Define Types of Non Enzymatic Browning Reaction?
Two major types of non enzymatic browning reaction have been recognized to occur in foods during processing.
1. Maillard Reaction: Reaction of aldehyde and ketone groups of sugars with amino compounds (mostly amino acids, peptides, proteins), independent of the presence of oxygen.
2. Caramelization: the change which occurs in polyhydroxycarbonyl compounds (sugars and sugar acids) when they are heated to high temperature independent of the presence of oxygen.