Fruit Preparation

Group 3 Group 4
Leader: Jasmin Tugaoen Leader: Irish Mae
Members: Chrizler Jhon Tabuan
Valeriano Members: Carl Joshua
Ritchie Mae Ulep
Sardido Randell Jay
Ana Viernes Asuncion
Mark Failogna Mikaela Benigno
Angeline Benigno Novelyn Panag
Beia Pascua Rhea Mae Pajela
Jhonibel Pedronan Glaidel Cruzado
Kayna Silvestre
 Fruits
• Cooks high as one of the
most abundant, attractive
and appealing of all foods.
• An important source of
several vital nutrients.
• Are the freshy, juicy seed
containing post of plant
usually taken as the end of
the meal farms of fruits.
• In Botany ,a fruit is the
seed-bearing structure in
flowering plants(also
known as angiosperms)
formed from the ovary
after flowering.
• Fruits are the means by
which angiosperms
disseminate seeds. Edible
fruits, in particular, have
propagated with the
movements of humans
and animals in a symbiotic
relationship as a means
for seed dispersal and
nutrition; in fact, humans
and many animals have
become dependent on
fruits as a source of food.
 Fruits
• A fruit is a the seed- • It contain lots of water
containing part of a to help you stay
plant. If you want to get hydrated.
all botany-nerdy, a fruit • Because fruit have a
is the fleshy or dry high water and fiber
ripened ovary of a plant. content; they’re low in
• They are alkaline calories relative to their
producing, which can volume of food intake
help to preserve bone since the humans
mass and muscle tissue. consume a consistent
• They are rich in volume of food , a high
antioxidants, vitamins, consumption of low
minerals, fiber, and calorie density foods
phytonutrients. can help to control
overall food intake and
manage body weight.
 Fresh Fruits
• Many fresh fruits are as pathogen attack and
subjected to a range abiotic stress, such as
of post harvest temperature and
treatments and physical damage
storage during
transport to make
fresh fruits including
the Bet v1 homologues
and LTPs are through
to have a role in plant
protection, the
expression of which is
affected by factors
such
 Food Processing
• Food processing is the fermenting, sun drying,
transformation of cooked preserving with salt and
ingredients, by physical various types of cooking
or chemical means into (such as roasting, smoking,
food or of food into steaming, and oven baking)
another forms. Food such basic food processing
processing combines raw involved chemical
food ingredients to enzymatic changes to the
produce marketable food basic structure of food in
product that can be easily it’s natural form, as well
prepared and served by served to build a barrier
the consumer. against surface microbial
• Food processing dates activity that caused rapid
back to the prehistoric decay.
ages when crude
processing incorporated,
 Canned Foods
• Fruits canned in heavy syrup coat
healthy pieces of fruit with loads
of added sugar. One-half cup of
pears canned in their own juice
provides 60 calories and 12 grams
of sugar. However, when packede
in heavy syrup, the same amount
contains 100 calories and 19
grams of sugar.
 Frozen Fruits
• It’s understandable. Fresh contributed to making
is great, and it has long frozen, well, cool.
been a mantra for healthy • It’s important to get your
eaters. And, old notions of servings of fruits and
frozen-those established veggies. They are simply
prior to quick freezing the best avenue to
technology-can bring to maintaining weight,
mind ideas of ice-encased improving health, and
foods that lack taste or preventing disease.
nutritional value. But
those ideas are old-school
. A rising interest in
competitive prices and low
waste, along with an effort
by consumers to raise the
bar on their nutrition has
only
 Dried Fruits
• Dried fruit is a fruit that been dried,
either naturally or artificially by a
machine, such as a dehydrator.
Examples of dried fruits are Raisins,
Plumsor Prunes and Dates. Apples,
Apricots< Bananas<,cranberries,
Figs, Mangoes<. Pawpaw, Peaches,
Pineapple, Pears and Tomatoes are
the other dried fruits.
 Brazing Dried Fruits
• Dried fruits is fruit from Nearly half of the dried
which majority of the fruits sold are raisins,
original water content followed by dates, prunes,
has been removed figs, apricots, peaches,
either naturally, apples and pears, these are
through the use of referred to as conventional
specialized dryers or or traditional dried fruits.
dehydrators. Dried
fruits has a long
tradition of use dating
back to the fourth
millenium BC in
Mesopotamia and is
prized because of its
sweet taste, nutritive
value and long shelf life.
Dried fruits
consumption is
widespread
 Way in which water is
evaporated from it
•Artificially Dried
Fruit
•Naturally
•Freeze Drying
 Uses of Fruits
• Salads and Fruits • Pudding
• Juices and Jams- are • Ingredients
chopped pulp fruit • Jelly- a coagulated
cooked with sugar gelatinous juice of
• Ice Cream fruit cooked with
• Candies sugar
• Wine
• Mar malades
• Pickle
• Paste candy
• Fruit cocktail
• Cooking varistles like
catsup
 Food Values of Fruit
• Nutrients most fruit are
naturally low of fat,
sodium and colories none
have cholesterol . Fruit are
sources of many essential
nutrients that are under
consumed including
potassium clietary, fiber,
vitamin (and folate (fulic
acid). Diets rich in
potassium may help to
maintain healthy blood
pressure. Fruit sources of
potassium includes
banana prunes and prune
juice, dried peaches and
apricots, contaloupe honey
dew, melon and orange
juice.
• Dietary fiber from fruits,
as part of overall healthy
diet, help reduce blood
cholesterol level and may
lower risk of heart disease
, fiber is important for
proper bowel function. It
helps reduce constipation
and diverticulosis, fiber
containing food such as
fruit help provide a feeling
of fullness with fever
calories whole or cut up
fruit are juices contain
little or no fiber Vitamin C
is important for growth
and repair of all body
tissues helps heal cut and
wounds, and keeps teeth
and gums healthy.
 Principles of Fruit Preparation
A. The reception of food
value
1. Preservation of vitamin
C- unnecessary explosure
of the fruit to air should
be avoided
2. If the fruit is to be served
row- it should be
prepared mostly before it
is to be used or held in
the refrigerator.
3. When fruit is cooked- it
should be done in the
shortest time
4. When a canned of fruit
has been opened- store it
in a tightly covered
container in the
refrigerator.
5. Apples and other fruits
should be as pared as
their as posable.
B. Prevention of darkening
of cut surfaces
1. Bananas, apples, peaches
and pears should be
prepared immediately
2. Good size for particular
kind
3. Free from blemishes.
4. Not under ripe
5. No signs of over
rippeness such as mold,
softness or delay.
 Ways To Use And Observe
Fruits
• Fruits are part of well and minerals, fiber and
balanced and healthy other subastances that are
eating plan there are important for good health.
many different ways to
lose or maintain a
healthy weight helping
control your weight is
not only the benefit of
eating more fruits and
vegetables. Diets rich in
fruits may reduce the
risk of some types of
cancer and other chromic
diseases. Fruits also
provide essential
vitamins
 Effects of Cooking on The shape of
Fruits
• Cooking induce many chemical and
physical modifications in foods. Among
these the phytochemical content can
change many authors have studied
variation in fruits nutrients offer among,
and great variability in the data has been
voported. In this review none than 100
articles from indexed scientific journals
were considered in order to different
phytochemical classes.