TP carbohydrates

Analyze carbohydrates in pure aqueous solutions using various techniques.
Use food texturizers.

Food and nutrition module courses
Module courses PB6GLUCI

TP 1: Carbohydrate analysis
Presentation of the analyses carried out in practical work (TD in whole class)
Through various manipulations the students are led to identify the carbohydrate present in an unknown solution and to determine its concentration:

Chemical and enzymatic hydrolysis
Refractometric analysis
Determination of reducing sugars: DNS colorimetric method
Determination of total sugars: anthrone colorimetric method
Polarimetric analysis of solutions

TP 2: Carbohydrate texturizers

Handling of various carbohydrate texturizers

Biochemistry and food technology