Question

Multiple Choice choose the best one about Maillard Reaction

Factors affecting generation of the Maillard Reaction include:

a. HIgh Temperatures will increase Maillard Browning and decrease Enzymatic Browning

b. a low PH decreases the rate of Maillard reaction due to protonation of amino groups

c use of sulfites can inhibit both enzymatic and non enzymatic browning

d a heated (eg. 75C), acidified solution of lysine and sucrose will turn brown

d Melanoidins represent a source of non digestible fibre

f all of the above

Please let me know why each one is wrong and why you choose it as your correct answer!! Thanks!!

Answer 1

From the above options are only d,e,f are correct about the Maillard Reaction a and b are incorrect which is shown as follows

a) High Temperatures will increase Maillard Browning and decrease Enzymatic Browning is incorrect because Low temperatures prevents enzymatic browning by reducing rate of reaction.

b) A low PH decreases the rate of Maillard reaction due to protonation of amino groups is Incorrect because Lower the pH removes the copper cofactor which is responsible for enzymes to function.

c) Use of sulfites can inhibit both enzymatic and non enzymatic browning is Correct because  sulfite act as a powerful antibrowning chemical.

d) a heated (eg. 75^oC), acidified solution of lysine and sucrose will turn brown is Correct because the Maillard Reaction occurs at higher temperature which carmelized the lysine and sucrose.

e) Melanoidins represent a source of non digestible fibre is correct because it is commonly found in foods that have undergone some form of non-enzymatic browning, such as bread crust,coffee etc.