Abstract
The sugar content in raw materials and food products largely determines their usefulness and quality. Therefore, much attention is paid to methods of controlling the content of this important ingredient. An express method for determining total sugar is proposed: the method of sucrose hydrolysis is selected, the
conditions Roptimal temperature, time, volume of hydrochloric acidS of complete sucrose hydrolysis without decomposition of reaction products, as well as without hydrolysis of lactose, maltose and dextrose are specified. Two methods with different hydrolysis conditions were compared: the standard method (Bertrand) according to GOST 5903>89 (sucrose hydrolysis was carried out at a temperature of 67°C) and the accelerated ferricyanide method, including sucrose hydrolysis at a temperature of 100°C.
Reliable data were obtained with a significant (5 times) reduction in the time of sucrose hydrolysis, and, consequently, the duration of the entire analysis compared to the standard method for determining sugar. The accelerated method for determining reducing substances (PB) and the total sugar content in bakery and confectionery products can be considered a priority among chemical research methods. This technique can be recommended for operational analytical control.
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