This standard specifies methods for the determination of starch in foods.
This standard is applicable to the determination of starch in foods.
Method I Enzyme Hydrolysis Method
2 Principle
After fat and soluble carbohydrates are removed from the test sample, starch in the sample is hydrolyzed, with the help of amylase, into small molecule carbohydrates, which can be hydrolyzed into monosaccharides by hydrochloric acid. Finally, the monosaccharides content is determined by reducing sugar and converted into starch content.
3 Reagents
Foreword II 1 Scope Method I Enzyme Hydrolysis Method 2 Principle 3 Reagents 4 Apparatus 5 Procedure 6 Calculation of Result 7 Precision Method II Acid Hydrolysis Method 8 Principle 9 Reagents 10 Apparatus 11 Procedure 12 Calculation of Result 13 Precision
