Académique Documents
Professionnel Documents
Culture Documents
ANALYSIS
INTRODUCTION
Classification of carbohydrates (CHO)
Monosaccarides
Disaccharides
Oligosaccharides
Polysaccharides
Digestible
Non-digestible
Sample Preparation for mono-, di- and
oligosaccharides
Need to isolate the CHO first before the
measurement is made.
Preliminary method commonly used to
many isolation techniques
1. Food are dried under vacuum to prevent
thermal degradation.
2. Ground to a fine powder to enhance
solvent extraction.
3. Defatted by solvent extraction.
Most commonly used method for isolation
Boil a defatted sample with an 80%
CHO solution
Fiber
Protein removal analysis
Selective
Starch removal
precipitation of
fibers
Gravimetric Methods
Crude Fiber Method
Gives an estimate of indigestible fiber in foods
Determine by sequential extraction of a defatted
sample with 1.25% H2SO4 and 1.25% NaOH
The insoluble residue is collected by filtration,
dried, weighed and ashed to correct the mineral
contamination of the fiber residue
Crude fiber measures celllulose and lignin in the
sample but does not determine hemicelluose,
pectins and hydrocolloidsbecause they are
digested by the alkali and acid
Total, insoluble and soluble fiber method
The basic principle: to isolate the fraction of
interest by selective precipitation and then to
determine its mass by weighing
A gelatinized sample of dry, defatted food is
enzymatically digested with -amylase,
amyloglucosidase and protease to break
down the starch and protein components.