1 / 9

Non-Enzymatic Browning: Millard Reaction

Non-Enzymatic Browning: Millard Reaction. Nonenzymatic browning is found in food processing operations involving dehydration/ condensed milk. Nonenzymatic browning is purely chemical and occurs by several mechanisms.

ekettler
Download Presentation

Non-Enzymatic Browning: Millard Reaction

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Non-Enzymatic Browning:Millard Reaction • Nonenzymatic browning is found in food processing operations involving dehydration/ condensed milk. • Nonenzymatic browning is purely chemical and occurs by several mechanisms. • TheMaillard Reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat.

  2. Non-Enzymatic Browning:Millard Reaction Reducing sugars Amino compounds + Temperature Conc. of the reactants pH Inhibitors or preservatives Amines, amino acid, proteins Glucose, Fructose, lactose, Maltose Melanoidins

  3. Non-Enzymatic Browning:Millard Reaction • Browning reactions may be: - desirable to the food crust on baked goods, color of caramel, flavor, color of maple syrup - detrimental to the food darkening of dehydrated fruits , eggs, vegetables, canned or dried milk

  4. 60 5 55 10 50 45 15 40 20 35 25 30 30 min. 1 2 3 4 5 6 100ºC 50ْ Brix invert sugar (ml) 4 4 4 4 4 4 Mix Well on a vortex mixer 10% glycine 1 1 1 1 1 1 (ml) Read the Optical Density at 420 nm Buffer 1 1 1 1 1 1 (ml) pH 3pH 4 pH 5pH 6pH 7pH 8

  5. 60 5 55 10 50 45 15 40 20 35 25 30 30 min. 7 Mix Well 1ml buffer pH 8 1ml 10% glycine 4ml 50ْ Brix invertsugar 70ºC Read the Optical Density at 420 nm

  6. 60 5 55 10 50 45 15 40 20 35 25 30 30 min. 8 Mix Well 0.1g Sodium metabisulphate 1ml buffer pH 8 1ml 10% glycine 4ml 50ْ Brix invertsugar 100ºC Read the Optical Density 420 nm

  7. 60 5 55 10 50 45 15 40 20 35 25 30 30 min. 9 Mix Well 1ml buffer pH 8 1ml D.W. 4ml 50ْ Brix invertsugar 100ºC Read the Optical Density 420 nm

  8. 60 5 55 10 50 45 15 40 20 35 25 30 30 min. Blank 10 Mix Well 1ml buffer pH 8 1ml D.W. 4ml 50ْ Brix invertsugar 25ºC Read the Optical Density 420 nm

  9. Results: Samar A. Damiati

More Related