FDSC 413- EXAM 1 STUDY GUIDE WITH
COMPLETE SOLUTIONS
What is the botanical definition of a fruit and a vegetable? - Correct Answers -Botanical
is a more precise definition:
-Fruit: ripened ovary of a seed-bearing plant (something that has a seed).
-Vegetable: Everything else that doesn't fall with fruit definition.
What's a culinary definition of a (a) fruit, and a (b) vegetable? - Correct Answers -
Culinary is a more mainstream definition and is tied with culture:
-Fruit: something sweet, typically associated with a dessert, something you can bake a
pie with.
-Vegetable: is savory, side dish.
List three examples of plants that are considered fruits by the botanical definition, and a
vegetable by the culinary definition: - Correct Answers -1. Tomatoes
2. Olives
3. Cucumber
Why do you think fruits are sweet? What does the plant have to gain by making its
ovaries sweet? - Correct Answers --Form of CHO found in fruits is sugar.
-so that animals will like the taste of it, consume the ovary and seed and propagate the
seed.
In general, what is the most abundant macronutrient in plant foods? - Correct Answers -
Water
Why do plants have a high moisture content? - Correct Answers --Because they have
high amounts of water (are mostly water)
-Water is important for consumer acceptability and for the plant as well (serves as a
medium for biochemical reactions and important for turgidity (firmness of the structure).
A loss of moisture in plant foods generally results in what types of physical changes? -
Correct Answers --Loss of rigidity
-Soggy
-Leads to Death
Why must vegans be selective in choosing their protein sources? - Correct Answers -
Because cereals and oilseeds is that cereals have a little bit of protein but lack lysine
and tryptophan which are essential amino acids.
, -Legumes lack methionine and lysine
-Therefore, these are not complete sources of protein and can't survive on this alone.
Need a combination:
e.g. rice and beans= complete protein source
-Soy is the only vegetable that is a complete source of proteins.
How is isoamyl acetate formed in bananas? - Correct Answers -Amino acids like leucine
can be transformed enzymatically into aroma active compounds. Leucine (aa) +
transaminase enzyme oxidizes leucine. The resulting 3-methylbutanol can go into: a) o
alcohol dehydrogenase which will create the isoamyl acetate responsible for the banana
aroma (isoamyl acetate is an ester, and esters are volatile, esp in ripe fruits) and B)
aldehyde oxidase- which will turn into the apple aroma if there is more oxidase enzyme
The fatty acid profile of plant-based foods is, generally speaking, what? - Correct
Answers -Fruits and Vegetables have low levels of fat (considered a low-fat food with
some exceptions):
Exceptions: Olives, avocado, coconut, palm are high in fat.
-High in Monounsat. fatty acids: (Oleic (C18:w9)
-Low in sat. fats with some exceptions:
(Coconut and palm are high in sat.)
-High in polyunsat. fatty acids (PUFA): (18:3w3- Linolenic Omega 3)
(18:2w6- Linoleic Omega 6)
Does lipid oxidation (e.g., enzyme catalyzed oxidation) always result in deleterious
(negative) effects in plant foods? Justify your response - Correct Answers -No,
triglyceride (glycerolipids) can be hydrolyzed to a aroma molecule.
-Transforming enzymatically a triglyceride into a lipid peroxide and selectively
transformed to a low molecular weight aldehyde which is a flavor aroma molecule.
- (t2,66- cucumber arma (is a lipid oxidation product)
-Leaf Aldehyde (t2, hexanal) smells green (cutting grass smell)
Why is cellulose indigestible for humans? - Correct Answers -Cellulose (glu+glu) is
indigestible b/c it is linked by B1,4 and results in a very linear structure (almost packed
like crystals). Permanent structure (very hard to degrade)
-Therefore, makes it hard for water to penetrate in-between these molecules and we
don't have the enzymes that can break the (B1,4) bond, therefore this is why cellulose
can't be used for energy.
In chemical terms, what is the difference between amylose and cellulose? - Correct
Answers --Amylose: has a (alpha 1,4) glycosidic bond
-Cellulose: has a (beta 1,4) glycosidic bond
(Both are made up of glu + glu)
- Humans can digest amylose
- Glucose molecules are in an alternative pattern (one up one down) in Cellulose
(kink/bent) but amylose has all glucose molecules in the same orientation
COMPLETE SOLUTIONS
What is the botanical definition of a fruit and a vegetable? - Correct Answers -Botanical
is a more precise definition:
-Fruit: ripened ovary of a seed-bearing plant (something that has a seed).
