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1) Food Fundamentals > Vegetables, Legumes, and Pigments > Flashcards

Vegetables, Legumes, and Pigments Flashcards

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1
Q

Name the four major differences of plant cells.

A
  • Cell Wall
  • Plastids
  • Vacuoles
  • Intracellular air
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2
Q

Name the four different plant fibres.

A
  • Cellulose
  • Hemicellulose & Pectin
  • Lignin
  • Gums and Polysaccharides
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3
Q

Which plant fibre is the non carbohydrate fibre?

A

Lignin

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4
Q

What plant fibre is often used in jams?

A

Pectin

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5
Q

What is a fruit?

A

Seed bearing structure of flowering plants

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6
Q

What is a seed?

A

Can create new plants, high in CHO

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7
Q

What are vacuoles?

A

Storage of water, anthocyanins, flavor compounds, acids

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8
Q

What contributes to crispness and volume?

A

Intercellular air

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9
Q

What is the cell wall composed of?

A

Many indigestible fibers

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10
Q

What is the major component of cell walls?

A

Cellulose

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11
Q

What provides elasticity and firmness to cells?

A

Hemicellulose and pectin

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12
Q

Why are gums and polysaccharides used as thickening agents?

A

Ability to absorb water and swell

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13
Q

Which plant fiber’s concentration increases with time? What is it composed of?

A

Lignin

Polymer of phenolic alcohols

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14
Q

What protects seeds?

A

Fruit

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15
Q

What are flowers?

A
  • Male and female parts
  • Plant reproduction
  • Pollination
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16
Q

What are leaves? What do they contain?

A

• Actively metabolizing part
• Contains large
amounts of water

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17
Q

What are stems used for?

A
  • Transfer of water and nutrients

* Support

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18
Q

What are roots used for? What are they high in?

A
  • Draw nutrients and moisture in from the soil

* High in CHO

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19
Q

What are tubers used for? What are they high in?

A
  • Storage vessels
  • Means to propagate new plants
  • High in CHO
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20
Q

What are bulbs used for?

A

• Storage organ during plant dormancy

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21
Q

How do we classify vegetables?

A

By the part from which they come!

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22
Q

Name the 8 parts of plant anatomy.

A
  • Fruits
  • Seeds
  • Flowers
  • Leaves
  • Stems
  • Roots
  • Tubers
  • Bulbs
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23
Q

What is the identifying factor of legumes?

A

Grow as seeds within a pod

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24
Q

Which legume is higher in protein and fat?

A

Soybean

Tofu, textured vegetable protein, meat analogs, fermented soy

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25
Q

What are legumes high in?

A

CHO, fiber and protein

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26
Q

How do we differentiate fruits?

A
  • Usually derived from flowers

* The part of the plant that contains seeds

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27
Q

How do we differentiate legumes?

A
  • Identifying factor: seeds contained within a pod

* High in CHO, fiber, protein

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28
Q

How do we differentiate vegetables?

A
  • All other edible plant parts

* Flowers, stems, leaves, roots, tubers, bulbs

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29
Q

If a nutrient content is low in calorie, what does that mean? What about high in calorie?

A
  • Low kcal: high water content

- High kcal: starchy vegetables and legumes

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30
Q

Which vegetables are high in fat (exceptions)?

A

Soybeans and peanuts

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31
Q

Which vegetables are high in cholesterol?

A

NONE

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32
Q

Which vegetables are higher in carbohydrates?

A

The starchy vegetables and legumes

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33
Q

Which vegetables are higher in protein?

A

Legumes (but incomplete) Limiting AA: methionine

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34
Q

Which vegetables contain vitamin A? What is their function?

A
  • Orange and dark leafy green vegetables

* Vision, antioxidant, anti- inflammatory, reproduction

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35
Q

Which vegetables contain riboflavin? What is their function?

A
  • Leafy greens, mushrooms, sea vegetables

* Metabolism, antioxidant

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36
Q

Which vegetables contain folic acid? What is their function?

