BF1 Notes PDF

KERVIE AIZEA MIÑANO BSND 1-A MODULE 1 - Crustaceans - crab, lobster, Definition of Terms cray, shrimp, prawns Food - anything people eat th...

KERVIE AIZEA MIÑANO BSND 1-A MODULE 1 - Crustaceans - crab, lobster, Definition of Terms cray, shrimp, prawns Food - anything people eat that provides - Mollusks - oyster, clam, nourishment scallop, octopus Food Selection - further refined by cultural attitudes and religious beliefs Food Science - physical, chemical, microbiological and sensory aspect of food and the transformations - food undergoes reflected by changes in characteristics and properties from the time food is produced to the time is ultimately consumed CLASSIFICATION OF FOOD 1. Plant Products Grains (Cereals) - rice, corn, wheat sorghum, barley, oats, rye, millet Pulses - beans, peas lentils CHEMICAL STRUCTURE OF FOOD Fruits CARBOHYDRATES - Tropical - banana, pineapple, PROTEIN mango, papaya FAT - Sub-tropical - citrus, olives, VITAMINS figs MINERALS - Deciduous fruits - apple, WATER grapes, pear - Stone Fruits - peach, cherry, 1. Carbohydrates apricot - Organic compounds that contain the - Berries: banana, eggplant, elements Carbon, Hydrogen, and tomato, avocado, blueberry, Oxygen (CHO) arranges as blackberry monosaccharides - Melons and Squashes - - Glucose, Fructose, Galactose cantaloupe, watermelon, squash Vegetables - leaf and stem, root, seeds, fruits, flowers Tubers - potatoes, sweet potatoes Nuts - cashew, almond, walnut Fungi - mushrooms Oilseed - coconut oil, palm oil, soybeans Seaweed - agar, carrageenan, lato, kulot 2. Animal Products Meet and Entrails a. Domesticated - beef, pork, rabbit, horse - Disaccharides - two monosaccharides - Poultry (chicken linked together by glycosidic bonds turkey, ducks) - Sucrose = Glucose + Fructose - Eggs (chicken, - Lactose = Galactose + Glucose duck, quail) - Maltose = Glucose + Glucose - Fish (bangus, - Oligosaccharides - less than 15 sardine, tuna, monosaccharide units catfish, tilapia) Shellfish KERVIE AIZEA MIÑANO BSND 1-A - Polysaccharides - complex, more than 15 monosaccharide units; starch, 3. Enzyme glycogen, dietary fiber - Protein molecules synthesized by living organisms for specific action as Carbohydrate in Food biological catalyst - Catalysts are substances that speed up chemical reactions without being used up in the process Useful Application of Enzyme Meat Tenderizers - Bromelin; papain Invertase - sucrose inversion Amylase - splitting of starch in flour during bread-making by the presence of amylase yields fermentable sugars to Classification of Polysaccharide and Food Sources be acted upon by yeast Pectinases - ripening of fruits Microbial enzymes – bring about by fermentation and proteolysis as in patis and bagoong, vinegar, wine, and cheese ripening 4. Vitamins - Complex organic compounds that are required in the diet in very small amounts but are vital for maintenance of health 2. Fats and Protein 5. Minerals - Fats - characterized by their - Inorganic substances that may or may appearance and greasy feel and its not be in combination with organic inability to mix with water: 1 gram fat = constituents 9 calories 6. Water - Proteins - organic substance but unlike - Biological solvent; food and a nutrient fats and carbohydrates, Nitrogen is a component of protein molecule WATER COMPOSITION OF SELECTED FOOD Classification of Proteins and Protein Sources MODULE 2 Sugar - Sweet, crystalline organic compounds classified under carbohydrate - Simplest digestible carbohydrate KERVIE AIZEA MIÑANO BSND 1-A CLASSIFICATION OF SUGARS 2. Molasses - residue that remains after sucrose crystal have been removed from the concentrated ACCORDING TO CHEMICAL FORM juice of sugar cane and beets Monosaccharide - cannot be broken down to 2 Forms of Molasses simpler carbohydrates by hydrolysis 1. Light or Table Molasses - Glucose/Grape Sugar - found in fruits and plant light in color caps - less mineral, more sugar Fructose - levulose or fruit sugar 2. Black-strap or cooking - Sweetest of the natural sugars molasses - darker in color Galactose - does not occur free in nature but is hydrolysable from lactose or milk sugar 3. Refiner’s Syrup - liquor that remains after Disaccharides - composed of 2 monosaccharides crystallization of sucrose during the refining Sucrose (table sugar) - glucose + fructose process Lactose (milk sugar) - glucose + galactose 4. Sorghum Syrup - made from sorghum (can plant Maltose (malt sugar) - glucose + glucose in temperate climates) - From juice of sorghum w/o extracting MARKET FORMS OF SUGAR sugar from the juice 1. Crystalline - granulated sugar - Most common form of table sugar 5. Maple Syrup - made by evaporating the sap of 2. Sanding Sugar - coarsely granulated for sugar maple tree to concentration no more than decorative purposes 35% water 3. Superfine Sugar - specially screened 6. Corn Syrup - viscous liquid containing maltose, - Uniformly fine-grained sugar for rapid dextrin, dextrose and other polysaccharides. solution - Can control crystallization in 4. Powdered or Confectioners Sugar - machine candy–making and it has ground from granulated sucrose moisture-containing properties - Small quantities of cornstarch are 7. High Fructose Corn Syrup - contains fructose usually added to prevent caking and levulose (42-90%) - Made by treating high conversion corn Sanding - Crystalline - Superfine - syrup with enzymes (enzymes convert Powdered/Confectioners (biggest to smallest granule) some glucose to fructose) 8. Honey or pulut pukyutan - comes from the 5. Lump Sugar - pressing wet sugar crystals into nectars of flowers that collected, modified and foam, hardened and then cutting into cubes/tablets concentrated by the honeybees 6. Brown Sugar - partially purified product with crystals varying from very light to very brown PROPERTIES AND CHARACTERISTICS OF SUGARS - Glucose + fructose + fiber a. Solubility - high degree of solubility of 7. Raw Brown Sugar - unrefined product (separated FRUCTOSE (control crystal formation in candies, from molasses) frosting, and ‘sandiness’ in ice cream may be due - Dark, coarse sticky (molasses) to lactose crystallization) 8. Panutsa - crude form of sugar - ‘Sinaklob, panutsa, or binagol’ FACTORS DETERMINING THE SOLUBILITY OF - Sugar cane extract is evaporated into a SUGARS brown sugar syrup concentrate, and - Nature of the solute or kind of sugar molded in polished small halved coconut fineness of the granules (finer = more shell soluble) 9. Washed sugar (dd) - sucrose crystal - Temperature of the solution (higher - One step short of the complete refining temp=more soluble) process - Concentration (supersaturation) - Amount dissolved KIND OF SUGAR ACCORDING TO SOURCE 1. Sugar Cane - Tropical Product b. Crystallization - inversely related to the ease of 2. Sugar Beets - Temperate Product solubility c. Hygroscopic ability - ability to absorb moisture CLASSIFICATION OF SYRUPS from the atmosphere (directly related to the ease 1. Cane Syrup - boiling sugar cane sap (65-70% of solubility of sugars) mixed sugar + 30% water + 2.5% ash) d. Degree of Sweetness - related to solubility - Syrup is sweeter than molasses but e. Melting point and decomposition by heat - dry may have caramelized flavor (reddish sugar (186*C or 367*F and at 210*C or 410*C) color) - Loss of water from sugar occurs yielding fructosans and glucosans KERVIE AIZEA MIÑANO BSND 1-A - Prolonged heating causes further - Sweetness is lost during prolonged degradation resulting in dark brown cooking at high temperature - Useless for sweeting of cooked food DEGREE OF SWEETNESS 2. Acesulfame - White, odorless, crystalline product (sweetest/most soluble) fructose - sucrose - glucose - which properties that offer many maltose - lactose (least sweet/soluble) advantages to food processors - 130 times sweeter than sucrose f. Maillard Reaction (meat) and Non-enzymatic - Remains stable at room temperature browning (sugar) - distinguished from enzymatic 3. Acesulfame K browning which involves the action of