FSHN 300 1nd Edition Lecture 21 Outline of Last Lecture I. Selecting VegetablesII. Legumesa. Soybean ProductsIII. Preparation of Vegetablesa. General Guidelinesb. Changes during heatc. Dry-Heat Preparationd. Moist-Heat PreparationIV. Preparation of LegumesV. Storage of VegetablesVI. Classification of FruitOutline of Current Lecture I. Classification Exceptions of FruitsII. Composition of FruitIII. Purchasing Fruita. Gradingb. Processed Fruitsc. Fruit Juicesd. How to Select Fresh Fruit IV. Preparation of FruitsV. Storage of Fresh FruitsCurrent LectureI. Classification Exceptions of Fruits:a. Fruits usually treated as vegetables: tomatoes, squash, okra, green beans, and cucumbers.b. Rhubarb: vegetable usually treated as fruitII. Composition of Fruit:a. Organic acidsb. Acidity of fruits: most fruits have a pH of 5.0 or below c. Pectic substancesd. Phenolic Compoundse. Pectin:i. Cementing substance between cell walls1. Plant firmness and structureii. Role in ripening 1. Protopectin: unripe fruits2. Pectin: enzymes convert protopectin to this3. Pectic Acid : over ripe fruita. Also converted by heatf. Fruits as functional foods:These 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.i. Antioxidantsii. Polyphenols (phenolics)g. Phenolic compounds:i. Found predominantly in unripe fruitsii. Astringent feeling in mouthiii. Also known as tanninsiv. Responsible for bruisingv. Also responsible for enzymatic browningh. Preventing Enzymatic Browningi. Lower pHii. Blanching iii. Cold Temperatures (slows it down)iv. Coat with sugar or waterv. Antioxidants i. Other additives to prevent browningi. Sulfitesii. Sorbatesiii. Benzoatesiv. Ascorbic acidIII. Purchasing Fruit:a. Grading:i. Voluntary ii. Fancy, No. 1, No. 2, No. 3b. Superfruits (Marketing term):i. Goji and acai, Blueberry, Cranberry, and Pomegranate c. Processed Fruits:i. Canned, Frozen and Driedd. Fruit Juices:i. Fruit/vegetable juice processinge. How to Select Fresh Fruit :i. Individual evaluation factors for each fruitii. Whether or not the fruit is gradediii. The fruit’s peak seasonIV. Preparation of Fruits:a. Changes during ripening and heating :i. Color:1. pH, metal salts, ethylene gasii. Texture:1. Conversion of protopectin to pectin2. Degradation of cellulose and hemicellulose3. Denaturation of cell-membrane proteinsiii. Flavor:1. Zest has the most flavorb. Dry-heat preparation:i. Baking, Broiling, and Frying/sautéingc. Moist-heat preparation:i. Stewing/poaching, Applesauce preparation, and Preparing dried fruit.d. Types of fruit spreads:These 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.i. Preserves, Jams, Conserves, Marmalades, and Butters.e. Ingredients of fruit spreads:i. Pectin, Sugar, Acid, and Fruit.V. Storage of Fresh Fruits:a. Once fruit is ripe, store in refrigerator in plastic bag with holes punched into it, except for:i. Bananas: room temperatureii. Cherries: single layer between paper towels, inside plastic bagiii. Citrus fruit: cool room temperature or refrigeratediv. Uncut Pineapples : room temperaturev. Pomegranates: room temperature for a few days; refrigerate beyond a few days.These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a
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