What Is Maillard Reaction In Food Science?

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Author: Loyd
Published: 30 Dec 2021

The Maillard reaction

The French chemist Louis Camille Maillard is the inspiration for the Maillard reaction. It is sometimes referred to as non-enzymatic browning. The Maillard reaction involves heat-generated chemical reactions between sugars and proteins.

The process begins with the formation of a chemical compound called glycosylamine. The Maillard response is a reaction between a diminishing sugar and ant group. It is also responsible for the development of carcinogens and might, by reducing the concentration of essential amino acids, also decrease the nutrition of foods.

Maillard reaction and epicatechin

The Maillard reaction improves the colour and flavour of food. It reduces the nutrition of food as anhydride as well as a stearic acid. In 2005, Totlani and Peterson showed that epicatechin, a compound present in plants like cocoa, grapes, green tea, can do the same thing. It works in two ways.

Maillard reaction in milk and dairy products

Milk and dairy products can yield up to 400 volatile components, most of which are derived from milk lipids or microbial action. When heat is applied or on longer storage, the Maillard reaction becomes important. Some mutagenicity will develop in dairy products, but not for dairy products, because of the severe heat treatment.

There is no mutagenic activity in milk that has been Pasteurized. Some food systems may be reduced in mutagenicity by binding casein. The network of Maillard reactions is well established, but a lot of detail needs to be filled in as regards the aspects of the reaction, chemical, quality-related and applied.

The Maillard reaction is important for the production of brown colors on baked biscuits. The inclusion of the dough of the biscuit in the syrup is to make sure that the Maillard reaction occurs. It may be difficult to dry the biscuit without too much Maillard reaction.

Maillard reaction requires heat

The Maillard reaction requires heat. Polowsky says that you don't necessarily need heat when cooking with the Maillard reaction. It can happen under normal temperatures, but it will take a long time. If it sits for long enough, a can of Parmesan can go brown in the fridge.

Grilling and frying

The best way to make the reaction is with a hot cast iron skillet or a blow torch. In some cases, a grill can work, but the heat is applied on the grate and not evenly through the food.

Maillard Reaction Compounds

Depending on how long you cook food and how warm you cook it, you can end up with different types of Maillard reaction compounds. There are certain reactions that will cause sweet, nutty, and caramel notes on products. Meat, fish, and sometimes even beer will have smoky, and sometimes even smilng flavor notes from other reactions.

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