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.
The Maillard 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 +
Amines, amino acid,
proteins
Glucose, Fructose,
lactose, Maltose
Temperature
Conc. of the reactants pH
Inhibitors or preservatives
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. Mix Well on a vortex mixer Read the Optical Density at 420 nm
30 min. 1 2 3 4 5 6 60 30 15 45 5 10 20 25 35 40 50 55
100ºC
50ْ Brix invert
sugar (ml)
Mix Well on a vortex mixer
10% glycine
(ml)
Read the Optical Density at 420 nm
Buffer
(ml) pH pH pH pH pH pH 8

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

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

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

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

9. Results:
Absorbance 420 nm
Tube 1 2 3 4 5 6 7 8 9
Samar A. Damiati