Vegetables, texture

The ability of metal ions to modify the texture of fruit and vegetable tissue has been studied since 1939, when Kertesz (l) found that calcium ions improved the firmness of tomatoes. A very simplified generalization of the effects of metal ions on fruit and vegetable texture is that monovalent cations, usually Na+ and K, cause tissue softening. Examples of this softening effect include results with peas (2.31, dried peas (4), carrots (5), potatoes (6) and green beans (7). On the other hand calcium, a divalent cation,... 

Roeck, A.D., Duvetter, T., Fraeye, I., Plancken, I.V., SUa, D.N., Loey, A.V., and Hendrickx, M. 2009. Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture. Food Chemistry 115 207-213. 

Louka, N., Allaf, K., 2004. Expansion ratio and color improvement of dried vegetables texturized by a new process Controlled Sudden Decompression to ihe vacuum Application to potatoes, carrots and onions. J. Food Eng. 65(2) 233-243. 

Louka, N Juhel, F Allaf, K 2004. Quality studies on various types of partially dried vegetables texturized by Controlled Sudden Decompression General patterns for the variation of the expansion ratio. J. Food Eng. 65(2) 245-253. 

Soybean products that have been processed to remove a portion or all of the carbohydrates and minerals are used to make textured vegetable proteins which can be formed into various shapes and textures (see Soybean and other oilseeds). Many canned dog foods utilize the textured vegetable protein chunks with added juices, flavor enhancers, vitainins, and minerals to produce canned dog foods that have the appearance of meat chunks. 

Fa.ts nd Oils. Eats and oils from rendering animal and fish offal and vegetable oilseeds provide nutritional by-products used as a source of energy, unsaturated fatty acids, and palatabiHty enhancement. Eats influence the texture in finished pet foods. The use and price of the various melting point fats is deterrnined by the type and appearance of the desired finished food appearance. 

Sucrose helps minimize earthy tastes of vegetables, while enhancing inherent flavors and aromas, and preserving color and texture (37). Addition of sucrose inhibits enzymatic browning of canned and frozen fmits, and prevents loss of color, flavor, and aroma from fmit during processing (38). 

MVP, textured vegetable protein. Possibly attributable to fatty acids in the margerine used to make biscuits containing Arcon F. 

Vegetable oils are added to breads to shorten the strands of gluten and give the bread a more cakelike texture. Adding fats or oils also keeps bread from getting stale, which allows for storage of longer than one day. 

The use of hydrophylic colloids, vegetable gums, stabilizers—call them what you will—falls in this category. The achievement of a texture, a feel, an appearance, a unique physical system, are trade advantages worth holding. 

Consumer acceptance of fresh and processed fruits and vegetables is influenced by product appearance, flavor, aroma, and textural properties. Color is a key component that influences a consumer s initial perception of fruit and vegetable quality. Lycopene is the principal carotene in tomato fruit that imparts color. Analytical and sensory... 

Basak, S. and Ramaswamy, H.S. 1998. Effect of high pressure processing on the texture of selected fruits and vegetables. J. Texture Stud. 29, 587-601. 

The obliteration of these iron-dependent oxidative processes by phytate suggests that this ubiquitous and abundant plant component functions as a natural antioxidant, preventing oxidative damage during storage of seeds. Surface treatment with phytic acid of various fruits and vegetables preserved their color, texture and flavor (7). Thus, dietary phytate may be a superior substitute for presently employed food preservatives, many of which pose significant health hazards. Additional applications of phytic acid are summarized in a recent review (34). 

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