Artículo

Experimental approach for teaching and learning the Maillard reaction in food chemistry

Igartúa, Daniela E.; Sceni, Paula

Facultad de Química, UNAM, publicado en Educación Química ( (Revistas UNAM)

Licencia de uso

La titularidad de los derechos patrimoniales de esta obra pertenece a las instituciones editoras. Su uso se rige por una licencia Creative Commons BY-NC-ND 4.0 Internacional, https://creativecommons.org/licenses/by-nc-nd/4.0/legalcode.es, para un uso diferente consultar al responsable jurídico del repositorio por medio del correo electrónico educquim@unam.mx. Ver términos de la licencia

Procedencia del contenido

Entidad o dependencia
Facultad de Química, UNAM
Revista
Educación Química
Repositorio
Revistas UNAM
Contacto
Revistas UNAM. Dirección General de Publicaciones y Fomento Editorial, UNAM en revistas@unam.mx

Cita

Igartúa, Daniela E., et al. (2023). Experimental approach for teaching and learning the Maillard reaction in food chemistry. Educación Química; Vol. 34, 2023: Número especial. Química y Alimentos. Recuperado de https://repositorio.unam.mx/contenidos/4147296

Descripción del recurso

Autor(es)
Igartúa, Daniela E.; Sceni, Paula
Tipo
Artículo de Investigación
Área del conocimiento
Biología y Química
Título
Experimental approach for teaching and learning the Maillard reaction in food chemistry
Fecha
2023-09-04
Resumen
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.
Tema
Maillard reactions; food; experimentation; laboratory; Reacción de Maillard; alimentos; experimentación; laboratorio
Idioma
spa
ISSN
ISSN electrónico: 1870-8404; ISSN impreso: 0187-893X
DOI
https://doi.org/10.22201/fq.18708404e.2023.4.86124e

Enlaces