enzymes - Contain sulfur and nitrogen g. Hydrolysis - removing water - No adverse side effects like aspartame and is h. Fermentation - glucose is highly fermentable by stable to heat yeast - Sucrose invert sugar, corn syrup, and 4. Hernandulcine fructose but not lactose are fermented - Comes from Lippia dulcis by yeast - Bitter component - Lactose is acted upon by lactic acid 5. Thaumatin bacteria to produce lactic acid - Natural protein extract *+sugar = +fermentation - Sweetest substance known (guiness rate book of world records) i. Effects of Sugar - faster boiling = more sugar 6. Sucralose - Slower freezing point = more sugar - Sucrose molecule with hydroxyl group j. Effect of sugar on microorganisms - dilutes substitute with chlorine amounts of sugar acts as food for microorganisms - Preserving agent CANDY MAKING - +concentration of sugar = -spoilage 1. Crystalline Candies - contain numerous tiny crystals which would melt in the mouth FUNCTIONS OF SUGAR IN FOOD PREPARATION - Fondants, fudge, cream, pastillas, panutsa 1. Sweetening agent - universally used to add *finer than non-crystalline sweetness *melt faster - Altering other basic tastes 2. Non-crystalline candies - crystal formation is 2. Main ingredient - like candies and icings prevented altogether resulting in a very smooth, 3. Preserving Agent - candied fruits, jellies, jams glassy texture (Amorphous Candies) - Can also binds with water resulting to - Caramel, brittle, taffy, lollipop, reduced availability of the water from butterscotch microbial activity 4. Colorant and Flavoring agent - brown sugar, FACTORS THAT INFLUENCE THE GROWTH OF molasses, maple syrup, caramelized sugar, honey SUCROSE CRYSTALS provides distinct color and subtle flavor to food 5. Texture modifier - due to crystallization, aeration, 1. Supersaturation of the solution foaming, and viscosity and hygroscopicity which 2. Temperature are evident in fudges or pastillas de leche, 3. Relative viscosity of the crystal and solution marshmallow, tira-tira, sponge cake, icing 4. Nature and concentration of impurities 6. Peptizing Agent - gluten development 5. The nature of the crystal surface 7. Volume and structure improver - sugar is the food for yeast growth and indirectly contributes to volume 8. Humectant - sugar, especially fructose and invert sugar, keep moist and soft 9. Tenderizing effect - tender formation 10. Nutritive Quality - simple sugars are readily digested and absorbed quick energy SYNTHETIC AND ARTIFICIAL SWEETENERS 1. Aspartame - dipeptide synthesized from amino acids STORAGE OF SUGAR phenylalanine and aspartic acid - Sugar is hygroscopic - attracts and absorbs - 200 times sweeter than sucrose moisture KERVIE AIZEA MIÑANO BSND 1-A - Must be protected from both contact with moisture 2. Milk (Lactose): hasten crystallization making and against absorption of moisture from the air chewy texture (fudge) - KEEP sugar and confectionery products tightly 3. CHO Proteins and Fat: starch, pectin, sealed in containers or moisture-proof packaging dextrin/milk, gelatin and egg/butter shortening and materials coconut milk (DELAY) MODULE 3- 4 POST LABORATORY DISCUSSION: M2 SUGAR Milk Composition COOKERY Water, sugar, lactose, fat, protein, ash The composition of milk varies according to A. SOLUBILITY species, breed and diet of the animal MILK FAT - composed of mixed triglycerides MOST SOLUBLE TO LEAST SOLUBLE and more than 19 fatty acids F > S> G> M> L Substances associated with fat include vitamin A, D, E, and K, carotene, cholesterol and Factors that affect solubility phospholipids - Nature of the solute or kind of sugar MARKET FORMS OF MILK - Fineness of the granules 1. Whole Milk - composition has not been altered - Temperature of the solution from the time it was collected from the milk animal - Concentration or amount Raw milk vs. Adulterated milk dissolved Possible adulteries: water (freezing Ease of Crystallization point test) , rice washing (iodine test), - Inversely related to solubility and coconut milk (resorcinol test) Hygroscopic Ability - Ex: sweetened cereals 2. Pasteurized Milk - fresh whole milk which has Degree of Intensity of Sweetness been heated to temperatures high enough to kill - The most soluble, the most pathogenic microorganisms sweet Pasteurization - destroy Melting Point of and Decomposition disease-producing microorganisms and - Heat; 160C or 320F improve keeping quality - Clear liquid to caramelization 3. STERILIZED WHOLE MILK - undergo heating at Maillard Reaction or Non Enzymatic temperature than 100*C (212F) few seconds Browning - higher the temp, the faster time - Sugar alone VS. Sugar and - UHT (Ultra High Temperature) protein 4. SKIM MILK - FAT FREE milk Hydrolysis 5. Concentrated Milk - Acids, enzymes and alkali a. Evaporated Milk - whole milk from (dissociation of di- and poly- which 50-60% of the water has been to simpler) removed Effect of Freezing and Boiling Point b. Recombined Evaporated Milk - made - Lowers (FP) and raises (BP) from imported dried skim milk and Effect on Sugar on Microorganisms butterfat reconstituted with water with - Preservation effect the addition of a stabilizer, usually carrageenan FUNCTION OF SUGAR IN FOOD PREPARATION c. Evaporated Filled Milk - similar to recombined evaporated milk with 1. Sweetening agent butterfat substituted by coconut, corn 2. Main ingredient oil, or other vegetable oils 3. Preserving Agent d. Sweetened Condensed Milk - 4. Peptizing Agent (gluten development) pasteurized milk that is concentrated by 5. Volume improver in jellies (precipitates pectin>> evaporation and supplemented with structure) sucrose 6. Tenderizing effect in gel formation - Sugar concentration of about 7. Nutritive Value 63% in the final product e. Dried Whole Milk - powdered whole ADDED INGREDIENT IN SUGAR COOKERY milk. Dehydrated to about 97% solids by 1. Acidifying agent: inversion of sucrose forming vacuum concentration and subsequently tiny crystals like in fondant and cake icing spraying the milk into a chamber of heated air (spray process) or on a KERVIE AIZEA MIÑANO BSND 1-A surface of heated metal cylinders (roller a. Medium Cream - 30-36 % milk fat and is suitable process) for whipping f. Dried Skim Milk/ Non-fat Dry Milk - b. Heavy Cream - 35-40% milk fat is thick and pasteurized, vacuum, concentrated and viscous; used in salad dressing spray dried skim milk is known as c. Cheese - when milk casein coagulated with an non-fat dry milk or NDFM enzyme (usually rennin) and an acid (usually lactic g. Tone Milk - composition milk to a acid), a curd is form standard composition of 3% and 9% nonfat milk solid or other standard CLASSIFICATION OF CHEESE (TEXTURE) BACTERIA SUPPLEMENTED MILK SOFT LOW FAT: Ripened: Bel Paese, 1. Acidophilus Milk - made by adding concentrated cottage, pot, Brie, Camembert, cells of Lactobacillus acidophilus to cold, freshly bakers, native Neutchatel (from pasteurized milk to yield about 1 billion cells per oz cheese or France) of milk kesong puti 2. Lactobacillus casei - supplemented milk is being marketed under the YakultTM HIGH FAT: cream PROPER STORAGE OF MILK SEMI SOFT Ripened principally by 1. Use proper container to protect milk from exposure bacteria: Brick, to sunlight, bright daylight, and strong fluorescent Munster light to prevent development of flavor and a reduction in riboflavin, ascorbic acid, and vitamin Ripened by bacteria B6 content and surface 2. - microorganism: 3. Keep milk containers closed to prevent absorption Limburger, Port du Salut of other food flavors in the refrigerator. An absorbed flavor alters the taste, but the milk is still Ripened principally by safe. blue mold in interior: 4. Use milk in the order purchased (F-I-F-O) Roquefort, 5. Serve milk cold Gorgonzola, Blue 6. Return milk container to the refrigerator to prevent Stilton BACTERIAL GROWTH HARD Ripened by bacteria, without eyes: 7. Keep canned milk in a cool, dry place. Once Cheddar, Granular, opened, it should be transferred to a clean Caciocavaldo, Edam container and