Effect of type of reducing sugar on maillard reaction of gelatine from different sources
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....
| Main Authors: | , , , , , |
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| Format: | Proceeding Paper |
| Language: | English |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/65295/ http://irep.iium.edu.my/65295/1/ICHIPS%203.pdf |
| _version_ | 1848786366841749504 |
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| author | Ahmad Fadzillah, Nurrulhidayah Hamid, Anis Hamizah Othman, Rashidi Rohman, Abdul Abdullah Sani, Muhammad Shirwan Muhammad, Nurul Widad Fitri |
| author_facet | Ahmad Fadzillah, Nurrulhidayah Hamid, Anis Hamizah Othman, Rashidi Rohman, Abdul Abdullah Sani, Muhammad Shirwan Muhammad, Nurul Widad Fitri |
| author_sort | Ahmad Fadzillah, Nurrulhidayah |
| building | IIUM Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T17:07:54Z |
| format | Proceeding Paper |
| id | iium-65295 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T17:07:54Z |
| publishDate | 2018 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-652952021-07-24T14:26:10Z http://irep.iium.edu.my/65295/ Effect of type of reducing sugar on maillard reaction of gelatine from different sources Ahmad Fadzillah, Nurrulhidayah Hamid, Anis Hamizah Othman, Rashidi Rohman, Abdul Abdullah Sani, Muhammad Shirwan Muhammad, Nurul Widad Fitri TP248.13 Biotechnology TP368 Food processing and manufacture 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. 2018-07 Proceeding Paper NonPeerReviewed application/pdf en http://irep.iium.edu.my/65295/1/ICHIPS%203.pdf 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) http://www.en.psu.ac.th/upcoming-events/16-international-conference-on-halal-innovation-in-products-and-services-2018 |
| spellingShingle | TP248.13 Biotechnology TP368 Food processing and manufacture Ahmad Fadzillah, Nurrulhidayah Hamid, Anis Hamizah Othman, Rashidi Rohman, Abdul Abdullah Sani, Muhammad Shirwan Muhammad, Nurul Widad Fitri Effect of type of reducing sugar on maillard reaction of gelatine from different sources |
| title | Effect of type of reducing sugar on maillard reaction of gelatine from different sources |
| title_full | Effect of type of reducing sugar on maillard reaction of gelatine from different sources |
| title_fullStr | Effect of type of reducing sugar on maillard reaction of gelatine from different sources |
| title_full_unstemmed | Effect of type of reducing sugar on maillard reaction of gelatine from different sources |
| title_short | Effect of type of reducing sugar on maillard reaction of gelatine from different sources |
| title_sort | effect of type of reducing sugar on maillard reaction of gelatine from different sources |
| topic | TP248.13 Biotechnology TP368 Food processing and manufacture |
| url | http://irep.iium.edu.my/65295/ http://irep.iium.edu.my/65295/ http://irep.iium.edu.my/65295/1/ICHIPS%203.pdf |