Natural Food Colours
Melanoidins are brown pigments formed during:
Melanoidins are brown pigments formed during:
Try to answer before revealing the correct option and explanation.
Correct Answer
✅ D. Maillard reaction
Explanation
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
- Fried foods
- Roasted meat
Why Other Options Are Incorrect:
- Caramelization: Produces caramel pigments from sugars only.
- Chlorophyll degradation: Causes green color loss.
- Anthocyanin degradation: Causes pigment fading.
Key Concept
Melanoidins → Maillard reaction Requires amino compounds Responsible for brown color and roasted flavor
Related Sub-categories
References
- Awan, J. A., & Awan, K. A. (2023). Food science and technology. Unitech Communications.
- Damodaran, S., Parkin, K. L. (2017). Fennema’s Food Chemistry (5th Edition). CRC Press.
- Belitz, H. D., Grosch, W., Schieberle, P. (2009). Food Chemistry (4th Edition). Springer.
- deMan, J. M., Finley, J. W., Hurst, W. J., Lee, C. Y. (2018). Principles of Food Chemistry (4th Edition). Springer.
- Coultate, T. P. (2016). Food: The Chemistry of Its Components (7th Edition). Royal Society of Chemistry.
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