NOVEL METHOD TO REDUCE COMPOUNDS INVOLVED IN MAILLARD REACTIONS IN THERMALLY PROCESSED PLANT-BASED FOOD PRODUCTS

摘要

This invention relates to a novel method to prepare a thermally processed plant-based food product containing less detrimental side products of Maill ard reactions comprising the step of removing at least one compound involved in Maillard reactions in thermally processed plant-based food products by t reating the plant-based intermediate of the food product with an enzyme prep aration comprising at least one enzyme specifically acting on only one of th e polysaccharide networks responsible for the macro-structural properties of the plant-based intermediate.