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....

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Main Authors:	Ahmad Fadzlillah, Nurrulhidayah, Hamid, Anis Hamizah, Othman, Rashidi, Rohman, Abdul, Abdullah Sani, Muhammad Shirwan, Muhammad, Nurul Widad Fitri
Format:	Conference or Workshop Item
Language:	English
Published:	2018
Subjects:	TP248.13 Biotechnology TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/65295/ http://irep.iium.edu.my/65295/ http://irep.iium.edu.my/65295/1/ICHIPS%203.pdf

id	iium-65295
recordtype	eprints
spelling	iium-652952018-08-24T02:59:35Z http://irep.iium.edu.my/65295/ Effect of type of reducing sugar on maillard reaction of gelatine from different sources Ahmad Fadzlillah, 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 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/65295/1/ICHIPS%203.pdf Ahmad Fadzlillah, 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
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TP248.13 Biotechnology TP368 Food processing and manufacture
spellingShingle	TP248.13 Biotechnology TP368 Food processing and manufacture Ahmad Fadzlillah, 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
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.
format	Conference or Workshop Item
author	Ahmad Fadzlillah, Nurrulhidayah Hamid, Anis Hamizah Othman, Rashidi Rohman, Abdul Abdullah Sani, Muhammad Shirwan Muhammad, Nurul Widad Fitri
author_facet	Ahmad Fadzlillah, Nurrulhidayah Hamid, Anis Hamizah Othman, Rashidi Rohman, Abdul Abdullah Sani, Muhammad Shirwan Muhammad, Nurul Widad Fitri
author_sort	Ahmad Fadzlillah, Nurrulhidayah
title	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_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_sort	effect of type of reducing sugar on maillard reaction of gelatine from different sources
publishDate	2018
url	http://irep.iium.edu.my/65295/ http://irep.iium.edu.my/65295/ http://irep.iium.edu.my/65295/1/ICHIPS%203.pdf
first_indexed	2023-09-18T21:32:40Z
last_indexed	2023-09-18T21:32:40Z
_version_	1777412614845890560

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

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