Adding baking soda to food will primarily affect its:

The primary effect of adding baking soda to food is on its flavor profile. Baking soda is an alkaline compound that can interact with acidic components in recipes, leading to a neutralization of acidity, which can alter the overall taste experience. By changing the pH of the food, baking soda can enhance or diminish certain flavors, making them more pronounced or less sharp. This chemical reaction can also impact browning during cooking, thereby influencing not only taste but also potentially the texture of baked goods as a result of the leavening process.

While baking soda can play a minor role in texture and aesthetic appeal by contributing to leavening and browning, these effects are secondary to its primary function of flavor alteration. The nutritive value of the food typically remains unchanged by the addition of baking soda.