Question

The Malliard Reaction is a non-enzymatic reaction between sugars and proteins happens when food is heated over a flame, in the oven, or in oil. An example of this would be:

a.
Roasted coffee
c.
Toasted bread
b.
Seared meat
d.
All of the above

Answer 1

D I think bc all of those have to do with burning it or oven wise( sorry if this didn’t make sense or I didn’t help) :((

Answer 2

D. All of the above

Step-by-step explanation:

The Maillard reaction is a chemical reaction that occurs between proteins and sugars when food is impacted by heat. It's also known as non-enzymatic browning. This process gives browned food its distinctive flavor.

The Maillard reaction occurs in all of the listed examples. Coffee, bread, and meat all contain sugars and proteins. Roasting, toasting, and searing are all forms of thermal processing, which means that heat is involved. This heat impacts the sugars and proteins, which leads to the Maillard reaction.

This is why option D is the correct one.