FCS 113Vegetables Outline1. Functions of:a. Gum- absorb water and swells; used in food manufacturing to increase viscosity in food products b. Cellulose/hemicellulose- used for woody firmness, elasticity to plant tissuesc. Lignins- causes plants to become tough and fibrous with age 2. Name 3 different organelles/structures in plants when compared to animal cellsThe plant cell has a chloroplast, and a vacuole while an animal cell does not. Also an animal cell has a centriole while a plant cell does not. 3. Know each major pigment and acid/base reaction for only chlorophyll, anthocyanins, and anthoxanthins.Pigments affected by pH, heat, metalsAcids added: -Chlorophyll- dull, olive-green-Anthoxanthins- whiter-Anthocyanins- brighter Alkalinity:Anthocyanins – navy blueAnthoxanthins – yellowish; also caused by metalsChlorophyll – bright green, but mushy4. Examples of cruciferous vegetables and benefit in diet?Cabbage, broccoli, cauliflower, kale, Brussels sprouts, 5. Why do plant foods need to be complemented if no animal products are eaten (vegans)?You have to combine incomplete protein plant foods to obtain all essential amino acids 6. What are the reported benefits of eating soy?It has biologically active compounds and contains all essential amino acids, however methionine AA is low. There is also a lower risk of prostate and breast cancers in high-intake populations7. Examples of meat analogs?Soy protein + other vegetable proteins + nutrients Examples: veggie burgers, bacon, chicken nuggets8. How should fresh tofu be stored?Place tofu in a container and pour water making sure it covers the tofu. Keep refrigerated. Change the water approximately every day. 9. What are some differences between mealy & waxy potatoes? (see slide)Mealy potatoes- amylose starch, dry and mealy, bland, falls apart, bakers, light and fluffy, often made into French fries, hash browns, and light and airy mashed potatoes. Waxy potatoes- amylopectin starch, moist and waxy, sweeter, holds shaped, boilers, heavy and gummy, often made into boiled potatoes, potato salad, and creamy mashed potatoes. 10. Describe the molecular structure of amylose & amylopectin11. How should potatoes be stored and why?Potatoes should be stores in a cool, well ventilated place without a lot of light. Colder temperatures lower than 50 degrees, such as a refrigerator, cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked. 12. Define “hydroponic”, “organic”, “AP”, & “EP”AP- as purchased EP- edible portion Hydroponic- a subset of hydroculture and is a method of growing plants using mineral nutrient solutions,in water, without soil.Organic- foods grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, ionizing radiation or antibiotics and growth