Question

One disadvantage to adding baking soda to green beans or broccoli is that:

A. The texture becomes mushy and soft
B. Loss of fat-soluble vitamins
C. Loss of color; dull
D. Taste will be altered to be extremely salty

Answer 1

The texture of green beans or broccoli can become mushy and soft when baking soda is added. Additionally, there may be a loss of color.

Step-by-step explanation:

One disadvantage of adding baking soda to green beans or broccoli is that the texture becomes mushy and soft. Baking soda, also known as sodium bicarbonate, is alkaline and can break down the cell walls of vegetables, resulting in a softer texture.

In addition to the texture change, baking soda can also cause a loss of color in green beans or broccoli. This is because baking soda can alter the pigments responsible for the vibrant color of vegetables.

However, it is important to note that adding baking soda to water when boiling vegetables can help retain their vibrant color, as it prevents the leaching of pigments. Therefore, the loss of color is more relevant when directly adding baking soda to green beans or broccoli.