Estimating the quantity of Maillard reaction products in baby biscuits

Abstract

The Maillard reaction is a non-enzymatic reaction that occurs between reducing sugars and free amines in food products. This reaction alters sensory properties and leads to adverse health consequences due to the production of mutagenic compounds and the resulting lysine deficiency. Numerous attempts have been made to control the Maillard reaction in recent decades. Estimating Maillard reaction products (MRPs) in children's biscuits involves quantifying specific compounds, such as furosene and HMF, using analytical techniques like chromatography. Key factors influencing MRP levels include processing conditions (temperature, humidity and pH), storage duration and conditions, and ingredient composition (fat and protein content). The presence and accumulation of these products, particularly during storage, are crucial for assessing potential health effects on children.