Experimental approach for teaching and learning the Maillard reaction in food chemistry
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Abstract
The color of food is one of the first attributes perceived by the consumer and is associated with taste and preservation state. The Maillard reaction is a complex process that generates colors, ranging from yellow to dark brown, aromas, and tastes characteristic of cooked foods containing carbohydrates and amino acids or proteins. This work analyzes possible experimental approaches for teaching and learning the Maillard reaction, based on experience in the Food Chemistry course. The topic was experimentally approached in two instances, the first with a simplified system (samples in test tubes) and the second in a real system (sweet cookies). The studied effects were the type and concentration of sugar, pH, and time and temperature of cooking. From the simplified systems, it is expected that students will be able to explain and justify the observed results considering the theory. In the real system, the purpose is to achieve learning that allows students to explain phenomena of their daily life. In addition, a third activity is proposed, where they can put into practice the knowledge and skills acquired to experimentally solve an integrative problem with a non-standardized protocol.
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