Q1. pH in the range of is the most optimum for the Maillard reaction to occur.

1. 4.5 to 5.2
2. 7.8 to 9.2
3. 5.5 to 6.5
4. 3.2 to 5

ANSWER: B. 7.8 to 9.2

• Explanation – pH in the range of the Maillard process is 7.8 to 9.2.
• The rate of the Maillard browning reaction is influenced by pH. It becomes minor in very acidic solutions because the amino group of the protein is protonated under strongly acidic circumstances, preventing glycosylamine production. Because alkaline circumstances in food favor the Maillard reaction, a pH in the range of 7.8 to 9.2 is ideal for the Maillard process to take place.

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Q2. Which among the following is a type of caramel color?

1. Acid-fast caramel
2. Brewer colors
3. Baker’s color
4. All of the above

ANSWER: D. All of the above

• Explanation: There are three types of caramel colors available commercially. The most common type of caramel color on the market is acid-fast caramel, which is manufactured with an ammonium bisulfate catalyst to provide the color for cola drinks. Brewer colors are produced by heating sucrose solution with ammonium ions and are utilized in the brewing business. Baker’s color is made by pyrolyzing sucrose directly to produce a burnt sucrose hue. These hues can be seen in baked goods.

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Q3. ________ contribute to the flavor of many baked products particularly the baked bread.

1. Maltol
2. Isomaltol
3. 2-H-4-hydroxy-5-methyl-furan-3-one
4. Both A and B

ANSWER: D. Both A and B

• Explanation – Unsaturated ring systems are produced by certain pyrolytic processes, giving the materials a distinct flavor and aroma. Maltol and isomaltol, for example, contribute to the flavor of many baked goods, particularly baked bread. 2-H-4-hydroxy-5-methyl-furan-3-one, on the other hand, is a product of the browning reactions. This gives the overcooked meat or other components a charred flavor.

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Q4. _________ have little effect on Strecker degradation.

1. pH
2. Moisture content
3. Addition of Sulphites
4. ERH

ANSWER – C. Addition of Sulphites

• Explanation: Strecker decomposition is unaffected by the addition of sulfites. The use of sulfur dioxide or sulfites in the prevention of browning may work by interacting with the free aldehydic or free ketonic group and blocking the synthesis of sugar amine, finally stopping the chain reaction.

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Q5. The colored pigment development is the ________ step of the Maillard browning reaction.

1. First
2. Second
3. Third
4. Last

ANSWER: D. Last

• Explanation: The formation of colorful pigments is the last phase of the Maillard browning reaction, which begins with an amino acid interaction and the formation of sugar amines. As a result, the Maillard reaction isn’t the only mechanism for amino acids to be destroyed during food processing or preparation.

READ MORE – Food Science & Technology Quiz (16-02-2022)

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