FT5403 FOOD ANALYSIS LTPC
3003
OBJECTIVES
The course aims to
expose the students to the principles, methods and techniques of food analysis.
make the students to handle different chemical and instrumental methods of food
analysis.
UNIT I SAMPLING METHODS FOR FOOD ANALYSIS 6
Introduction, Food Regulations and Standards - Sampling methods - Sample preparation and
preservation- Extraction methods and Separation process of food components; Statistical
evaluation of analytical data - Official Methods of Food Analysis. Proximate analysis of foods-
Moisture in foods, Ash content of foods - determination by different methods; Titratable Acidity
in foods, Determination of dietary fibre and crude fibre,
UNIT II LIPIDS AND PROTEINS ANALYSIS 9
Determination of Total fat in foods by different methods; Analysis of oils and fats for physical
and chemical parameters, Quality standards, and adulterants.
Determination of Proteins Concentration- Colorimetric methods, Determination of Total nitrogen,
Spectrophotometric determination; Protein Characterization- Electrophoresis and Isoelectric
focussing; Analysis of Protein quality – Protein Efficiency Ratio (PER), Net Protein Utilization
(NPU), Biological Value, Protein Digestibility- Corrected Amino acid Score (PDCAAS), In vitro
Protein digestibility for C-PER; Measurement of Functional properties of proteins- Protein
hydration properties, Surface properties of protein, Protein gel properties.Calculation of
proximate and ultimate composition of foods.
UNITIII CARBOHYDRATE ANALYSIS, REFRACTOMETRY AND POLARIMETRY 9
Refractometry- Basic Principles and Instrumentation, and Applications-Brix Value of Fruit juices,
Total soluble solids in fruit products.
Carbohydrate analysis- Colorimetric Quantification methods of Mono and Di-Saccharides, HPLC
of Mono and Di-Saccharides using refractive index detection; Starch- Enzymatic quantification
and Determination of Total amylose content; Cell wall polysaccharides-Determination of uronic
acid content and ß-Glucan content, Degree of Methylation and Acetylation of pectin.
Polarimetry- Basic principles, Instrumentation and Applications-Determination of specific
rotations of sugars; Estimation of simple sugars and disaccharides.
UNIT IV SPECTROSCOPIC AND CHROMATOGRAPHIC TECHNIQUES IN FOOD
ANALYSIS 12
Spectrophotometry Basic Principles, Spectrophotometric analysis of food additives and food
Components -IR Spectroscopy in online determination of components in foods; AAS and ICP-
AES in mineral elements and toxic metals analysis; use of fluorimeter in vitamin assay- specific
use of Tintometer in Vanaspati analysis.
Chromatography Basic Principles, Detection of adulterants in foods by paper chromatography
and thin layer chromatography, Column chromatography for purification of pigments, Analysis of
food additives, phytochemicals and aflatoxins, contaminants and other food components by
HPLC, GC analysis of fatty acids, cis, trans Isomers - volatile oils, flavours and pesticides,
contaminants and other volatile derivatives of food components; Significance MS detector in
HPLC and GC. Ion Exchange Chromatography for amino acid purification, Affinity
chromatography for protein purification, Problem solving using chromatogram.
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UNITV SENSORY EVALUATION TECHNIQUES 9
Introduction to quality attributes of food Appearance, flavour, textural factors and additional
quality factors; Gustation importance of gustation, Mechanism of taste perception, Chemical
dimensions of basic tastes- sweet, salt, sour, bitter and umami, Taste measurement-Electronic
Tongue; Olfaction definition and importance of odour and flavour, Mechanism of odour
perception, Theories of odour classification, chemical specificity of odour, Odour measurement
technique- e- nose; Colour importance of colour, Dimensions of colour and attributes of colour
and gloss, Perception of colour, Colour Measurement; Texturedefinition and importance of
texture, Phases of oral processing, Texture perception, Rheology of foods, Texture
classification, Texture measurement and recent advances in texture evaluation.
Sensory Evaluation Objectives, Type of food panels, Characteristics of panel member, Layout
of sensory evaluation laboratory, Sensitivity tests, Threshold value, Paired comparison test,
Duo trio test, Triangle test, Hedonic scale.
TOTAL: 45 PERIODS
OUTCOMES:
At the end of the course the students will be able to
CO 1 understand the principles behind analytical techniques in food analysis.
CO 2 know the methods of selecting appropriate techniques in the analysis of food
products.
CO 3 appreciate the role of food analysis in food standards and regulations for the
manufacture of food products and food quality control in food industries.
CO 4 familiarize with the current state of knowledge in food analysis.
TEXT BOOKS:
1. Pomeranz, Yeshajahu. “Food Analysis Theory and Practice”. 3rd Edition.
AspenPublishers / Springer, 2000.
2. Kirk, R.S. and R. Sawyer “Pearson’s Composition and Analysis of Food”. 9th
Edition.Longman, New York, 1991
3. Nielsen, S. Suzanne. “Food Analysis”. 4th Edition. Springer, 2010.
REFERENCES:
1. Ronald E. Wrolstad. “Handbook of Food Analytical Chemistry” Vol I, John Wiley & sons,
2005
2. Magdi M. Mossoba. “Spectral Methods in Food analysis” Marcel & Dekker, 1998.
3. Otles, Semih. “Methods of Analysis of Food Components and Additives”. CRC
Press,2005.
4. Nollet, Leo M.L. “Hand Book of Food Analysis” II Rev. Edition. Vol. I, II & III, Marcel &
Dekker, 2004.
5. Nollet, Leo M.L. “Food Analysis by HPLC”. II Rev. Edition, Marcel & Dekker, 2000.
6. Otles, Semih. “Handbook of Food Analysis Instruments”. CRC Press, 2009.
7. Meilgard. “Sensory Evaluation Techniques”, 3rd ed., CRC Press LLC, 1999.
8. Maynard A. Amerine, Rose Marie Pangborn, Edward B. Roessler. “Principles of Sensory
Evaluation of food”, AcademicPress, 2013.
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