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GAS‐LIQUID CHROMATOGRAPHIC ANALYSIS OF 'SUGARS IN READY‐TO‐EAT BREAKFAST CEREALS
Author(s) -
LI B.W.,
SCHUHMANN P. J.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb03889.x
Subject(s) - maltose , sucrose , sugar , fructose , lactose , food science , chemistry , chromatography , breakfast cereal
A wide selection of ready‐to‐eat breakfast cereals was analyzed for sugars with a gas‐liquid chromatographic technique. Cereal products from General Foods, General Mills, Kellogg, Nabisco, Quaker Oats, and Ralston‐Purina were purchased locally. Sugars found in the cereals varied from sucrose alone to any combinations of fructose, glucose, lactose, maltose, and sucrose. The amount of a given sugar ranged from <0.5% to >50% of dry weight. Amounts of but not types of sugar varied from lot to lot; usually only slightly more than the analytical variations between replicates. The analytical data were verified on Several occasions by comparisons with data from a liquid chromatographic technique in our own laboratory, and in other laboratories by similar methods.