Compare the textural differences observed between apples cooked in water and apples cooked in a sugar solution. Account for these differences. How did the apples cooked with sugar substitute compare?
Apples cooked in water alone will have different characteristics than those cooked in sugar solutions. Heating destroys the membrane's ability to prevent the loss or uptake of solutes through the cell wall. Heating in water compromises and softens the texture. Placing the apples in a low-concentrated sugar solution allows for water to diffuse out of the cells and the sugar to diffuse in which helps fruit retain its shape and firmness. Excess sugar added during cooking will result in a mushy product. The apples prepared in Splenda had a distinctly sweeter flavor, different from granulated sugar. These apples also retained more rigidity in their texture.
You might also like to view...
Which of the following is a health benefit of a vegetarian diet? a. Eating small amounts of soy protein can contribute to a major decline in LDL cholesterol. b. Even though vegetarians may eat cheese, sour cream, and butter in their diets, their blood lipids do not reflect it. c. Lacto-ovo vegetarians have a lower rate of cancer than fish but not meat eaters
d. Vegetarians tend to have lower blood pressure than nonvegetarians. e. A vegetarian diet correlates with increased energy intake and increased obesity.
Low-birth-weight babies
A. are always born prematurely. B. are defined as weighing less than 8 pounds at birth. C. are at increased risk for early death (within the first year of life). D. are at reduced risk for developing chronic diseases later in life.
Poor personal hygiene by food handlers is the number-one cause of _____
a. Salmonella b. Listeria monocytogenes c. Yersinia enterocolitica d. Shigella
Altered excretion of potassium, magnesium, and calcium are side effects associated with the use of ____.?
A) ?narcotics B) ?antihypertensives C) ?diuretics D) ?laxatives