Final Exam - Chapter 3,4,5 Flashcards
Examples of fruits (image of the plant slide)
Avocado, cucumber, eggplant, pepper, pumpkin, snap beans, squash, tomato
Examples of stems and shoots + def
Celery, asparagus, fennel. Transfer water and nutrient, supports
Examples of flowers + def
Artichoke, broccoli, cauliflower. Male and female part, plant reproduction, pollination
Examples of tubers + def
Ginger root, potato. Storage vessel, propagate new plants, high in CHO
Examples of seeds + def
Lentils, beans, corn, peas. Can create new plants, high in CHO
Examples of leaves + def
Kale, lettuce, brussel sprouts, cabbage, parsley, spinach. Actively metabolizing part, a lot of water
Examples of root + def
Sweet potato, carrot, turnip, parsnip, beet, radish, rutabaga. Draw nutrient and moisture from the soil, high in CHO
Examples of bulbs + def
Garlic, shallots, chives, onion, leek (poireau). Storage organ during plant dormacy, high in CHO
Definition of FRUIT
Matured ovary of a flower, including seeds and adjacent parts, protect seed, part of the plant containing the seeds.
Definition of SIMPLE FRUIT & 2 types
Single ovary on one flower.
Drupe: plum, peach, apricot. Stony pit with seeds inside
Pome: apple, pear. Tiny seeds inside
Definition of AGGREGATE FRUIT & 2 types
Multiple ovaries on one flower. Raspberry (pits). Strawberry (achenes).
Definition of MULTIPLE FRUIT
Multiple flowers
Nutritional value of fruits (general)
Water: 70-95%
Fat/protein: <1% (except avo, olives, coco)
Vit, min, phenolic compounds, organic acids, phytochemicals, cellulose, hemicellulose, pectic substances, 3 sugars (sucrose, fructose, glucose)
FRUITS- Roles of Phenolic compounds (2) and how to prevent its action.
- Bitter taste & decrease as ripening progress increase
- Responsible for:
Browning: Phenolic compounds + polyphenol oxidase enzymes + O2
Browning by bruising= Cutting the cells, enzymes are released and exposed to air
To prevent browning:
Denature enzyme (boiling water, careful not to harm fruit. OR Add acid)
Slow enzyme (Cold temperature, saltwater)
Block O2 (Coat with sugar, water, antioxydants (vit c, sulfites))
3 fruits high in VIT C
Papaya, guava, cantaloupe
FRUITS- Vitamins are at their peek when ___________
Fruit ripens, at maturity
Explain the change of colour in fruits (ripening, cooking)
During ripening process, the chlorophyll degrades and other pigments appear = carotenoids, anthocyanins, anthoxanthins.
During cooking, the change in the pH makes the pigments change.
Components responsible for the flavour in FRUITS
Sugars, phenolic compounds, essential oils, acids, aromatic compounds, zest
FRUITS- Ripening- Explain the change in texture
Cooking (2)
Alkali
Acid/sugar
Ripening- Pectic substances in middle lamella (cell walls) degrade and soften the fruit
Cooking- Protopectin to pectin
Cooking- Hemicellulose, cellulose degrade and make the fruit mushy
Alkali- Hemicellulose is hydrolyzed and makes the fruit mushy
Acid/sugar- Firm
FRUITS- Loss of flavour during cooking is caused by (2)
Aromatic compounds and essential oils (loss)
FRUITS- Cooking methods (3)
Dry heat: griling, broiling, baking, sauteing, frying
Moist heat: poaching, stewing
Dried fruits: soaking in water, simmered
Purchasing/grading FRUITS (3)
- Most of them are not graded
- Country of origin has to be on the container, except if it is from Canada
- Uniformity size, shape, minimum and maximum diameter, minimum length, colour, maturity, clean and free from damage
Processed FRUITS
Allow F&V consumption all-year long
Canned: own juice, light syrup, heavy syrup
Frozen: colour, taste, nutrition well retained
Dried: 85%<30% water
Juiced
FRUITS that ripen after harvest, FRUITS that ripen before harvest
Climacteric fruits - Apple, avocado, banana, peach, pear, plum, tomato, tropical fruits
Non-climacteric fruits - Cherry, blueberry, strawberry, Citrus fruits (lemon, grapefruit, orange), grapes, melon, olives
FRUITS- Waxes
Cutin= natural, protects surface and water loss Additives= protects surface, water loss, enhance appearance, contains preservatives or colour
FRUITS - Additives
Waxes, Sulfites & vit C (browning), sorbates & benzoates (antimicrobial)
Definition of Magnetron
Vacuum electron tube that converts household electricity into microwaves and set in motion by a fan
Using metal in a microwave (3 things to look for)
Reasonably large, metal/foil is grounded along the bottom of the microwave, keep away from walls
How many grams per day of F&V is recommended by WHO
> 400g
VEGETABLES- Definition
All other edible plant parts: bulbs, tubers, root, stem, leaf, flower
Definition of Functional foods
Foods that have potentially positive effect on health beyond basic nutrient needs.
