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(Question
4: ) Maillard Reaction in Medicine
Maillard Reaction in Microwave Heating
As was
presented in previous sections, Maillard reaction takes place under high
temperature and at low Aw.
Conventionally cooked foods such as breads and other baked products are
subjected to relatively high temperatures for a rlatively ong time.
The surface of the food dries out to give a crust with a low Aw.
Consequently, Maillard reaction occurs at the food surface and leads to
the production of desirable flavors and aromas.
In
contrast, there is a lack of hot, dry air surrounding the products during
microwave cooking. In addition, the food is usually cooked for a
much shorter time. The resulting surface of microwave cooked products
remains moist and the development of the expected flavors and colors was
prevented. The final products may be preceived as undercooked
by consumers.
Solutions:
Metallized Films:
Used in microwave packaging
Maintain temperature at 260 oC
Promote surface drying
Surface Treatment:
Spray surface with reducing sugars and amino compounds
Coat surface with a moisture barrier
Case Study: Maillard
Products in Heated Milk
from: Meissner K and Erbersdobler HF.
1996. J Sci Food Agric. 70: 307-310.
Objective: To evaluate the formation
of early Maillard reaction products in conventionally
and microwave-heated milks.
Materials and Methods: Milk samples
were heated to 80 or 90 oC by conventional or
microwave heating. Levels of early Maillard products such as
furosine, hydroxymethylfurfural
(HMF), and lactulose were determined.
Results:
Graphs are showing concentrations of MRPs in milk samples microwave
heated to 80 oC, conventionally
heated to 80 oC, microwave
heated to 90 oC, or conventionally
heated to 90 oC held at various time.
The concentrations of all reaction products increased with increaseing
holding time at both temperatures, regardless of heating methods.
Conclusion:
1. There are no microwave-specific changes in food
components.
2. The heating time and temperature seem to be more
important than the source of energy for food damage.
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(Question
4: ) Maillard Reaction in Medicine