Food Composition and Analysis

699 Pages·1987·15.579 MB·English

by  Leonard W. Aurand, A. Edwin Woods, Marion R. Wells (auth.)

Food
Composition
and
Analysis
Food
Composition
and
Analysis
Leonard W. Aurand
Department of Food Science
North Carolina State University
Raleigh, North Carolina
A. Edwin Woods
Department of Chemistry
Middle Tennessee State University
Murfreesboro, TN
Marion R. Wells
Department of Biology
Middle Tennessee State University
Murfreesboro, TN
Springer Science+Business Media, LLC
An AVI Book
(A VI is an imprint of Van Nostrand Reinhold
Copyright © 1987 Springer Science+Business Media New York
Originally published by Van Nostrand Reinhold in 1987
Softcover reprint of the hardcover 1st edition 1987
Library of Congress Catalog Card Number 86-26463
ISBN 978-94-015-7400-6
All rights reserved. No part of this work covered by the copyright hereon may be
reproduced or used in any form or by any means-graphic, electronic, or mechanical,
including photocopying, recording, taping, or information storage and retrieval
systems-without written permission of the publisher.
16 15 14 13 12 11 10 9 8 7 6 5 4 3 2
Library of Congress Cataloging-in-Publication Data
Aurand, Leonard W. (Leonard William)
Food composition and analysis.
Bibliography: p.
Includes index.
1. Food-Composition. 2. Food-Analysis. 1. Woods,
A. Edwin. II. Wells, Marion R. III. Title.
TX531.A93 1987 664'.07 86-26463
ISBN 978-94-015-7400-6 ISBN 978-94-015-7398-6 (eBook)
DOI 10.1007/978-94-015-7398-6
Contents
Preface ix
Acknowledgments xi
CHAPTER 1
FOOD LAWS AND STANDARDS 1
Introduction 1
Development of Federal Food Laws 2
Other FDA Regulations, Guidelines, and
Action Levels 8
Other Regulatory Agencies 11
Operating under the Food Additives
Amendment 12
Approved Food Additives 14
Summary 16
Selected References 18
CHAPTER 2
SAMPLING AND PROXIMATE ANALYSIS 19
Introduction 19
Sampling 20
Moisture 21
Crude Fat 26
Crude Protein 28
Crude Fiber 31
A~ ~
Selected References 34
CHAPTER 3
INSTRUMENTAL METHODS OF ANALYSIS 35
Introduction 35
Weighing Devices 36
Visible and Ultraviolet
Spectrophotometry 36
Infrared Spectrophotometry 44
Fluorometry 53
Gas Chromatography 54
Atomic Absorption Spectrophotometry 67
Column Liquid Chromatography 75
Thin-Layer Chromatography 86
pH 89
Polarography 91
v
vi Contents
X-Ray Fluorescence 95
Scanning Electron Microscopy 97
Selected References 98
CHAPTER 4
CARBOHYDRATES 100
Introduction 100
General Properties 102
Monosaccharides 125
Oligosaccharides 129
Polysaccharides 133
Biosynthesis 149
Relationship of Structure to Sweetness 154
Nutritional Value of Carbohydrates 158
Commercial Sugar and Sugar Products 161
Corn Sweeteners 164
Qualitative Analysis 165
Quantitative Analysis 169
Selected References 176
CHAPTER 5
LIPIDS 178
Introduction 178
Simple Lipids and Their Constituents 179
Compound Lipids 190
Derived Lipids 196
Nutritional Value of Fats and Fat
Products 198
Commericial Fats and Fat Products 199
Deterioration of Fats 203
Analysis 210
Selected References 230
CHAPTER 6
PROTEINS 232
Introduction 232
Amino Acids and the Peptide Bond 233
Classification of Proteins 241
Structure of Proteins 243
Molecular Weight and Isoelectric Point of
Proteins 249
Metabolism of Proteins 250
Proteins and Nutrition 266
Analysis 269
Selected References 280
Contents vii
CHAPTER 7
ENZYMES 283
Introduction 283
Kinetics of Enzyme-Catalyzed Reactions 284
Structure and Active Site 301
Nomenclature and Classification 303
Food Enzymes 304
Commercial Applications 325
Enzyme Assays 339
Selected References 346
CHAPTER 8
THE VITAMINS 349
Introduction 349
Water-Soluble Vitamins 350
Fat-Soluble Vitamins 381
Analysis 394
Selected References 416
CHAPTER 9
FLAVORING AGENTS 418
Introduction 418
Common Spices and Herbs 419
Oleoresins 432
Flavoring Extracts 433
Analysis 435
Selected References 452
CHAPTER 10
COLORING AGENTS AND COLOR OF
FOODS 453
Introduction 453
Nature of Light and Color 454
Specification and Measurement of Color 459
Coloring Agents 466
Qualitative Analysis 471
Quantitative Analysis 480
Selected References 492
CHAPTER 11
WHEAT AND WHEAT PRODUCTS 493
Introduction 493
Classification of Wheats 494
viii Contents
Grain Standards 495