Definition of Phytochemical
Non nutritive compounds in plants that are considered to have positive health benefits
Phytochem: Cruciferous vegetables have
Indole glucosinolat, may protect against cancers. Found in: Brassica vegetables: Broccoli, cauliflower, cabbage, kale, rutabaga
Phytochem: Allium vegetables have
Allicin: antimicrobial. Found in: Garlic, onion, shallots, chives, leek. mostly when it’s crushed(garlic)
Phytochem: Lycopene
Antioxydant. May reduce prostate and digestive tract cancer. Found in: Tomato, watermelon
Phytochem: Green leafy vegetables have
Lutein. Antioxydant for Macular degeneration and Cataract. Yellow-Carotenoid pigment. Found in: Kale, Spinach, Pumpkin, broccoli, corn.
Phytochem: Luteolin
Antioxydant. May decrease growth of cancer cells, anti-inflammatory properties. Found in: Broccoli, celery, green peppers, chamomile, parsley, thyme, rosemary.
Soybeans NV
Genistein. Decreased risk of breast and uterine cancer. High in protein, calories, fat. Contain isoflavones
VEGETABLES: consider 3 grades
Fancy, choice, standard, 1, 2, 3
VEGETABLES: Changes in TEXTURE
- Reduction in crunchiness
- Gelatinization of starch
- Softening of cellulose
- Dissolving hemicellulose and pectic substances
VEGETABLES: Changes in FLAVOUR
- Use minimal water to reduce flavour leaching in water
- Caramelization
- Degorging: Removal of bitter compounds using salt/osmotic pressure
VEGETABLES: Changes in ODOR
Sulfur compounds: Allium + cruciferous vegetables
Can be reduced by:
1. Shortening cooking time
2. Put onion in the fridge before cooking
3. Adding vinegar to cooking water
4. Removing lid occasionally to let volatiles escape
VEGETABLES: Changes in COLOUR
- Pigments are sensitive to heat, light, pH (adjustments in time, pH, temperature can reduce)
- Maillard reaction, caramelization, enzymatic reactions
VEGETABLES: Changes in NUTRITIVE VALUE
- Leaching in major cause of loss of nutrient
- Nutrients sensitivities to heat, light, pH
- Cooking increases protein in legumes and lycopene in tomatoes
VEGETABLES: Tips for retaining nutrients
- Cook with little water
- Short-time cooking
- Consume liquid in the pan
- Cook vegetables with skin on
- Cut in bigger chunks
- Don’t use baking soda
VEGETABLES: Adequate storage is important because
- Reduce respiration rate (refrigeration, freezing, controlled atmospheric storage, modified atmosphere packaging)
- Reduce moisture loss results in deflation and wilting. (85-95%). Wax coating, mist, wrap with paper towel in ventilated bag
VEGETABLES - Fiber (cellulose)
Cellulose: main component cell walls, provides strength and structural support
VEGETABLES - Fiber (hemicellulose)
Hemicellulose+ pectic substances: cement between cell walls, firmness and elasticity
VEGETABLES - Fiber (lignin)
Non CHO fibers, strength, increase with time
VEGETABLES - Fiber (gums)
Gums: absorb water and swell, thickening agent, gum arabic, guar gum
VEGETABLES - Fiber (pectic substances)
Pectic substances: cause cloudiness in juices, large polysaccharide, thickening agent
Definition - RADAR
RADAR : Radio Detection And Ranging
Vegan/vegetarian have lower risks of
High cholesterol, High blood pressure, Diabetes, obesity, cancers
Serving for plant-based proteins
3/4 cup cooked legumes tofu, 2tbsp nut butter, 1cup fortified soy milk, 1/4nuts
Definition of legumes
Grow as seeds without a pod
Limiting amino acid
Legumes: Methionine, Tryptophan
Seeds: Methionine, Lysine
Grains: Lysine, Threonine, tryptophan
Nuts: Methionine, tryptophan, lysine
Nuts are a good source of
Protein, fiber, vitamins, minerals, high fat content and high calorie content
Dishes with LEGUMES
Indian dal, French cassoulet, Mexican burrito, Levantine Hummous
3 types of LEGUMES
Pulses: Dried beans, dried peas, lentils, chickpeas
Fresh beans/peas
Soybeans, peanuts
Legumes are a good source of
Fiber and other complex carbohydrates (starch)(raffinose, stachyose, sucrose, verbascose), protein, folate(important for pregnancy spina bifida), calcium (low bioavailablity), potassium, phosphorus, iron
Cause & How to reduce gas when eating LEGUMES
Intestinal Bacterial ferment indigestible oligosaccharides form methane, hydrogen and carbon dioxide.
