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Which of the following is not associated with Maillard browning?
EXPLANATION
Maillard Browning in Milk
- Mechanisms of Maillard Non-Enzymatic Browning:
- Classical Pathway Steps (Hodge Scheme):
- Initial condensation of reducing sugar and amino group to form an uncolored Schiff's base (1).
- Isomerization via Amadori rearrangement (for aldoses) or Heyns rearrangement (for ketoses) (2).
- Dehydration, fragmentation, and Strecker degradation of $\alpha$-amino acids yielding aroma aldehydes and pyrazines (3).
- Final condensation into brown melanoidin polymers.
- Gelation (4) is a protein/polysaccharide structural network phenomenon, NOT a biochemical reaction stage of Maillard browning.
- Conclusion: Gelation is not associated with Maillard browning (Option 4).
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