Fruits and Vegetables PDF

10/8/2024 TOPIC OUTLINE CLASSIFICATION FRUITS AND STRUCTURE...

10/8/2024 TOPIC OUTLINE CLASSIFICATION FRUITS AND STRUCTURE COMPOSITION VEGETABLES CHANGES DURING COOKING FACTORS THAT MUST BE CONSIDERED Presentation by: IN USING AND COOKING FRUITS Shane May Lozano, RND COOKING FRUITS AND VEGETABLES LEGUMES AND NUTS 1. ACCORDING TO PART OF PLANT USED AND EXAMPLES: A. CLASSIFICATION Stems and shoots: broccoli stalks, kinchay, labong, 1. ACCORDING TO PART OF PLANT USED AND asparagus, celery EXAMPLES: Leaves: pechay, spinach, kangkong, lettuce, Roots and tubers: beet, carrot, celery root, cassava, malunggay, cabbage, bok choy, Wombok, Romain, sweet potato, white potato, gabi, ube, taro, watercress singkamas, radish Flowers: cauliflower, kalabasa, broccoli Bulbs: garlic, onion, shallot florets Seeds: beans, monggo, patani, lentils and peas Fruits: kalabasa, tomato, patola, cucumber, chayote, eggplant 1  10/8/2024 2. ACCORDING TO CHEMICAL COMPOSITION: Carbohydrate-rich: seeds, roots and tubers Protein-rich: legumes and pulses **A legume refers to any plant from the Fabaceae family that would include its leaves, stems, and pods. A pulse is the edible seed from a legume plant. Pulses include beans, lentils, and peas Fat-rich: nuts, olives, avocado High moisture content: mushrooms, tomatoes, radish, green leafy vegetables 3. ACCORDING TO NUTRITIVE VALUE: B. STRUCTURE Based on their nutrient content since fruits and vegetables are good source of vitamins and Texture (toughness, stringiness, slicing quality and minerals. crispness) is associated with the structural make up of the fruits and vegetables Vitamin A rich: green leafy vegetables and yellow fruits Vitamin C: yellow and orange fruits (citrus) 1. Parenchyma: thin walled, made up of cellulose. Most common type of cell in vegetables and fruit. Within the Vitamin B (complex): pulses and legumes jelly-like cytoplasm of these cells are the compounds responsible for the plant’s starch content, color, water volume, and flavor 2  10/8/2024 B. STRUCTURE C. COMPOSITION FOUR TYPES OF PLANT CELLS: 1. Dietary Fibers- structural components 2. Conducting: long tubes which carry water, salts and which give form, shape and rigidity to the nutrients throughout the plants called xylem and plant part. Combination of compounds in phloem containing cellulose and lignins, these do not foods that cannot be digested readily change during cooking resulting in stringiness and toughness. classified into: 3. Supporting: made up of cellulose that thickens when plant matures (lignified) a. Insoluble fibers: mainly cellulose, hemicellulose and lignins; are excreted 4. Protective cell: specialized parenchyma cells that undigested, providing stool bulk and not secrete cutin and suberin resulting in thick and corky cells. energy C. COMPOSITION C. COMPOSITION b. Soluble fibers: gums and pectic subtances Pectinic acid or pectin: water soluble; can and of significance in fruit cookery are the form gels with sugar pectic substances: Pectic acid: water soluble, formed by ripening enzymes in fruits thus found in over protopectin: precursor of pectin, found in ripe fruits; does not also form gels. immature fruits; water insoluble giving Ex. Guava; unripe (green and light yellow): hard and crispy texture of immature/unripe protopectin fruits; does not form jelly network with Guava, slightly or starting to ripe: pectin sugar Guava, overripe (yellow skin and very red): pectic acid 3  10/8/2024 C. COMPOSITION C. COMPOSITION 2. Flavor Constituents- due to primarily volatile c. Tannin: gives astringent “pakla” quality or and soluble constituents and include the ff: pucker flavor a. Sugar: best known flavoring in fruits; d. Volatile sulfur compounds: responsible for increases as the fruit ripens the characteristic strong flavor and aroma (of garlic and onions, cabbage which intensify b. Esters and aromatic compounds: give the during improper cooking characteristic flavor of fruits and vegetable C. COMPOSITION C. COMPOSITION a. Chlorophyll 3. Pigments: Plant pigments fall into three - The addition of baking soda forms major groups: carotenoids, chlorophylls, chlorophyllin (bright green color), but and flavonoids may be destructive to vitamin B and softens the cellulose resulting in mushy a. Chlorophyll vegetable. - Green pigments in leaves, stems, peels. - The addition of acid turns chlorophyll Found in chloroplasts into greenish gray pheophytin a or to - Fat soluble and has two forms; brownish green or olive drab color, chlorophyll a and b pheophytin b 4  10/8/2024 C. COMPOSITION C. COMPOSITION a. Chlorophyll b. Carotenoids - The action of the enzyme, - Range in color from yellow to orange to ‘chlorophyllase’, prior to cooking changes some red chlorophyll to chlorophyllide (water - Fat soluble and fairly stable to acid, soluble), where the phytol tail is removed alkali, metals and even to heat unless causing the slightly green appearance of