Abstract:
:A rapid research method using microwave-assisted probe ultrasonication was developed to quantify total, insoluble, and soluble starch in various sugar crop products. Several variables affecting starch solubilisation were evaluated, (1) heating method, (2) boiling time, (3) probe ultrasonication time, (4) water loss, (5) concentration, (6) sample colour, and (7) sample. The optimised method solubilises < 40,000 ppm insoluble starch with microwave-assisted sonication in 6 min, has acceptable precision (<6% CV), accuracy (⩾ 95%), uses a corn starch reference, and incorporates a colour blank to remove contribution from natural colourants found in industrial samples. This method was validated using factory samples and found applicable to sugarcane and sweet sorghum bagasse (3% CV), mixed juices (2%), massecuites (4%), molasses (7%), and raw sugars (12%), 100% satisfactory performance z-scores were also obtained. Total starch values obtained with this method were significantly higher than those measured using other methods presently accepted by the sugar industry.
journal_name
Food Chemjournal_title
Food chemistryauthors
Cole MR,Eggleston G,Gilbert A,Chung YJdoi
10.1016/j.foodchem.2015.05.049subject
Has Abstractpub_date
2016-01-01 00:00:00pages
50-59eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00784-0journal_volume
190pub_type
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