Sample preparation for sugar and melanoidin measurement during the Maillard reaction

Spectrophotometry is widely used in scientific fields to quantify species concentrations. We hypothesise that fat-induced turbidity in baked goods, such as muffins, hampers accurate spectrophotometric measurement of reducing sugars, and that fat removal restores quantitative accuracy. This measurement is crucial for studying the Maillard reaction, which affects the sensorial quality of baked foods. To test this hypothesis, we compared cleaning strategies, including dilution, centrifugation, and Soxhlet extraction, to remove turbidity and restore DNS functionality. Results confirm that fats cause turbidity and interfere with the reaction between reducing sugars and the DNS reagent. We propose using Soxhlet extraction to remove fats, enabling the DNS assay for sugar quantification and spectrophotometry for melanoidins without damaging the sample. Fat removal improves measurement accuracy, allowing reliable monitoring of the Maillard reaction during baking. This work provides a reproducible protocol for accurate sugar quantification in real baked products, offering a practical alternative for food analysis.