PROCESSED FOODS WHERE MAILLARD REACTIONS OCCUR ITS PLACE IN OUR NUTRITION AND HEALTH DIMENSION

Year 2024, Volume: 6 Issue: 3, 203 - 213, 31.12.2024

Asya Bozyazı Önder , Zeynep Şimşek

Abstract

The most important of the non-enzymatic browning reactions occurring in processed foods is the Maillard reaction. This reaction between glycine and glucose is a complex reaction, although it is first explained simply in this way. Maillard reaction causes colour, taste and odour changes in foods. Maillard reaction takes place even in home-made bread as well as in ready processed foods. This reaction, which occurs after heat treatment, is carried out to make foods long-lasting and to give desired properties such as colour to foods. In addition to these properties that it gives to foods, positive and negative properties occur in foods. Acrylamide released during the Maillard reaction is one of the carcinogenic substances harmful to food. This reaction, which negatively affects the nutrient content and quality, occurs in every heat- treated food and becomes important for every human being. When the negative properties are observed, it is seen that such ideas and applications are not favoured because of the undesirable and unpleasant effects on food, although efforts are made to reduce these effects. In addition to the negative features of the Maillard reaction reaction, positive features have also been found in the studies. In this study, the importance of Maillard reaction, which has an important place in foods, has been processed, information about acrylamide, which is a carcinogenic substance, has been given and the effects of reaction foods on our nutrition and our health have been mentioned

Keywords

Maillard Reaction, Processed Foods, Acrylamide.

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