HTM 2700 Lecture Notes - Lecture 20: Sodium Bicarbonate, Hemicellulose, Spinach

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Fruit and reactions with fruit on texture - protopectin. Vegetables and reactions with vegetables - hemicellulose fruit. Ripened seeds and the adjacent eshy tissue. Some foods are botanically de ned as fruits, but are commonly eaten as vegetables. All parts of plants are eaten by humans, whole or in part. De nition is traditional rather than botanical and somewhat arbitrary and subjective. Low proportion of pectic substances cooking and effects on vegetable texture: cooking in h2o. Vegetables become softer (do not lose shape: cooking in acid conditions (added or organic) There are naturally occurring acids in all fruits and vegetables - and diffusion will occur in those cells. Acid in a higher concentration in the food will leave. Acid slows softening of cellulose and hemicellulose. If you cook vegetables in acid cooking medium - it will retain its texture because cellulose and hemicellulose don"t bread down in acid conditions.