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Cooking Fruits and
       Vegetables
    Effects of pH on color and texture
   Pigments are altered by the cooking
    process
   Chlorophyll
   Carotenoids
   Flavenoids
   Anthocyanin




Color
 Bright green is a result of expansion and
  escape of trapped gases
 Acids = enemy
    ◦ Cause a greyish green color
   Color Aid = alkaline elements
    ◦ Careme used soda ash
    ◦ Causes vegetables to become mushy!!
   Tips: Lots of water dilutes cell’s acids and
    short cooking times reduce color loss



Chlorophyll
 Red and Purples (considered chlorophylls
  opposites)
 Examples are red cabbage and
  blueberries
 Naturally water soluble (loss of color)
 Alkalinity causes bluish hues
    ◦ Causes vegetables to become mushy
   Acidity tends toward red hues
    ◦ Helps maintain color



Anthocyanins
 White pigments (cauliflower)
 Acidity helps to retain color and keeps
  firm
 Alkalinity causes a yellow hue and makes
  mushy




Flavonoids
 Orange and yellows
 Very little color change with cooking
 Acids keep firm during cooking
 Alkalis cause mushiness




Carotenoids
   Determined by inner water pressure and
    cell wall structure
   Begins to soften at 140F
   Acid helps maintain firmness
   Salt and alkalinity speed softening
   Starchy vegetables begin to soften
    between 137 and 150F
   Pre-cooking can give persistent firmness
    ◦ (blanching potatoes, beets, carrots, beans,
      tomatoes)



Textures
 Mostly intensified by the cooking
  process
 Heating makes sweet sugars and
  sour acids more prominent by
  breaking down cell walls




Flavor
 Destroys   some of the nutrients
  in food
  (vitamins, antioxidants, minerals
  )
 Makes others more easily
  absorbed



Nutritional Value

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Day 10 effects of cooking fruits and vegetables

  • 1. Cooking Fruits and Vegetables Effects of pH on color and texture
  • 2. Pigments are altered by the cooking process  Chlorophyll  Carotenoids  Flavenoids  Anthocyanin Color
  • 3.  Bright green is a result of expansion and escape of trapped gases  Acids = enemy ◦ Cause a greyish green color  Color Aid = alkaline elements ◦ Careme used soda ash ◦ Causes vegetables to become mushy!!  Tips: Lots of water dilutes cell’s acids and short cooking times reduce color loss Chlorophyll
  • 4.  Red and Purples (considered chlorophylls opposites)  Examples are red cabbage and blueberries  Naturally water soluble (loss of color)  Alkalinity causes bluish hues ◦ Causes vegetables to become mushy  Acidity tends toward red hues ◦ Helps maintain color Anthocyanins
  • 5.  White pigments (cauliflower)  Acidity helps to retain color and keeps firm  Alkalinity causes a yellow hue and makes mushy Flavonoids
  • 6.  Orange and yellows  Very little color change with cooking  Acids keep firm during cooking  Alkalis cause mushiness Carotenoids
  • 7. Determined by inner water pressure and cell wall structure  Begins to soften at 140F  Acid helps maintain firmness  Salt and alkalinity speed softening  Starchy vegetables begin to soften between 137 and 150F  Pre-cooking can give persistent firmness ◦ (blanching potatoes, beets, carrots, beans, tomatoes) Textures
  • 8.  Mostly intensified by the cooking process  Heating makes sweet sugars and sour acids more prominent by breaking down cell walls Flavor
  • 9.  Destroys some of the nutrients in food (vitamins, antioxidants, minerals )  Makes others more easily absorbed Nutritional Value