Investigation of factors affecting development of browning during Maillard reaction of gelatin

• Main Authors: Hammed, Ademola Monsur, Hamzah, Anis, Asiyanbi-H, Tawakalit Tope, Mirghani, Mohamed Elwathig Saeed, Jaswir, Irwandi, Ahmad Fadzillah, Nurrulhidayah, ,
• Format: Conference or Workshop Item
• Language: English
• Published: 2017
• Subjects: TP368 Food processing and manufacture
• Online Access: http://irep.iium.edu.my/56935/1/Paper%20on%20Factors%20on%20Maillard%20Reaction.pdf; http://irep.iium.edu.my/56935/; http://www.utm.my/asia/

The development of browning of gelatin and hydrolyzate is affected by the reaction conditions of during xylose-induced Maillard reaction. Change in browning index increases with degradation of enzyme, concentration of xylose, presence of Cu and Fe ions and increase in type of reaction. However, in...