Sugar Determination in Foods

Determination of Total and Reducing Sugar in Foods

Hexoses (glucose and fructose), which make up the whole sugar in fruits, are expressed as reducing sugars. In addition, there is sucrose in the composition of the fruits, albeit in variable amounts.

The sum of reducing sugar and sucrose detected in fruits, vegetables and products represents the "Total Sugar" content.

Purposes of Determination of Sugar in Foods:

- Determination of total and invert sugar amount in food composition
- To be able to direct the production stages correctly
- Determination of the conformity of foods to the standards

Sugar Determination Methods in Foods:

- Volumetric Method
• Lane-Eynon method
• Luff Schoorl method
• Bertrand method
- Gravimetric Method
- Instrumental Method

Sugar Determination can be performed directly in fruits and vegetables, fruit - vegetable products, fruit juices.