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FN 2232 > Lecture 3 > Flashcards

Lecture 3 Flashcards

1
Q

What is the botanical definition of a fruit?

A

Produced from flowers and are the ripened ovaries and adjacent tissues of plants

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2
Q

What is the main reason for the decline in fruits and veggie consumption?

A

Food insecurities

-60% of adults consuming less than 5 servings of fruits and veggies/day

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3
Q

What are the 3 main classifications of fruits?

A

Simple
Aggregate
Multiple

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4
Q

How does a simple fruit develop?

A

Development from a single ovary and one flower

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5
Q

What are the 3 categories of simple fruits?

A

Citrus fruits
Drupes
Pomes

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6
Q

How does an aggregate. fruit develop?

A

Development from several ovaries and one flower

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7
Q

How does a multiple develop?

A

developed from a cluster of several flowers

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8
Q

What has an impact on the nutrient content?

A

The ripeness affects the nutrition content

Whether or not the fruit is ripened on the vine (more vit C) or not

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9
Q

What is the nutrient content of fruit (main groups)

A 
Carbs (fructose)
-Fibre: soluble and insoluble
Fat (poor)
Protein (poor)
Vitamin C
Vitamin A
Fe/Ca (poor)
Phytochemical
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10
Q

Why are phytochemicals good/

A

Can help prevent chronic disease by stabilizing unstable free radicals in the body by donating an e- to them

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11
Q

What are the 5 kinds of plant pigments and what colour do they produce?

A 
Chlorophyll-Green
Carotenoids- Yellow/Orange
Anthocyanins- Red/Purple/Blue
Betalains- Rurple/Red
Anthoxanthins- White or colourless
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12
Q

What is the flow chart of phytochemical?

A 
Phyto
-Caotenoids
   Lycopeene
   Beta Carotene
   Lutein
-Polyphenols
   Lignans
   Phenolic Acid
   Flavanoid
   **Anthoxanthin
   **Anthocyanin
   **Isoflavin (soy)
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13
Q

What does phenolic acid do?

A

Gives a bitter taste to food, normally found in immature fruit

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14
Q

What do Lycopeene Beta Carotene Lutein do?

A

Lycopeene- Helpful for males to prevent prostate cancer. In tomatoes
Beta Carotene- Good for eyes. Found in orange fruits and veggies
Lutein-good for ever. found in dark leafy green veggies

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15
Q

What is the flavour of something contributed by?

A

Aromatic compounds
Organic Acids
Essential oils (in Skin)
Phenolic Compounds

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16
Q

What is an aromatic compounds?

A

Esters, aldehydes and alcohols

-can be synthesized in the lab

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17
Q

What is an organic acid?

A 
Malic (Apples)
Citric (Oranges)
Tartaric (Grapes)
Benzoic (Plums)
Oxalic Acid (rhubarb)
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18
Q

What are phenolic compounds?

A

When unripe fruit are consumed, and have a bitter or pucker taste

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19
Q

What is a cell wall composed of?

A

Cellulose and hemi cellulose

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20
Q

How are individual cells held together?

A

Pectin substances

-act as glue

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21
Q

What is the process of ripening?

A

Protopectin>protopectinase>Pectin (Pectinic acid> Pectin Methyl Esterase> Pectic acid

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22
Q

What are the purposes of the enzymes in the ripening of fruit?

A

Help speed up the conversion of the steps required to get protopectin to pectic acid

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23
Q

What is pectin?

A

Found naturally in fruit
Helps with gelling
-composed of units of galacturonic acid (derivatives of galactose)

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24
Q

What does pectic acid cause?

A

Causes soft mushy and mealy texture

-doesnt form a Gell when food is over ripe

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25
Q

What are the 4 changes we see during ripening?

A
  1. Colour
  2. Flesh becomes softened
  3. Development of flavours
  4. Changes in soluble solids (organic acids and sugars)
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26
Q

What is ethylene gas?

A

Ripening hormone, without it the fruit will not ripen

-naturally found in tomatoes and apples

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27
Q

Is there a difference in nutritions when a fruit ripens naturally vs with ethylene gas?

A

No different in composition of nutritions

28
Q

What is the colour change of ripened fruit related too?

A

Related to the synthesis of new pigments and breakdown of the green pigment chlorophyll

29
Q

In terms of softening food, what helps food soften faster?

A

Soften faster when the temp of surrounding air has increased

30
Q

What are things to consider about how fruit can be impacted when purchasing it?

A

Overall quality
Seasonality
Cost
Organic vs conventional

31
Q

What is happening to the Cavendish banana?

A

Panama disease is affecting it

  • disease has been around since the 1980’s
  • though this type of banana would replace the previous kind because it was less resistant to the fungus
32
Q

What are the ways in which fruit can be purchased?

A 
Fresh
Frozen
Dried
Canned
Juice
33
Q

What vitamin do fruit juices contain?

A

Vitamin C which is retained in the citrus juices but it added to other juices

34
Q

Why is vitamin C added to other juices?

A
  • Increase nutrient value
  • Improve appearance
  • Improve Flavour
  • Improve Stability during storage
35
Q

What do we add vitamin C too?

