HTM 2700 Lecture Notes - Lecture 7: Vacuole, Bacon, Flavonols

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

Document Summary

= alternating single (-) and double (=) bonds, in a repeating pattern, with no interruptions in pattern. Allows pigments to absorb light in the visible range of the spectrum. Betalins: pink/red (only beets have this pigment) Some are fat soluble and others are water soluble. Anthocyanins = red to blue to purple. Diffuse into cooking water through totally permeable cell membrane = colour loss. Carotenoids = yellow to orange to red. Found in plastids, which are floating in cytoplasm of cell. Acid conditions: colour becomes red or reddish. Braised red cabbage - cabbage changed from purple to purple-red / purple-pink. Alkaline conditions: colour becomes blue or bluish, green or greenish. = expect to cook in large amounts of h2o to dilute sulfur compounds. Diffuses across totally permeable cell membrane structure. Therefore use a small amount of h2o and mask sulfur flavours with other ingredients. Keeping the cooking time as short as possible.