Sugars analysis on Potatoes
Glucose and fructose are the most important sugars to analyze in tubers both as a qualitative parameter and as a process control. These sugars can be precursors of acrylamide in frying products; knowing their value on potatoes, before being processed, allows to avoid problems during cooking. The glucose and fructose content can be determined together (kit codes *300270 and *300265) or separately (kit codes *300273 and *300263).
Method
Principle of the test
The fructose and glucose present in the sample are determined enzymatically. The Redox reaction is read at 366 nm (end-point) and the value is directly proportional to the concentration of glucose and fructose in the sample.
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Calibration Curve
The calibration of the test was carried out by analyzing standard solutions of glucose and fructose at various concentrations.
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Reagent test Kits
Measuring range Fats and Oils
| Analyses | Measuring range | Resolution | Repeatability |
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The analyzers for quality control in frying snacks process
CDR FoodLab®
- Complete analysis panel, supplied already configured
- Up to 16 determinations simultaneously
- Possibility of carrying out analyses of the same sample
- Integrated printer
- Full connections (LAN - USB - Bluetooth barcode/QR code reader)
CDR FoodLab®Jr
- Partial analysis panel, supplied configured with 3 analyses of your choice, implementable
- Up to 3 determinations simultaneously
- Wireless connection to external printer
- USB connections