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| What is the browning reaction in foods? | to Top |
BROWNING AND FOOD PRODUCTION, PROCESSING AND PREPARATION
|
FOOD ITEM |
BROWNING AGENTS |
REACTION FORMING BROWN COLOR |
SENSORY CONTRIBUTION |
|
Angel Food Cake |
Sugars: Sucrose flour sugars such maltose, glucose egg-sugar-glucose protein: egg white, i.e., ovalbumin, ovomucin, etc. Flour protein, i.e. gluten |
Maillard Reaction: formation of melanoidins by an amino group of the proteins reacting with aldehyde or ketone group of the reducing sugar. Is influenced by protein type, sugar type, time and temperature, pH, and moisture content |
Appearance: Aesthetic value of brown crust. Flavor: melanoidins increased flavor Aroma: enriched, desirable texture |
|
Apple Juice |
phenolic substrate (leucoanthocyanins) oxygen (intracellular-atmospheric) |
oxidases catalyze the oxidative reactions by producing one colored and highly reactive quinones. Polymerization of quinones yields condensation products which are oxidized non-enzymatically and are responsible for the color. |
Appearance: Darker Flavor: may be slightly off |
|
Bananas |
phenolic substrate oxygen (intracellular) phenol phenol oxydase |
reaction the same as for apple juice except that if the banana is unpeeled your source of oxygen would just be intracellular |
Color: undesirable |
|
Bread Crust |
sugars-lactose, glucose, maltose dextrins. Proteins: Flour i.e. gluten, albumins; milk: proteins |
Maillard Reaction: similar to angel food cake, however different amino acids, proteins, sugars, and environmental conditions creates a difference |
Color: Browner Aroma: enhanced Flavor: increased desirability |
|
Caramels |
sugars sucrose, lactose, Proteins: casein, whey proteins |
Maillard Reaction: reaction between amino acids, proteins, sugars and environmental conditions creates a difference. |
Appearance: caramel color. Flavor: caramel |
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Coffee |
sugars, starch, cellulose |
Roasting causes sugar decoomposes to form fructosan & glucosan leading to a partial caramelization (heat from roasting). Cellulose is partially carbonized & darkened by undergoing cleavage changes. |
Appearance: darkens Flavor: increased, roasted flavor Aroma: increased, desirable |
|
Dried Egg White |
sugar: glucose protein: egg |
Maillard Reaction: caused by the small amount of glucose present reacting with the egg white protein |
Appearance: undesirable darkening Flavor: disagreeable |
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Orange Juice |
ascorbic acid, oxygen, ascorbic acid oxidase |
Ascorbic acid + 02 C Dehydro ascorbic + H20 Ascorbic acid + H202 C Dehydro ascorbic + H20 Dehydro ascorbic acid + H202 C brown product Formation of furfural w/ formation of CO2 |
Appearance: disagreeable brown precipitate Flavor: flat |
|
Peanut Brittle |
sugar: sucrose |
Caramelization-heating sugar above its melting point. Sucrose caramelizes at 210° C. Caramel is a carbohydrate of high molecular weight-a condensation of polymerization product of mono and disaccharides. acids sucrose C glucose + fructosan ketones high temp Heat (-H20) aromatics, furans glucosan lactones, etc. polymers |
Color: amber Flavor: stronger, more bitter |
|
Tea |
phenolic compds catachin. flavanols quereetin flavanols kaempferol gallocatechin |
Green Tea ------------------------------ Black Tea O2, polyphenol oxidase Oxidation and fermentation reactions |
Appearance: leaf reddens or darkens Flavor: increased pronouncement |
|
French Fries |
sugar: in potato starch proteins |
Caramelization ketones sugars C glucose + fructosan acids high temp Heat (-H20) aromatics glucosan furans lactones Maillard Reaction w/ reducing sugars & amino groups. Possibly some polymerization w/ fat. |
Appearance: desirable light color Flavor: increased malonidins and flavor |
Updated: Saturday, December 29, 2007.
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