Content of this lecture

FOOD ANALYSIS • Introduction

BTFT302IU • Important of the course
• Aim
Assoc. Prof. PHAM VAN HUNG • Content of the course
Department of Food Technology • Lab work and Assignment

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FOOD COMPONENTS
COMPOSITION OF FOODS
• Water (moisture)
• Carbohydrate COMPONENT % Water %Carbohydrates %Protein % Fat % Min/Vit

• Protein Milk
Beef
87.3
60.0
5.0
0
3.5
17..5
3.5
22.0
0.7
0.9
Chicken 66.0 0 20.2 12.6 1.0
• Fat ((or oil)) Fish 81 8
81.8 0 16.4
16 4 0.5
05 1..3
1 3
Cheese 37.0 2.0 25.0 31.0 5.0
• Ash (minerals) Cereal grains
Potatoes
10-14
78.0
58-72
18.9
8-13
2.0
2-5
0.1
0.5-3.0
1.0
Carrots
• Vitamins Lettuce
88.6
94.8
9.1
2.8
1.1
1.3
0.2
0.2
1.0
0.9
Apple 84.0 15.0 0.3 0.4 0.3
Melon 92.8 6.0 0.6 0.2 0.4

it is important that we
understand how and how much
these components are measured 3 4

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 Information of food products Important of food analysis
• Is an important part of quality assurance
program in food processing.
• In formulating and developing new
products.
products
• In evaluating new process for making new
products.
• In identifying the source of problem with
unacceptable products.
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WHY DO WE NEED TO ANALYZE FOOD?

Food analysis is critical to ensure the food
• Government regulations require it for certain
products with standards of identity (e.g.% fat and
moisture in meat products). – is safe, free from harmful contaminants
• Nutritional Labeling regulations require it.
it
– is compositionally correct
• Quality Control- monitor product quality for
consistency. – contains only permitted additives
• Research and Development- for the development – is correctly described and labeled
of new products and improving existing products.

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 OBJECTIVES Types of samples need to analyze
• This module is a very brief overview of • Raw materials
common methods and equipments of food
analysis used in food processing • Process control samples
organizations. • Finished product
You will know: • Competitor’s sample
1. Common methods in food analysis • Complaint sample
2. Instruments used in food analysis

Steps in analysis What must a food scientist be able to do?

• Select and prepare SAMPLE
– Obtain a representative sample and convert the
sample to a form that can be analyzed.
• Perform the ASSAY
– The assay is unique for each component or
characteristic to be analyzed and may be unique
for a specific type of food product.
• Calculate and interpret the RESULTS
– To make decision and take action based on the
results obtained.
• Know chemical properties of foods
• Understand food composition and quality
• C
Controll compositional
i i l interactions
i i
• Know current analysis procedures
• Select appropriate procedure for a food
• Be aware of developments and changes

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 Criteria for Selecting an
A Good Analytical Technique
Analytical Technique
• There are many techniques to analyze foods • Precision • Sensitivity
but not all methods are convenient to use.
• Accuracy • Specificity
• You must select the technique that is • R
Reproducibility
d ibilit • S f t
Safety
required or fits into your system. • Simplicity • Official Approval
– Must be familiar with the principle and the • Cost
critical steps of the method.
• Speed
– Depend on the objective of the measurement
– Instrumental systems are available
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References on Analytical
Techniques Instruments in Food Analysis
• Official Methods;
- Vietnamese Standards (TCVN)
• Spectroscopy
p py
- Association of the Official Analytical Chemists (AOAC)
• Chromatography
- American Oil Chemists Society (AOCS)

- American Association of Cereal Chemists (AACC)

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 Spectrometry Chromatography

• The study how the chemical compound

interacts with different wavelenghts in a given Chromatography basically involves the separation of
region of electromagnetic radiation is called mixtures due to differences in the distribution
spectroscopy
t or spectrochemical
t h i l analysis.
l i coefficient of sample components between 2 different
phases.

• The collection of measurements signals - a mobile phase

(absorbance) of the compound as a function of - a stationary phase.
electromagnetic radiation is called a spectrum.

Lecture 1 (chapter 6):

Determination of moisture content
• Moisture or water is by far the most
common component in foods ranging in
Course syllabus content
t t from
f 60 – 95%.
95%
• The two most common moisture
considerations in foods is that of total
moisture content and water activity.

