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• Carbohydrates in food
Isolated Molecules
Physically Associated or Chemically Bound
• Classification of Carbs depends on the number of monomers
Glycoproteins – covalently bond to proteins
Glycolipids – covalently bond to lipids
INTRODUCTION
Standards of Identity
Nutritional Labelling
Detection of Adulteration
Food Quality
Economic
Food Processing
Classification of Carbohydrates
1. Monosaccharide
• Water-soluble crystalline compounds
2. Oligosaccharides
• Low molecular weight polymers of monosaccharides
3. Polysaccharides
• High molecular weight polymers of monosaccharides
Monosaccharide
Dried
To avoid thermal degradation
(under vacuum)
Defatted
(by solvent extraction)
Extracting Low Molecular Weight Carbohydrate
• These methods are used to determine Mono & Oligo because most of them
are reducing sugars
• Concentration of carbohydrates can be determined:
1. Gravimetrically (Gravimetric Methods)
2. Spectrophotometrically (Colorimetric Methods)
3. Titration Methods
Note!
• Non-reducing carb can be determined but they have to be hydrolyzed
Enzymatic Methods
In Natural foods
• Starch granules is separated by drying, grinding, steeping in water, filtration and
centrifugation
How this works
Starch granules will move to the bottom because its water-insoluble and have high
density
In Processed foods
• The sample is dried, ground and dispersed in hot 80% Ethanol solution then filtered
or centrifuged
How this works
Mono&Oligo are soluble in ethanol solution and starch is insoluble
Starch
Important Note
1. Addition of Enzymes
– To breakdown the starch to glucose
– Glucose concentration is analyzed and used to determine the starch concentration
2. Addition of Iodine
– Gravimetric method - formation of an insoluble starch-iodine complex (Collected, Dried
and Weighed)
– Titrate method – determine by the amount of Iodine needed to precipitate the starch
3. Physical Methods
– Density, Refractive Index or Polarimetry
Analysis of Fibers
• Plant Polysaccharide
• Indigestible to humans
• Resistant Starch – types of starch much like dietary fiber
Major Components
1. Cellulose
2. Hemicellulose
3. Pectin
4. Hydrocolloids
5. Lignin
Major Components of Dietary Fiber
1. Lipid Removal
2. Protein Removal
3. Starch Removal
4. Selective Precipitation of Fibers
5. Fiber Analysis
Analysis Methods: Dietary Fiber
1. Gravimetric Methods
– Crude Fiber Method
– Total Insoluble and Soluble Fiber Method
2. Chemical Methods
– Englyst-Cummings Procedure
Gravimetric Methods
Englyst-Cummings Procedure
Steps
1. The defatted sample is heated in water to gelatinize the starch
2. Addition of enzymes to digest the starch and proteins
3. Addition of Pure Ethanol to precipitate the fiber
4. Separation by centrifugation then washed and dried
5. The fiber is hydrolyzed using Sulfuric Acid to breakdown into constituent monosaccharides
• The mass of fiber is assumed to be equal to the total mass of monosaccharides