FOOD TECHNOLOGY

Detailed explanation-1: -The Maillard reaction (/maɪˈjɑːr/ my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction.

Detailed explanation-2: -Maillard reaction is a naturally occurring reaction involving condensation of a reducing sugar or polysaccharide with protein or peptide, by linking the reducing end carbonyl groups in the former to the amino groups in the latter upon heating at 60 °C and relative humidity of 78.9%.

Detailed explanation-3: -The Maillard reaction creates brown pigments in cooked meat in a very specific way: by rearranging amino acids and certain simple sugars, which then arrange themselves in rings and collections of rings that reflect light in such a way as to give the meat a brown color.

Detailed explanation-4: -Enzymic browning is an oxidation reaction that takes place in some foods, mostly fruit and vegetables, causing the food to turn brown. Oxidation reactions occur in food and non-food items. Enzymic browning is a reaction which requires the action of enzymes and oxidation in order to occur.