lab 3

Question 1

Nutrient loss can occur through?

Answer 1

light, hear and air exposure or leaching in cooking

Question 2

why should you leave peeling until the end of the cooking process?

Answer 2

b/c most nutrients are on the surface

Question 3

anthocyanin

Answer 3

berries and red cabbage - purple blue and red
water soluble
acidic=red
basic=blue

Question 4

carotenoids

best sources of lutein?

Answer 4

orange red and yellow ( lutein in green leafy plants but masked)
fat soluable

Question 5

lycopene

Answer 5

bright red carotene pigment in tomatoe, watermelon and papayas
maximized when cooed or consumed with fat

Question 6

herbs are concentrated form of

Answer 6

antioxidants

Question 7

Glucosinolates

Answer 7

Cruciferous vegetables: Brussel sprouts, kale, turnip, broccoli
very water soluble
prepare by quickly cooking in small amount of water
better absorbed if food is well chewed

Question 8

Allicin

Answer 8

garlic,onion,shallots, chives

reduce inflammation and antioxidant

Question 9

Flavanols

Answer 9

antioxidant

green tea grapes onions

Question 10

Chlorophyll

Answer 10

blanching enhances green colour ( air escapes and allows colour to appear brighter)

Question 11

magnesium in chlorophyll becomes?

Answer 11

pheophytin a or pheophytin b

Question 12

How to prevent pheophytin formation?

Answer 12

cook in uncovered pan quickly

Question 13

exposure to alkali causes?

Answer 13

destruction of b vitamin thaimine
bitter tast and mushy
leaching of green in water (sodium salt chlorophyll)

Question 14

to keep greens green?

Answer 14

dilute acids by using large amounts of water
add salt to water for faster cooking
have water boiling before adding veg
cook uncovered to allow volatile molecules to evaporate
blanch ( ice water)

cooking in acid react with chlorophyll and turn it dull

Question 15

how many minutes does it take for chlorophyll to turn olive

Answer 15

7

Question 16

keeping reds red

Answer 16

add lemon juice to keep cabbage acidic
acids help reds stay red and prevent hem from going purlple this is because most red foods contain anthocyanin which turns red in acidic environments and blue in basic environments

Question 17

scallion

Answer 17

green onion smaller bulb

Question 18

shallots

Answer 18

small onion

Question 19

broccoli with vinegar

Answer 19

crunchy, hard, acidic and sour

Question 20

broccoli with baking soda

Answer 20

mushy soggy and limp,

lose thaimine

Question 21

cabbage w baking soda

Answer 21

blue

Question 22

cabbage with vinegar

Answer 22

pink red