Analysis of Carbohydrates. Carbohydrates are one of the most important components in many foods. Carbohydrates may be present as isolated molecules or they may be physically associated or chemically bound to other molecules. Individual molecules can be classified according to the number of monomers that they contain as monosaccharides , oligosaccharides or polysaccharides.
Carbohydrate Analysis | SpringerLink
Food Analysis pp Cite as. While chromatographic methods have largely replaced many older methods, some older methods continue to be commonly used for research and quality assurance [e. Chromatographic methods high-performance liquid chromatography and gas chromatography separate mixtures into their component sugars, identify each component by retention time, and provide a measurement of the quantity of each component. Enzymic methods are specific and sensitive, but seldom, except in the case of starch, is determination of only a single component desired.
Food Analysis pp Cite as. Carbohydrates are important in foods as a major source of energy, to impart crucial textural properties, and as dietary fiber which influences physiological processes. Digestible carbohydrates, which are converted into monosaccharides, which are absorbed, provide metabolic energy. Nondigestible polysaccharides all those other than starch comprise the major portion of dietary fiber Sect. Carbohydrates also contribute other attributes, including bulk, body, viscosity, stability to emulsions and foams, water-holding capacity, freeze-thaw stability, browning, flavors, aromas, and a range of desirable textures from crispness to smooth, soft gels.