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Methods for Estimation of Starch: A Critical Appraisal

Sriram, Padmanabhan and Ramakrishna, M. (1993) Methods for Estimation of Starch: A Critical Appraisal. Journal of Food Science and Technology (India), 30 (5). pp. 313-320.

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<p align="justify">Accurate analysis of starch in food and food products is of vital importance due to consequent implications in nutritional and functional aspects. This review analyses available estimation methods, factors affecting their reliability, merits and limitations. Among different methods, the enzymic method for starch estimation is most accurate. However, the literature survey indicated that the acid hydrolysis method, although less accurate in presence of non-starchy carbohydrates, is being widely used for starch estimation in various food products and complex food materials.</p>

Item Type: Article
Uncontrolled Keywords: starch estimation methods, Direct methods, Indirect methods, Starch-iodine reaction, Acid hydrolysis, Enzymic hydrolysis, Glucose estimation, Merits, limitations
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
600 Technology > 08 Food technology > 01 Analysis
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Feb 2006
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/329

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