FDSC 154 Chapter Notes - Chapter 21: Turgor Pressure, Lycopene, Flatulence
4 Jun 2016
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Document Summary
Natural substances in cells and tissues of plants and animals that impart color. Much of the appeal of fruits and veggies are due to the bright colors. Color and appearance are major quality and sensory attributes of food. Colors can influence flavor perception: chlorophyll, green, flavonoids, anthocyanins (red, purple, blue, anthoxanthins (creamy white to colorless, betalains, purpleish red (some yellow, carotenoids, yellow, orange (some pink or red) Most abundant pigment in plants and bacteria. 4 pyrrole groups in a ring w/ mg in center. Color due to resonance of electrons along w/ double bond system. Color you see is reflected, not absorbed. Exposure to acids, alkaline, overcooking or extended hot holding changes it. Initial heating = intensified green color due to removal of air from the tissues when the veggie is heated by steam of boiling water. Removal of air permits greater visibility of chlorophyll. Enzyme that catalyzes hydrolysis of phytol group off the molecule.
