Q1). Canning of vegetables results in a slightly acidic environment due to the t

Question

Q1). Canning of vegetables results in a slightly acidic environment due to the trapping of volatile organic acids released from the plant tissue into the canning liquid. Select 2 vegetables from the list below. Identify the pigment that is predominant in that vegetable and discuss the effects of the canning treatment (heat and acid conditions) on the stability and color of the pigment.

a. Red cabbage

b. Carrots

c. Green beans

d. Cauliflower

Vegetable ______________________           Pigment _____________________

Vegetable ______________________           Pigment _____________________

Q2) Flavor is defined as the integrated perception of all senses during eating. Identify the 3 components that contribute to flavor. For each, give a brief definition and an example of a compound responsible for eliciting the identified component of flavor.

            1.

            2.

            3.

Explanation / Answer

1) Red cabbage Anthocyanin

Anthocyanins are a family of pigments that provide red, purple, blue and white foods with their color. Thermal degradation is seen in majority of case at high temperatures. Therefore it is recommended to store and canned under low temperatures.

Green beans Chlorophylls

Canned green beans tend to be a dull olive-brown color, whereas frozen green beans are intense green. As it turns out, pH has a lot to do with this color difference. Canned green beans are brown because the acids naturally contained in the bean are released into the cooking water, but are unable to escape the can, causing canned green beans to be cooked and stored under slightly acidic conditions

1)Taste (the basics):

The taste of food is felt by the tongue giving the sense of sweet, sour, bitter feel

2) Seasoning or Odor:

It is felt by the nose and mouth once can sense the taste of food by sensing the smell. The smell which gives the sweet smell can be expected to be sweet food.

3) Spicing it up or color:

The color which is observed by the eyes gives the characteristic nature if food. The color of food can give the idea of food and taste. The color of food can affect one's expectations of the flavor significantly

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