Chapter 14 Questions

No

Do fruits contain cholesterol?

oxygen

Enzymatic browning in fruits is catalyzed by ___

nutritional value

Freezing fruit decreases the quality of the fruit's ___ ___

jams

Fruit ___ are usually less sweet than jellies and do not keep as well as other fruit spreads

similar

Fruits are very ___ in cell structure and pigment composition to vegetables (similar or different?)

4

It takes about ___ pounds of grapes to produce 1 pound of raisins

- cellulase - hemicellulase

Juice processors sometimes add enzymes ___ and ___ to increase juice extraction

- 85 - low

Most fruits contain ___% water and are ___ (low or high) in protein and fat

5.0

Most fruits have a pH value below

Tart

Organic acids contribute to ___ flavor components in fruits

tannins

Phenolic compounds are also known as ___

Pasteurization

The process of ___ juice inactivated enzymes and destroys microorganisms that can cause food borne illness

Sweet

There are several fruits that fit into the classic botanical definition of "fruits" but are used in meal patterns as vegetables b/c they are NOT

Rhubarb

___ is really a vegetable but is treated like a fruit

Pectin

___ is the cementing compound b/w the cell walls of the fruit and contributes to the gelling characteristics of fruits preserved