Flashcard Study
Natural Food Colours — Card 33 of 33
Click the card to flip between question and answer.
Question
Melanoidins are brown pigments formed during:
Tap to reveal answer
Answer
D. Maillard reaction
Melanoidins are high molecular weight brown-colored compounds formed during the Maillard reaction, which occurs between:
Reducing sugars + Amino acids/proteins + Heat
They contribute to the color, aroma, and flavor of foods such as:
Bread crust
Roasted coffee
Fri...
Tap to flip back