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Effect of type of reducing sugar on maillard reaction of gelatine from different sources

Ahmad Fadzillah, Nurrulhidayah and Hamid, Anis Hamizah and Othman, Rashidi and Rohman, Abdul and Abdullah Sani, Muhammad Shirwan and Muhammad, Nurul Widad Fitri (2018) Effect of type of reducing sugar on maillard reaction of gelatine from different sources. In: International Conference on Halal Innovation in Products and Services 2018 (i-CHIPS 2018), 13th-14th July 2018, Haat Yai, Songkhla, Thailand. (Unpublished)

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Increasing awareness among Muslims with respect to the Halal status of food has intensified efficient and effective food-source authentications that are science-based-protocol. Traceability of gelatine to its source remains a daunting scientific task prior to classification of gelatine Halal status. The methodology of this study involves UV-Vis spectroscopic measurement of the degree of browning during Maillard reaction of different gelatine sources with a different type of reducing sugar. Xylose has the highest browning value (A420nm) among all types of reducing sugar. Principle Component Analysis (PCA) was used to differentiate the sources of gelatine. The output from this study will go a long way to reduce cost and time for authentication of gelatine sources and ensure achievement of Halal assurance among consumers at large.

Item Type: Conference or Workshop Item (Speech/Talk)
Additional Information: 7619/65295
Uncontrolled Keywords: sugar, maillard reaction, gelatine
Subjects: T Technology > TP Chemical technology > TP248.13 Biotechnology
T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): International Institute for Halal Research and Training (INHART)
Depositing User: Dr rashidi othman
Date Deposited: 24 Aug 2018 10:59
Last Modified: 24 Jul 2021 22:26
URI: http://irep.iium.edu.my/id/eprint/65295

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