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. A...

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