Addition to fruits and vegetables slides Flashcards
1
Q
How many servings of fruits and vegetables is recommended to Canadian population older than 14 years
A
7-10 servings
2
Q
What is the serving size for vegetable and fruits section?
A
- Vegetable portions:
- 1 cup raw leafy vegetable
- ½ cup cut-up raw or cooked vegetable
- ½ cup vegetable juice
- Fruit portions
- 1 medium fruit
- ½ cup fresh, frozen, or canned fruit
- ¼ cup dried fruit
- ½ cup fruit juice
3
Q
Pectin in plants and in industry
A
In plants: provides elasticity and firmness of the cell
In industry:thickeners, stabilizers and emulsifiers
4
Q
Three types of pectic substances
A
Protopectin
Pectin
Pectic acid
5
Q
The stages of a fruit and different types of pectic substances
A
Immature plant (no gel)->Protopectin Ripe fruit( gels)->Pectin Overripe fruit( no gel)->pectic acid
6
Q
What phytochemical?
Yellow carotenoid pigment, rich sources are kale, spinach,broccoli, pumpkin,corn
A
Lutein
7
Q
The effect of lutein in the body
A
-Antioxidant activity( protect against cataracts, bright light sensitivity)
8
Q
Properties of luteolin
A
- Antioxidant activity
- May decrease growth of cancer cells
- May have anti-inflammatory properties
9
Q
Sources of luteolin
A
Broccoli,celery,green pepper, chamomile, herbs( thyme,parsley, rosemary)
10
Q
Cooking can increase content or bioavailability of
A
Protein in legumes
Lycopene in tomatoes
11
Q
What are the three types of flowers?
A
- Simple - Aggregate - Multiple
12
Q
Define simple fruits.
A
Derived from the ovary of one pistil : from a simple blossom.
13
Q
How the fruits are divided into groups
A
Types of flowers from which they develop and their seed structure
14
Q
What are the three subcategories of simple fruits?
A
1) Drupes 2) Pomes 3) Citrus fruits
15
Q
Define aggregate fruits.
A
Formed by a single flower with many stamens and pistils
16
Q
Define multiple fruits
A
Formed from many flowers and remain together as a single mass
17
Q
What is the nutritive value and composition of the fruit(water,fat,protein,CHO)
A
Water 70-95% Protein, fat<1% Glucose, fructose,sucrose Organic acids Cellulose, hemicellulose, pectic substances Vitamins, minerals,phytochemicals
18
Q
Two types of organic acids in fruits and what happens to them during cooking
A
-Volatile: Vaporize when heated
–Nonvolatile: Do not vaporize when heated, leach out when cooked in water
19
Q
The difference in pH between fruits and vegetables
A
Fruits- usually less than 5
Vegetables- higher than 4.5
20
Q
Least acidic fruits are more (taste)
A
Bland and sweet
21
Q
Tartness of the fruit is usually related to
A
pH
22
Q
What compound is responsible for browning and bruising as fruit ripens
A
Phenolic compounds or tannins
23
Q
What do tannins do in the unripe fruits?
A
Bitter taste
Astringency ( shrink , absorbs water tightens tissues)
24
Q
How does the nutritional content of the fruit change when ripening
A
- Proteins, fats and minerals change little
- Vitamins peak is at maturity
- Organic acids decrease and sugars increase
- Colour changes as chlorophyll degrades
25
What happens to starch, phenolic compounds and texture when a fruit is ripe
Starch turns to sugars( sweeter taste)
Phenolic compounds decrease( less astringent )
-Texture softens due to degradation of pectic substances
26
Three types of plastids
Leucoplasts – non-pigmented (may have storage or synthetic fx) •Chloroplasts – chlorophyll •Chromoplasts – carotenoids •
27
What do vacuoles in plants have
Water, anthocyanins, flavor compounds, organic aci
28
What substances contribute to the flavour in fruits
- Sugars
- Acid
- Phenolic compounds
- Aromatic compounds
- Essential oils
29
Why fruits should be consumed asap when raw or heated minimally
Because of volatile compounds
30
Why the texture becomes mushy during cooking
Protopectin to pectin
Degradation of cellulose and hemicellulose
Denaturation of cell membrane proteins
31
What substances help to keep the tissue firm?
In industry: ca2+ reacts with pectic sbstances in tissues to form insoluble salts
-Acids and sugar
32
What happens to color , Vitamin C and flavour of the fruit while cooking
Color change due to the effects of pH
Loss of vitamin C
Loss of aromatic compounds and essential oils
33
Types of fruit preparation and examples
- Dry heat ( baking,broiling,frying/sautteing,grilling)
- Moist heat( stewing, poaching)
- Dried fruit ( soaked in water, simmered)
34
Why does browning happen in fruits
Phenolic compounds+polyphenol oxidase enzymes+ oxygen
35
How you can prevent the fruit from browning
- Denature enzyme( boiling water, adding salt)
- Slow enzyme ( lowering storage temperature, salt water)
- Block oxygen ( coating w sugar or water or antioxidants ( ascorbic acid,sulfites))
36
What is mandatory for fruits that are imported
Labeling
37
On what characteristics fruits and vegetables are graded on
- Uniformity of size and shape
- Minimum and maximum diameter
- Minimum length
- Color
- Maturity
- Freedom from disease, injury and other defects and damages
38
How can you purchase fruits and vegetables all year round
- Canned
- Frozen
- Dried
- Juiced
39
How can you ripe foods at home?
At room temperatures in paper bag
40
When should you consume ripe fruit with moisture content
Within 3 days
41
How can you decrease the ripening?
