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.

PDF Article

Cited By

You do not have subscription access to this journal. Cited by links are available to subscribers only. You may subscribe either as an OSA member, or as an authorized user of your institution.

Contact your librarian or system administrator
Login to access OSA Member Subscription