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FND 100 Final > FND 100 Fruits and Vegetables > Flashcards

FND 100 Fruits and Vegetables Flashcards

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1
Q

What are Canada’s Dietary Guidelines for fruit and vegetables?

A

Should be consumed regularly and can be fresh, frozen, canned, or dried

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2
Q

Recommendations of number of servings of fruit and veggies

A

7-10 servings

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3
Q

Examples of fruit or veggies servings

A

Juice box can be counted as 2 servings
One medium sized fruit or vegetable
Half a cup of fresh or frozen or canned product
One cup of salad, half a cup of coked leafy veggies
Half a cup of 100% juice

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4
Q

What supplies the majority of the human food supply

A

Plant tissues

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5
Q

How many plant species are important in world trace

A

100-200 species

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6
Q

How many species are responsible for the bulk of food crops

A

14 species

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7
Q

14 species responsible for bulk of food crops include

A

Rice
Wheat
Sorghum
Barely
Sugar cane
Sugar beets
Potato/ sweet potato
Cassava
Beans/legumes
Soybean
Peanuts
Coconuts
Banana

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8
Q

What is a fruit?

A

A fruit is the mature ovary of a flower include the seeds

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9
Q

Types of fruit

A

Simple
Aggregate
Multiple fruit

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10
Q

What is simple fruit?

A

Single ovary in one flower

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11
Q

Categories of simple fruit

A

Pomes and drupes

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12
Q

Pomes

A

Apples, pears, citrus

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13
Q

Drupes

A

Peaches, plums, apricots, nectarines, etc.

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14
Q

What is the core of an apple called?

A

The carpal and is made up of the remains of the structure of the flower

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15
Q

What is the pericarp?

A

The flesh of the fruit

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16
Q

What is an apple classified as?

A

A pome because it contains 5 encapsulated seeds within the core line

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17
Q

Other categories of simple fruits

A

Pepo
Drupe
Legume
Pome
Citrus

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18
Q

What are pepos?

A

Members of the squash family. Cucumber, squash, pumpkin
Certain legumes or seed pods

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19
Q

What is a pith?

A

The white bit that we pick off the oranges called the asbedo

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20
Q

What is the asbedo the source of?

A

The majority of the pectins we use in our jam making. Comes from the pith of the citrus

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21
Q

What does citrus include?

A

Oranges, lemons, limes, pomelos

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22
Q

What is the flavedo?

A

Outer rind that is where all the flavour and aromatics come from

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23
Q

What is aggregate fruit?

A

Single flower with multiple stamens or ovaries

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24
Q

Examples of aggregate fruit

A

Soft fleshed berries
Not blueberries but raspberries, blackberries
Aggregate contributes to clusters of juice

