Polysaccharide analysis texture

Some basic food analytical methods such as determination of °brix, pH, titratable acidity, total proteins and total lipids are basic to food analysis and grounded in procedures which have had wide-spread acceptance for a long time. Others such as analysis of cell-wall polysaccharides, analysis of aroma volatiles, and compressive measurement of solids and semi-solids, require use of advanced chemical and physical methods and sophisticated instrumentation. In organizing the Handbook of Food Analytical Chemistry we chose to categorize on a disciplinary rather than a commodity basis. Included are chapters on water, proteins, enzymes, lipids, carbohydrates, colors, flavors texture/ rheology and bioactive food components. We have made an effort to select methods that are applicable to all commodities. However, it is impossible to address the unique and special criteria required for analysis of all commodities and all processed forms. There are several professional and trade organizations which focus on their specific commodities, e.g., cereals, wines, lipids, fisheries, and meats. Their methods manuals and professional journals should be consulted, particularly for specialized, commodity-specific analyses. 

The analysis of carbohydrates by CE has been reviewed by several authors as scientific papers or chapters of books. In fact, Chapter 7 by Khandurina in this handbook deals specifically with this topic. Carbohydrates have traditionally been classified by food researchers into sugars and polysaccharides, although mixtures of them such as glucose syrups are also used, taking advantage of their respective characteristics. Sugars are utilized for their sweetening power, preservative action (osmotic pressure), and crystallinity in foodstuffs polysaccharides provide foodstuffs with texture, body, and colloidal properties. 

Carbohydrate analysis is of great importance in the food sciences because of the significant role of polysaccharides as macronutrients, as major constituents of dietary fiber, and as food structure components contributing to textural properties, and food additives. Because of structural similarities between... 

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