refrigerator. (Queso de bola) 8. Store dry milk in a cool, dry place and reseal the container after opening. Ripened by bacteria with eyes: Swiss, Emmentaler, MILK COOKERY Gruyere ❖ When recipe calls for milk, unqualified, it normally means whole cow’s milk VERY HARD Ripened by bacteria: ❖ If evaporated milk is used, it need to be diluted Asiago, Old, with an equal volume of water to consider it as Parmesan, Romano, equivalent to whole cow’s milk unless the recipe Sapsago, Spalen call specifically for evaporated milk - When cooking milk, particularly evap milk, coagulated material may form on OTHER FORMS OF CHEESE the surface specifically if the cooking pan is not covered PROCESSED CHEESE - pasteurized, cold-pack ❖ The coagulated material formed on the surface of related products milk called SCUM is tough membrane and can WHY CHEESE - Mysost, Primost, Ricotta retard further evaporation; composed mainly of CASEIN CHEESE MAKING ❖ CURDLING - another problem in milk cookery; 1. Setting the milk - start culture is added to due to casein coagulation which occurs when food pasteurized whole milk, acidity (as lactic acid) is acidic rises to 0.2%, rennet enzyme preparation is added to produce curd. OTHER MILK PRODUCTS 2. Cutting the curd - into desired sizes/cubes KERVIE AIZEA MIÑANO BSND 1-A 3. Cooking - curd is heated to 38*C to increase rate of acid production, help expel whey and toughen the curd cubes 4. Draining whey and matting curd - whey is drained TYPES OF FROZEN DESSERT from the cheese and the curds allowed to mat or ❖ DIRTY ICE CREAM - ice cream sold in fuse together to form a continuous rubbery slab ice cream carts by sorbeteros 5. Milling and Salting - rubbery slab passes through a ❖ ICE MILK - with the same ingredient as mill which cuts the blocks into small pieces. These ice cream but in different proportions. It are spread and sprinkled with salt. Salt draws may be soft or hard frozen more whey and inhibit spoilage organisms to grow ❖ SHERBET - frozen product made of a 6. Pressing - determines the cheese’s final moisture pasteurized mixture of sugar, milk solids, content and consequently its microbial stabilizer, food acid, flavoring and water susceptibility and texture as well as the final shape ❖ GELATO OR ITALIAN ICE CREAM - 7. Curing and Ripening - bacteria in the cheese and contains less fat, 7-8% vs 12-15% in ice enzymes in the rennet preparation modify the cream. Served only partially frozen, texture, flavor, and color of the cheese due to much like soft in ice cream fermentation of residual lactose and other organic ❖ FRIED ICE CREAM - scoop of ice compounds. cream is fried in a deep fat so the product is hot and crisp outside but cold YOGHURT and creamy ice cream inside May be made from whole, low-fat or skim milk ❖ CREAM LIQUEURS - alcoholic A mixed bacterial culture is added to the milk is beverages that are mostly then incubated at about 45*C until the desired whiskey-based. Sweetened and fortified acidity and flavor is achieved with homogenized cream. Most common Bacteria cultures Streptococcus thermophilus is Bailey’s Irish Cream and Lactobaccilus bulgaricus are also present in the milk and these change most of the lactose in milk into simpler sugars easily absorbed by the MODULE 5-6 body; thus good for Filipinos with lactose Vegetables intolerance - Served with the meal as viands or salads - Parts of plants such as roots, tubers, bulbs, stems, ICE CREAM shoots, leaves, fruits and flowers used raw or A frozen milk product made with milk fat (butter cooked fat), and flavoring materials with the incorporation of water and air Fruits Overrun or swell means the increase in volume - Usually eaten as appetizer, dessert due to the incorporation of airby beating during - Fleshy, juicy products of plants that are freezing process seed-containing Smooth creamy texture are desired in ice cream - When ripe, they are edible even without cooking and is achieved if the ice crystals are small - Homemade Ice cream - prepared by CLASSIFICATION