excessive the cooking water - Include: lycopene, carotene, - Pheophorbide (olive drab color), when cryptoxanthin and xanthin, xantophyll, both the phytol tail and magnesium are capsanthin, lutein and violaxanthin moved C. COMPOSITION C. COMPOSITION c. Flavonoids c. Flavonoids 1. Anthocyanin (Red, Blue, Purple) 2. Anthoxanthins (White, Yellow) - Water soluble - Water soluble - Stable in acidic medium and heat - Acidic pH has bleaching effect while at pH - Changes to an unpalatable blue color in the above 7, they change to a noticeable yellow presence of alkali color - Changes to green to blue when it comes in - Green or brown with Fe contact with Fe, Al, Sn and Cu - Darkens within excessive heating - Anthocyanase changes anthocyanin colorless - Cause browning in foods when oxidized 5  10/8/2024 C. COMPOSITION d. Nutrients a. Carbohydrates- - High in roots and tubers; ripe fruits contain high amounts of sugar b. Protein- - High in legumes, seeds and nuts c. Fat- - Fruits and vegetables are generally low in fat; exceptions are olives, avocado, nuts and seeds d. Vitamins and Minerals- - Fruits and vegetables are high in these D. CHANGES DURING D. CHANGES DURING COOKERY COOKERY 1. Fibers are either softened or toughened 2. Water is either lost or absorbed a. Heating generally softens fibers (cellulose and hemicellulose) a. Generally, fruits and vegetables contain high b. Addition of acid toughens fibers amounts of water; leafy and succulent vegetables c. Addition of alkali softens hemicellulose but too lose water and become limp much addition (baking soda) results to mushiness d. Addition of lime increases firmness or delay b. Vegetables with significant amounts of starch softening due to the reaction of Ca from lime (dried beans, roots and tubers)absorb water with the pectic substances froming Ca-pectates because of the hygroscopic property of starch (water insoluble) 6  10/8/2024 D. CHANGES DURING D. CHANGES DURING COOKERY COOKERY 3. Changes in flavor 3. Changes in flavor a. Generally, flavor is dissolved in the cooking water a. Generally, flavor is dissolved in the cooking water or volatized during cooking or volatized during cooking b. Most of the substances that cause bitterness in b. Most of the substances that cause bitterness in vegetables can be eliminated with peeling. Those vegetables can be eliminated with peeling. Those that lurk under the skin can be drawn out prior to that lurk under the skin can be drawn out prior to cooking by the technique of degorging cooking by the technique of degorging 3. Changes in color 3. Changes in color a. There are various effects of acid, heat, alkali and a. There are various effects of acid, heat, alkali and metals on the pigment metals on the pigment Pigment Effect of Acid Effect of Effect of Solubility in Alkali Prolonged water cooking 1. Chlorophyll Olive green Intensifies Olive green Slight green color 2. Carotene Little effect Little effect Little effect unless Slight excessive; may then darken 3. Color is stable Deeper red, Little effect Very Soluble Anthocyanin purple or blue, depending on alkalinity 4. No effect yellow Darkens if Very Soluble excessive; in the Anthoxanthin presence of iron turns greenish then brownish 7  10/8/2024 D. CHANGES DURING D. CHANGES DURING COOKERY COOKERY 5. Changes on the nutrient content 5. Changes on the nutrient content a. Carbohydrate b. Protein- becomes more soluble and digestible - “Gelatinization” of starch occurs during moist heat c. Vitamins may be destroyed like the heat labile cooking vitamins C and thiamin - “Dextrinization” of starch occurs with dry heat cooking d. Minerals are leached into the cooking liquid or - Caramelization of sugar oxidized D. CHANGES DURING E. FACTORS THAT MUST BE COOKERY CONSIDERED IN USING AND d. Minerals are leached into the cooking liquid or COOKING VEGETABLES oxidized Losses of vitamins and minerals depend on: 1. Many fruits tend to turn dark when - Cooking temperature peeled or pared due to the oxidation - Length of cooking time of tannins and other compounds by - Amount of cooking water and whether cooking the enzymes present in fruits water is used or discarded (enzymatic browning) - Surface area of the cut-up vegetables and fruits May be prevented by: - Exposure to oxygen, thus cooking in open vessel a. Coating peeled/pared fruit with results greater loss lemon, calamansi, or pineapple juice - Presence of catalysts b. Blanching before paring to inactivate enzymes 8  10/8/2024 E. FACTORS THAT MUST BE E. FACTORS THAT MUST BE CONSIDERED IN USING AND CONSIDERED IN USING AND COOKING VEGETABLES COOKING VEGETABLES c. Chilling or cold storage 3. Other types of non-enzymatic browning d. Soaking in water or any method which are: prevents contact with oxygen a. Maillard reaction involving sugar and 2. Discoloration may also be due to the nitrogenous compounds reaction between the acid in the fruit and b. Reaction between tannins and iron in iron in utensils; may