Wrapping in plastic bag with holes
| Refrigerator
42
To keep the canned fruit for longer you should
Store in dry place, below 21 degrees celcius
43
What waxy substance is secreted by fruit to protect the surface and slow water loss
Cutin
44
Additional wax to the fruit can be added in order to
Protect the surface
Slow water loss
enhance appearance
45
What are the preservatives for fruits that have antimicrobial effect
-Sorbates, benzoates
46
What are some advantages of eating plant protein?
- Health(more vegetable intake, more fiber, lower fat,health conditions)
- Social
- Environment footprint( less water, animals produce carbon dioxide)
- Food safety scares
- religious practices
- Concern for animal welfare
47
Why not all vegetarians healthy?
You can eat french fries all day and still be a vegetarian
48
Vegetarism and vegan diet are associated with lower ( diseases)
- Obesity
- Heart disease
- HBP
- high cholesterol
- T2DM
- certain types of cancer
49
Types of vegetarism
Lacto-vegetarian( milk only)
Lacto-ovo vegetarian ( milk+eggs)
fruitarian- raw or dried fruits, seeds,nuts
50
How vegetarians and vegans can still take Meat and Alternatives and Milk and alternatives
- Legumes( beans, peas, lentils) or referred as pulses when dry
- Nuts and seeds
- Soy based products
- Peanut butter or nut butter
- Fortified soy beverages
51
Why does only soy milk is considered as an alternative to cow's milk?
Because it has approximately the same amount of protein.
52
Is cocunut, almond , etc. milk are fortified
Not mandatory in Canada, so need to look for it
53
With what substances should the milk be fortified
It is supposed to be fortified with everything that is in milk , but lacking in the beverage(calcium)+vitamin A and D
54
Legumes are limited in
Methionine
| Tryptophan
55
Nuts are limited in
Methionine
Tryptophan
Lysine
56
Grains are limited in
Tryptophan
Lysine
Threonine
57
Seeds are limited in
Methionine
| Lysine
58
Some functions of the protein in the body
- Building material
- Hormones
- Fluid balance
- Antibodies
- Transporters(apolipoprotein)
59
A vegetarian diet and especially a vegan diet needs planning to ensure adequate amounts of
Protein
Iron(fortified grains, legumes,nuts,seeds)
Zinc(tofu,almonds,fortified beverages)
Calcium
Vitamin D
Vitamin B12( eggs,dairy,nutritional yeast,fortified)
Omega 3(flaxseeds,eggs,chia seeds)
60
Nuts and seeds are good source of
High in fat,proteins, fiber,vitamins,minerals
61
On what bases are legumes separated into categories?
Protein content
62
Categories of legumes
- Soybeans and Peanuts
- Pulses(dried beans,dried peas,chickpeas,lentils)
- Fresh peas and fresh beans
63
Legumes are a good source of
```
Fiber and other complex carbohydrates
Protein
Folate
Calcium( low bioavailability)
Phosphorus
Potassium
Iron
```
64
how can you decrease flatulence after eating legumes
- Increasing water/bean ratio
- Adding baking soda
- Adding phenolic compounds
- Taking enzyme containing drugs as Beano that will break down indigestible oligosaccharides
65
Three methods of soaking legumes
- Overnight soak
- Short soak
- No soak
66
Why you need to cook in the neutral medium?
- Acidic environment -> longer cooking
| - Basic medium->mushy texture, thiamine losses
67
Why do we cook legumes?( in general, not chemistry)
- Gelatinization the starch
- Altering the texture
- Improving the flavor
68
Why do we cook legumes in terms of chemistry
Minimizing exposure to lectins( that prevent some nutrients to absorb in red kidney beans)
-To destroy cyanigenic glycosides( e.g.lima
beans)
-To destroy protease inhibitors
69
Why do we sprout the whole grains and legumes
- To enhance the flavor, nutrient content,palatability, digestibilty
- releases enzymes ( alpha-amylase) that breaks the starches and make them more digestible
70
What nutrient is higher in sprouting beans and what is lower
Higher in vitamin C
| But lower in iron because it is reduced by binding to phytates and fibre
71
What health risk does sprouting have
Contamination with salmonella and e.coli
72
How can you store legumes
Refrigerated ( cook for 3 days)
- Frozen (cooked and drained 3 months)
- Cool,dry storage( dry beans)
73
What is textured vegetable protein
Derived from soybeans,peanuts,cotton-seed.
| The plant material that has been altered into fibrous,porous granules that rehydrate quickly
74
Why do we use TVP
To extend or substitute ground meats and meat products in order to lower costs and reduce fat content
75
What is seitan
A derivative from wheat gluten that is used as a meta substituent
76
what are pros and cons of meat analogs
Pros-lower in fat, no cholesterol
| Cons- limiting in AA ( especially methionine), high in Na, more costly
77
What are phytoestrogens and where we can find them
Plant-derived compounds structurally similar to estrogenic substances, found in soybeans
78
Products from soybean
Tofu( cheese from soybeans)
| Soy beverage
79
Soy bean milk should be heated for 20 minutes when made at home in order to destroy
Trypsin inhibitor
80
What vitamin soy bean beverage lacks
b 12
81
Soy bean milk is a good substituent fro those who have
Lactose intolerance
82
What is fermented soy bean paste
A salty condiment made from fermenting a mix of cooked soybeans and rice or barley
83
A condiment produced from fermented and aged paste of boiled soybeans, wheat salt and mold. What is it?
Soy sauce
84
What is tempeh
A fermented whole soybeans, molded into cake
85
Tempeh is high in
b 12