OF VEGETABLES chilling the mixture of cream and/or milk, fruit and/or other flavoring and a ACCORDING TO PARTS OF PLANTS USED stabilizer usually sago, gelatin, or starch 1. Roots - underground parts of plants in an ice cream called garapinyera - Kamote, gabi, kamoteng kahoy, ubi, labanos, singkamas, carrots FACTORS AFFECTING ICE CRYSTALS FORMATION 2. Tubers - short thickened, fleshy parts of an 1. Nature of ingredients underground stem ➔ Lactose in milk causes gritty texture - - Patatas or potatoes this can be reduced by adding lactose 3. Bulbs - underground buds that send down roots prior to making ice cream made up of a very short stem covered with layers ➔ Sugar, milk, fat and nonfat milk solids all - Chives, garlic, leeks, onions and shallots contribute to make small ice crystals 4. Seeds - part from which a new plant will grow ➔ Body refers to fitness or resistance to - Pulses or legumes: mung beans, melting garbansos, patano ➔ STABILIZER - enables ice cream to 5. Stems and Shoots - stalks supporting leaves, withstand rapid melting flowers or fruits 2. Rate of Crystal Formation - Kintsay, malunggay, labong, ubod ➔ The faster the ice crystallization, the 6. Leaves - dahon ng ampalaya, talbos ng kamote, more ice crystals are formed and the mustasa, pechay, lettuce, spring onion, repolyo, finer the crystals etc. KERVIE AIZEA MIÑANO BSND 1-A 7. Fruits - ampalaya okra, sayote, talong, kalabasa, - Vegetables give bulk to the diet and aids digestive kamatis, sili process 8. Flowers - cauliflower, squash flower, katuray VITAMIN CONTENT ACCORDING TO COMPOSITION 1. Carbohydrate-rich - seeds, roots, tubers - Key for good vision, healthy immune system, and 2. Protein-rich - legumes and pulses (munggo, cell growth soybeans) - Green leafy vegetables and yellow fruits are 3. Fat-rich - Nuts, olives and avocado recommended sources of Vitamin A 4. High-moisture - mushrooms, kamatis, kintsay, - Yellow fruits can also be source of vitamin A cauliflower, labanos, repolyo Sources of Vitamin C CLASSIFICATION OF FRUITS - Growth and repair tissues in all parts of the body - Helps body make collagen (important to make 1. Aggregate Fruits - many tiny seed-bearing fruits skin, cartilage, tendons, ligaments, and blood combines in a single mass which develops from vessels) the many ovaries of a single flower - For healing wounds, repairing and maintaining - strawberry bones and teeth 2. Berry - derived from a single ovary contain one or - Anti-oxidant (*fights free radicals that can cause more seeds cancer, heart disease, and arthritis) - Banana, grapes, avocado, tomato Citrus fruits are usually rich in vit c 3. Drupe - single-seeded stone fruit develops entirely Guavas, tomatoes, citrus fruits, from a single ovary ripe/green mangoes, dalanghita, - Coconut, olives guyabano 4. False Berry - many seeded fruits result from the fusion of an ovary and a receptacle Sources of Vitamin B-Complex 5. Hesperidium - citrus fruits which develops from a - Fat and protein metabolism compound ovary into manu-seeded, - Healthy nervous system functioning multi-sectioned fruit enclosed in a tough, oily skin - Helps boost immune system and strengthen the - Dalandan, orange, lemon, pomelo body under stressful conditions 6. Multiple Fruit - ovaries and receptacles from - Beans and green-leafy vegetables are rich in multiple flowers on a common base develop into vitamin B-complex these fruits Riboflavin (B2) - dried beans and - Pineapple green-leafy vegetables Niacin (B3) - dark green-leafy vegetables COMPOSITION AND NUTRITIVE VALUE Thiamine (B1) & Folic Acid (B9) - citrus fruits and juices PROXIMATE ANALYSIS *pyridoxine - B6 - Estimation of protein, fat, carbohydrate, moisture *cobalamin - B12 content, etc. - Fruits and vegetables have generally higher moisture content than other fruits Sources of Complex Carbohydrates - Contains water, structural carbohydrates, - Polysaccharides (starch and dietary fiber) cellulose, and propectin - Diets high in fiber help to lower cholesterol