Defrosted products with preserved micro- and macrostructure

In the modern world, due to the consumers' pace of life and lifestyle, there is a need for production of frozen food products that are ready-to-eat after defrosting or heating. An important task, therewith, is preservation of the micro- and macrostructure of flour products and aerated desserts. The paper presents an analysis of studies of aspects of production and realization of frozen finished products with the preserved micro- and macrostructure. A possibility of positioning aerated fermented dairy desserts as functional products is substantiated. In investigation of this product category, particular emphasis is placed on the role of the nutrient composition (proteins, fats, stabilizers and emulsifiers) and an importance of technological operations (freezing and fermentation). Attention is given to the state of the structural elements in the frozen and defrosted states. Despite the absence of crystals in defrosted desserts, it is necessary to take into account their influence on dispersity of the air phase in a frozen product. It was found that frozen noodles are a common product type in Asian countries and consumption of this product is growing every year. Other flour products (macaroni, bakery and confectionery products) are in demand as fast-food products. A promising direction in production of finished food products is a search for solutions and components for preservation of the product macrostructure. Among important tasks are maintenance of the marketable appearance of a defrosted product, prevention of the ice crystal growth in the frozen state and preservation of the protein structure. An important place in production of macaroni and bakery products is occupied by selection of cryoprotectants — components having an ability to inhibit the ice crystal growth and facilitating preservation of the product macrostructure. An important aspect of frozen product quality is its safety upon defrostation. In particular, the control of microbiological indicators and the related water activity value is necessary.