Lecture 19 Outline of Last Lecture I. EggsII. Composition of EggsIII. Purchasing Eggsa. Inspectionb. Gradingc. Egg Substitutesd. Valued-added EggsIV. Functions of Eggs in FoodV. FoamsVI. Preparation of EggsVII. Storage of EggsVIII.Safety TipsOutline of Current Lecture I. Vegetables & LegumesII. Carbohydratesa. Compositionb. Polysaccharidesi. Digestibleii. IndigestibleIII. Browninga. Maillard Reactionb. Enzymatic BrowningIV. Composition of Vegetablesa. Plants as functional foodsb. Additives Current LectureI. Vegetables & Legumes:a. Any plant with parts used for foodb. Edible part of a plantc. Impact Color, unique flavors, textureII. Carbohydrates:a. Foods high in sugars, starches, and fibers.b. Composition:i. Monosaccharides ii. Disaccharides iii. Oligosaccharidesiv. Polysaccharidesc. Polysaccharides:i. Digestible:1. Plant Starch: a. Amylose and Amylopectin are the two major forms of starch found. 2. Animal Starch:a. Glycogen is one of the few digestible carbohydrates found in animal. ii. Indigestible: FSHN 300 1nd Edition1. Dietary fibera. Common Fibers include: i. Cellulose, Hemicellulose, Pectic Substances, Vegetable gum, Inulin, and Lignin.III. Browning:a. Maillard Reaction:i. The reaction between a sugar and a protein (in the presence of heating) that results in the formation of brown complexes.1. Most often occurs when temps reach at least 194° F2. Examples include:a. Baked goods that are ‘golden brown’b. Meats changing color when cookedc. The color of roasted coffeed.b. Enzymatic Browning:i. A reaction where an enzyme acts on a phenolic compound (in the presence of oxygen) to produce browning.1. This browning is unappealing in itself, but it is harmless.2. Examples include:a. Apples changing color when they are cutb. Bananas turning brown when they are bruisedc. Potatoes turning pink or grey when cutV. Composition of Vegetables:a. Plants as functional foods:i. Phytochemicals:1. A nonnutritive component in plants considered to have positive health benefits, such as antioxidants, phytoestrogens, and anti-inflammatory agents.ii. Chlorophylls:1. Fat solubleiii. Flavonoids1. Water-soluble and tend to be lost in cooking water.b. Additives :i. Fresh veggies usually have little or no additives1. Exceptions: silicon dioxide, waxii. Canned vegetables1. EDTA to preserve; and flavoring agents including salt and sucrose; sodium bicarbonate; and BHA and
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