How to control the changes in texture of vegetables??

CONTROLLING THE CHANGES IN TEXTURE 

The changes in texture while cooking vegetables need to be controlled. Thin can be done by various methods as discused in this section 

Fibre

Fibre structure in vegetables, including cellulose and pectin, gives shape and firmness to the vegetables.

Cooking helps in softening some of these component. 

The amount of libre varies in different vegetables, for example, tomatoes and spinach have fewer fibres than turnips or carrots. 

Even the age of vegetables would determine the amount of fibre in it, for example, young baby carrots would have lees fibre as compared to older, lougher carrots. 

In some vegetables, such as asparagus, the lip would have less fibre content than its stalk 

Acids present in lemon juice, vinegar, and tomato products make fibre, firmer and also increase the cooking time 

Sugar strengthens the cell structure and makes the fibre firm. 

This is more applicable for fruits such as apples. 

Apple sauce should be cooked and then sweetened, but when the shape of the fruit has to be retained then

 it should be cooked in heavy syrup Fibre is softened by heat, which means the longer one applies heat to vegetables the Softer it becomes. 

Although vegetables become softer on addition of alkalis such as 

baking soda, this should be avoided as it makes the vegetables mushy. 

Starch 

Surch is another component which affects the texture of a vegetable. Dry starchy foods such as dried legumes, beans, lentils, peas, rice, macaroni products, etc., must be cooked in sufficient amount of water so that starch granule can absorb moisture and soften. Dried beans are often soaked before cooking to replace the last monture 

Moist starchy vegetables, such as potatoes and sweet potatoes have enough moisture of their own, but still they must be cooked until the starch granules soften. 

Doneness 

A vegetable is said to be done when it reaches a desired degree of tendemess; this varies from vegetable to vegetable and most of the vegetables taste best when they are still firm, which is known as al dente in Italian cuisine At this stage of tenderness not only do the vegetables get the most pleasing texture but also retain maximum flavour, colour, and nutrients. 

For proper doneness some rules must be followed. 

• Do not overcook.

• Cook as close to service as possible.

• In case vegetables have to be precooked, they should be undercooked, refreshed in cold water, and refrigerated.

Then they should be reheated and served.

• Cuts of vegetables should be uniform in order to cook them evenly.

• Different vegetables should be cooked differently. 

CONTROLLING CHANGES IN FLAVOUR 

Many flavours are lost during cooking, more so if cooked longer.

 Flavour loss can be controlled by: cooking for short time; 

adding salt in boiling salted water, as it helps in reduction of loss of flavour; 

• using as less liquid as possible in order to minimize leaching; and 

• steaming, which helps reduce leaching out of flavours and reduces cooking time also. 

CONTROLLING NUTRIENT LOSS 

Factors responsible for nutrient loss are: 

• high heat or temperature; cooking for longer periods; 

• too much of liquid that causes leaching; and

• use of alkalis (baking soda, hard water).

Some nutrient loss in vegetables is inevitable. tips for reducing nutrient loss are given below. 

• Use of pressure steam reduces cooking time but at the same time high heat causes some nutrient loss. 

• Braising uses low heat but extends the cooking time 

• Boiling is faster than simmering; but high heat can destroy the vegetable.