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16 Cards in this Set
- Front
- Back
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Vegetable Anatomy |
Leaves, roots, shoots, stems, flowers, bark |
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Potato |
- Soil: Water, minerals and nitrogen - Sink tissues: seeds and fruit - Photosynthetic leaves: glucose synthesis - Sink tissues: Storage roots/stems (tuberS) |
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Young leaf Characteristics |
Have thin cell walls Lots of micronutrients required for plant growth Some are poisonous |
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What happens to the sucrose in a fruit vacuole? |
Splits into fructose and glucose |
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Starch is a ____ polymer of _____ |
Starch is a dehydrated polymer of glucose |
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What can polymers of starch create? |
Amylopectins/amylose Crystalline structures Glycosidic bonds and water |
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Starch granules are ____ to water |
Starch granules are insoluble to water |
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Starch granules are very ___ sources of ____ |
Starch granules are very condensed sources of energy |
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Potatoes are Type _ Starch and ___ expand when water come into it |
Potatoes are Type B Starch and Myoplasts expand when water come into it because of sugar in it |
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Potato tubers are ___ stems and starch granules ___ by heat when they are cooked |
Potato tubers are storage stems and starch granules explode by heat when they are cooked |
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Glycaemic Index of Potatoes is high when ___ |
cooked and eaten warm provide nutrient dense source of energy |
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How to reduce Glycaemic Index of Potatoes |
1) Cool it down - starch gelatinised recrystallises, digestibility reduced by 40-50% 2) Eat the skin - polyphenols inhibit amylase and fibre delay starch transit 3) Eat with fatty filling - delay gastric emptying |
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Issues with potatoes: Glycoalkaloids (Natural toxins) |
Natural Toxins near the skin of a green potato |
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What percentage of potatoes are rejected because of browning? |
20-30%, only an external defect, no negative health effects |
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PPO |
Polyphenol Oxidase - responsible for enzymatic browning of potatoes |
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Preventing Browning |
1) Lower pH (add citric acid) 2) Add reducing agent (absorbic acid) 3) Add sulphur dioxide (inhibits PPO) 4) Remove O2 during storage |
