Food analysis or standardization of food

Food sample to be analyzed include

1. Raw material
2. In-process product
3. Finished product

The method used for food analysis should have following criteria:-

Specificity
Precision
Accuracy
Robustness
Ruggedness
Time for analysis should be short
Cost of analsyis
Food analysis or standardization of food

This include:
1. Titratable acidity
2. Moisture and total solid analysis
3. Ash analysis
4. Mineral analysis
5. Carbohydrate analysis
6. Fiber analysis
7. Fat analysis
8. Protein analysis
9. Vitamin analysis
10.Pesticide analysis
 1. Titratable acidity

Acidity is determined by using acid base titration, pH meter. When the acidity is
more than 0.2% of a food, they have a strong impact on flavor perception.

2. Moisture determination

MC is determined by microwave drying , IR drying, distillation and Karl Fischer

method. By using equation on can determine the content of moisture in the
sample.
3. Ash Determination
 Carbohydrate Determination

Chemical method:
1.Phenol sulphuric acid method (total carbohydrate)
2. Anthone method (total carbohydrate )
3. Polarimeter
4. HPLC
 3. Mineral Determination

1. Gravimetry method
2. Complexometric method
3. Precipitation
4. Colorimetric
 Fat and Oil characterization

1. Refractive index determination : For oil 25oC and for fat 40oC. It is
determined by using the refractometer. It is one of the criteria for
identification and measuring the purity.
2. Melting point: Determined by open tube capillary method
3. Solid fat index: It is the ration of solid to liquid in the fat at given temp.
It is determined by dilatometer
4. Cloud point: It is temp at which cloud is formed in a liquid fat due to the
beginning of crystallization. The fat is heated at 130oC temp and colol
with agitation and observe the temp at which the crystalization takes
place.
5. Iodine value:
6. Safonification values
7. Acid value
8. Peroxide value
9. Analysis of lipid by gas chromatography and TLC
Protein analysis
 1. Kjedahl method
2. Biuret method
3. Lowry method
4. Bradford method
5. Ninhydrine method

protein separation can be done by ion exchange, affinity

chromatography, separation by size, HPLC, Poly acrylamide gel
electrophoresis
1. Kjedahl method
1. Biuret method
1. Lowry method
1. Bradford method
1. Ninhydrine method
 Vitamin analysis

Vitamin extraction :
Bioassay method: for vitamin B12 and D.

Microbiological assay: for water soluble vitamins. Growth of microorganism is

proportional to their requirement for specific vitamin

Colorimetric method for vitamin A : reaction with Sb l2 give clor and measured at
620nm

HPLC : Thiamin and riboflavin by HPLC

Vitamin C by 2,6dichlorophenol titrimetric method

Fluorimetric method : Thiamine and riboflavin

Niacin by colorimtric method : reaction with cynogen bromide give colored and
measured at 430nm
 Pesticide analysis

As per the regulation pesticide presence of pesticide need to be confirmed.

Majority of pesticide are organic nature.
Common pesticide present in fruits and vegetables are permethrine,
endosulfan, diazinone, malathione, dieldrine, dimethoate, DDT.
Gas chromatography
HPLC