LAB #3Vegetables and Fruits

KHP 3310Introduction to Food Science

Corwin Driskill

Enzymatic Browning

Using 6 pieces of each gala apple russet potato and iceberg lettuce

Placing each in a separate dish then adding either lemon juice, sucrose solution, cream of tartar solution granulated sugar or leaving plain

The elements to be used

exposed to the air Covered in lemon juice

The elements to be used

Exposed to sucrose solution

Exposed to cream of tartar solution

Elements to be used

Covered in granulated sugar

Untreated and covered with plastic wrap

Tic Toc Tic Toc Tic Toc

All were covered with plastic wrap and chilled for 30 minutes with the exception of exposure to air pieces

Finding were varied with all exposures being a bit

differentSome seemed the same others brown and still others appeared to look even fresher than at the start

The Effects of cooking mediums on applesGala and granny smith apples

boiled in water and with sugar

Cut and peeled apples were added to 2 cups boiling water and times to see how long it took become tender

Gala and granny smith apples cut peeled And added to 1 cup boiling

water with 1 cup sugar added then heat was reduced and

times for tenderness

Results varied between the apples with both time and taste

The Effects of Cooking on Vegetable Pigments

Carrots and BroccoliDivided up in to 5 equal sections

For 5 different experiments

1 cup boiling water then back to simmer for certain time phrames

Water for vegetables Vegetables simmering

Adding cream of tartar and baking soda to boiling water

Microwaving

Taste look and textures were all very different with each cooking medium and added ingredients

Outcomes of boiling water times and added ingredients