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Mr. Omar Alajil (أ. ليجعلا رمع) M.Sc Food Technology
Mr. Omar Alajil (أ. ليجعلا رمع) M.Sc Food Technology
(أ
M.Sc Food Technology
TABLE OF CONTENT
INTRODUCTION
Changes during non-enzymic browning
Types of Non-enzymatic Browning
Maillard Reaction mechanisms and products
How to measure browning
Kinetic of non enzymatic browning
Controlling Factors of the Maillard Reaction
Products
Prevention of non enzymatic browning
CONCLUSION
Introduction
Foods may develop a variety of
brown colors, from yellow-brown to
red-brown to black-brown, during
handling, processing, and storage.
These colors are desirable in certain foods
(e.g., coffee, beer, bread, maple syrup).
In other foods, such as most dehydrated
fruits and vegetables, dried eggs, and
canned or dried milk, browning is
detrimental.
Even when desirable, browning should not
be excessive, as in potato chips, French
fries, and apple juice.
Numerous reactions lead to browning in
foods. Some of these may also generate
flavors and/or alter the nutritional
properties of foods.
enzymatic and nonenzymatic
browning
Enzymatic browning
occurs when fresh food or beverage
products are exposed to air and there are
active enzymes present within the food or
beverage product. When an apple slice or
banana turns brown, it is usually due to
polyphenol oxidase enzyme activity.
Non-enzymatic browning
can produce brown, fluorescent, highly
cross-linked pigments, such as melanoidin
chromophores.
Types of Nonenzymatic
Browning
undesirable
- foods darkness
- and off-flavor development
- loss of nutrition component (Lysine)
the Maillard reaction can seriously lower
the nutritive value of the food.
Toasting, for example, may reduce to
one-half the protein efficiency ratio of
bread.
How to measure browning
As the thermal treatment resulted in the
increase in colored substances content,
which is measured as an increase in
absorbance at 420 and 560 nm by
reactance colorimetry A420.
Kinetic of non enzymatic
browning
First-order and zero-order kinetic
models have been used to evaluate the
development of non-enzymaticbrowning.
These kinetic models are expressed by
the equations
It is not always possible to apply kinetics
as simple as first-order or zero-order to
describe the colour changes produced in
fruit purees,