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Proximate Analysis: WT - of Moisture Lost WT - of Original Sample (G) X 100

The document describes the procedures that will be used to perform a proximate analysis of a liquid non-dairy creamer. This includes determining the sample's moisture content, ash content, fat content, fiber content, and protein content. Various standardized methods like AOAC 924.10 and 923.03 will be employed. The moisture content will be calculated by measuring the weight lost after drying. The percentages of ash, fat, fiber, and protein will be calculated based on the weights obtained during each procedure.

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Loraine Ruth Lumen
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2K views3 pages

Proximate Analysis: WT - of Moisture Lost WT - of Original Sample (G) X 100

The document describes the procedures that will be used to perform a proximate analysis of a liquid non-dairy creamer. This includes determining the sample's moisture content, ash content, fat content, fiber content, and protein content. Various standardized methods like AOAC 924.10 and 923.03 will be employed. The moisture content will be calculated by measuring the weight lost after drying. The percentages of ash, fat, fiber, and protein will be calculated based on the weights obtained during each procedure.

Uploaded by

Loraine Ruth Lumen
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Proximate Analysis

The proximate analysis of the liquid non-dairy creamer will be determined. This includes

moisture content, crude ash, crude fat, crude fiber and crude protein of the sample.

Moisture Content determination (AOAC 924.10)

Air-oven will be used to determine the moisture content of the liquid non-dairy creamer.

It will also determine the nutritive value of the sample, which will be used to express results of

analytical determination on a uniform basis, and in meeting compositional standards or laws.

(Pomeranz and Meloan, 2000).

Three trials will be prepared in which each contains approximately 10ml of the sample.

Before samples were placed, the weight for each crucible will be recorded. Samples will be dried

for one hour at 130 ±3 ℃ and will be placed in a desiccator for 20 mins before it will be weighed

using an analytical balance. Moisture content will be calculated by subtracting the weight of

crucible from the weight after drying to obtain weight of the sample.

The moisture content of the liquid non-dairy creamer will be calculated using the

formula:

wt . of moisture lost
% Moisture Content= x 100
wt . of original sample (g)

Crude Ash determination (AOAC 923.03)

Dried samples which were obtained from the moisture content determination will be

subjected to crude ash determination. The dried sample will be ignited at 550 ℃for 2 hours. It

will be then cooled to room temperature and weighed to determine the ash content.

The ash content of the liquid non-dairy creamer will be calculated using the formula:
wt . of residue ( g )
% Ash Content = x 100
wt . of original sample( g)

Crude Fat content (AOAC 920.39)

2 g of dried sample obtained from the moisture determination will be weighed. Dried

residue will be wrapped in a filter paper, securely tied with a thread and labeled. 2 g of dry

sample will be extracted with petroleum ether in a Soxhlet extract for 16 hours. Filter paper will

be used to allow rapid passage of ether but not the fine powdered sample. The extract will be

dried for 20 mins at 100 ℃, cooled and weighed.

wt . of original sample ( g )−wt . of final sample ( g )


%Crude Fat = x 100
wt . of sample before drying(g)

Crude Fiber content (AOAC 984.04)

About 2 g of free samples will be obtained and placed in a beaker containing 200 ml of

boiling sulfuric acidunder a condenser. It will be kept boiling for 30 mins while rotating the

beaker constantly to keep the material from clinging to the sides of the beakerout of contact with

the solution. Samples will be then filtered immediately after 30 mins.

Digested samples will be washed with hot distilled water until washings will no longer

acidic using litmus paper. Residues will be collected. In another beaker, 200 ml of NaOH

solution will be boiled. The residues will be washed in the filter cloth back to the beaker using

the boiling 200 ml NaOH solution. Condenser will be connected again and boiled for 30 mins.

The beaker will be removed immediately and filtered. Hot distilled water will be used to wash

the residue until it becomes neutral.


The crude fiber content of the sample will then computed using the following formula:

wt . of residue after drying ( g )−wt . of sample after ashing ( g )


%Crude Fiber = x 100
wt . of fat−free sample ( g )

Crude Protein content (AOAC 920.39)

0.1 g of samples will be weighed and placed into the digestion flask. About 0.5 g

selenium will be added to each sample. Using a pipette, 4 ml of concentrated H 2SO4 will be

placed inside the digestion flask by not allowing the acid to flow through the walls of the flask.

Flasks will be placed into the digestion rack connected to the water source in the fumehood.

Mixtures will be heated gently until the frothing ceases and digestion continued until mixture

become colorless or nearly so, or until oxidation will be completed for about 2 hours at 45℃

then cooled.

The samples in the digestion flask will be washed with 75 ml distilled water before

transferring them to the distillation set-up. Boric acid will be prepared in a 125 ml Erlenmeyer

flask wherein 1 drop of mixed indicator will be added. Through the funnel about 15 ml of

NaOH-Na2S2O3 solution will be introduced to the sample down the side of the flask. By steam

distillation, 75 ml of the distillate will be collected. The contents of the receiver will then be

titrated to faint pink color with standard 0.1N HCl.

The crude protein of liquid non-dairy creamer will be calculated using the formula:

N 1 gN
%Nitrogen=
(
VHCl NHCl x [ 14 mg
1
meq N )(
1000 mg
] )
x 100
g sample

% Crude Protein=% N x F (6.38)

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