and - Available carbohydrate: starch and sugar improve heart health - Contain protein, traces of fats, and vitamins and - Constipation and slow transit of food through the minerals digestive tract is thought to be a good contributor to cancer as it allows greater time for toxins to be NUTRITIVE VALUE absorbed from out gut - Fruits are high in water content - With high fiber can help to speed the passage for - Most of the fruits are fair to excellent sources of food throughout our digestive tract thus strengths calories (due to their sugar content: FRUCTOSE) our immunity - Good sources of fiber (stimulates movement of the *simple carbs - can be easily digestive tract) *it has cellulose that can help to absorbed than complex carb digestion *complex carb - cannot be easily - Essential macrominerals (CPF), microminerals absorbed so it will lengthen/prolong the feeling (vitamins & minerals), vitamins (*small amount), of fullness vitamin-like (*same vitamin content but higher amount) KERVIE AIZEA MIÑANO BSND 1-A NUTRITIVE VALUE such as baking soda added to 1. Fruits the cooking oil - High in water content soda - softens cellulose and - Fair to excellent source of energy tends to make the vegetables (sugar–content) mushy - Fiber - poorly digested carbohydrate - Reaction to Acids which stimulates movements of the Turns yellow green to digestive tract brownish (PHEOPHYTIN) - Essential macro and microminerals - Effect of Heat - Vitamins and vitamin-like factor Heat decomposes chlorophyll (hard - soft texture) Depends on the temperature 2. Vegetables and length of cooking (+ temp - High in water content and time = induced - Lower in calories and proteins than most chlorophyll) of the grains and legumes (-carbs, +fat Dull-yellow and green colors & protein) Vegetables contain volatile - Fair to excellent sources of fiber (like sulfur) and non-volatile - Essential macro and microminerals acids - Vitamins and vitamin-like factor *volatile - - Vary widely in composition and nutritive combines with water during value depending on the part of the steaming plants *volatile acid - Cabbage & lettuce expected to differ in disappear when steaming value from potatoes or carrots without cover (takip) CAROTENOIDS - Solubility in water: Insoluble in water but soluble in fats Types: Carotenes and Xanthophylls Lycopene - red pigment in tomatoes Capxanthin - red in pepper - Solubility to Acids and Alkali: not affected - Carrots and Potatoes: darkening is not due to the pigment rather due to caramelization (sugar & heat) of sugar FLAVONOIDS *(+bright pigment = +flavonoids which related to antioxidants) PIGMENTS OR COLOR COMPONENTS OF FRUITS AND All phenolic compound VEGETABLES ANTHOCYANIN - Give the red, purple, and blue color to A. CHLOROPHYLL many fruits, vegetables, flowers, and - Formed from the chloroplasts of plants leaves like red-cabbage and beets - Responsible for the green pigments of - Solubility: water-soluble vegetables and fruits - Effects of Acid and Alkali: redder (acids) - Two green forms: Chlorophyll A and bluer (alkalis) (absorbs red & blue light) and B - Effect of metals: became violet (absorbs other light color that ANTHOXANTHINS deflects like yellow & orange) - Almost colorless or pale yellow pigments - Two yellow forms: Carotene and which are found in light vegetables like Xanthophyll potatoes and yellow skinned onions - Solubility in water - Solubility: water-soluble Not soluble in water - Effects of pH: turns yellow or orange Pure chlorophyll is soluble in (alkali) FAT - Effect of metal: iron salt causes - Reaction to Alkali brownish discoloration Intensified (bright green) in the presence of small or dilute ENZYMATIC BROWNING KERVIE AIZEA MIÑANO BSND 1-A Darkening of plant tissue in air (dihydroxy phenol derivatives like cathechol, protocatheuic acid, caffeic acid) Tannins are abundant in nature and probably formed by the breakdown of flavonoids Occur when fruits and vegetables must have exposure to aid, oxidized, process being promoted by the