Analysis of Wheat 502
Production of Wheat Flour 506
Standards for Wheat Flours and Related
Products 512
Components of Flour 517
Analysis of Flour 520
End Products of Flour 530
Determination of Baking Quality 535
Selected References 541
CHAPTER 12
MILK AND MILK PRODUCTS 543
Introduction 543
Composition of Milk 544
Grades of Milk 556
Classes of Milk 557
Some Commercial Milk Products 557
Analysis of Fluid Milk Products 561
Analysis of Dried Milk Products 592
Selected References 594
CHAPTER 13
MEAT, POULTRY, AND FISH 596
Meat 596
Poultry 603
Analysis of Poultry and Meat Products 604
Seafoods 612
Analysis of Seafoods 613
Selected References 620
CHAPTER 14
FOOD DETERIORATION, PRESERVATION,
AND CONTAMINATION 621
Introduction 621
Food Deterioration 622
Food Preservation Methods 627
Food Contaminants 640
Analysis 648
Selected References 662
INDEX 665
Preface
There is an increasing demand for food technologists who are not
only familiar with the practical aspects of food processing and mer
chandising but who are also well grounded in chemistry as it relates
to the food industry. Thus, in the training of food technologists there
is a need for a textbook that combines both lecture material and lab
oratory experiments involving the major classes of foodstuffs and food
additives. To meet this need this book was written. In addition, the
book is a reference text for those engaged in research and technical
work in the various segments of the food industry.
The chemistry of representative classes of foodstuffs is considered
with respect to food composition, effects of processing on composition,
food deterioration, food preservation, and food additives. Standards of
identity for a number of the food products as prescribed by law are
given. The food products selected from each class of foodstuffs for lab
oratory experimentation are not necessarily the most important eco
nomically or the most widely used. However, the experimental methods
and techniques utilized are applicable to the other products of that
class of foodstuff.
Typical food adjuncts and additives are discussed in relation to their
use in food products, together with the laws regulating their usage.
Laboratory experiments are given for the qualitative identification and
quantitative estimation of many of these substances.
The quantitative determination of the common constituents offoods
and food products is thoroughly discussed. The generally accepted
methods of analysis involved are given in detail. This permits a com
parison of the available methods and the selection of one for a partic
ular sample or condition. Instrumental methods of analysis are widely
used in the food industry and have to a large extent replaced the older
methods involving gravimetric and volumetric analysis. The methods
commonly used in food analysis are discussed with respect to the prin
ciples upon which they operate and their use in the food industry.
Whenever feasible, specific directions for the use of these instruments
are given.
Some equipment and chemicals used in this book are hazardous.
Standard texts on laboratory safety should be reviewed. In addition,
AOAC 14th Edition (1984) contains a brief discussion on laboratory
safety.
ix
Acknowledgments
The authors are particularly indebted to Perkin-Elmer Corp., The
Foxboro Company (Analabs), Pierce Chemical Co., Alltech Associates,
Inc. (Applied Science Labs), Hoffman-LaRoche, Inc., and AV I Publish
ing Company for their permission to use certain tables and methods
found in their instruction manuals, books, and catalogs.
A special acknowledgment is appropriate to the Association of Of
ficial Analytical Chemists for their permission to use certain methods
from their Official Methods of Analysis.
The authors are also indebted to their associates who have given
them advice and assistance in the preparation of the text and to Misses
Liz Coder, Sue Coder, Beth Wells, Mary Mason, and Pam Martin for
their help in preparation of the manuscript.
Finally, the authors wish to express their deep appreciation to their
wives, Eleanor, Saundra, and Tommie for words of encouragement and
for support during the writing of the book.
xi