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25
What are secondary cell walls composed of?
Lingand which contributes to a woody texture (example includes the very bottom portion of stalks of asparagus)
26
Where else do you find lignin
At the bottom of your stalk of broccoli (very though and typically discarded)
27
Lignin vs cellulose or hemicellulose
Very rich in dietary fiber that is very different from cellulose and hemicellulose
28
What are pectins
Another type of polysaccharide in fruits and veggies they cement (hold) cells together
29
What are pectins key to?
To jam and jelly making and tend to be at higher levels in unripened fruit
30
Best examples of multiple fruit
Pineapples and figs (multiple fruit from multiple flowers)
31
What happens to the sugar and starch as fruit matures or ripens?
The sugar content increase and starch content decreases and they become a little softer which is related to the soft content turning into sugars due to the metabolism of the content
32
What happens as a veggie matures
Starch content increases and sugar content decreases
33
Categories of veggies
Bulbs roots, tubbers, leaves stems, fruits, seeds
34
Bulbs
Garlic Leeks Onions Shallots
35
Root
Beets Carrots Radishes Parsnips Rutabaga Turnips Daikon Celeriac
36
Tubers
White potatoes Sweet potatoes Jerusalem artichoke Jicama
37
What other edible form of plant do they include?
Roots Tubers Stems Leaves Pods and seeds
38
Roots
Beets, heirloom carrots, heirloom beets, the starches and sugars are stored in the root structure as an energy storage depot or location
39
Tuber
An underground thickened stem structure that can develop into another plant, taking white potato sticking tooth picks, suspending into class of water and seeing roots develop. They develop from the eyes of the potato
40
Stems
Broccoli- brassica family
41
Leaves
Talking about dark green leafy greens and values for having higher water content and their vitamins and minerals
42
What are leaves a good source of?
Beta carotene (provitamin A)
43
What is dark green associated with?
Chlorophyll under the beta carotene
44
What do both fruits and vegetables have?
Cell walls which are distinguished by having a rigid structure
45
What does the primary cell wall contain?
Cellulose and hemicellulose
46
What does the secondary cell wall contain?
Lignin and pectin (cements cells)
47
Role of Golgi apparatus in the plant cell?
Packing up proteins and lipids that have been synthesized by the plant cell metabolism
48
What is the largest organelle in the plant cell?
The vacuole in the center of the plant cell
49
What do you find in the vacuole?
May contain air or water as a aqueous environment normally where you find the water soluble pigments
50
Where do you find Anthocynanins?
In the vacuoles (red, purples, blues) assocaited with raspberries, blueberries, strawberries
51
Why do apples flow?
One of the reasons apples float is because of the air in vacuoles
52
Where is the chlorophyll pigment found in the cell?
In chloroplast (which also contains lipid since chlorophyll is lipid soluble )
53
Where are carotenoids found in cell wall?
In chromoplast (contains lipids since pigment is lipid soluble)
54
Leucoplast contains what?
Starches (leuco means white)
55
What is the nutritive value of fruits and vegetables none for?
High water content 75% - 95%
56
Fresh weight of water in wet crops
70-90%
57
Wet crops
Fresh of wet crops include fresh fruit and veggies
58
What percent of water in dry crops?
<20% of weight of dry crops
59
Dry crops
Dried beans/ legumes
60
Percent of moisture in dry crops
Contain up to 70% moisture which is why they don’t last forever and contain a best before date
61
What is the loss of texture in fruit and veggies due to?
Loss of turgor pressure in the plant (the moisture we expect to be in our fresh product has physical pressure outside) presses outward in the plant wall which gives you the firmness of the celery
62
What does a loss of moisture and turgor pressure result in?
Diminished quality
63
What percent of veggies to starch and simple sugars make up (carbohydrates)?
75% of solid matter of plants
64
What happens to sugar and starch as fruit ripens?
As fruit mature or ripen the sugar increases and starch decreases and vice versa for veggies
65
Fibre in fruit and veggies
Pectins and cellulose
66
Are the fibers in fruits and vegetables digestible?
Not water soluble or digestible
67
What in the fruit is a good source if pectins and fiber?
Pith of citrus is a very good source of pectins and dietary fiber or plant cell wall structures are important fro the overall structure of the plant
68
What is the function of proteins in plant tissues?
Main proteins have a storage function within plant tissues
69
What makes up the majority of proteins?
Gluten proteins making up 80% of the proteins
70
What is the other 20% of proteins made up of?
Albumins and globulins
71
Soybeans protein
Globulin proteins
72
What is dry weight of lipids
Example: lipid content is on a dry weight basis. Avocado has been fully dehydrated so no longer contains moisture. Percent of lipid will be much larger than if it was fresh and expressed on a wet weight basis
73
What does Oleic acid help with?
Helps make olive oil a fluid or plastic fat with its double bond
74
What is the concern with palm oil?
Tropical oil and is valued and used very widely. Palm oil has similarities to cocoa butter so can be used as a substitute to give us a similar tasting and feeling product for less money
75
Principal fatty acids of reserve triglycerides table: olive oil
olive oil is MUFA and fluid but is not completely unsaturated (not possible in a natural oil or fat, is never one kind o molecule). Olive oil has significant saturated fatty acid
76
Principal fatty acids of reserve triglycerides table: corn oil
Because it is a veggie oil corn oil is fluid and contains PUFA but it can also contain a significant component of saccharides
77
Principal fatty acids of reserve triglycerides table: corn oil (Coconut oil)
Coconut oil contains high percent of saturated medium chain fatty acids Allows it to be a solid or plastic fat. Some people use coconut fat as coffee cream as substitute but it is not heart healthy at all!!
78
What makes oil liquid?
Unsaturated
79
Palmitic
16 carbons and fully saturated
80
Oleic
18 carbons
81
Flavour of citric acid
Tartness or Sourness
82
Structure of citric acid
Had three carboxylic acid groups os if they become ionized we have contribution of the H ions which gives us food sourness
83
Structure of malic acid
Two carboxylic acid groups
84
What does malic acid contribute to?
Flavour of certain berries and apples
85
Where does soybean oil end up?
The lymphatic pathways
86
What does soybean oil resemble?
Short chain so like butter
87
What are low acid foods?
PH greater or equal to 4.5
88
What foods have low pH?
Citrus, plums, prunes, apples, strawberries , peaches, raspberries pears
89
Low acid fruits
Risk of food borne illness is higher
90
What do low acid fruits and vegetables include?
Tomatoes, bananas, figs, potatoes, peas, corn, dates
91
Oxalic acid
Spinach contains oxalic acid
92
What can oxalic acid do?
It can bind calcium and cause it to be insoluble which can be of issue in the gut of the small intestine
93
Why is insoluble calcium in the gut a concern?
It needs to be soluble in order to be absorbed so will not support calcium intake and absorption if it is chelated
94
What is parsley a good source of?
Source of irons and ascorbic acid which can help with absorption of iron from the small intestine

FND 100 Final (9 decks)

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