A
  • Legumes, dark leafy greens

* DNA synthesis, repair, methylation, reduces NTDs

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37
Q

Which vegetables contain vitamin C? What is their function?

A
  • Citrus, bell peppers, tomatoes, etc.

* Enzymatic cofactor, antioxidant, immunity

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38
Q

Which vegetables contain potassium? What is their function?

A
  • Most vegetables

* Important role in fluid balance

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39
Q

Which vegetables contain calcium? What is their function?

A
  • Dark leafy greens, broccoli

* Promotes bone health

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40
Q

Which vegetables contain iron? What is their function?

A
  • Legumes, dark leafy greens

* Essential component of blood cells

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41
Q

Define functional foods.

A

have potentially positive effect on health beyond nutrition

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42
Q

Define phytochemicals.

A

non nutritive compounds in plants that are considered to have health protective benefits

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43
Q

Why are cruciferous vegetables functional foods?

A
  • Contain indole glucosinolate

* May have a protective effect against some cancers

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44
Q

Give examples of cruciferous vegetables.

A
  • Brassica vegetables

* Broccoli, cauliflower, cabbage, kale, turnips, rutabaga, etc.

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45
Q

Give examples of allium vegetables.

A

• Garlic, onions, shallot, and leek

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46
Q

Why are allium vegetables functional foods?

A
  • Crushing of these plants, especially garlic, releases allicin
  • Allicin = Antimicrobial
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47
Q

What are rich sources of lycopene?

A

Tomato, watermelon

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48
Q

Why is lycopene beneficial? What colour is it?

A
  • Red carotenoid pigment
  • Powerful antioxidant
  • May reduce risk of prostate and digestive tract cancers
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49
Q

When is the activity of lycopene maximized?

A

when cooked and in the presence of fat

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50
Q

What are rich sources of lutein?

A

broccoli, celery, cabbage, spinach, green peppers, cauliflower

51
Q

Why is lutein beneficial? What colour is it?

A
  • Yellow carotenoid pigment
  • Antioxidant activity
  • May decrease growth of cancer cells
  • May have anti-inflammatory properties
52
Q

Why are soybeans considered to be a functional food? Which compound in soy is responsible for these effects?

A
  • High dietary levels of soy associated with decreased risk of breast and uterine cancers
  • Genistein
53
Q

Give examples of moist and dry cooking methods for vegetables.

A

Moist: simmering, steaming, braising, microwaving
Dry: baking, roasting, sautéing, deep-frying

54
Q

Name the 6 changes that arise when you cook vegetables.

A

Texture, flavour, odour, colour, reduction in pathogenicity, nutritive value

55
Q

What changes in texture happen when cooking vegetables? Why?

A
  • Reduction in “crunchiness”
  • Gelatinization of starch
  • Softening of cellulose
56
Q

What can lead to a mushy texture during cooking?

A

Cooking in alkaline environment

57
Q

Name a desirable flavour change.

A

Caramelization

58
Q

How do we reduce leeching of flavour into water?

A

Use minimal water

59
Q

Define degorging.

A

removal of bitter compounds using salt/osmotic pressure

60
Q

Why would some odours be undesirable? Where are they found?

A
  • Some odors are undesirable due to sulfur compounds

* Cruciferous and allium vegetables

61
Q

Name 3 ways to reduce bad odours.

A
  • Shortening cooking time
  • Adding vinegar to cooking water
  • Removing cooking lid occasionally to let volatiles escape
62
Q

What are pigments sensitive to?

A

heat, light, pH, presence of metals, etc.

63
Q

What adjustments can you make to minimize effects in colour change during cooking?

A

time, temperature, pH, and cookware can minimize these effects

64
Q

Give 3 examples of changes in colour during cooking.

A
  • Maillard reaction (Rx between AA and reduced sugar, gives browned food its flavour)
  • Caramelization
  • Enzymatic browning
65
Q

How is there a reduction in pathogenicity during cooking?

