fruits and fruit preparation chapter 21. introductory foods, 13 th ed. bennion and scheule © 2010...

Fruits and Fruit Preparation

Chapter 21

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2

What are fruits?

Botanical perspective Produced from flowers Ripened ovaries and adjacent tissues

Common use Not all botanically defined fruits are used as “fruit” Foods that are fleshy, pulpy, juicy, and sweet

Consider rhubarb Other examples?



Fruit Classification

Simple fleshy fruits Citrus fruits Drupes

Stone or pit – peaches and plums Pomes

Core – apples and pears

Aggregate fruits Raspberries, strawberries, and blackberries

Multiple fruits Pineapple and figs



Consumption

U.S. Dietary Guidelines 2 cups recommended daily

U.S. supply / disappearance data 1.4 servings of fruit consumed per day

46% consumed fresh 42% consumed as juice

Top in popularity Oranges, apples, grapes, and bananas



Composition and Nutrition

Edible portion and refuse/waste

Nutrients in fruits Carbohydrates Vitamins A and C Phytochemicals – Lycopene and anthocyanins Fiber Minerals – generally low

Except iron and calcium in selected fruits Trace of fat

Except higher in fat – Coconut and avocado Low in protein



Color

Same as vegetables Chlorophyll Carotenoids Anthocyanins Betalains Anthoxanthias

Colors deteriorate in storage (cranberry juice)

Mixing of fruits juices can result in unattractive colors



Enzymatic Oxidative Browning

Occurs in fruits and vegetables Prevent

Acid pH Reduce oxygen contact Heat (blanching)



Flavor

Tart, fragrant, and sweet

Aromatic compounds Esters Aldehydes Alcohol

Acids Organic acids

Malic, citric, tartaric, benzoic, and oxalate acids



Flavor

Essential oils

Other compounds Phenolic compounds

astringent or “puckery” Sugars Mineral salts



Changes During Ripening

Respiration during metabolic processes

Ethylene gas Produced naturally by fruits and vegetables Speeds ripening process Production increased when fruit is peeled or sliced May be used commercially (bananas)

Color Synthesis of new pigments Breakdown of chlorophyll



Changes During Ripening

Softening Role of pectic substances

Flavor Decrease in acidity and increase of sugar Production of volatile substances and essential oils

Vitamin content



Fruit Selection

External appearance Proper stage of ripeness Color Freedom from insect damage Absence of bruises, skin punctures, decay



Fruit Selection

Apples Avocados Bananas Berries Cherries Citrus fruits Grapes Melons

Peaches Nectarines Plums Pears Pineapple Variety fruits

Coconut Mangoes Papaya



Storage

Temperature Refrigeration best for most Do not refrigerate

Bananas Fruits that must be ripened first

Condition Most should not be washed until use



Methods to Extend Storage

Controlled atmosphere (CA) Oxygen reduced Lowers metabolism Apples often CA – consider season of harvest

Modified atmosphere

Irradiation



Fruit Juices

Vitamin C Retained in citrus juices Added to some juices

Juice processing Orange juice Noncitrus juice Cloud or haze Pasteurized or treated

Risk of E.coli and other pathogens



Dried Fruits

Water content reduced to less than 30 percent 15-18 percent 2.5-5 percent (vacuum-drying)

Methods Sun-dried Artificial heat Vacuum-drying Freeze-drying

Prunes



Purchase Forms

Fresh Dried Canned

Packed in heavy or light syrup Packed in fruit juice

Frozen Individually quick frozen (IQF) Packed in sugar Often best if not completely thawed when served



Initial Preparation

Wash Peel, cut, or section Control of enzymatic browning



Effect of Cooking Medium

The balance or imbalance between the sugar concentration in the cooking liquid and the fruit influences the outcome. Terms to know

Osmosis Diffusion Semi permeable membranes

To retain shape Cook in sugar syrup

To prepare sauce Cook in water



Cooking Fruit

Dried fruit Baking Glazing Broiling Sautéing

fruits and fruit preparation chapter 21. introductory foods, 13 th ed. bennion and scheule © 2010...

Documents