Author Question: Why were lime juice and tomato added to the guacamole? ... (Read 52 times)

urbanoutfitters · **on:** Aug 19, 2018

Why were lime juice and tomato added to the guacamole?

Question 2

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?

Jayson · **Reply #1 on:** Aug 19, 2018

Answer to Question 1

The acidic environment prevented oxidizing and browning of the avocado.

Answer to Question 2

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.