FigThe fig is the edible fruit of Ficus carica, a species of small tree in the flowering plant family Moraceae, native to the Mediterranean region, together with western and southern Asia. It has been cultivated since ancient times and is now widely grown throughout the world. Ficus carica is the type species of the genus Ficus, containing over 800 tropical and subtropical plant species. A fig plant is a small deciduous tree or large shrub growing up to tall, with smooth white bark. Its large leaves have three to five deep lobes.
MutarotationMutarotation is the change in the optical rotation because of the change in the equilibrium between two anomers, when the corresponding stereocenters interconvert. Cyclic sugars show mutarotation as α and β anomeric forms interconvert. The optical rotation of the solution depends on the optical rotation of each anomer and their ratio in the solution. Mutarotation was discovered by French chemist Augustin-Pierre Dubrunfaut in 1844, when he noticed that the specific rotation of aqueous sugar solution changes with time.
SapSap is a fluid transported in xylem cells (vessel elements or tracheids) or phloem sieve tube elements of a plant. These cells transport water and nutrients throughout the plant. Sap is distinct from latex, resin, or cell sap; it is a separate substance, separately produced, and with different components and functions. Insect honeydew is called sap, particularly when it falls from trees, but is only the remains of eaten sap and other plant parts. Saps may be broadly divided into two types: xylem sap and phloem sap.
RipeningRipening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green, and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This effect is attributed to the Brix-Acid Ratio. Climacteric fruits ripen after harvesting and so some fruits for market are picked green (e.g. bananas and tomatoes). Underripe fruits are also fibrous, not as juicy, and have tougher outer flesh than ripe fruits (see Mouth feel).
ExtractAn extract (essence) is a substance made by extracting a part of a raw material, often by using a solvent such as ethanol, oil or water. Extracts may be sold as tinctures, absolutes or in powder form. The aromatic principles of many spices, nuts, herbs, fruits, etc., and some flowers, are marketed as extracts, among the best known of true extracts being almond, cinnamon, cloves, ginger, lemon, nutmeg, orange, peppermint, pistachio, rose, spearmint, vanilla, violet, rum, and wintergreen.
PanelaPanela (paˈnela) or rapadura (Portuguese pronunciation: ʁapaˈduɾɐ) is an unrefined whole cane sugar, typical of Central and Latin America. It is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as chancaca in Chile, Bolivia, and Peru, piloncillo in Mexico (where panela refers to a type of cheese, queso panela). Just like brown sugar, two varieties of piloncillo are available; one is lighter (blanco) and one darker (oscuro).
Ash (analytical chemistry)In analytical chemistry, ashing or ash content determination is the process of mineralization for preconcentration of trace substances prior to a chemical analysis, such as chromatography, or optical analysis, such as spectroscopy. The ash content of a sample is a measure of the amount of inorganic noncombustible material it contains. The residues after a sample is completely burnt - in contrast to the ash remaining after incomplete combustion - typically consist of oxides of the inorganic elements present in the original sample.
JaggeryJaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres.
Corn starchCorn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. It has medical uses as well, such as to supply glucose for people with glycogen storage disease.
BagasseBagasse (bəˈɡæs ) is the dry pulpy fibrous material that remains after crushing sugarcane or sorghum stalks to extract their juice. It is used as a biofuel for the production of heat, energy, and electricity, and in the manufacture of pulp and building materials. Agave bagasse is similar, but is the material remnants after extracting blue agave sap. The word comes from bagasse (French) and bagazo (Spanish), meaning refuse or trash. It originally referred to the material left after pressing olives, palm nuts, and grapes.
