Define Types of Non Enzymatic Browning Reaction?

Two major types of non enzymatic browning reaction have been recognized to occur in foods during processing.

1. Maillard Reaction: Reaction of aldehyde and ketone groups of sugars with amino compounds (mostly amino acids, peptides, proteins), independent of the presence of oxygen.

2. Caramelization: the change which occurs in polyhydroxycarbonyl compounds (sugars and sugar acids) when they are heated to high temperature independent of the presence of oxygen.

Posted Date: 7/1/2013 5:32:57 AM | Location : United States

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