Fruits-Unique Preparation and Cooking Principles
In this portion of the chapter, attention is given to some of the unique aspects of cooking and pre paring fruits. Further discussion of "fruits" in this section may include vegetable-fruits such as avocados and peppers, yet most typically, fruit is referring to sweet, fleshy fruits containing seeds. It should be kept in mind that bananas and seedless grapes are examples of fruits with out seeds.
To repeat a previously mentioned concept, the botanical definition of a fruit includes all grains, legumes (beans and peas), nuts, as well as some plant parts commonly eaten as "vegetables" (i.e., tomatoes) and thus is different from the culinary definition. According to its culinary role, fruit is the sweet, fleshy part of a plant, usually eaten alone or served as dessert. Grains, legumes, and nuts do not fit into this culinary definition of fruit; neither do the "vegetable-fruits" such as avocadoes, cucumbers, eggplant, okra, olives, peppers, pumpkin, snap beans, squash, and tomatoes, which are typically considered as vegetables in dietary regimes. The following is interesting:
A 1893 tax dispute led to the ruling by the United States Supreme Court that a tomato was a vegeta ble. "Botanically, tomatoes are considered a fruit of the vine, just as are cucumbers, squashes, beans, and peas. But in common language of people, whether sellers or consumers of provisions, all these are vegetables which are grown in kitchen gardens, and which, eaten cooked or raw, are, likepotatoes, carrots, parsnips, turnips, beets, cauli flower, cabbage, celery, and lettuce, usually served at dinner in, with, or after the soup, fish, or meats which constitute the principal part of the repast, and not like fruits, generally, as dessert" (United States Supreme Court) (Cunningham 2002).
Fruit Preparation
During fruit preparation, water loss may occur. For instance, when fresh-cut strawberries are sprinkled with sugar for added flavor, water is lost from the fruit through osmosis, and red (sweetened) liquid can be seen collecting in the bowl of strawberries. Other fruits may show the same effect or undergo discoloration due to EOB.
Whether prepared commercially by Industry, by a foodservice establishment or at home, cooking fruit in different manners/mediums may occur as follow
Water: When fruits are cooked in plain water, water moves into the tissues (osmosis), and sugar, at a 12-15 % level naturally, diffuses out (diffusion). The fruit, including dried fruit, such as raisins, becomes plump. Pectins become soluble and diffuse into water; cells become less dense, and the product becomes tenderer. Cellulose is softened, and lignins remain unchanged. The fruit loses its shap
Sugar addition: Sugar may be utilized in cooking. It offers flavor and some preserva tion. When large amounts of sugar (amounts greater than that found naturally in fruits) are added to the cooking water at the beginning of cooking, the tenderization is diminished and the shape will be maintained. This is because the water moves out, and the higher concen tration of sugar outside of the piece of fruit moves in by diffusion. As well, the sugar 3 interferes with plant pectin solubility. It also dehydrates cellulose and hemicellulose resulting in shrunken, tough walls.
Timing for the addition of sugar is significant. If sugar is added to fruit early in cooking, then that is desirable for berries or slices, where retaining shape is important. Conversely, when fruits are cooked in plain water ands.e.s:B.onsugar is added late, after cooked fruit loses its shape and softens, desirable fruit sauces such as applesauce are formed.
Flavor changes: There are flavor changes that occur in a fruit preparation method such as cooking fruit. Water-soluble sugars and other small molecules, escape to the surrounding water in cooking. Consequently, the cooked fruit tastes blander, unless sugar is added dur ing cooking.
Fruit Juices and Juice Drinks
Fruit "Juices" are 100% fruit by definition, while "juice drinks" must only contain 10 % or more of real juice. Each may be formulated from a variety of fruits. Data on yield and amounts of produce needed to extract juice becomes impor tant in studies on diet and disease (Newman et al. 2002). The FDA requires that commercial juices be pasteurized to control microbial growth. Treatment with ultraviolet (UV) irradiation is given in order to reduce the pathogens and other detrimental microorganisms.
Grading Vegetables and Fruits
Grading by the United States government (USDA) is a voluntary function of packers and processors. It is not an indication of safety, nutri tive value, or type of packs (e.g., "packed in heavy syrup" and so forth). Wholesalers, com mercial, and institutional food service, including restaurants and schools, may purchase according to grade using written specifications, although consumers may be unaware of grading.
Dried and frozen forms of fruits and vegetables are indications appear less commonly than on canned or fresh products that often show grade. In the highly competitive wholesale food-service market, canned fruits and vegetables receive US Grade A, B, or C.
US Grade A is the highest rating and indicates the best appearance and texture, including clarity of liquid, color, shape, size, absence of blemishesor defects, and maturity. US Grade C is the lowest grade. Fresh fruits and vegetables are rated US Fancy, US No. 1, and US No. 2. Private labeling by some companies may have specifications that state a narrow range within a grade. Proprietary names may be assigned to various grade.
Organically Grown Vegetables and Fruits
"Organically grown" was formerly a term with out a federal standard for the foods' production, handling, and processing. Finally, in February 2001, the USDA provided a federal definition for "organically grown." Rules for implementing The Organic Foods Production Act of 1990 took several years to go into effect and proposals were released for feedback several years prior to the final ruling. A tremendous amount of public input was obtained in an attempt to satisfy both the organic farmer and the consume.
The intent of the final comprehensive Organic Foods standard was to clarify for the consumer. As well, it was to ease potential confusion in domestic and export sales, and make use of just one product label, eliminating the need for indi vidual state and/or private standards. The USDA Organic Seal was also redesigned for better con sumer understanding and became effective for use in August 2002.
Subsequent to legislation, foods labeled "organic" must be grown without the use of chemical pesticides, herbicides, or fertilizers (Wardlaw & Smith 2011) and have verifiable records of their system of production. Organic products must be 95% organically produced; processed foods may be labeled "made with organic ingredients." If organic production and handling is not followed, yet a product is offered for sale as organic, a large monetary fine may be impose .
Even though there is the absence of chemical pesticides, herbicides, and fertilizers used during growth, which would be desirable to some individuals, there is no evidence that organically grown foods are higher in nutrient content than conventionally grown foods. A poor soil mayd.2.r.tss.yield a lower crop, yet not one of lesser nutritive value (Newman et al. 2002).
While the pesticide residue would certainly be lowered or nonexistent, bacterial counts of organically grown plant material may be higher than conventionally grown foods. This is espe cially true if animal manure was used as a fertil izer, and care in washing was overlooked. Organically grown is not synonymous with food safety either, therefore, as with all produce, care must be taken to wash contaminants off all fruits and vegetables.
Of note in this discussion is the reminder that the National Organic Program (NOP) applies to more than fruits and vegetables. Crop standards, livestock standards, and handling standards are all addressed by the Act.
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