• Author / Uploaded
• Rantau Silalahi

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Introduction 

The Maillard reaction (often defined as nonenzymatic browning reaction) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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Reducing sugar is any sugar that is capable of acting as a reducing agent because it has a free aldehyde group or aReducing free form ketone group. of glucose (the aldehyde group is on the far right) 2

Introduction (contd.) 

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Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colours are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80). Caramelization is pyrolytic process, is a thermal decomposition of materials at elevated temperatures in an inert atmosphere such as a vacuum or nitrogen gas. 3

Benefits and Losses Some Millard Reaction Process particularly melanoidins have beneficial effects on health such as antioxidative and antibiotic effects.  Millard Reaction Process such as high carboxymethyl lysine (CML) promote diabetes and cardiovascular diseases while acrylamide acts as a carcinogen. 

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Inhibit Millard Reaction Process Avoid the critical water content (water activity that cause non-enzymatic browning, aw:0.2)  Use non-reducing sugar 

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