Panyoklatan panganan

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Browning Fuji apple - 32 minutes in 16 seconds (video)

Panyoklatan utawa Browning minangka proses panganan dadi coklat amarga reaksi kimia sing ana ing njero ati. Proses coklat minangka salah sawijining reaksi kimia sing ana ing kimia pangan lan nuduhake topik riset sing menarik babagan kesehatan, nutrisi, lan teknologi panganan. Sanadyan ana akeh cara pangan kimia owahan liwat wektu, Browning ing dawah tartamtu menyang 2 kategori utama: enzim mungsuh pangolahan Browning non-enzim.

Browning duwe akeh pengaruh penting ing industri panganan sing ana gandhengane karo nutrisi, teknologi, lan biaya ekonomi. [1] Peneliti utamane kepengin sinau kontrol (penghambatan) kecoklatan lan macem-macem cara sing bisa digunakake kanggo nggedhekake hambatan iki lan pungkasane nambah umur panganan. [2]

A desirable enzymatic browning reaction is involved in the process of grapes becoming raisins.
A desirable enzymatic browning reaction is involved in the process of grapes becoming raisins.
A non-desirable enzymatic browning reaction is involved in the formation of brown spots on the peel of bananas.
A non-desirable enzymatic browning reaction is involved in the formation of brown spots on the peel of bananas.
Kerak roti brioche, sing coklat-coklat amarga reaksi Maillard

Rujukan[besut | besut sumber]

  1. Corzo-Martínez, Marta; Corzo, Nieves; Villamiel, Mar; del Castillo, M Dolores (2012-01-01). Ph.D, Benjamin K. Simpson (ed.). Food Biochemistry and Food Processing (ing basa Inggris). Wiley-Blackwell. pp. 56–83. doi:10.1002/9781118308035.ch4. ISBN 9781118308035.
  2. Kaanane, A.; Labuza, T. P. (1989-01-01). "The Maillard reaction in foods". Progress in Clinical and Biological Research. 304: 301–327. ISSN 0361-7742. PMID 2675033.