DETERMINATION OF SUGAR CONTENT IN MILK POMADE SWEET BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY AT THE SHELF LIFE
Eva Ungure, Fredijs Dimins, Sandra Muizniece-Brasava, Lija Dukalska
Pages: 179-189
Published: 1 Jan 2011
Views: 131
Abstract: The objective of the research was to evaluate the carbohydrate content changes in milk pomade sweets (sherbet) during the storage time. The samples were hermetically packed in modified atmosphere (MAP) consisting of 100% CO2 applying three types of packaging materials (OPP, Multibarrier 60 and PP). Packaging in air ambiance was used as a control. The samples were stored at the room temperature +21±1 °C, moisture content and cutting force of samples were analyzed before packaging (day 0) and after 2, 4, 6, 8, 10, 12, 14 and 16 storage weeks. Carbohydrate content changes in milk pomade sweets (sherbet) were analyzed before packaging (day 0) and after 4, 8, 12, and 16 storage weeks. Carbohydrate content in the sherbet samples was determined by high performance liquid chromatography (HPLC). The total sugar content analyze showed that excepting basic composition of sucrose the sherbet comprises also sugars like fructose, glucose, turanose, maltose, maltotriose and melecitose. Fructose, glucose and melecitose were found in a relatively small quantity and were less than 1%. Statistical processing of the data showed that used packaging materials do not have an impact on the total sugar composition in sherbet samples during the storage time.
Keywords: sugar content, milk pomade sweets, packaging, shelf life
Cite this article: Eva Ungure, Fredijs Dimins, Sandra Muizniece-Brasava, Lija Dukalska. DETERMINATION OF SUGAR CONTENT IN MILK POMADE SWEET BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY AT THE SHELF LIFE. Journal of International Scientific Publications: Materials, Methods & Technologies 5, 179-189 (2011). https://www.scientific-publications.net/en/article/1003295/
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