Presentation on theme: "Non-Enzymatic Browning: Millard Reaction"— Presentation transcript:
1Non-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.
2Non-Enzymatic Browning: Millard Reaction Reducing sugarsAmino compounds+Amines, amino acid,proteinsGlucose, Fructose,lactose, MaltoseTemperatureConc. of the reactantspHInhibitors or preservativesMelanoidins
3Non-Enzymatic Browning: Millard Reaction Browning reactions may be:- desirable to the foodcrust on baked goods, color of caramel, flavor, color of maple syrup- detrimental to the fooddarkening of dehydrated fruits , eggs, vegetables, canned or dried milk
4Mix Well on a vortex mixer Read the Optical Density at 420 nm 30 min.12345660301545510202535405055100ºC50ْ Brix invertsugar (ml)Mix Well on a vortex mixer10% glycine(ml)Read the Optical Density at 420 nmBuffer(ml) pH pH pH pH pH pH 8
5Read the Optical Density at 420 nm 30 min.760301545510202535405055Mix Well1ml buffer pH 81ml 10% glycine4ml 50ْ Brix invert sugar70ºCRead the Optical Density at 420 nm