- increase ratio water/beans (some nutrient loss)
- adding phenolic compounds (done by industry, interferes with intestinal microorganism actions)
- adding baking soda (protein, vit b loss, mushy)
- taking enzymes containing products to help digest oligosaccharides into digestible forms
Why cook LEGUMES
- Gelatinize the starch
- Altering the texture
- Improving the flavour
- Eliminate toxic substances
3 bad substances in pulses
Lectins
Cyanide
Protease inhibitors
Reasons to sprout
Enhance flavour, nutrient content, digestibility (release enzyme like a-amlyose that break down starches), palatabilty
What is TVP & why do we use it?
Textured vegetable protein, made from soybeans, peanuts, sunflower. Protein altered into porous and fibrous pieces. Cheap & low in fat
Tofu
Proteins is soy beverage are coagulated (calcium sulfate dehydrate to increase volume) (calcium chloride to increase calcium content and firmness). Curds are separated and pressed.
Soy beverages
From ground soybeans OR soy flour not de-fatted. Soaked and ground in 10-fold xs water. 25% calcium and lack B12. Look for fortified. Vit A, B2, D added
Fermented soy products
Fermented soy paste: soybeans + rice/barley + salt
Soy sauce: Soybeans, wheat, salt, aspergillus oryzae
Tempeh: Fermented whole soybeans, molded to a cake (rizhopus oligosporus). B12 inactive form, nutty taste, Indonesia
Dry storage used for:
- Retain texture and flavor
- Tomato, squash, potato, dried legumes, bulbs
- Accelerate ripeniing process
Storage for potatoes is best when
Dark dry cool place, no fridge because make the starch waxy, far from light because it causes Solanine (toxins that makes potato yellow).
Controlled\modified atmospheric storage\packaging:
- O2 increased, CO2 decreased
2. Altering permeability of packaging to vapors
Chlorophyll characteristics
- Poryphrin ring with Mg ion in center, fat soluble, found in plastids, essential for photosynthesis, degradation over time (leaves fall), sensitive to heat. Chloro a (methyl) chloro b (aldehyde)
Excessive heating to Chlorophyll
- Break cell walls, release organic acids, H+ ions replace Mg ions and form pheophytin
Carotenoids characteristics
Fat soluble, found in plastids, excessive heat decreases Vit A activity and colour becomes lighter because of isomerization. Vit A (alpha, beta, gamma) cryptoxanthins
Flavonoids characteristics
Flavylium ion structure
- Anthocyanin: red, blue, purple. acidic:pink neutral:purple basic:blue. Berries, red cabbage
- Anthoxanthins: white, cream. Acid:intensified white colour, basic:yellow. In presence of Fe or Cu: blue-black,red-brown.Cauliflower, onion,mushrooms
- Betalains: betaxanthins(yellow) betacyanins(red). acid:purple->red basic:red->yellow
Definition of Sensory evaluation
Scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses for the purposes of evaluating consumer products
Odour is detected by
Olfactory epithelium and transmitted by electrical impulses
Cannot smell
Anosmia
3 classification systems
Spicy, flowery, fruity, resinous, burnt, foul
Frangrant,acid,burnt,caprylic
Inedible, edible
Taste buds are found
Tongue, upper esophagus, soft palate, cheek and epiglottis
10,000 taste buds
Taste 6 groups
Sweet - sugar Salty - cations Sour - acids Bitter- phenolic compounds Umami - glutamate Oleogustus - fatty acids
Definition of Mouthfeel
A product’s physical and chemical interaction in the mouth
Types of tests
Analytical
Affective (preference)
