Maillard Reaction in Microwave Cooking:Comparison of Early Maillard Products in Conventionally and Microwave-Heated Milk

✍ Scribed by Mei??ner, Karin; Erbersdobler, Helmut F

• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 332 KB
• Volume: 70
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199603)70:3<307::aid-jsfa502>3.0.co;2-i

✦ Synopsis

The impact of microwave cooking on the formation of early Maillard products was investigated and compared with the effect of conventional cooking, using milk as a test system. Experiments were carried out at controlled temperatures of 80°C and 90"C, respectively, at holding times up to 420 min. Furosine, hydroxymethylfurfural (HMF) and lactulose, which are all established indicators to estimate heat damage, were determined. The concentrations of all the heating indicators increased with increasing heating time. For example in the 90°C test series the furosine values rose from 34 mg litre-' (0.5 h) to 94 mg litre-' (2 h holding time) in the milk heated by microwaves and from 35 mg litre-' (0.5 h) to 96 mg litre-(2 h) in the conventionally heated milk. None of the reaction products showed significant differences as between the microwave heating and conventional cooking methods.