The coloring compounds that are precursors to vitamin A are
a. anthoxanthins.
b. anthocyanins.
c. carotenoids.
d. chlorophylls.
e. betalains.
Q. 2All of the following are fat-soluble pigments found in plastids except
a. carotene.
b. xanthophyll.
c. lycopene.
d. chlorophyll.
e. anthocyanin.
Q. 3Pigments are the
a. acidic compounds that give vegetables flavor.
b. ascorbic acid-type compounds in vegetables.
c. color compounds in vegetables.
d. water-soluble odor compounds in vegetables.
Q. 4Turgor is the word that describes the
a. rigid firmness of a cell due to its being filled with water.
b. juiciness of a vegetables that results from the presence of organic acids.
c. starch content of a cell.
d. size of the air pockets in the cell wall.
Q. 5The parenchyma cell is responsible for the plant's
a. starch content.
b. color.
c. water volume.
d. flavor and acidity.
e. all of the above
Q. 6Food gums are often added to processed foods such as ice cream, candies, and salad dressings to
a. add color.
b. act as stabilizers.
c. increase their viscosity.
d. prevent color change during processing.
e. contribute to sweetness without adding kcalories.
Q. 7Spinach stems and the inner cores of carrots and broccoli become tougher with age and do not soften when heated because of
a. cellulose.
b. gums.
c. lignin.
d. hemicellulose.
e. pectic compounds.
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