Abstract

This paper discusses the use of Fourier transform infrared (FT-IR) spectroscopy coupled with an attenuated total reflectance (ATR) accessory as applied to the quantification of individual sugar concentrations (glucose, maltose, maltotriose, and maltodextrines) in real mixtures extracted during starch hydrolysis. Solutions studied contained dry matter ranging between 250 and 300 g/kg. Glucose and maltose were detected with the required precision, but not maltotriose or maltodextrines. The measurements are fairly repeatible, and predictions are reproducible.

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