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Oligosaccharides
Sweetness of sugars
Index of Sweetness
Sucrose = 1 or in some literature 100
Effect of temperature on Sweetness
Purple
interface
Tollens test
Test to determine aldehyde grp
(+) formation of silver mirror
Seliwanoff Test
Test for Differentiation of Ketose from Aldose
Procedure: Add 0.5 ml of the test solution to 2.5 ml of the
Seliwanoffs reagent. Place the tubes in boiling water and
note the results and continue heating, observe the colour
change at after 1 minute.
Test to
distinguished
pentoses from
ketoses
(+) formation of
blue solution;
blue green
(-) brown solution
Sugars as Humectant
Humectants are additives that binds water and
controls water activity of food
Humectants keeps food moist thereby
maintaining the texture of foods, while
keeping the water activity low to avoid
microbial spoilage
Hydrolysis of Disaccharides
Upon hydrolysis, sucrose gives (+) result in
Benedicts test due to cleavage of glycosidic
linkage between glucose and fructose
Hydrolysis produces invert sugars, which are
important in candy making
Caramelization
Browning reaction that occurs when sugars
are heated above its melting point