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UI FCS 175 - FCS175LabReport8

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Fruits and VegetablesFCS 175- Lab # 8Jacki Raivo 10/30/11Introduction: Carotenoids: “any of a group of red or yellow pigments, including carotenes, found in plants and certain animal tissues” (TheFreeDictionary.)Chlorophyll: Green pigment in green plants responsible for absorbing light for energyAnthocyains: “any of various soluble glycoside pigments producing blue to red coloring in flowers and plants” (Merriam-Webster.)Betalains: “The name for a group of 35 red or yellow compounds found only in plants of the family Caryophyllales, including red beets, red chard, and cactus fruits” (Answers.com.)Anthoxanthins: water-soluble pigments which range from white or colorless to a creamy to yellowMethods and Results: In lab onion and cabbage were boiled in water and an acid or a base to determine the effect on produce. Length of time was also a factor. I boiled onion in water for three minutes and six minutes then for six minutes in vinegar and separately baking soda. Then, with the water from the 6 min boiling vinegar, baking soda and sulfite were added to three separate glasses to observe the reactions. The tables are listed below.Treatment Pigment of Vegetable:OnionTexture: Onion Pigment of Vegetable: CabbageTexture: CabbageBlanch 3 min Yellowy green Soggy/Soft FloppyLight Blue/Purple CrunchyBoil 6 min Pale Yellow Really Soggy Light Blue/Purple MushyBoil w/ baking soda (alkali)Bright Yellow Slippery, disintegratedGreen Yellow SlimyBoil w/ vinegar (acid) White Soggy, Soft Bright Purple CrispyType Source Solubility Reaction to AlkalineReaction to AcidReaction with SulfiteAnthocyanins Cabbage NA Bright green/blueRed Whitish yellowAnthoaxanthinsOnion NA Not Soluble bubbled. Little changeTurned clear light brownish yellowclear I went home and made an apple crisp, the photo is above on the cover page. I cut up three different kinds of apple that I happened to have at the time. I poured a little lemon juice over them to prevent enzymatic browning that reacts with the air. Then I sprinkled allspice and cinnamon over them. In a separate glass I mixed some warm water and vanilla extract with three teaspoons of tapioca starch then poured that over the apples. I made the crisp topping with butter, coconut oil and gluten free flour with a little vanilla, just in a bowl with a fork. I put that on top of the apples and popped it into the oven at 350 F. I didn’t use arecipe, I rarely do, I just winged it and it turned out really good. The tapioca starch gels in the oven and gives the end product a nice apple pie filling texture.Discussion: It’s important to know the effects of enzymatic browning on produce as well as the effect of acids and bases. Some end products wouldn’t be desirable without the reactions of acids or bases. Enzymatic browning is the reaction that takes place within the fruit, usually in reaction to oxygen, like apples turning brown when they’re left out too long after being cut. Acids can prevent browning, like lemon juice. In the case of bases, like baking soda, bread wouldn’t have the same texture without it. Or acids and bases together on the most remedial level together can make a foamy explosion. Who hasn’t putvinegar and baking soda in an “erupting volcano.”Summary: I will use the information I gleaned from this lab to continue making delicious apple crisp. Maybe one day I’ll try for pie but experimenting with acids and bases in cooking are always fun to see what happens. For instance potatoes and apples cooking together in a stew are hard to get to taste right.References:


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UI FCS 175 - FCS175LabReport8

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