Laboratory reaction cell to model Maillard color development in a starch-glucose-lysine system

Reviews have been conducted on numerous experiments focusing on the kinetics of the Maillard reaction. However, there are no published reports on the use of color measurements to study the kinetics of Maillard browning (prediction of color development) in a reduced moisture system at food processing temperatures over a range of pH conditions. A study was therefore conducted to model the impact of pH on color formation in a reaction cell at various processing temperatures and moisture levels and to use the data derived to scrutinize the kinetics of Maillard browning in such a model system.