, hemicellulose, lignin
soluble: pectin, gums

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6
Q

What is a new class of carbs that is now considered fibre (nutritionally)? What benefits does it have (3)?

A

resistant starch

  • not easily digestible
  • remains longer in system
  • good for diabetic patients
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7
Q

Ripe fruits are higher in ____ than unripe fruits, which are higher in ____.

A

sugar

starch

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8
Q

common sugars in fruits:

A

glucose, fructose, sucrose

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9
Q

starch is found in:

What is the structure?

A

mature vegetables, unripe fruits

long chains of glucose (polysaccharides)

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10
Q

The 2 digestible starch types:

A

amylose (a 1-4) straight chains

amylopectin (a 1-4 and a 1-6) branched chains

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11
Q

How does cellulose differ from starch?

A

also made of glucose units, but b 1-4 bonds

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12
Q

industrial sources of starch:

A

corn, potato

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13
Q

What enzymes are used to hydrolyze starch and why?

A

b-galactosidase, a-amylase

produce sugar/syrup

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14
Q

starches are used industrially as:

A

thickener

source of glucose/fructose

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15
Q

4 types of resistant starch:

give examples

A

RS1: physically inaccessible or digestible RS (seeds, legumes, unprocessed grains)
RS2: natural granular form (uncooked potato, green banana flour)
RS3: formed when starchy foods are cooked and cooled (bread, cold potatoes, cold rice)
RS4: chemically modified to resist digestion (not in nature)

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16
Q

Rich sources of pectin:

A

apple, citrus

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17
Q

What is the chemical structure of pectin?

A

polymer of methyl ester of GALACTURONIC ACID

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18
Q

pectin is important in the production of: ____ due to its ability to ___
what is the general procedure?

A

jams, jellies; form gel/viscous colloidal suspension

pectin + sugar + acid + cook -> jam

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19
Q

What can be used to make diabetic jelly/jam? Why?

A

low methoxyl pectin (LMP)

form gel with Ca, no sugar needed

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20
Q

What is the effect of pectin in juice?

A

cloudiness, thickening

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21
Q

What is “PME?”

A

natural enzyme in fruit and veg that hydrolyzes pectin

Pectin methyl esterase

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22
Q

Is PME inactivated in juice? Why or why not?

A

YES: if want cloudy juice
NO: if want to clarify -> then inactivated in pasteurization
NO: if need to filter

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23
Q

What is the role of Ca chloride in fruit? Why?

A

firming of fruit slices

forms gel with LMP -> increased gel strength, structural rigidity

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24
Q

____ are the major component of the plant cytoplasm

A

proteins

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25
Q

True False: fruit and vegetable contain significant amounts of protein

A 
false; not major contributors
fruit<1%
veg 2%
peas 7%
cereal/pulses 12%
26
Q

during storage, proteins will lower the _____ of _____, and increase ____ of crops

A

OP; amino acids

nutritive value

27
Q

common plant proteins:

A

albumins globulins, gliadins, glutenins

28
Q

gluten is form from:

It is important in:

A

gliadins, glutenins

dough rheology, baking, bread, etc

29
Q

Where are fats and oils found in plant cells?

A

in cytoplasmic layers

30
Q

are fruit/veg major contributors of fats?

A

no; <2% (dry weight basis)

31
Q

Fat content of produce is usually expressed in: ____

Why?

A

dry weight basis (remove water)

very small %

32
Q

What fruits are high in fats?

A

avocado, palm kernel, olive

33
Q

fats and oils are higher in what plant tissues?

A

cuticle, epidermis, corky layers

34
Q

nutritional value of fats/oils depends on: (3)

A

degree of unsaturation, double bonds (omega 3 and 6), structural orientation

35
Q

intake of ___ and ____ fats should be limited.

A

trans

saturated

36
Q

plant oils rich in saturated fats

Which fatty acids are common?

A

palm kernel
coconut

lauric, myristic

37
Q

What plant oils are rich in unsaturated fats?

A 
peanut
corn
olive
sunflower
soybean
38
Q

common unsaturated fatty acids:

if these are fully hydrogenated, it becomes:

A

linoleic
linolenic
oleic

stearic (C18)

39
Q

___ fatty acids are important in ___ function and in high quantity in the ____.

What are sources in plants?

A

omega 3; immune; brain

flax, walnuts, pumpkin seeds

40
Q

True/False: fruit/veg contain excesses of organic acid, more than needed for metabolic activity

A

True

41
Q

Why do fruit/veg contain so many organic acids?

A

by products of metabolic activities

accumulated in vacuoles

42
Q

What are the dominant organic acids?

A

citric, malic

43
Q

Grapes and avocado are rich in ___ acid
blackberry contains ___ acid
spinach contains ___ acid

A

tartaric
isocitric
oxalic

44
Q

___ and ____ contain 3% acid

A

lime, lemon

45
Q

F&V are important sources of: (vitamins)

A

vitamin C (best source)
vitamin A precursors
folic acid

46
Q

Important minerals in F&V:

A

iron, calcium

47
Q

what factors need to be considered when evaluating miineral and vitamin content in F&V?

A

Amount consumed
bioavailability
concentration

48
Q

is spinach a rich source of calcium?

A

No, bound to oxalate (not bioavailable)

49
Q

3 major classes of pigments;

A

chlorophylls (green)
carotenoids (yellow orange)
flavonoids (various colors)

50
Q

role/location/properties of chlorophylls:

A

need for photosynthesis
in chloroplasts (chlorophyll a and b)
heat in acid -> turn brown/olive

51
Q

Difference between types of chlorophylls:

A

a: CH3
b: CHO group

52
Q

The enzyme ____ will remove the ____ group on chlorophyll, which will turn the color bright green

A

chlorophyllase

phytol

53
Q

carotenoids are ___ soluble, and found in ____.

A

fat; chromoplasts

54
Q

True/False: green leaves do not contain carotenoids

A

False; hidden by chlorophyll

55
Q

What carotenoids are found in carrots, tomato, and radish? what benefits do these compounds have?

A

carrot: b-carotene (pre vitamin A)
tomato: lycopene (pharmaceutical properties)
radish: xanthophylls

56
Q

Types of flavonoids:

A

anthocyanins (red/blue/purple)
anthoxanthins (yellow)
catechins
leucoanthocyanins (colorless, can form brown)

57
Q

color of anthocyanins depends on _____.

What is the color in different conditions?

A

pH
acid: red
slightly basic: purple
basic: blue

58
Q

Anthoxanthins can have nutraceutical properties as _____.

A

anti-hemorrhage factor

59
Q

What are tannins?

A

astringent compounds, can react with metal ions to give dark color (tan)

60
Q

“Tan” is produced by:

A

catechins polymerizing

tannins reacting with metal ions

Post harvest technology (18 decks)

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