FOOD TECHNOLOGY

Detailed explanation-1: -It is referred as a Maillard reaction when it is initiated by the condensation of the carbonyl group of reducing sugars with free amino groups of amino acids and/or proteins. It is a chemical process that produces a brown color in foods without the activity of enzymes.

Detailed explanation-2: -Non-enzymatic browning involves a set of chemical reactions that take place during the preparation or storage of foods. It is responsible for the formation of brown compounds, which are volatile flavor molecules that affect the sensory quality of foods.

Detailed explanation-3: -Browning of foods can be either non-enzymatic (caramelization or maillard reaction) or enzymatic. Caramelization is a non-enzymatic reaction that occurs when carbohydrates or sugars in food are heated. It is the process of removal of water from a sugar followed by isomerization and polymerisation steps.