HTM 2700 Lecture Notes - Lecture 2: Apple Sauce, Dried Fruit, Hemicellulose

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Complex carbohydrate which is a polymer of glucose. Complex carbohydrate which is a polymer of xylose. Will be a factor when talking about vegetables: pectic substances. Complex carbonhydrates which are polymers of galacturonic acid. Also found in the spaces between cells intercellular spaces. Three pectic substances: protopectin, pectin, pectic acid. Protepectin breaks down to pectin and eventually breaks down to pectic acid. Protopectin is a cement (glue) between cells, allowing a fruit to maintain its shape. As it breaks down, the cement wall becomes thinner and breaks down in the end. During ripening or cooking of fruit (heat + acid) Results in a loss of fruit shape (leaving a pear in the locker for 3 weeks, the pear becomes mushy and doesn"t look good) Hard or firm or crisp to softer or less firm or less crisp. Cellulose and hemicellulose become softer (do not break down)