Starch Identification and Determination in Sweetened Fruit Preparations

Starch is used as a thickening and gelling agent in sweetened food products such as sweetened fruit preparations (SFP). Due to a lack of efficient methods in the literature for identification and measurement of starch in such samples, this study was deemed necessary. Dialysis was used as a purificat...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1996-02, Vol.44 (2), p.502-506
Main Authors: Chatel, Stéphane, Voirin, Alexandre, Luciani, Alain, Artaud, Jacques
Format: Article
Language:English
Subjects:
ADDITIF ALIMENTAIRE
ADITIVOS ALIMENTARIOS
ALIMENTOS
ALMIDON
AMIDON
ANALISIS CUANTITATIVO
ANALYSE QUANTITATIVE
Biological and medical sciences
DIALISIS
DIALYSE
DIALYSIS
FOOD ADDITIVES
FOOD ANALYSIS
Food industries
FOODS
Fruit and vegetable industries
FRUIT PRODUCTS
Fundamental and applied biological sciences. Psychology
HIDROLISIS
HYDROLYSE
HYDROLYSIS
IDENTIFICACION
IDENTIFICATION
PRODUCTOS DERIVADOS DE LAS FRUTAS
PRODUIT A BASE DE FRUITS
PRODUIT ALIMENTAIRE
QUANTITATIVE ANALYSIS
STARCH
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Summary:Starch is used as a thickening and gelling agent in sweetened food products such as sweetened fruit preparations (SFP). Due to a lack of efficient methods in the literature for identification and measurement of starch in such samples, this study was deemed necessary. Dialysis was used as a purification technique that allowed the preservation of starch while simultaneously eliminating saccharose. The study of experimental parameters such as dialysis membrane cutoff, treatment time, temperature, and water renewal leads to a yield of saccharose elimination of 99.4% (σ% = 0.1%) for strawberry SFP. Enzymatic hydrolysis of starch has been done by α-amylase and amyloglucosidase. A research strategy relying on the use of Rechtschaffner's matrix was achieved for hydrolysis conditions study. Previous gelatinization−alkalinization treatment, starch modification, hydrolysis time, and pH have great effect on the efficacy of hydrolysis. The determination of glucose released by hydrolysis has been done with hexokinase and glucose-6-phosphate dehydrogenase. The use of this method on strawberry SFP containing 3.0% (w/w) acetylated distarch adipate leads to the determination of 92% (relative standard deviation σ% = 3.1%) starch. This method can be considered to be efficient, specific, and reproducible for this starch in these samples. Keywords: Sweetened fruit preparations; starch identification and determination
ISSN:0021-8561
1520-5118
DOI:10.1021/jf950126t