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Non-Enzymatic Browning: Millard Reaction Nonenzymatic browning is found in food processing operations involving dehydration/ condensed milk. Nonenzymatic.

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Presentation on theme: "Non-Enzymatic Browning: Millard Reaction Nonenzymatic browning is found in food processing operations involving dehydration/ condensed milk. Nonenzymatic."— 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. The Maillard Reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat.

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

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 ْ Brix invert sugar (ml) % glycine (ml) Buffer (ml) pH 3 pH 4 pH 5 pH 6 pH 7 pH 8 Mix Well on a vortex mixer min. 100ºC Read the Optical Density at 420 nm

5 4ml 50ْ Brix invert sugar 1ml 10% glycine 1ml buffer pH 8 Read the Optical Density at 420 nm Mix Well min. 70ºC

6 4ml 50ْ Brix invert sugar 1ml 10% glycine 1ml buffer pH 8 Mix Well min. 100ºC 0.1g Sodium metabisulphate Read the Optical Density 420 nm

7 4ml 50ْ Brix invert sugar 1ml D.W. 1ml buffer pH 8 Mix Well min. 100ºC Read the Optical Density 420 nm

8 4ml 50ْ Brix invert sugar 1ml D.W. 1ml buffer pH 8 Mix Well Blank min. 25ºC Read the Optical Density 420 nm

9 Results: Absorbance 420 nm Tube Samar A. Damiati


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