Vitamins, Pigments and Processing

The purpose of laboratory eight was to observe the affect of acid and alkaline cooking pH on pigments and textures of the vegetables(Yuan, 2014a) . Students were meant to gain experience on the different methods of processing fresh fruit and vegetables, both by observation and practise (Yuan, 2014a). The different methods were the effect of pH on pigment and texture of various vegetables, the effect that cooking procedures has on various pigments and flavours, the effect of sugar on texture and flavour of cooked fruit and enzymatic browning (Yuan, 2014a). This was done through seeing a variance of cooking times, and observing how each cooking time had a different effect on the color, texture and flavour of the fruits and vegetables (Yuan, 2014a). The effect of size of vegetable pieces, on the time needed to cook vegetables was also observed (Yuan, 2014a). Overall, through this lab provided a vast amount of knowledge regarding processing techniques, and allowed understanding regarding the principles of preparation that preserves the color, texture, flavour and nutrient value of vegetables. Each station participated in a different method of cooking, and through observations it is easy to see the effect of pH on pigment and texture of various vegetables, the effect that cooking procedures has on various pigments and flavours, the effect of sugar on texture and flavour of cooked fruit and enzymatic browning. Both fruits and vegetables have cell walls that are distinguished by having a rigid structure, with a primary cell wall and a secondary cell wall (Yuan, 2014b). In the primary cell wall, there is cellulose and hemi-cellulose, both of which are digestible and not very soluble (Yuan, 2014b). In the secondary cell wall, there is lignin, which is in older plant material and gives it a woody texture (Yuan, 2014b).

Enzymatic browning

Prevention of enzymatic browning

1Enzymatic browning (oxidative) is a reaction between oxygen and a