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UVM NFS 053 - Fruits
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NFS 53 1st Edition Lecture 16Outline of Last Lecture I. Characteristics of GlutenII. Gluten: Limit or develop?III. Control of GlutenIV. Starch and GasV. Yeast BreadsVI. Yeast as Leavening AgentsVII. Chemical Reactions in Bread DoughVIII. Types of YeastIX. Basic Methods of making Yeast BreadsX. Principles of Making Breada. Mixing and Kneadingb. FermentationXI. Steps in Making BreadOutline of Current Lecture I. Fruitsa. Plant compositionb. Nutrient content of fruitsc. Fruit developmentThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.d. Fruit ripeninge. Categories of fruit based on ethylene reactionf. Fruit ripening and availabilityg. Fruits: Diversity or Homogeneity?h. Fruit and extractionCurrent LectureI. Fruitsa. Origin: Latin word fructus, signaling the sweet and pleasurable aspects of this part of the plant.b. Fruits are the plant organ that specifically develops from the plant’s ovary and surrounds the seeds.c. Fruits are generally categorized as the “sweet” parts of plants.d. Many fruits are used as vegetables (beans, eggplants, peppers), and some vegetables get used as fruits (rhubarb, sweet potato).i. Classification1. Simple: develops from one flower (oranges, grapes, lemons, limes,apples)2. Aggregate: develops from several ovaries in one flower (blackberries, raspberries, strawberries)3. Multiple: develop from a cluster of several flowers (pineapples and figs)ii. Plant composition1. Depends on part of plant consumed: leaves, fruits, flowers, stems, roots, bulbs, tubers or seeds2. Most contain fiber, vitamins and minerals. Roots and tubers have sugar and starch; seeds have starch and protein3. Phytochemicals-biochemical substances that appear to have a positive effect on health: antioxidants and phenolic compoundsiii. Nutrient content of fruits1. High in carbohydrates. Starches turn to sugars (glucose, fructose and sucrose)2. High in phytochemicals (antioxidants and polyphenols). 3. Often high in fiber (Especially apples, strawberries, oranges)4. Often high in Vitamin C (especially papaya, strawberries, pineapple, orange)iv. Fruit development1. Fruit is the one part of the plant that the plant generally wants to be eaten: how the species reproduces itself.2. Fruit goes through 4 stages of development3. Fertilization (not always)4. Cell multiplication at the plant ovary5. The expansion of storage cells (mostly through water)6. Ripeningv. Fruit ripening1. Fruit Ripening is the final stage before the fruit begins to die:a. Starch converts to sugarb. Acids and defensive compounds dissipatec. The texture of the fruit softensd. The color changes from green to bright other colors meant to attract animals that will eat the fruit2. All these changes are caused by enzymatic machinery, triggered bya very single hormone: ethylenevi. Categories of fruit based on ethylene reaction1. “Climacteric” – respond to ethylene by producing their own ethylene, leading to quick and dramatic ripening, with increased cellular respiration and dramatic softening. a. These fruits can be picked unripe and storedb. Generally unripe fruits have significant stores of starch, which converts to sugar on ripening2. “Non-climacteric” – do not respond by producing more ethylene, so no “spiral” of ripening. Do a. Must do their ripening on the treeb. Do not store much sugar as starchc. May soften and become more aromatic, but no sweeter with storagevii. Fruit ripening and availability1. Fruits that are climacteric are generally preferred by the food industry due to modern systems of production and distribution.a. Apples/pears, bananas, avocadoes, kiwis, tomatoes are all examples of climacteric fruits and are very common in industrialized agricultureb. These can be picked unripe, hard, and durable, and ripened once they are shipped to their final location.2. Really good fruits are often more delicate and difficult to industrialize – like peaches!a. Even climacteric fruits are mostly better when allowed to ripen on the tree/vine (exceptions: bananas, kiwis)b. Tomatoes!!viii. Fruits: Diversity or Homogeneity?1. Apples as a case study2. Heterozygosity3. Origins in Kazakhstan4. Globally produced and consumed fruitix. Fruit and extraction1. Fruit Juices:a. Pressingb. Centrifugec. Pasteurizationd. Concentrationi.e apple cider2. Fruit Oil:a. Cold pressing – mechanically pressing the fruit or seeds.b. Expeller pressing - squeezing fruits or seeds at high pressure. c. Chemical solvents – removing oil from seeds with solvents.i.e Olive


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