Texture is one of the most important quality parameter, which influences the acceptability of food products. The kinetics of texture development which was evaluated using a Stevens-LFRA Texture Analyzer in terms load in grams, has been studied over a temperature range of 50-120 degrees C (isothermal process), and also during normal open pan cooking, pressure-cooking and a cooking in a newly developed and patented fuel-efficient 'EcoCooker' (non-isothermal heating process). The texture development followed first order kinetics in potato cubes, whole green gram and red gram splits, the food samples used in this study. A mathematical model was developed using the rate constants of texture development at fixed temperatures and the time-temperature profile of the processing method. (c) 2005 Elsevier Ltd. All rights reserved.