Non-enzymatic Browning NUTR2330 PDF

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Non-enzymatic Browning 1. Name and describe one negative and one positive aspect/characteristic of nonenzymatic browning. One negative thing about non-enzymatic browning is that during Maillard reactions, foods that are being prepared at a high temperature are at risk for losing sugars and amino acids which decreases the foods nutritional value. Non-enzymatic browning can also lead to acrylamide which is a human carcinogen (Edelstein, 2019, p. 171). A positive aspect about non-enzymatic browning is that it generally creates a better flavor for the food. 2. What is your favorite food or meal associated with a nonenzymatic browning reaction? One of my favorite things associated with non-enzymatic browning is coffee. I have to have a coffee every day. 3. Which nonenzymatic reaction is taking place for the food/meal you chose? Caramelization and Maillard Reactions both take place for within coffee. 4. Describe the reaction taking place for your food/meal choice to someone who has never heard of nonenzymatic browning before (i.e. walk them through the steps from start to finish). When coffee is going through caramelization, multiple reactions occur, such as dehydration, isomerization, and polymerization, that reduce the amount of sugar creating caramel colloids, giving coffee its brown color (Edelstein, 2019, p. 170). Maillard reaction’s occur in coffee when it is exposed to high temperatures from 212 F to 482 F.

This also reduces the sugar and amino acids in the coffee giving it it’s brown color (Edelstein, 2019, p. 170).

Works Cited

Edelstein, S. (2019). Food science: An ecological approach. Burlington, MA: Jones & Bartlett Learning....