enzyme PREVENTION OF ENZYMATIC BROWNING - Changing from the optimum conditions for activity of the enzymes - Slowing the browning by dipping fruits for salads in kalamansi juice - Use of reducing (slowing, ex: sulfite/ethanol) WAYS OF COOKING VEGETABLES substances or inhibitors (prevent, ex: blanching) - Nutrients like Vit C and folate continue to get lost - Ascorbic acid aid in the prevention of enzymatic after cooking browning - Significant losses during chilling, reheating, - Removal of Oxygen storage and hot-holding (for 2 hours) Vacuum packing - If hot-holding is restricted to less than 90 mins, Nitrogen flashing vitamin retention in vegetable is likely to be better - Preventing Oxygen from coming in contact in a cook/hot-hold food service than with a with the food cook/chill system Sugar and sugar solutions - Destroying the Enzyme 1. Boiling Cooking the food and scalding of - Preferably simmer vegetables in vegetables before freezing minimum amount of water - Soluble nutrients in vegetable will be lost HARVESTING in the cooking water - Gathering of plant parts that are of commercial - As much as possible, vegetables should interest be boiled in their skin in shorter period of - Marks the end of growing period and the time commencement of market preparation or - Soluble nutrients: thiamine (B1), conditioning for fresh products riboflavin (B2), ascorbic acid, and niacin will be retained HARVEST RIPENESS AND READINESS FOR HARVEST - Changes in color (external) 2. Fry in either Shallow Fat or in Deep Fat - Result of chlorophyll degradation (disappearance - Stir frying uses a small amount of fat of green color) and synthesis of specific pigment and the vegetables are cooked mainly Lemon - development of yellow pigment by steam held in with cover - Studies proven little loss of minerals and TYPES OF FRUITS vitamins of fried vegetables 1. Climacteric Ex: tomatoes, peaches etc. 3. French Dry Capable of generating ethylene - In hot deep enough to cover or float the (hormone required for ripening even vegetable when detached from mother plant) - Allow 132*C - 190*C for raw vegetables Tomato reach full red color even when and 199*C for cooked vegetables harvested green - Sweet potato, carrot chips 2. Non-Climacteric Ex: peppers, citrus, etc. 4. Broil Hindi mahihinog kapag hinarvest - Tender raw vegetables such as eggplant or tomato which can be sliced thinly so the heat can penetrate completely before the exterior gets dar - Cooked vegetables may be brushed slightly with butter or oil and reheated this way 5. Braise KERVIE AIZEA MIÑANO BSND 1-A - In covered pan or skillet with about two tablespoon of butter or meat and drippings and one or two tablespoons of water - The water naturally present in most vegetable being braised is sufficient to avoid scorching if the heat is properly controlled 6. Steam - Preserved the color and nutritional value of vegetables to a very high degree - The vegetables are placed in a perforated compartment of a steamer and covered - Since the vegetable is not placed in water, the loss of water soluble nutrients is reduced. - Steaming time, however, is appreciably longer than boiling time for vegetables 7. Pressure Cook - Use to save time - Shown that nutrients often tend to be better conserved by this method because of the short time required and the use of so small amount of cooking liquid - Disadvantage: difficulty of testing for doneness 8. Oven-Steam or Bake - Covered casserole with small amount of water - Moderate oven temp (176*C or 350*F), allow about 3 times more cooking time than for boiled vegetables 9. Bake - Directly on rack or baking sheet or in covered casseroles - Vegetables may be pared, sliced or dried - Using a covered casserole (serves as the skin of the vegetables holding in a steam that cooks the vegetables) 10. Stir Fry or Saute - Vegetables should be cut into small pieces to facilitate cooking - Preferable to cut on a slant so that the maximum surface is exposed to allow the flavor to be distributed