a browning reaction, which is non- enzymic, resulting from the initial reaction of reducing sugars and amino acids or proteins ( amino group). it occours as the result of heating during cooking and processing , but also takes place slowly in some stored products such as dried milk, if their moisture levels are above a certain level (5%) the reation is accelerated at higher PH and retared by the addition of acid or sulphur dioxide. in some foods it causes a reduction in nutrtitive value as essential amino acids can be bound up into complexes. brown pigments are formed called meanoidins. some intermediate products and meanoidins contribute flavour and have been used in producing synthetic meat falvours
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