food science exam 2

what is chlorophyll

green pigments, photosynthesis, fat soluble pigments 

carotenoid

red, orange and yellow pigment. Fat soluble. More stable 

Beta carotene

orange and yellow 

Lycopene

red

Anthocyanins

red, blue and purple. Positively charged oxygen, a flavonoid. Water soluble, lives in vacuole 

Anthoxanthin

white and pale yellow, water soluble 

Betalains

red and yellow group. Beets, chard and amaranth 

Tannins

poluphenolic compound, add color and astringency to food. Brownish pigment 

what does heat do to chlorophyll

blanch it causing a green cooler color

what does acid do to chlorophyll

turns it dull

how does acids turn chlorophyll dull?

The magnesium leaves the center and hydrogen attacks the center 

what dies acids do to anthocyanins

heighten the color

what do acids do for vegetables

Toughen cell wall making thing harder to cook 

what does bases do to antothocyanins

turn blue

what does bases do to chlorophyll

bright green

cytoplasma

fluid inside the cell 

Vacuole

vesicle holds enzyme, sugar, acid, protein, water soluble pigment and waste 

Chloroplast

photosynthesis

Chromoplast

fat soluble pigments 

Amyoplast

storage of the cell energy (startch) 

primary cell wall

cellulose, hemicellulose and pectic substance 

secondary cell wall

lignin (fiber tissue) 

Inside parenchyma cell wall

protplast (plasma membrane, cytoplasm, organelles) and vacuole 

Outside the cell wall

muddle lamella 

Ground tissue

the primary mass of cells. Function depends on where it is located 

Vascular tissue

arteries and veins, transport nutrients 

Dermal tissue

outer tissue, our skin, protective layer, protecting plats 

Secretory tissue

sweat gland, aspiration and takes in wate

vitamins in vegetable

carotene, Vitamin C, Vitamin B complext, Vitamin C 

what happens to water soluble vitamins when washed?

leached out or soaked

what minerals are usually found in vegetab;es

calcium, magnesium and iron 

root vegetable

vegetables are grown underground. Example: Beets, carrots, turnips, sweet potatoes

tuber

vegetables grown underground. Examples: potato, Jerusalem artichoke 

Bulbs

vegetables that have stems with underground bulbs. Examples: onion, garlic, shallots and leeks 

Stems

plant’s vascular system. Examples: asparagus and celery 

Leaves

manufacturing organ for carbohydrate. Examples: cabbage, lettuce, brussels sprouts, kale and collard greens 

Flower

clusters on one stem. Examples: broccoli, cauliflower and artichoke 

Fruit

mature ovaries with seeds. Examples: apples, oranges, vegetable fruit 

Seeds

may be in pod. Examples- legumes, peas and peanuts 

What preservers color as additive

EDTA

Canned vegetables have what type of additives

EDTA to perserve color, salt and sugar, sodium bicarbonate and BJA & BHT

where do domestic vegetables grow?

california, central valley

what changes occurs in vegetables due to heat?

texture, flavor, odor, color and nutrient retention 

What are seeds?

structures by which plants contain a new generation of their kind- embryonic plant material 

legumes?

grow as seends within a pod 

types of legumes?

• Beans, peas and lentils 

• Pulse are dried legumes 

• Soybeans

why are legumes nitrogen fixing plants?

Create habitats for bacteria that does nitrogen fixing 

what are mushy lentils?

split

soybeans

• Texturtured vegetable protein- soy 

• Meat analogs 

• Tofu 

examples of fermented soybean

miso, natto, soy sauce, stinky tofu (sufu), tempeh and tamari 

Overnight soak method

dried legumes

no soak method

pressure cooker or instant pot for 30-40 minutes 

how to speed cooking process of legumes?

Salt, baking soda

how to preserve bean structure?

Salt, baking soda

_____ attracts the water

sugar

______ and __________ stabilize the wall of beans

acid and sugar

define nuts

Seeds enclosed in hard shell 

fruit

mature ovaries of plant with their seeds 

Develops from the flower 

Parts of the plant that are sweet 

examples of vegetable fruit

cucumbers, peppers, olives and tomatoes 

steps of juice making process

• Juice extraction- industrialization 

• Clarification- impurities gone 

• Deaeration- remove oxygen, add oxygen 

• Pasteurization- certain temperature 

• Concreation/addition of flavor or vitamins

Enzymatic browning

Phenolic compounds react with enzyme in the presence of oxygen, defense mechanism 

what is enzyme achieved enzymatic browning?

phenylase

how don we control enzymatic browning?

• Denatures protein

• Cooking 

• Plastic wrap

• Pineapple juice

• Sugar

what denatures phenylase

lemon juice and citric acid powder

what does plastic wrap?

create oxygen barrier

what does pineapple juice?

antioxidant + acidity prevent oxidation 

what does sugar do for browning?

compete oxygen

Drupes

fruits with seed encased in a pit. Example: apricot, cherries, peaches and plum (stone fruit) and nuts 

Pomes

fruits with seeds contained in central core. Examples: apples and pears 

Aggregate fruit

develop from several ovaries in one fruit. Blackberries, raspberries and strawberries 

Multiple Fruit:

develop from a cluster of several flowers. Pineapple and figs 

Vegetable fruits-

savory. Examples: tomatoes, squash, okra, green beans and cucumbers, nuts. Rubarb- vegetabel usally treated as fruit and techniqually a vegetable 

Additives: what prevents browning?

sulfites, sorbates and benzoates 

antifungal agent

sorbic acid

jams and jellies additives?

benzoic acid

what are superfruit

just has antioxidant (gogi, acai, blueberry, cranberry and pomegrant 

ways to process fruit

• Canned- no sugar, light syrup, heavy syrup 

• Frozen- picked at the height of ripeness, then free same day 

• Dried- raisin, freeze dry 

• Fruit leather