A

Denaturation of microorganisms and decreasing bacterial load

66
Q

What is the greatest cause of nutrient loss?

A

Leaching

67
Q

Which nutrients are most prone to being lost during cooking?

A

Minerals and water-soluble vitamins

68
Q

What nutrient can cooking increase?

A
  • Increase fat

- Increase the bioavailability of some nutrients

69
Q

What can nutrients be sensitive to?

A

Heat, light, pH

70
Q

Name 4 tips for retaining nutrients.

A
  • Cook for a short as possible (do not overcook)
  • Use minimal amounts of water
  • Cook vegetables with skins on
  • Cut food in bigger chunks (reduces surface area)
71
Q

Name the 2 major purposes of storage.

A

1) Reduce the respiration rate (faster resp rate, faster deterioration)
2) Prevent moisture loss

72
Q

How can respiration rate be controlled?

A
  • Refrigeration, freezing

* Controlled atmospheric storage, Modified atmosphere packaging

73
Q

What does water loss of vegetables result in?

A

Deflation and wilting, acceleration the deterioration process

74
Q

What is the optimal humidity for storage? What can too much moisture lead to?

A

85-95%

Can lead to rot

75
Q

Name 3 ways that moisture can be retained.

A
  • Spraying with mist
  • Wrapping with paper towel in ventilated bag
  • Wax coatings
76
Q

Name 5 ways that vegetables can be stored.

A
  • Refrigeration
  • Freezing
  • Dry storage
  • Controlled Atmospheric Storage
  • Modified Atmosphere Packaging
77
Q

What is storage time ultimately determined by?

A

Water content

78
Q

What does refrigeration do? How long do vegetables last?

A
  • Reduces respiration rate

- Most veggies: 3 days

79
Q

Vegetables have to be what before frozen?

A

Blanched

80
Q

Why is there a loss of quality when freezing vegetables?

A

Due to bursting of cell membranes

81
Q

What is dry storage used for?

A
  • To retain flavour and texture

- Speed up the ripening process

82
Q

Give examples of vegetables that used dry storage.

A

Tomatoes, squash, potatoes, dried legumes, bulbs

83
Q

Why are potatoes stored in dry storage and not the refrigerator?

A

Refrigeration causes conversion of starch to sugars, leading to waxy texture

84
Q

Why is it important to keep potatoes in a DARK, dry, cool place?

A

• Exposure to sunlight produce
solanine
• Solanine appears as a greenish tinge on potatoes and is toxic

85
Q

How does controlled atmospheric storage prevent vegetables from spoiling?

A
  • Reduces amount of O2 available, and increases amount of CO2, thus slowing respiration.
  • Used by commercial food companies
86
Q

How does modified atmospheric storage prevent vegetables from spoiling?

A

• Altering permeability of packaging to vapors

87
Q

Name the 3 major classes of plant pigments.

A
  • Carotenoids
  • Flavenoids
  • Chlorophylls
88
Q

What colours are chlorophylls?

A

Blue-green or green

89
Q

What colours are carotenoids?

A

Yellow-orange, red-orange or yellow

90
Q

What colours are flavonoids?

A

Red-purple, cream/white, purple-red/yellow

91
Q

What is the structure of chlorophyll?

A

Porphyrin ring structure with magnesium ion in center

92
Q

Which pigment is essential for photosynthesis?

A

Chlorophylls

93
Q

Name 3 characteristics of chlorophylls.

A
  • Fat soluble
  • Found in plastids
  • Very sensitive to heat
94
Q

Name the 2 types of chlorophylls.

A
  • Chlorophyll a: blue/green, methyl group

- Chlorophyll b: more common, green, aldehyde group

95
Q

What happens when chlorophylls degrade over time?

A

Allows underlying pigments to show (ex: fall leaves and yellowing of parsley)

96
Q

What does the degradation of chlorophyll occur in?

