Experiment 1

Sugar was sprinkled evenly in the bottom of a cooking vessel and slowly heated in a low to
medium fire until it melted and became syrup and continued to be heated until it was almost
dark. The pan was removed from the heat source and the possible changes in its colour and smell
which was served as treatment 1. ¼ cup of sugar was dissolved in 1 cup of water in another pan,
1 tbsp. of calamansi juice was added and mixed. A stove was set on medium fire and allow
solution was to boil for a few minutes until color changes were observed. All experiments were
performed in triplicated and recorded.
Experiment 2
The frying pan was pre-heated and a slice of bread was put until it was dry and slightly brown,
the bread was flipped on the other side which was assigned as treatment 1. For treatment 2, a thin
layer of margarine was spread onto both sides of the bread and toast under low and medium fire
until golden brown colour. The changes in the toasted bread were observed by its aroma and
recorded. Each treatment was performed in triplicate.
Experiment 3
The 3rd experiment started by pre-heating a frying pan. For the 1st treatment, 3 slices of chicken
were cooked in palm oil and repeated 3 times. The same goes for treatments 2 and 3, however
coconut oil was used for 2 and sunflower oil was used in treatment 3. The changes in colour and
smell of the fried chicken were observed, and the colour of the oils used was also examined with
the use of a colorimeter with the use of an unheated as its control. Results were recorded, All
treatments were performed in triplicate.
The quality of the samples were examined from different treatments and compared by their color,
odor, texture and General acceptability with the use of the scale.

Rating Color Smell/flavor

3 Dark brown Extremely pleasant
2 Brown Slightly pleasant
1 Slightly brown Slightly unpleasant
0 No browning NOT pleasant
Table 1. Non-enzymatic browning in food (Sugar).
Rating Color Smell/Flavor
3 Dark Brown Extremely Pleasant
2 Brown Slightly Pleasant
1 Slightly Brown Slighlty Unpleasant
0 No Browning Not Pleasant

Caramelization also known as pyrolysis of sugar is the heating of carbohydrate, in which the
final product contains a complex mixture of polymeric compounds. Severely heating the sugar
causes the dehydration of the molecule with the introduction of double bonds and development
of anhydro ring. As the sugar interacts with the amino acid, it produces a variety of odors and
flavors. By looking at the table, the color of T1 had an brown color and has a extremely pleasant
smell, while T2 had no browning but has a extremely pleasant smell. The abundant amount of
the water prevents the sugar from brownig instead it was dissolved by the water.
Experiment Color rating Smell/flavor Rating Remarks
1
R1 R2 R3 Ave. R1 R2 R3 Ave.
T1 3 2 1 2 3 3 3 2.67= 3
T2 0 0 1 0.33 2 2 2 3

Experiment Color rating Smell/flavor Rating Remarks

2
R1 R2 R3 Ave. R1 R2 R3 Ave.

T1 1 1 1 1 1 2 2 1.67 = 2
T2 3 3 2 2.67 2 3 3 2.67 = 3

Experiment Color rating Smell/flavor Rating Remarks

2
R1 R2 R3 Ave. R1 R2 R3 Ave.
 T1 1 1 1 1 2 2 2 2
(Coconut
Oil)
T2 (Palm 3 3 2 2.67 3 2 3 2.67 = 3
Oil)

Nonenzymatic browning maillard reaction also occurs in bread crust when bread is exposed to
reducing sugar present in the dough at high temperatures such as from steam during baking. This
reaction is different from intramolecular maillard reaction because it produces an endothermic
peak at increased temperature ((“What Are the Types of Non Enzymatic Browning Maillard
Reaction,” 2022). According to the results at the table, the Treatment in which it was toasted
without any condiments had an average color rating of 1 with a smell rating of 2, compared to
Treatment, in which margarine was added into the bread the average color rating increased to 3
also it flavor rating. Adding margarine to the sample enhanced its characteristics of the toasted
bread. This chemical reaction is Dextrinization which is caused by the starches within the food
are broken down in sugars called dextrin ((Carbohydrates: Dextrinization, 2017). It happens
when the starch granules are exposed to dry heat, action of acids and certain type of enzymes.
The degree of dextrinization is determined by the length of time cooked, over cooking turns the
starch compound into carbon.

For this experiment, pieces of chicken were fried using two different kinds of, oil coconut and
palm oil to be exact. The fried sample from the coconut oil had its color rated at 1, and the
smell/flavor rating was 2. The palm oil on the other hand had both color and smell/flavor and
achieved the highest possible rate of three. According to Suryani, et al. (2020), when food is
immersed in hot oil in Presence 02, the oil is exposed to the three agents that cause changes in
composition in which the water from the food and oxygen that come in contact with the oil
causes oxidative changes from the surface to inside the food and and finally, the high
temperature which causes thermal changes, such as isomerization and scission reactions -
aldehydes and ketones - forming various degradation products, as epoxides and hydroperoxides.
The type of oil is also one of the factors in the differences in the characteristics of the fried food,
It was observed that Palm oil is a better frying oil than coconut oil because of the difference in its
smoke point in which coconut oil is at 177 °C while palm oil is at 235°C. Coconut oil is better
used in shallow frying which at low temperatures, while palm oil is intended for deep frying.
Carbohydrates: dextrinization. (2017, May 15). Institute of Food Science and
Technology. https://www.ifst.org/lovefoodlovescience/resources/carbohydrates-dextrinization

Boateng, L., Ansong, R., Owusu, W. B., & Steiner-Asiedu, M. (2016). Coconut oil and palm oil's
role in nutrition, health and national development: A review. Ghana Medical Journal, 50(3), 189-
196. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5044790/

Suryani, S., Sariani, S., Earnestly, F., Marganof, M., Rahmawati, R., Sevindrajuta, S., Mahlia, T.
M., & Fudholi, A. (2020). A Comparative Study of Virgin Coconut Oil, Coconut Oil and Palm
Oil in Terms of Their Active Ingredients. Processes, 8(4), 402. https://doi.org/10.3390/pr8040402

What are the types of Non enzymatic browning maillard reaction. (2022, September
5). ECHEMI. https://www.echemi.com/cms/901214.html#:~:text=Nonenzymatic%20browning%
20maillard%20reaction%20also%20occurs%20in%20bread%20crust%20when,endothermic%20
peak%20at%20increased%20temperature.

Adams, R. (n.d.). Dextrinisation. prezi.com. https://prezi.com/9z59pk3mwfik/dextrinisation/