FRUITS 2 Flashcards
is there a universal definition for “superfood”
no, but often described as providing a number of
nutrients and health benefits all in one package.
what are some examples of superfoods
- Chia Seeds
- Flaxseeds
- Pumpkin Seeds
- Blueberries
- Acai Berries
- Tart Cherries
- Avocados
- Cranberries
what are canned fruits
have been cooked─taste, texture
and [possibly] nutrients altered
how are frozen fruits frozen
frozen fresh (possibly sugar added); Color and flavor are retained but texture ↓in quality due to cell-rupturing (become soft)
what do dried fruits have more of
concentrated flavor and nutrients
(up to 70% carbohydrate); Can be an alternative to candy
what are fruit juices
have high water content of fruit makes them easy to squeeze or pulverize into a juice (exceptions: banana, avocado)
what does labeling of fruit juices depend on
ratio of fruit juice to water
what does juice label mean
100% fruit juice
what does juice drink mean
less than 50% fruit juice
what does nectar mean
less than 30% fruit juice
what does Ade mean
less than 25% fruit juice
what does extraction mean
juices are expelled from the fruit
what does clarification mean
enzymes (pectinase and cellulase) added to degrade pectin and cellulose
what does deaturation mean
entrapped air is removed (oxygen can cause
undesirable changes)
what does pasteurization mean
high heat used to inactivate enzymes and
microorganisms that lead to deterioration/illness
what do concentrations/additions indicate
blending, flavoring, carbonating, fortifying, etc.
how do fruit colors change throughout ripeninng
ethylene gas facilitates process of colors becoming more radiannt/ brighter during ripening as chlorophyll degrades
how does texture change during ripening
fruit becomes more desirable, because of the softens thats induced because of heating
what is degraded during ripening
pectin, cellulose and hemicellulose, cell-membrane proteins and ability to maintain turgor
how does flavor change from heating
can be lost due to chemical configuration of sugars, acids, aromatic compounds, and essential oils
whats zest
the outermost bright colored
layer of citrus peels
whats zest a resvoir for
potent aromatic oils− often more flavor in the zest than the juice
what are examples of dry-heat prep
Baking, broiling, grilling,
frying/sautéing
what are examples of moist-heat prep
Stewing/poaching
what are preserves
whole, halves, or chunks
what are jams
ground or mashed fruits
what are conserves
mixture containing fruits, nuts, and raisins
what are jellies
juice with added sugar and pectin
what are marmalades
juice with thin fruit slices and rind
what are fruit butters
fruits are cooked for long time until thick and
pasty (do not contain actual butter)
what are climactic fruits
fruits that are harvested before fully ripen, and that experience an increased phase of
respiratory rate right before becoming fully ripe
what are nonclimcatic fruits
harvest after fully ripen; fruits respire at the same or lower rate after harvest
what does fruit waxing do
resist moisture loss, enhances fruit firmness, slows down natural degradation of apples
can food grade waxes be used for waxing
yes, shellac
do some fruits produce natural wax
yes
whats the shellac
hardened secretion of the small,
parasitic insect Kerria lacca, popularly known as
the lac insect.
how should bananas, dates uncut pineapples and pomegranates be stored once ripe
- Bananas: room temperature
- Dates: will last for weeks at room temp (longer in fridge)
- Uncut pineapples: room temperature (~3 days)
- Pomegranates: room temperature for a few days; refrigerate beyond a few days
how should citric fruits be stored once ripe
at cool room temperature or refrigerated
