OBJECTIVE

 To determine carbohydrate content in food product

ABSTRACT

Carbohydrates in food are produced as natural constituents or are added as

ingredients or additives. If sample preparation mimics chewing, one of the most
important components in many foods can be used in vitro enzyme procedures to
promote carbohydrates. Carbohydrates may be present as isolated molecules, or may
be physically connected with other molecules or chemically related to them. Many
carbohydrates are human digestible and therefore provide an essential energy source,
while others are indigestible and therefore do not provide energy. Indigestible
carbohydrates are part of a group of substances known as dietary fiber including
lignin as well. Carbohydrates also contribute to the sweetness, appearance and
textural characteristics of many foods as well as being an important source of energy
and dietary fibre. Determining the form and concentration of carbohydrates in foods is
important for a variety of reasons. The most important endogenous carbohydrates in
foods are starch, depolymerized starch, sucrose, lactose, glucose , fructose and
sorbitol. However, less evident is the value of a modest rise in the amylose-
amylopectin ratio and the naturally occurring amounts of viscous cereal fiber. The
rate of starch digestion in vitro has been shown to be a key determinant of metabolic
reactions in most products. Recently, one such procedure was developed , based on
chewed rather than artificially disintegrated products, and it correlates well with
glycemic and insulinemic indices for several starchy foods.
PROCEDURE

All samples and blank was prepared in triplicate

REF :
https://www.sciencedirect.com/science/article/abs/pii/S09242244980005
94
https://people.umass.edu/~mcclemen/581Carbohydrates.html
Carbohydrate is calculated by differences of the already
food content analysis