be prevented by utensils using stainless steel knife for paring and c. Reaction between organic acids and cutting sugar d. Reaction between organic acids and nitrogenous compounds E. FACTORS THAT MUST BE F. COOKING FRUITS AND CONSIDERED IN USING AND VEGETABLES COOKING VEGETABLES 1. Wash very well before cutting into desired shape and size to prevent loss of the 4. Gelation of gelatin (protein) is more soluble vitamins and flavor compounds prevented when raw pineapple is added; as well as leaching of the minerals raw pineapple contains bromelin , a proteolytic enzymes 2. For fruits cooked in syrup, sugar must be added gradually to prevent shriveling; fruit is cooked for a short time in successive days in syrup of progressively increasing concentration 9  10/8/2024 F. COOKING FRUITS AND F. COOKING FRUITS AND VEGETABLES VEGETABLES 3. Cooking leafy and succulent vegetables 4. Starchy foods like rootcrops (kamote) and tubers a. If to be boiled, place in boiling water (potato) when peeled should be soaked in water to Use the smallest amount of water necessary prevent enzymatic browning. Cook in covered vessel to conserve nutrients Use water in which vegetables are cooked 5. Cooking dried legumes or seeds and nuts - Rehydration is necessary to shorten cooking time b. Use high temperature to shorten cooking time Methods of rehydration: c. If to to be acidulated (cook with acidic fruit: a. Soaking in water overnight sinigang), add acid in the last stage of cooking or cook b. Heating in boiling water for at least 2-3 mins then vegetables separately to prevent formation of soaking in water pheophytin c. Soaking in hot water (shortens soaking time) F. COOKING FRUITS AND F. COOKING FRUITS AND VEGETABLES VEGETABLES 5. Cooking dried legumes or seeds and nuts 6. Cooking nuts: toasted, fried, boiled or baked When cooking: a. Proportion of water to soaked beans= 2 1/3 to 3 7. Cooking frozen vegetables cups of water : 1 cup soaked beans - May be defrosted prior to cooking b. Cooking time is usually 1 ½ to 3 hrs of gentle boiling - Cooking time is half the time required for fresh while pressure cooking can decrease cooking time counterparts except frozen green soybeans c. Nature of water: hard water vs soft water 8. Cooking and using canned vegetables d. Addition of baking soda to soaking and cooking -use shortest reheating time possible since canned water shortens cooking time vegetables are already precooked e. Addition of fat such as oil (1 tbsp per cup of beans) Use liquid in which vegetables are canned to reheat reduces foaming and boiling over them 10  10/8/2024 G. GENERAL PRINCIPLES WASHING- All vegetables must be thoroughly GOVERNING THE HANDLING washed (with a vegetable brush when appropriate) to remove soil, microorganisms, pesticides, and AND PREPARATION OF herbicides. Washing should be quick, because most VEGETABLES vegetables absorb excess water when soaked BUYING- Purchase only the freshest possible COOKING LIQUID- Vegetables should vegetables in amounts that will be used within a few be cooked in as small an amount of liquid as days possible STORAGE- Store vegetables immediately at the TIMING- Timing. e cooking time should be as short as appropriate temperature and do not leave them out of storage possible; most vegetables when heated too long will undergo for any length of time unless they are being prepared. undesirable changes in quality. H. METHODS OF COOKING H. METHODS OF COOKING DRY HEAT PREPARATION MOIST HEAT PREPARATION A. Baking A. Blanching B. Roasting- generally sprinkled with oil and B. Simmering: vegetables are added to roasted at 191°C–218°C until tender and lightly salted boiling water well browned C. Steaming: longer than simmering and not C. Frying in contact with the boiling water - Stir fried: little oil with the vegetable’s - Foil-wrapped vegetables natural moisture D. Braising- Vegetables can be braised by - Deep Frying: increases fat first browning them in a sauté pan and then consumption/and content simmering them in their own juices 11  10/8/2024 I. LEGUMES AND NUTS I. LEGUMES AND NUTS LEGUMES NUTS - Called pulses; mature seeds of pod- - Wide variety of fruits consisting of hard or bearing plants; high in protein leathery shell that encloses a fat rich - Ex. Chickpeas, garbanzos, kidney beans, kernel patani, munggo - Ex. Cashew/kasuy, chestnuts/kastanyas, pili nut, pistachio nut I. LEGUMES AND NUTS I. LEGUMES AND NUTS COMPOSITION FUNCTIONS - Contain twice the protein content of - Protein sources cereals - Meat substitutes (TVP) - Contain half the protein content of lean meat per serving NUT ALLERGY - Proteins are incomplete - Specific proteins in nuts that cause - Good sources of lysine, iron, phosphorus, allergies can vary depending on the type but low in calcium, niacin and thiamin of nut. These proteins can trigger an - Sprouted monggo or toge is rich in vitamin allergic reaction in individuals who are C sensitive to them. 12 10/8/2024 13