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    Maillard Reaction Functional Foods

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    Quoc Khanh
    The document summarizes information about the Maillard reaction and related browning reactions that occur during cooking. It describes how the Maillard reaction was discovered in 1912 by Louis Camille Maillard and involves amino acids and sugars reacting at high temperatures. Examples are provided of foods that undergo Maillard browning such as meats, breads, maple syrup, coffee beans, and nuts. Caramelization, another browning reaction, is also summarized. The document defines functional foods and provides examples of how functionality can be achieved and food categories for functional foods.

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    Maillard Reaction Functional Foods

    Uploaded by

    Quoc Khanh
    22 views22 pages
    The document summarizes information about the Maillard reaction and related browning reactions that occur during cooking. It describes how the Maillard reaction was discovered in 1912 by Louis Camille Maillard and involves amino acids and sugars reacting at high temperatures. Examples are provided of foods that undergo Maillard browning such as meats, breads, maple syrup, coffee beans, and nuts. Caramelization, another browning reaction, is also summarized. The document defines functional foods and provides examples of how functionality can be achieved and food categories for functional foods.

    Original Title

    Lecture 11

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    The document summarizes information about the Maillard reaction and related browning reactions that occur during cooking. It describes how the Maillard reaction was discovered in 1912 by Louis Camille Maillard and involves amino acids and sugars reacting at high temperatures. Examples are provided of foods that undergo Maillard browning such as meats, breads, maple syrup, coffee beans, and nuts. Caramelization, another browning reaction, is also summarized. The document defines functional foods and provides examples of how functionality can be achieved and food categories for functional foods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    22 views22 pages

    Maillard Reaction Functional Foods

    Uploaded by

    Quoc Khanh
    The document summarizes information about the Maillard reaction and related browning reactions that occur during cooking. It describes how the Maillard reaction was discovered in 1912 by Louis Camille Maillard and involves amino acids and sugars reacting at high temperatures. Examples are provided of foods that undergo Maillard browning such as meats, breads, maple syrup, coffee beans, and nuts. Caramelization, another browning reaction, is also summarized. The document defines functional foods and provides examples of how functionality can be achieved and food categories for functional foods.

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    Lecture 11

    Maillard
    Reaction
    Functional foods
    1912

    Maillard Maillard
    published a paper
    describing the

    reaction reaction between


    amino acids and
    sugars at elevated

    discover temperatures.

    ed 1953

    recently
    Chemist John E.
    Hodge, with the U.S.
    Department of
    Agriculture,
    established a
    mechanism for the
    Maillard reaction
    The Maillard
    Reaction
    • Reaction between carbohydrates and proteins
    under heating

    • Reducing sugars and amino acids (proteins)


    produce glycosides which are red-brown to very
    dark brown colours and caramel-like aromas

    • Results in browning during the:


    - grilling of meats
    - formation of crusts on breads
    - boiling of maple syrup
    - roasting of coffee and cocoa beans
    - roasting of nuts
    Classic
    example of
    Maillard
    reaction
    Examples of
    Maillard Reaction
    Maillard
    browning
    process

    First step is a condensation


    reaction between an amino
    group on an amino acid or
    protein and a reducing sugar
    (glucose or lactose)
    Why do milk
    products brown
    so quickly?

    Milk based products


    contain high levels of
    lysine which has two
    amino groups to react
    with the lactose – milk
    sugar
    Maillard
    Reaction
    The Maillard reaction
    produces hundreds
    of products – some
    contribute to flavour
    and aroma
    https://www.youtube.com/watch?v=meUEXukFM-o
    Caramelisatio
    n
    • Occurs when sugars are heated over their
    melting points
    • Sucrose melts at  160ºC
    • Continuation of heating pulls water out of the
    sugar molecule (condensation) to form furfural
    derivatives which undergo further reactions
    (polymerisation) to form brown coloured
    compounds
    Chemistry of
    caramelisatio Pyrolitic
    Caramelans (C24 H36 O18)
    n Brown colour
    (caramelisation) is
    produced by three Caramelens (C36 H50 O25)
    Basically the groups of polymers:

    browning of sugar Volatile chemicals Caramelins (C125 H188


    such as diacetyl are
    during cooking 80)
    O

    released = caramel
    flavour
    Typically
    cooking Maillard reaction
    involves both starts at 140 to 165°C
    Maillard and
    caramelisatio Caramelisation from
    n around 160°C
    reactions
    Enzymatic
    browning
    Occurs in fruits and vegetables -
    enzyme polyphenoloxidase
    When cut or damage occurs the
    enzyme in conjunction with oxygen
    causes brown pigmentation
    Prevention of
    enzymatic browning

    • Use of additives - ascorbates and


    citric acid
    • Chilling
    • Heating
    • Modified atmosphere
    Function
    al foods
    A food claimed to

    Function have an additional


    function other than

    al food for refuelling the body

    definitio
    n Normally related to
    health-promotion or
    disease prevention
    Good
    Good
    working
    working
    IFT
    definitio
    definitio
    definition
    nn
    Good
    working
    definition

    “Foods or dietary components that may provide a health benefit


    beyond basic nutrition”
    The International Food Information Council (IFIC)
    Removing a compound/component – lactose free

    Replacing an element of the food – alternative

    Functionali sweeteners

    ty Concentrating – Increasing protein


    achieved
    by Adding – fortifying with vitamins and minerals

    Increasing the bioavailability of a food component


    Conventional foods – Prebiotic foods

    Enriched foods – folate enriched breads

    Functional Fortified foods – iodised salt


    food
    categories Enhanced foods – formulated with bioactive compounds
    probiotic, energy and protein

    Medical foods – Phenylketonuria (PKU) formulas free


    of phenylalanine

    Special dietary use - Infant formulae, weight lose foods ,


    gluten free, lactose free
    Good examples of fortification
    B1 and B3 enriched flour for pellagra and beriberi

    Iodine in salt for goitre

    Vitamin D enriched milk for rickets

    Vitamin C for scurvy

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