EXAM 4: Fruit Flashcards
(33 cards)
How are fruits classified
According to the flower from which they develop
What are simple fruits
Develop from one fruit
- drupes
- pommes
- citrus
What are drupes
Fruits with seeds encased in a pit
- peaches
- dates
- apricots
- plums
- cherries
What are pommes
Fruits with seeds contained in a central core
- apple, pear
What are citrus fruits
Oranges, grapefruits, lemon, lime, kiwi, etc.
What are aggregate fruits
Develop from several ovaries in one flower
- blackberries, raspberries, strawberries
What are multiple fruits
Develop from a cluster of flowers
- pineapples and figs
What are fruits composed of
Natural sugars
Organic acids
Pectic substances
Phenolic compounds
What are the natural sugars found in fruit
Fructose, glucose and sucrose
What are the organic acids in fruits
They are in the cell sap - pH is below 5 in most fruits
They contribute tart flavor
- citric acid (tomatoes and citrus fruits)
- malic acid (apples, apricots, pears, strawberries, peaches)
- oxalic acids, tartaric acids and benzoic acids
What are the pectic substances found in fruits
Protopectin, pectin (or pectinic acids) pectic acids
What are the phenolic compounds found in fruits
Participate in browning reactions
Tannins found in unripened fruit - contributes to bitter taste
Ex: apples, apricots, avocados, bananas, cherries, peaches, pears, strawberries
What are the nutrients found in fruits
Vitamins and minerals; some fruits contain fats
How to prepare fruit to limit enzymatic browning
Denature enzymes: blanching
Reduce pH: add acid substances
Lower temperature of the environment
Coat fruits with sugar or water
Add antioxidants
- spraying with citrus
What changes occur during ripening and heating
Texture
- conversion of protopectin to pectin
Protopectin (immature fruit - no gel) -> Pectin (ripe fruit - gels) -> pectic acid (overripe fruit - no gel)
- degradation of cellulose and hemilose
- denaturation of cell-membrane proteins
How much pectin is needed to make a jelly (due to its gelling properties)
0.5-1%
What are the ways to cook fruit
Baking
Broiling
Frying / sautéing
Stewing/poaching
Grilling
How is baking used for fruit
Whole (apples, pears)
Added to baked goods (cakes, pies, muffins)
- bananas, pears, peaches, plums, rhubarb, apples
How is broiling used for fruit
Pineapple and grapefruit halves, bananas
How is frying/satueing used to cook fruits
Apples, bananas, cherries served alongside meats or as a dessert course
How is grilling used to cook fruit
Pineapple
For the beverage name juice, what is the fruit juice %
No less than 100%
For the beverage name juice drink, what is the juice %
No less than 50%
For the beverage name nectar, what is the fruit juice %
No less than 30-40%
