HTM 2700 Lecture Notes - Lecture 5: Compote, Dried Fruit, Apple Sauce
23 Oct 2016
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Week 2 lecture 5 wednesday, january 20, 2016. Acid (added or naturally occurring organic acids) speeds up rate of protopectin solubilisation: fruit loses shape faster. Sugar slows down protopectin solubilisation by forming hydrogen bonds with protopectin: fruit retains shape longer. H2o only: hypotonic medium (eg applesauce: softening. Cellulose and hemicellulose absorb water: loss of shape. Organic acids in fruit speed up process. H2o and sugar: hypertonic solution (eg apple compote: softening. Cellulose and hemicellulose absorb water: retention of shape. Increase in translucency during cooking of fruits and vegetables *** Oxygen gives raw fruits and vegetables opaque appearance. Cooking in a medium containing water, means some oxygen is replaced by water. Refractive index is closer to a value of 1 (value of pure h2o) Cooking something longer will mean more oxygen will leave the cell and more water will move in causing it to be more translucent. Jelly-like substance: enclosed by cell membrane (holds everything together, contains:
