HTM 2700 Lecture Notes - Lecture 3: Plant Cell, Brown Sugar, Solution

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

Document Summary

Fruit quiz is this week; spelling counts and no capitals. Deposited in fibres complex carbs which is a polymer of glucose source of fibre in the diet. Beta linkage cannot be broken by humans softened by cooking but not degraded cooking in acid delays the softening: hemicellulose: Complex carb which is a polymer of xylose. Heat and water together cause softening: texture changes form: hard or firm or crisp to softer of less firm or less crisp. Cellulose and hemicellulose become softer (do not break down) Acid slows down softening process, allowing fruits/ vegetables to retain firmness longer. Alkaline conditions cause hemicellulose only to break down. Guelph water has a ph of 8. 0: pectic substances: complex carbs which are polymers of galacturonic acid also found in the spaces between cells = intracellular spaces three pectic substances: protopectin, pectin and pectic acid. Protopectin: is a cement (glue) between cells allowing a fruit to maintain its shape.