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Lecture 4 Flashcards

1
Q

What is a veggie?

A

Plants or part of plants used for food

-raw and cooked

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2
Q

What have the consumption patterns of veggies been amongst Canadians?

A

Overal consume less then recommend

  • females consume more on average than males
  • hurting veggie sales and leading to an increase in health related costs
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3
Q

How much has candies field veggie production decrease?

A

by 2.7% from 2016-2017

-influences such as urbanization, the environment and weather

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4
Q

Which province produces the most veggies?

A

Ontario with 44% of field veggies and then Quebec

-Ontario also largest producer of greenhouse veggies

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5
Q

Who do we export our veggies to?

A

US

-exports grew 5.8% in 2017

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6
Q

How much veggies to we import and from who?

A
  1. 7 billion worth
  2. 2 billion from US
    - tomatoes, lettuce, peppers, cabbage
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7
Q

How many farms are there now than before and how has that changed veggie production?

A

1526 farms in 2006 to 1856 farms in 2016 but the production of veggies has decreased

  • most veggies going to meat production
  • smaller area of land
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8
Q

What are the top 5 blains of new products launched in Canada under the sub-category vegetables?

A 
Kosher
Microwaves
Ease of Use
Organic
Ethical-Environmentally friendly package
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9
Q

Why do Canadians feel that the new food guide is too expensive?

A

Movement of a more plant based diet has lead to a nhigher demand for fruit and veggies and this has lead to an increase in the price of V&F

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10
Q

What are the health benefits associated with eating more veggies?

A

Reduce risk of:

  • certain cancers
  • type 2 diabetes
  • CVD

whole foods are best

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11
Q

What makes up veggies?

A 
Fibre
K
Vitamin ACEK, folate, thiamin, niacin, b6
Cu, Mg,  Fe, Mn,  Choline
Phytochemical (carotenoids, anthocyanin)
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12
Q

Why is vitamin c important?

A

Important for the growth and repair of bones, teeth nd skin

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13
Q

what are the 8 different classifications of vegetables?

A
  1. Leaves
  2. Veggie-Fruits
  3. Flowers
  4. Stems/Shoots
  5. Roots
  6. Bulbs
  7. Tubers
  8. Seeds
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14
Q

What properties do leafy greens have?

A

More vit a
Ca (but bound to oxalate, effecting absorption)
-storage in high humidity to avoid wilting

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15
Q

What is the name of the compound that is responsible for the green?

A

Solanine-alkaloid substance and toxic if consumed in large amounts

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16
Q

What are some things we have to look at when purchasing veggies ?

A 
Consider:
Cost per serving
Seasonality
Fresh
Frozen
Canned
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17
Q

What are convenience veggies?

A 
Veggies that are:
Partially processed
Value added
Fresh cut
Packaging: modified atmosphere, hermetic
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18
Q

What is hermetic packaging?

A

Air tight, no air allowed in package to preserve veggies

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19
Q

How long do veggies have if they are in a modified atmosphere?

A

21 day shelf life

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20
Q

Why are bean sprouts of concern?

A

Safety concerns because they grow in warm moist environment they are more susceptible to E. coli and salmonella
-sprouts from soybeans and mungbean seeds

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21
Q

How do bean sprouts get coli and salmonella?

A

They can come into contact with the bacteria:

  • in the farm environment
  • during packaging
  • transportation
  • storage
  • prepping
  • cooking
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22
Q

When storing veggies what should you be mindful of?

A

Short shelf life

Respiration and senescing
-cells still consume O2 and give off CO2 after harvest

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23
Q

How should you store veggies?

A

High humidity
-to about loss of moisture an loss of turgor

Avoid storing by other veggies that are:

  • strongly flavoured
  • produced by ethylene gas
24
Q

What is turgor?

A

The pressure that the full vacuoles (composed of water and solutes), expert on cell walls
-results in a rigid, crisp texture

