Development of an analytical method to measure insoluble and soluble starch in sugarcane and sweet sorghum products.

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 Chem

journal_title

Food chemistry

authors

Cole MR,Eggleston G,Gilbert A,Chung YJ

doi

10.1016/j.foodchem.2015.05.049

subject

Has Abstract

pub_date

2016-01-01 00:00:00

pages

50-59

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(15)00784-0

journal_volume

190

pub_type

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