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    Analysis of Food or Standardization

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    pharmaprv
    This document discusses methods for food analysis and standardization. It outlines various types of analyses that should be conducted on raw materials, in-process products, and finished goods. These include tests for acidity, moisture, ash, minerals, carbohydrates, fiber, fat, protein, vitamins, and pesticides. Accepted methods are specified for each analysis and consider factors like specificity, precision, accuracy, cost, and time. The goal of comprehensive food analysis is to ensure quality and safety standards are met.

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    Analysis of Food or Standardization

    Uploaded by

    pharmaprv
    197 views32 pages
    This document discusses methods for food analysis and standardization. It outlines various types of analyses that should be conducted on raw materials, in-process products, and finished goods. These include tests for acidity, moisture, ash, minerals, carbohydrates, fiber, fat, protein, vitamins, and pesticides. Accepted methods are specified for each analysis and consider factors like specificity, precision, accuracy, cost, and time. The goal of comprehensive food analysis is to ensure quality and safety standards are met.

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    This document discusses methods for food analysis and standardization. It outlines various types of analyses that should be conducted on raw materials, in-process products, and finished goods. These include tests for acidity, moisture, ash, minerals, carbohydrates, fiber, fat, protein, vitamins, and pesticides. Accepted methods are specified for each analysis and consider factors like specificity, precision, accuracy, cost, and time. The goal of comprehensive food analysis is to ensure quality and safety standards are met.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    197 views32 pages

    Analysis of Food or Standardization

    Uploaded by

    pharmaprv
    This document discusses methods for food analysis and standardization. It outlines various types of analyses that should be conducted on raw materials, in-process products, and finished goods. These include tests for acidity, moisture, ash, minerals, carbohydrates, fiber, fat, protein, vitamins, and pesticides. Accepted methods are specified for each analysis and consider factors like specificity, precision, accuracy, cost, and time. The goal of comprehensive food analysis is to ensure quality and safety standards are met.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 32

    Food analysis or standardization of food

    Food sample to be analyzed include


    1. Raw material
    2. In-process product
    3. Finished product

    The method used for food analysis should have following criteria:-

    Specificity
    Precision
    Accuracy
    Robustness
    Ruggedness
    Time for analysis should be short
    Cost of analsyis
    Food analysis or standardization of food

    This include:
    1. Titratable acidity
    2. Moisture and total solid analysis
    3. Ash analysis
    4. Mineral analysis
    5. Carbohydrate analysis
    6. Fiber analysis
    7. Fat analysis
    8. Protein analysis
    9. Vitamin analysis
    10.Pesticide analysis
    1. Titratable acidity

    Acidity is determined by using acid base titration, pH meter. When the acidity is
    more than 0.2% of a food, they have a strong impact on flavor perception.

    2. Moisture determination

    MC is determined by microwave drying , IR drying, distillation and Karl Fischer


    method. By using equation on can determine the content of moisture in the
    sample.
    3. Ash Determination
    Carbohydrate Determination

    Chemical method:
    1.Phenol sulphuric acid method (total carbohydrate)
    2. Anthone method (total carbohydrate )
    3. Polarimeter
    4. HPLC
    3. Mineral Determination

    1. Gravimetry method
    2. Complexometric method
    3. Precipitation
    4. Colorimetric
    Fat and Oil characterization

    1. Refractive index determination : For oil 25oC and for fat 40oC. It is
    determined by using the refractometer. It is one of the criteria for
    identification and measuring the purity.
    2. Melting point: Determined by open tube capillary method
    3. Solid fat index: It is the ration of solid to liquid in the fat at given temp.
    It is determined by dilatometer
    4. Cloud point: It is temp at which cloud is formed in a liquid fat due to the
    beginning of crystallization. The fat is heated at 130oC temp and colol
    with agitation and observe the temp at which the crystalization takes
    place.
    5. Iodine value:
    6. Safonification values
    7. Acid value
    8. Peroxide value
    9. Analysis of lipid by gas chromatography and TLC
    Protein analysis
    1. Kjedahl method
    2. Biuret method
    3. Lowry method
    4. Bradford method
    5. Ninhydrine method

    protein separation can be done by ion exchange, affinity


    chromatography, separation by size, HPLC, Poly acrylamide gel
    electrophoresis
    1. Kjedahl method
    1. Biuret method
    1. Lowry method
    1. Bradford method
    1. Ninhydrine method
    Vitamin analysis

    Vitamin extraction :
    Bioassay method: for vitamin B12 and D.

    Microbiological assay: for water soluble vitamins. Growth of microorganism is


    proportional to their requirement for specific vitamin

    Colorimetric method for vitamin A : reaction with Sb l2 give clor and measured at
    620nm

    HPLC : Thiamin and riboflavin by HPLC

    Vitamin C by 2,6dichlorophenol titrimetric method

    Fluorimetric method : Thiamine and riboflavin

    Niacin by colorimtric method : reaction with cynogen bromide give colored and
    measured at 430nm
    Pesticide analysis

    As per the regulation pesticide presence of pesticide need to be confirmed.


    Majority of pesticide are organic nature.
    Common pesticide present in fruits and vegetables are permethrine,
    endosulfan, diazinone, malathione, dieldrine, dimethoate, DDT.
    Gas chromatography
    HPLC

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