FOOD TECHNOLOGY

Detailed explanation-1: -Maillard reaction takes place when sugar and protein containing formulations are subjected to heat processing in the presence of adequate amounts of free water, alkaline pH and some metals.

Detailed explanation-2: -Dextrins are brown in colour and have a distinct taste and consistency. Producing dextrin therefore results in a change in colour of food to golden brown. This is the process called dextrinization.

Detailed explanation-3: -The advanced Maillard reaction consists of the breakdown of the Amadori product into numerous fission products of the sugar–amino compound. The final Maillard reaction consists of the condensation of amino compounds and sugar fragments into polymerized protein and brown pigments, called melanoidins (brown compound).

Detailed explanation-4: -Maillard Browning The amino acid and sugar compounds rearrange themselves into rings when manipulated by heat. These ring formations reflect light, imparting a brown color onto food.