Certainly! Here’s an informative and engaging article explaining why raw pasta varies in color, focusing on the role of furosine:
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## Why Is Raw Pasta Sometimes Lighter and Sometimes Darker? Blame It on Furosine
If you’ve ever noticed that raw pasta can range from pale ivory to a deeper golden or even slightly darker hue, you’re not imagining things. The color difference might seem subtle but it’s actually a window into what happens during pasta production — and a key player in this process is a compound called **furosine**.
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### What’s Furosine?
Furosine is a chemical compound formed during the early stages of the **Maillard reaction**, which is a complex series of reactions between amino acids (proteins) and reducing sugars that occur when foods are heated. While we usually associate the Maillard reaction with browning during cooking — like the crust on bread or seared steak — it can also happen during the drying process of pasta.
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