-Vegetable: Everything else that doesn't fall with fruit definition.
What's a culinary definition of a (a) fruit, and a (b) vegetable? - Correct Answers -
Culinary is a more mainstream definition and is tied with culture:
-Fruit: something sweet, typically associated with a dessert, something you can bake a
pie with.
-Vegetable: is savory, side dish.
List three examples of plants that are considered fruits by the botanical definition, and a
vegetable by the culinary definition: - Correct Answers -1. Tomatoes
2. Olives
3. Cucumber
Why do you think fruits are sweet? What does the plant have to gain by making its
ovaries sweet? - Correct Answers --Form of CHO found in fruits is sugar.
-so that animals will like the taste of it, consume the ovary and seed and propagate the
seed.
In general, what is the most abundant macronutrient in plant foods? - Correct Answers -
Water
Why do plants have a high moisture content? - Correct Answers --Because they have
high amounts of water (are mostly water)
-Water is important for consumer acceptability and for the plant as well (serves as a
medium for biochemical reactions and important for turgidity (firmness of the structure).
A loss of moisture in plant foods generally results in what types of physical changes? -
Correct Answers --Loss of rigidity
-Soggy
-Leads to Death
Why must vegans be selective in choosing their protein sources? - Correct Answers -
Because cereals and oilseeds is that cereals have a little bit of protein but lack lysine
and tryptophan which are essential amino acids.
, -Legumes lack methionine and lysine
-Therefore, these are not complete sources of protein and can't survive on this alone.
Need a combination:
e.g. rice and beans= complete protein source
-Soy is the only vegetable that is a complete source of proteins.
How is isoamyl acetate formed in bananas? - Correct Answers -Amino acids like leucine
can be transformed enzymatically into aroma active compounds. Leucine (aa) +
transaminase enzyme oxidizes leucine. The resulting 3-methylbutanol can go into: a) o
alcohol dehydrogenase which will create the isoamyl acetate responsible for the banana
aroma (isoamyl acetate is an ester, and esters are volatile, esp in ripe fruits) and B)
aldehyde oxidase- which will turn into the apple aroma if there is more oxidase enzyme
The fatty acid profile of plant-based foods is, generally speaking, what? - Correct
Answers -Fruits and Vegetables have low levels of fat (considered a low-fat food with
some exceptions):
Exceptions: Olives, avocado, coconut, palm are high in fat.
-High in Monounsat. fatty acids: (Oleic (C18:w9)
-Low in sat. fats with some exceptions:
(Coconut and palm are high in sat.)
-High in polyunsat. fatty acids (PUFA): (18:3w3- Linolenic Omega 3)
(18:2w6- Linoleic Omega 6)
Does lipid oxidation (e.g., enzyme catalyzed oxidation) always result in deleterious
(negative) effects in plant foods? Justify your response - Correct Answers -No,
triglyceride (glycerolipids) can be hydrolyzed to a aroma molecule.
-Transforming enzymatically a triglyceride into a lipid peroxide and selectively
transformed to a low molecular weight aldehyde which is a flavor aroma molecule.
- (t2,66- cucumber arma (is a lipid oxidation product)
-Leaf Aldehyde (t2, hexanal) smells green (cutting grass smell)
Why is cellulose indigestible for humans? - Correct Answers -Cellulose (glu+glu) is
indigestible b/c it is linked by B1,4 and results in a very linear structure (almost packed
like crystals). Permanent structure (very hard to degrade)
-Therefore, makes it hard for water to penetrate in-between these molecules and we
don't have the enzymes that can break the (B1,4) bond, therefore this is why cellulose
can't be used for energy.
In chemical terms, what is the difference between amylose and cellulose? - Correct
Answers --Amylose: has a (alpha 1,4) glycosidic bond
-Cellulose: has a (beta 1,4) glycosidic bond
(Both are made up of glu + glu)
- Humans can digest amylose
- Glucose molecules are in an alternative pattern (one up one down) in Cellulose
(kink/bent) but amylose has all glucose molecules in the same orientation
