Food Analysis Laboratory Manual

Preface and Acknowledgments vii Notes on Calculations of Concentration ix 1 Nutrition Labeling Using a Computer Program 1 A Preparing Nutrition Labels for Sample Yogurt Formulas 3 B Adding New Ingredients to a Formula and Determining How They Influence the Nutrition Label 4 C An Example of Reverse Engineering in Product Development 5 2 Assessment of Accuracy and Precision 9 3 Determination of Moisture Content 17 A Forced Draft Oven 19 B Vacuum Oven 21 C Microwave Drying Oven 22 D Rapid Moisture Analyzer 22 E Toluene Distillation 22 F Karl Fischer 23 G Near Infrared Analyzer 25 4 Determination of Fat Content 29 A Soxhlet Method 31 B Goldfish Method 33 C Mojonnier Method 34 D Babcock Method 35 5 Protein Nitrogen Determination 39 A Kjeldahl Nitrogen Method 41 B Nitrogen Combustion Method 43 6 Phenol-Sulfuric Acid Method for Total Carbohydrates 47 7 Vitamin C Determination by Indophenol Method 55 8 Complexometric Determination of Calcium 61 A EDTA Titrimetric Method for Testing Hardness of Water 63 B Test Strips for Water Hardness 65 9 Iron Determination in Meat Using Ferrozine Assay 69 10 Sodium Determination Using Ion Selective Electrodes, Mohr Titration, and Test Strips 75 A Ion Selective Electrodes 77 B Mohr Titration 79 C Quantab® Test Strips 81 11 Sodium and Potassium Determinations by Atomic Absorption Spectroscopy and Inductively Coupled Plasma-Atomic Emission Spectroscopy 87 12 Standard Solutions and Titratable Acidity 95 A Preparation and Standardization of Base and Acid Solutions 97 B Titratable Acidity and pH 99 13 Fat Characterization 103 A Saponification Value 105 B Iodine Value 106 C Free Fatty Acid Value 108 D Peroxide Value 109 E Thin-Layer Chromatography Separation of Simple Lipids 111 14 Fish Muscle Proteins: Extraction, Quantitation, and Electrophoresis 115 15 Enzyme Analysis to Determine Glucose Content 123 16 Gliadin Detection in Food by Immunoassay 129 Contents17 Examination of Foods for Extraneous Materials 137 A Extraneous Matter in Soft Cheese 140 B Extraneous Matter in Jam 140 C Extraneous Matter in Infant Food 141 D Extraneous Matter in Potato Chips 141 E Extraneous Matter in Citrus Juice 142 18 High Performance Liquid Chromatography 145 A Determination of Caffeine in Beverages by HPLC 147 B Solid-Phase Extraction and HPLC Analysis of Anthocyanidins from Fruits and Vegetables 149 19 Gas Chromatography 155 A Determination of Methanol and Higher Alcohols In Wine by Gas Chromatography 157 B Preparation of Fatty Acid Methyl Esters (FAMEs), and Determination of Fatty Acid Profile of Oils by Gas Chromatography 159 20 Viscosity Measurement Using a Brookfield Viscometer 165 21 Calculation of CIE Color Specifications from Reflectance or Transmittance Spectra 171