FRUITS 2 Flashcards
(38 cards)
is there a universal definition for “superfood”
no, but often described as providing a number of
nutrients and health benefits all in one package.
what are some examples of superfoods
- Chia Seeds
- Flaxseeds
- Pumpkin Seeds
- Blueberries
- Acai Berries
- Tart Cherries
- Avocados
- Cranberries
what are canned fruits
have been cooked─taste, texture
and [possibly] nutrients altered
how are frozen fruits frozen
frozen fresh (possibly sugar added); Color and flavor are retained but texture ↓in quality due to cell-rupturing (become soft)
what do dried fruits have more of
concentrated flavor and nutrients
(up to 70% carbohydrate); Can be an alternative to candy
what are fruit juices
have high water content of fruit makes them easy to squeeze or pulverize into a juice (exceptions: banana, avocado)
what does labeling of fruit juices depend on
ratio of fruit juice to water
what does juice label mean
100% fruit juice
what does juice drink mean
less than 50% fruit juice
what does nectar mean
less than 30% fruit juice
what does Ade mean
less than 25% fruit juice
what does extraction mean
juices are expelled from the fruit
what does clarification mean
enzymes (pectinase and cellulase) added to degrade pectin and cellulose
what does deaturation mean
entrapped air is removed (oxygen can cause
undesirable changes)
what does pasteurization mean
high heat used to inactivate enzymes and
microorganisms that lead to deterioration/illness
what do concentrations/additions indicate
blending, flavoring, carbonating, fortifying, etc.
how do fruit colors change throughout ripeninng
ethylene gas facilitates process of colors becoming more radiannt/ brighter during ripening as chlorophyll degrades
how does texture change during ripening
fruit becomes more desirable, because of the softens thats induced because of heating
what is degraded during ripening
pectin, cellulose and hemicellulose, cell-membrane proteins and ability to maintain turgor
how does flavor change from heating
can be lost due to chemical configuration of sugars, acids, aromatic compounds, and essential oils
whats zest
the outermost bright colored
layer of citrus peels
whats zest a resvoir for
potent aromatic oils− often more flavor in the zest than the juice
what are examples of dry-heat prep
Baking, broiling, grilling,
frying/sautéing
what are examples of moist-heat prep
Stewing/poaching
