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Registered Dietitian

Category - Nutrition Science

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Which of the following statements are true concerning the Maillard reaction? (Choose all that apply.)

It is a non-enzymatic browning reaction between a protein and a sugar
It occurs only in a vacuum
It can be accelerated by increasing the temperature
It is identical to caramelization

Explanation

Answers: A and C - The Maillard reaction is a type of non-enzymatic chemical reaction between a protein and sugar that occurs during cooking. The chemical changes that occur during the reaction cause the browning that is characteristic of baked goods. The rate of the reaction can be increased by raising the temperature.

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