Pigments

1
Pigments

• FCS 3120

2
Tissue Systems

• Dermal outer protective layer
• Reduces evaporation of moistue
• Vascular
• Transports water essential compounds
• Ground
• Bulk of edible portion
• Parenchyma cells

3
Parenchyma Cell
4
Fiber

• Soluble
• Gums, agar, carrageenan, xanthan, peptic
  substances
• Insoluble
• Cellulose, hemicellulose, lignin

5
Post-harvest changes

• Respiration
• Climacteric
• Non-climacteric
• Chilling
• Atmosphere
• Production of ethylene gas
• Enzymes

6
Enzymes Named

• Substrate on which they work
• Sucrase, lipase, chlorophyllsae, invertase
• Reaction they catalize
• Invertase, dehydrogenase, oxidase
• Combination of both
• Ascorbic acid oxidase, pectin methylesterase

7
Factors affecting Enzyme activity

• Contact
• Temperature
• pH
• Substrate enzyme concentration
• Product acculumation

8
Undesirable Enzyme Reactions

• Enzymetic browning
• Polyphenol oxidase
• Rancidity of fats oils
• Lipases
• Peroxidases

9
Desirable uses of Enzymes

• Choc covered cherries
• Glucose isomerase
• Pectinase
• Lactase
• Rennin

10
Texture Changes during cooking

• Gelatinization of starch
• Loss of tugor
• Fiber changes

11
Pigments

• Chlorophyll
• Caratenoids
• Carotene, xanthophylls, lycopene
• Flavinoids
• Anthocyanins
• Anthozanthins
• Betalains

12
Flavoring Compounds

• Polyphenolic
• Sugars
• Organic acids
• Salt
• Volatiles
• Sulfur