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FRUITS AND VEGETABLES
FRUITS
- fleshy, juicy products of plants
- seed - contaning
- edible without cooking
- eaten as apetizer, dessert or out of hands
VEGETABLES
- plants or parts of plants
- served as viands or salads
| PIGMENTS OR COLOR COMPONENTS IN FRUITS AND VEGETABLES |
| PIGMENT |
ACID |
BASE |
SOLUBILITY IN WATER |
| 1. CHLOROPHYLL |
yellow green
olive green |
intense green |
insoluble in H2O |
| 2. CAROTENOIDS |
stable (yellow & orange) |
stable |
insoluble in water |
| 3. FLAVONOIDS |
white |
yellow |
water soluble |
| 4.ANTHOCYNAMIN |
red, blue, purple |
blue |
water soluble |
5. LYCOPENE - red pigment in tomatoes
6. CAPXANTHIN - red pigment in red pepper. In carrots and sweet potatoes, the darkening of color is due to caramelization of sugar and not in the reaction of the pigment.
NUTRITIVE VALUE
1. High in water content.
2. Fair to excellent source of calories (due to their sugar). FRUCTOSE
3. Contain fiber. (Digestive process)
4. Source of vitamins and minerals.
FLAVOR COMPONENTS OF FRUITS AND VEGETABLES
- Sugars - mostly glucose
- Glutamic acid - fresh young vegetables
- Organic acid - sour taste
- Citric acid - orange
- Malic acid - apple and green leaves
- Flavonoses - bitter taste
- Sulfur Compounds- containing compound, odor
- onion - propheny sulfenic acid
- garlic - alienate
- cabbage - sinigrin
- Tannis and Phenolic Compounds
CLASSIFICATION OF VEGETABLES
1. According to parts and plants used
a. Roots - underground of plants of fruits.
b. Tubers - short, thickened.
c. Bulbs - underground bulbs.
d. Leaves
2. According to chemical compositions.
- carbohydrates
- protein
- fat
3. High moisture.
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