The Maillard reaction is known as an amino-carbonyl reaction or non-enzymatic browning
reaction which has an essential role in food processing to improve the appearance, taste
and functional properties of food. In halal authentication, results could be used to
differentiate the sources of gelatine based on the colour and flavour. Since many factors
can influence the reaction, it is important to study and optimize the Maillard reaction in a
gelatine model system using response surface method, applied to optimize the processing
of bovine gelatine-xylose to improve the Maillard reaction products. In this study, the
effects of initial pH, temperature, and heating time to browning intensity of melanoidin
were evaluated. The increasing of initial pH, temperature and heating time were associated
with an enhanced browning intensity of Maillard reaction products. This study
demonstrated that the coefficient of determination 0.8429 reveals the response surface
reduced linear model is an adequate model for browning intensity of Maillard reaction of
the bovine gelatine-xylose system. For a system with 5% of gelatine solution and 0.75 g of
xylose, the optimum condition for the browning process obtained was initial of pH 10.92,
temperature of 140°C and heating time of 37.28 mins. The predicted results at optimum
conditions coincided well with the experimental value with the relative error of less than
5%.
Optimisation of the Maillard reaction of bovine gelatine-xylose model using response surface methodology