A

To non citrus juices

-this type of vitamin C is less stable because it is more susceptible to heat, air and light degradation

36
Q

What are the kinds of juice processing?

A

Orange juice
Non citrus juice
Cloud or haze
Pasturizaton

37
Q

Is vitamin C lost in juice production?

A

Loss of vitamin C is minimized in the processing and preparation of citrus juices

38
Q

Does freezing juice damage vitamin c?

A

Freezing and storage of orange juice does not cause a significant loss in vitamin C

39
Q

Does non citrus juice contain vitamin C?

A

Contain minimal amounts of vitamin C unless fortified

40
Q

What is the difference between fruit juice and fruit drink/beverage/cocktail?

A

Juice= 100%

Drink/beverage/cocktail= <100%

41
Q

What is a haze/cloudy juice due to?

A

Mix of cellular organelle, colour bodies, oil droplets flavonoids, pectic substances, cellulose and meicellulose

42
Q

Why do you want a haze?

A

Appearance is desirable in citrus juice but not others

43
Q

How do you stabilize citrus juices?

A

Cloudiness is stabilized by flash heating to a temp higher than usual pasteurization to destroy pectin esterase

44
Q

What happens to clarified juice?

A

Occurs when pectin-degrading enzyme (pectinate) are added so that the juice is less viscous and can be easily filtered

45
Q

What is juice from concentrate?

A

Heated to a higher extent which results in the removal of water and then water is readied before it is sold
-volume reduced which reduces shipping costs

46
Q

What is dried fruit?

A

When water content has been reduced to 30% or less

47
Q

In vacuum drying what does the water content need to be at?

A
  1. 5-5%

- makes it more resistant to microbial growth

48
Q

What are pros and cons to dried fruit?

A

Pro

  • Resistant to microbial spoilage
  • Preserves Vit A and C (with sulphur)

Cons:

  • Highly concentrated in calories and sugar
  • Need to add austere to preserve vitamins
49
Q

What are the methods of fruit drying?

A

Sun dried
-Using sun and that heat to remove water

Artificial Heat
-Dehydration under well controlled humidity, temperature and air circulation

Vacuum-Drying
-low moisture because water evaporates at a lower temp

Freeze-Drying
-Freezing produce and placing it in vacuum chamber

50
Q

Why is freezer drying really good?

A

Allows product to be more flavourful and fresher because it doesn’t become hot in the frying process

51
Q

What are sulphites?

A

Found naturally and added to some foods

-They have no nutritional value but preserve Vitamin A and C and used to preserve colour

52
Q

What is canned fruit?

A

Cooked fruit that has been canned in either heavy/light syrup or fruit juices

53
Q

What are the disadvantages for canned fruit?

A

Vitamin content may be slightly reduced

Texture and flavour may be altered

-Pro: Lose less nutritions when stored at relatively low temperatures

54
Q

What are characteristics of frozen fruit?

A

Can be frozen as is or in a sugar syrup

Not heated during processing

Adding Vitamin C to delay browning

Partial thawing and refereeing decreases quality

55
Q

What are the 3 ways in which to extends storage of fresh fruits?

A
  1. Controlled atmosphere
  2. Modified atmosphere packaging
  3. Irradiation
56
Q

What is controlled atmosphere?

A

The O2 within the atmosphere is reduced below 21% to as low as 2-3%

57
Q

What is modified atmosphere packaging?

A

Modification to the O2, CO2 and water vapour levels in the air surrounding the product within a package. Requires low storage temp

-uses semipermeable film to allow natural respiration of fruit to reduce the O2 and increase CO2 of the atmosphere around the fruit

58
Q

What is irradiation?

A

Use of electron beams to reduce mold growth, extends held life, kill insects, and can be used in combination with modified atmosphere packaging
-can help delay biological aging/deterioration

59
Q

What is AP vs EP

A

As purchased

Edible portion (usually less)

60
Q

What is enzymatic browning?

A

Occurs when polyphenoloxidase (PPO) or other enzymes cause oxidation of phenols in the fruit to form compounds called quinones

61
Q

What is the pro and con for enzymatic browning?

A

Pro: colour and flavour develop

Con: detrimental when fruits become discoloured

62
Q

How do you inactivate PPO?

A

With heat

63
Q

What are quinones?

A

Responsible for forming melanin

64
Q

What reacts with quinones to become inactive?

A

Sulphites react with quinones and no colour pigment is formed

65
Q

How do you prevent enzymatic browning?

A
  1. Add an acid
    - ascorbic acid
  2. Reduce O2
    - using sugar or salt
    - honey
  3. Heat Treatment (blanching)
    - denature enzymes that cause browning
  4. Use of Sulphites
    - react with quinones to preserve colour
66
Q

What is osmosis?

A

Solvent moves from a less concentrated solution to a more concentrated one

Ex: cooking fruit without sugar = mushy/soft

67
Q

What is diffusion?

A

Opposite of osmosis where a substance moves from an area of high concentration to a lower one

Ex: cooking fruit in sugar= retains shape

FN 2232 (20 decks)

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