HTM 2700 Lecture Notes - Lecture 5: Conjugated System, Pheophytin, Flavonoid

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

Document Summary

= ripened seeds and the adjacent fleshy tissue. Some food are botanically defined as fruits, but are commonly eaten as vegetables e. g. ) tomatoes, pumpkin/squash, cucumber, eggplant, green, red and yellow peppers. All parts of plants eaten by humans, whole or in part. Definition is traditional rather than botanical and somewhat arbitrary and subjective. High proportion of pectic substances low proportion of cellulose and hemicellulose. High proportion of cellulose and hemicellulose low proportion of pectic substances. 1)cooking in h2o cellulose and hemicellulose absorb h2o. Vegetables become softer ( do not lose shape: cooking in acid conditions (added or organic) slows softening of cellulose and hemicellulose. Vegetables retain some firmness: cooking in alkaline conditions ( adding baking soda or use of hard water) (above. Factors influencing choice of vegetable cooking method: composition of vegetables, water soluble vitamins, flavour category, pigments ( colour, composition of vegetables: leafy vs starchy vegetables.