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 Lecture 1 (chapter 7): Lecture 2 (chapter 9):
Determination of ash content
Total protein analysis
• Ash: total mineral content; inorganic residue
remaining after ignition or complete oxidation of • Kjeldahl – measures the amount of nitrogen
organic matter
in a sample.
– Dry ashing
• high temperature
• Protein fractions
– Wet ashing
• oxidizing agent and/or acid
– Low-temperature plasma ashing
• dry ashing in partial vacuum at low temperature
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Lecture 2 (chapter 8): Lecture 3 (Chapter 21):

Total lipid analysis Basic principles of spectroscopy
• Extraction Methods – determine total lipid • Learn about the production, measurement,
Continuous – Goldfinch and interpretation of spectra which come from
S i C ti
Semi-Continuous- S hl t
Soxhlet the
h interaction
i i off electromagnetic
l i radiation
di i
Discontinuous- Mojonnier with matter.
• Learn about the principles of spectroscopic
• Oil quality analysis
methods.

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 Lecture 5 (chapter 10):
Lecture 4 (Chapter 22):
Total carbohydrate and phenolic
Ultraviolet - visible spectroscopy compound analysis
• Learn about the principle of quantitative • Next to water, carbohydrates are the most
absorption spectroscopy.
spectroscopy abundant food component
• %carbohydrate=100% - (H2O + ash + fat + protein)
• Learn about structure and operation of
UV-Vis spectroscopy
– Chemical reaction
• Develop color with chemical solution
• Measure absorbance using UV/Vis Spectroscopy
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Lecture 5 (chapter 10):

Lecture 6 (Chapter 24):
Total phenolic compound analysis
Atomic absorption spectroscopy
• a large class of plant secondary metabolites:
– Simple structures, e.g. phenolic acids • Learn about principle of atomic absorption
– Polymeric compounds: polyphenols.
polyphenols p py
spectroscopy
• Learn about structure and operation of AAS
– Chemical reaction
• Develop color with chemical solution
• Measure absorbance using UV/Vis Spectroscopy

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 Lecture 7 (chapter 27): Lecture 8 (chapter 28):
Basic principles of Chromatography HPLC

• Learn about history of chromatography • Learn structure and operation of HPLC

• Learn about physicochemical principles of • Learn about application in HPLC
chromatographic separation
• Learn about analysis of chromatographic
peaks

Lecture 9 (chapter 29):

Lecture 10 (chapter 15):
GC Amino acid composition analysis

• Learn structure and operation of GC • Amino acids are the building blocks of protein.
• Learn about application in GC – Method and equipments to analyze amino acid
composition
composition.

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 Lecture 11 (chapter 14): Lecture 12 (chapter 10):
Fatty acid composition analysis Sugar composition analysis
• Types of carbohydrates include;
• Fatty acid: a carboxylic acid consisting of a
hydrocarbon chain and a terminal carboxyl group. – monosaccharide: glucose, fructose, galactose
– Method and equipments to analyze fatty acid – disaccharide: sucrose,, lactose,, maltose
composition. – oligosaccharids: raffinose
– polysaccharide: starch, cellulose

– HPLC
• Determine individual sugar
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Lecture 13 (chapter 11): Lecture 14 (chapter 24):

Vitamin analysis Mineral analysis
• Fat-soluble vitamins
– A: Retinol or β-carotene 1. Preparation: standard & sample
– D: Cholecalciferol or Ergocalciferol 2. Ashing
– K: Phylloquinone
– E: Tocopherol 3. Forming solution
• Water-soluble vitamins 4. Running sample by AAS or ICP-AES or ICP-MS
– B complex: Thiamin (B1), Riboflavin (B2), Pyridoxine
5. Calculation
(B6), Folic acid (B9), Cyanocobalamin (B12)
– C: ascorbic acid

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 Lab work
SUMMARY
• Lab 1: Lab safety, glasses, balance, using pippette and
balance.
• This lecture has presented the topic of Food • Lab 2: Moisture, total dried basis and ash content..
Analysis by discussing • Lab 3: Crude lipid (Soxhlet method).
– why we analyze food, • Lab 4: Protein content in food ((Kjeldahl
j methods).)
– the components of food generally analyzed for • Lab 5: Carbohydrate analysis: standard calibration; beer
and other food samples.
(water, protein, fat, carbohydrates)
• Lab 6: Dietary fiber digestion: food sample.
– The instruments used.
• Lab 7: Vitamin C analysis: Titration method.
• Lab 8: Total phenolic content using Colorimetric method:
Tea and coffee.
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• Lab 9: HPLC for Caffeine in soft drink. 38

Assignment Assessment

• Presentation 1: Vietnamese standards • Assignment: 30%

• Midterm: 30%
• Presentation 2: Article reading • Final
Fi l exam: 40%

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The end!

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