What undesirable consequence results from ice crystal formation in starchy foods subjected to freezing temperatures?
Their texture can be permanently damaged, making them unsuitable for consumption even if they remain safe.
Freezing, defined as maintaining temperatures below $0^ ext{circ} ext{F}$ ($-18^ ext{circ} ext{C}$), is highly effective at halting bacterial reproduction and drastically slowing quality degradation via enzymatic action. However, freezing is not without its limitations regarding quality, especially for certain food types. Starchy foods are particularly vulnerable to damage during this process. As the water content within these foods freezes, it forms ice crystals. These crystals physically puncture and disrupt the cellular structure of the food matrix. Once thawed, this cellular damage manifests as a permanent deterioration in texture, often resulting in mushiness or sogginess, rendering the food unsuitable for its intended use, even though the freezing process ensures it remains microbiologically safe to eat.