25
What is turgor control by?
Osmosis, so once the cells come into contact with the water the wilting will stop
26
Why aren't potatoes stored in the fridge?
The cold temperature converts sea h to sugar so you'll have a sweeter potato
27
What temperature is best to store veggies?
Varries with the veggie -ex: tomatoes have the best flavour when stored at room temp Many other veggies are best stored under refrigeration -useful for conserving vitamin content
28
What are the 2 other methods for extension veggie storage?
Coatings: decrease respiration - veggie oil emulsions - edible wax: restores natural coating when removed to help extend shelf life - slows dehydration and decay Storage - Controlled atmosphere - O2 levels reduced to extend storage
29
Why do we cook veggies?
Improves palatability (flavour can vary though if cooked) More digestible Gelatinization of starch Destroys microorganisms *volume impacted when cooking
30
What are the chlorophyll compound derivatives?
Chlorophyll Pheophytin Pyropheophytin Chlorophyllin
31
What colour does pheophytin produce and how?
Dull olive green - overcooking - extended hot holding - acid
32
What colour does pyropheophytin produce and how?
dull olive green or olive brown | -common in canned veggies (due to heat treatment during canning process)
33
What colour doesn't chlorophyll produce and how?
Bright green - alkaline exposure - alkaline can induce nutrient losses (thiamin and vitamin C) - can impact texture and make it more soft by mostly affecting cellulose and hemicellulose
34
What happends to chlorophyll when cooked?
Alkaline such as baking soda will brighten the colour Excess heat and acid will turn the colour olive green
35
What happens to carotenoids when cooking?
When exposed to air they lose their yellow colour (susceptible to oxidation) Alkaline= little effect on colour Over cooking in the presence of an acid will result in isomerization making the colour change from orange to yellow -carotenoids present in chloroplasts in green leaves
36
What happens to betalainss when cooking?
Very soluble in water and they leach into the water form tissue when sliced or pared before cooking
37
What happens to anthocyanin when cooking?
Alkaline turns blue to purple Acid turns more red It reacts with tin and iron from cookware which results in a more blue colour
38
What happens to anthoxanthins when cooked?
May become dark with iron and bright yellow with aluminum Stable to heat but If prolonged may darken Alkaline=white/colourless turns to yellow
39
What can the flavour of veggies be attributed too?
``` Aldehydes Alcohols Ketones Organic Acids Esters Sulphur containing compounds -mostly in cruciferous veggies ```
40
How is the flavour of veggies impacted?
How much water used (loss of vitamins) Type of cooking method Over cooked (undesirable flavour)
41
How do cruciferous veggies have a mild flavour?
1. Cooked until just tender 2. Cooked in an uncovered pan (allows acids to escape) 3. Enough water to almost cover it ( so you aren't excreting the water soluble vitamins)
42
When do cruciferous veggies have a strong flavour?
When improperly cooked due to decomposition of certain sulfur compounds - Hydrogen sulfide and other volatile compounds may produce a strong pungent sulphurous flavour and odour - Sinigrin>heat> H2S: when you heat the veggie with sinigrin it produces hydrogen sulphide. cooking with the lid off lets the compounds escape
43
When is the flavour of an onion the strongest?
Raw, we lose some of the strong flavours when cooked in water -can be sweeter when cooked in small amount of water with lid on
44
What derivative do onions have?
AA cysteine which has a sulphur group | -acted on by enzymes when cute or peeled to produce volatile sulfur compounds (irritates eyes)
45
What are the 4 main flavours that veggies produce?
Mild Strong Sweet Bitter
46
What texture should you cook veggies to?
Tender crisp
47
What are the fibre components of veggies?
``` Cellulose/hemicellulos -cell structure Pectins -Glue to keep cells together in plants Beta Glucans -fibre component found in oats Lignin (non carb) -woody/stringy structure Gums and Mucilage -Act as emulsifier and stabilizer -thick gooey substances used in plants ```
48
When cooking how does fibre hold up?
Fibre is not lost Cellulose is softened Hemicellulose disintegrates in alkaline water Acid prevents softening Ca salts make veggie tissues firmer Pectin substances hydrolyzed, and total pectin appears to be well retained
49
What are Calcium salts?
They form insoluble calcium salts with pectin substances within plant tissues. -Commercially traces of Ca are added to canning to preserve the shape
50
How do you prevent nutrient losses?
Higher nutrient levels when vegetables prepared and used close to time or harvest Lost during storage (B and C) -vitamins bay be destroyed by oxidation Cooking
51
How are nutrients lost in cooking?
``` Dissolved action of water- boiling can lead to loss of nutrients in water Chemical decamp (acid/basic) Oxidation of vitamins - mechanical loss of nutrient is a result of pairing Loss of solids into cooking water Volatilization (main component is water that is the main volatile component) ```
52
Is Vitamin A water soluble and what is it sensitive too?
Not water soluble | sensitive to O2 and Light
53
Is Thiamin water soluble and what is it sensitive to?
Is water soluble | Sensitive to Heat (the most)
54
Is niacin water soluble and what is it sensitive to?
Is water soluble | Not sensitive to anything
55
Is Vitamin C water soluble and what is it sensitive to?
Is water soluble | Sensitive to O2, light and heat
56
Is Vitamin D water soluble and what is it sensitive to?
Not water soluble | Not sensitive to anythiing

FN 2232 (20 decks)

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