rus
Issue #1/2023
N. E. Kulikova, A. G. Chernobrovina, N. N. Roeva, O. Yu. Popova
Development of an Express Method for Determining Total Sugar in Diabetic Confectionery
Development of an Express Method for Determining Total Sugar in Diabetic Confectionery
https://doi.org/10.22184/2227-572X.2023.13.1.60.64
This article is devoted to the development of a simple express method for determining total sugar in diabetic confectionery products in order to introduce systematic control of products produced by food industry enterprises entering the shelves of chain stores, not specialized stores in the city. The generally accepted methods for determining sugar and reducing substances were studied; as a result, the principle of the ferricyanide method of analysis was used as the basis for the development of the modification. The work carried out the selection of the concentration of potassium ferricyanide, the alkalinity of the medium, the separation of interfering insoluble components, the selection of the concentration and amount of the indicator, the choice of the method of sampling for analysis. The developed technique was tested on popular diabetic confectionery products available for free sale. The technique is characterized by good reproducibility, reduces the total time of definitions and reduces their labor intensity by 3–4 times.
This article is devoted to the development of a simple express method for determining total sugar in diabetic confectionery products in order to introduce systematic control of products produced by food industry enterprises entering the shelves of chain stores, not specialized stores in the city. The generally accepted methods for determining sugar and reducing substances were studied; as a result, the principle of the ferricyanide method of analysis was used as the basis for the development of the modification. The work carried out the selection of the concentration of potassium ferricyanide, the alkalinity of the medium, the separation of interfering insoluble components, the selection of the concentration and amount of the indicator, the choice of the method of sampling for analysis. The developed technique was tested on popular diabetic confectionery products available for free sale. The technique is characterized by good reproducibility, reduces the total time of definitions and reduces their labor intensity by 3–4 times.
Теги: analysis technique sugar diabetic confectionery potassium ferricyanide sucrose диабетические кондитерские изделия методика анализа сахар сахароза феррицианид калия
Development of an Express Method for Determining Total Sugar in Diabetic Confectionery
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