Fruit Composition and Ripening

Play an AI-generated podcast conversation about this lesson

Which acid is commonly found in citrus fruits and tomatoes?

Malic acid

Tartaric acid

Oxalic acid

Citric acid (correct)

What is the pH value below which most fruits have been found to have?

6.0

4.5

5.0 (correct)

5.5

Which of the following is a general term describing a group of polysaccharides found in fruits?

Pectin (correct)

Pectic acid

Protopectin

Phenolic compounds

Fruits with a pH value above which are often used as vegetables?

4.5 Signup and view all the answers

Which of the following acids is responsible for the tartness of grapes?

Tartaric acid Signup and view all the answers

What are the three groups of pectic substances found in fruit?

Pectin, Protopectin, Pectic acid Signup and view all the answers

What percentage of the market does Deglet Noor dates constitute?

95% Signup and view all the answers

What is the purpose of adding acid in the preparation of fruits?

To inhibit enzyme activity Signup and view all the answers

What is an essential oil?

A volatile substance with 100 times the flavoring power of the material it originated from Signup and view all the answers

What is the result of osmotic changes during heating of fruits?

A change in the texture of the fruit Signup and view all the answers

What is the purpose of canning, freezing, and drying fruits?

To make fruits available all year Signup and view all the answers

What is the term for the compound that has a chemical configuration of a hexagon?

Aromatic compound Signup and view all the answers

What is the role of pectin in the structure of fruits?

It acts as a cementing substance between cell walls Signup and view all the answers

What is the primary basis for the USDA grading of fresh fruits?

Size, shape, color, and texture Signup and view all the answers

What happens to pectin as fruit continues to ripen and becomes overripe?

It gradually turns to pectic acid Signup and view all the answers

What is responsible for the browning and bruising of ripening fruit?

Phenolic compounds Signup and view all the answers

In which stage of fruit development are phenolic compounds most prevalent?

Unripe fruit Signup and view all the answers

What is the result of pectin breakdown in overripe fruit?

Formation of pectic acid Signup and view all the answers

What is the primary protein found in milk?

Casein Signup and view all the answers

What is the purpose of pasteurization in milk processing?

To reduce the bacterial count Signup and view all the answers

What is the main component of whey?

Water Signup and view all the answers

What is the percentage of water in milk?

87.3% Signup and view all the answers

What is the highest grade of milk, based on its bacterial count?

Grade A Signup and view all the answers

What is the term for the process of solidifying casein out of solution?

Precipitation Signup and view all the answers

What is the purpose of homogenization in milk processing?

To break up fat globules into smaller ones Signup and view all the answers

What is the term for the process of milk becoming semisolid due to denatured proteins?

Coagulation Signup and view all the answers

What is the primary composition of milk solids-not-fat (MSNF)?

Proteins and lactose Signup and view all the answers

What is the minimum temperature required for ultrapasteurization of milk?

280°F (138°C) Signup and view all the answers

What is the shelf life of ultrahigh-temperature (UHT) milk?

Up to three months Signup and view all the answers

What is the percentage of milk produced in the United States that is sold as fluid milk and cream?

About half Signup and view all the answers

What is the minimum percentage of milk solids non-fat (MSNF) required for a product to be called yogurt?

8.25 % Signup and view all the answers

Which of the following types of milk is defined by the FDA as having a similar appearance, taste, and function to milk but is nutritionally inferior?

Imitation milk Signup and view all the answers

What is the process by which protein particles in milk regroup into larger, more porous particles?

Agglomeration Signup and view all the answers

What is the term for the coagulated or thickened part of milk?

Curd Signup and view all the answers

What are live microbial food ingredients that have a beneficial effect on human health?

Probiotics Signup and view all the answers

What is the minimum percentage of fat required in whole yogurt?

3.25 % Signup and view all the answers