31.5.

09
AOAC Official Method 920.83
Starch in Cacao Products
Direct Acid Hydrolysis Method
First Action 1920
Final Action 1974
Weigh 4 g test portion if unsweetened, or 10 g if sweetened,
into small porcelain mortar; add 25 mL ether and grind. After
coarser ma te rial set tles, de cant ether, to gether with fine
suspended matter, on 11 cm paper of fine enough texture to retain
crude starch. Repeat treatment until no more coarse material
remains. After ether has evaporated from filter, transfer fat-free
residue to mortar by means of jet of cold water and rub to smooth
paste, filtering on paper previously used. Repeat this process until all
sugar is removed. (In case of sweetened products filtrate should
measure ³500 mL.) Determine crude starch in extracted residue as
below:
Heat insoluble residue 2.5 h with 200 mL H2O and 20 mL HCl
[specific gravity 1.125, 748.39 g or 628.9 mL HCl diluted to 1 L] in
flask provided with reflux condenser. Cool, and nearly neutralize with
NaOH. Transfer to 250 mL volumetric flask, dilute to volume, filter,
and determine glucose in aliquot of filtrate as in 906.03B (see
44.1.16).

Weight glucose obtained ´ 0.925 = weight starch

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