Question

Which of the following is NOT true regarding the Maillard browning reaction? It is the reaction involved in when heating a sugar to a temperature greater than its melting point. It produces brown colored compounds. It requires a reducing sugar and an amine group from a protein. It is the reaction that involved in making caramel candies.

Answer 1

Maillard browning Reaction

Explanation:

• This procedure quickens in a basic domain in light of the fact that the amino testing don't kill. This response is the premise of the seasoning business since the sort of amino corrosive decides the subsequent flavor.  
• All the while, several distinctive flavor mixes are made. These mixes thusly separate to frame yet progressively new flavor mixes, etc. Each sort of nourishment has an exceptionally unmistakable arrangement of flavor intensifies that are shaped during the Maillard response. It is these equivalent aggravates that enhance researchers have utilized throughout the years to make counterfeit flavors.  
• The Maillard response ought not to be mistaken for Caramelization which happens with sugars
• Hence, the right answer is "It requires a reducing sugaer and an amine group from a protein"