Starch constitutes the major component of the polysaccharides in most foods and consists mainly of amylose and amylopectin. The test sample is dispersed in water and heated in acidic solution to hydrolyse the starch, releasing the sugars. The resulting sugars are then determined by titration with Fehling solution according to the method of Lane-Eynon. The sugar content is further converted into Starch content of that sample. This video represents a detailed procedure for the determination of total starch content of a food sample by Acid Hydrolysis Method.
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Determination of Total Sugar: [ Ссылка ]
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