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Food Micro > Browning > Flashcards

Flashcards in Browning Deck (10):
1

Lipid oxidation

aret effected by light, oxygen, temp and water activity
Control of factors - reduces extent

2

Malliard browning stages

1. Early MR - chemically defiend without browning

2. Advanced M - formation of volatile or soluble substances

3 Final MR - insoluble polymers created

3

Maillard reaction

Occurs between reducign sugars and animes at high temps
results from condensation of an amino group and a reducing sugar

temp, high pH and low Aw = perfect combo

4

Anti-nutritional effects of Mr

loss of subsrates
Vitamin destrcution

5

Colour changes

deterioration of chlorophyll pigments

6

Macro biological changes

Rodents
insect pests

7

Browning reactions

Diverse collection of reactions which produce darkening colour
Flavour and aroma production

8

Caramelisation

sugar heated to 160-200 to produce colour
Under acidic conditions temp is reduced to 110-130

9

Enzymic browning

enzyme and substrate are generally separate in food
If disturbed they come togerther and catalystic effect occurs
Apple - catehol - browning occurs

10

Denaturation of proteins

Large protein molecules = fragile
Fucntional properties lost
Mechanical agitation, acids, alkalis