A
  • Older plants

* Plants picked and exposed to sunlight

97
Q

Explain what happens when chlorophyll is exposed to excessive heating.

A
  • Rupturing of plant cells, release of organic acids
  • H+ ions from acids displace Mg2+ ion in chlorophyll
  • Formation of pheophytin, change of colour
98
Q

Name 4 ways to keep foods green (chlorophylls).

A

Minimize heating time
• Minimize water use in cooking process
• Cook food uncovered (allows volatile acids to escape)
• Using alkaline cooking water (compromises texture)

99
Q

Why does blanching heighten the green colour in foods with chlorophylls? What happens right after blanching? Why?

A
  • causes the air to bubble away, so that it no longer clouds the colours
  • Shocked in cold water to stop carry over cooking
100
Q

Name the 3 major types of carotenoids.

A
  • Carotenes (orange)
  • Lycopenes (red-orange)
  • Xanthophylls (yellow)
101
Q

Which pigment contributes to vitamin A activity? How can it be destroyed?

A
  • Carotenoids

- Prolonged cooking

102
Q

Name 2 characteristics of carotenoids.

A
  • Fat soluble

- Found in plastids

103
Q

What is the chemical structure of carotenoids?

A

Polymers of isoprene

104
Q

Which carotenoids have vitamin A activity?

A
  • Carotenes (a, b, gamma)

- Cryptoxanthin

105
Q

Name 2 effects of cooking on carotenoids.

A
  • Excessive heat decreases vitamin A activity

* Changes intensity of color (becomes lighter) due to isomerization

106
Q

What is the percentage of dietary lycopene that comes from tomato products?

A

85%

107
Q

Which carotenoid is a powerful antioxidant? What is its health consequence?

A

Lycopene

Decreased risk of cancers

108
Q

Name the 3 major types of flavonoids.

A
  • Anthocyanins (red-blue)
  • Anthoxanthins (cream to white)
  • Betalains (red or yellow)
109
Q

What is the chemical structure of flavonoids?

A

Characterized by flavylium-ion structure

110
Q

Name 2 characteristics of flavonoids.

A
  • Water soluble

* Found in vacuoles

111
Q

Which pigment is sensitive to pH?

A

Flavonoids

112
Q

Anthocyanins are highly sensitive to pH. How are they in acid, neutral, and basic environments?

A

Acid: red
Neutral: purple
Basic: blue to green

113
Q

How do acids influence anthoxanthins? Bases?

A

Acids: intensify white colour
Bases: yellow

114
Q

What are anthoxanthins sensitive to? What colour do they become?

A
  • Excessive heating or in presence of Fe or Cu

- Blue black or red brown

115
Q

What is the deep purple-red pigment of betalains called? The yellow pigment?

A

Purple-red: betacyanins

Yellow: betaxanthins

116
Q

Where are betalains primarily found?

A

Beets

117
Q

Betalains are highly sensitive to pH. What colour do they become in acid? In base?

A

Acid: purple -> red
Base: red -> yellow

118
Q

What is the ion central to chlorophyll?

A

Magnesium

119
Q

Why does broccoli become tougher with age?

A

Lignin increases

120
Q

What is the pH of most vegetables?

A

5.0 to 5.6, tomatoes are lower (4.0 to 4.6)

121
Q

Which pigments are fat soluble? Where are they found?

A
  • Carotenoids and chlorophylls

- Found in plastids

122
Q

What is degorging?

A

To peel and slice vegetables, sprinkle them with salt, and allow them to stand at room temperature until droplets containing bitter substances form on the surface
- Removal of bitter compounds using salt/osmotic pressure

123
Q

What is the Maillard reaction?

A

chemical reaction between amino acids and reducing sugars that gives browned food its desirable flavor

124
Q

What group does chlorophyll a contain? What group does chlorophyll b contain?

A

Chlorophyll a: methyl group

Chlorophyll b: aldehyde group

1) Food Fundamentals (17 decks)

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