LAB 2: GLUCID

1. Ability of glucid in keeping food moisture

1.1 Abstract

The purpose if this experiment is to examine the ability of keeping food moisture of different
types of glucides. Besides, some required types of equipment are dryer and metal trays. After
being dried, there are differences among three pineapple samples in terms of texture, color
and moisture content.

1.2 Background

Glucides play an important role in the food industry because they have the ability of keeping
food moisture which can facilitate the processing and make them as natural preservatives. In
the experiment, at the first stage, we need to prepare in advance three distinct samples soaked
in 50% saccharose solution, 50% sorbitol solution and put in the fridge for the last one, all of
them need to stay overnight. The next step is put 3 different slices of pineapple into each
metal trays and let them in the dryer for 3-4 hours. After completing the drying process, it is
necessary to observe, compare the texture and calculate the moisture content of each sample.

1.3 Materials and Method

-Material: fruit, sorbitol, saccharose

1.4 Results
 Figure 1: The change of texture of each pineapple sample after drying in the order as in fridge,
soaked in saccharose, soaked in sorbitol.

Sample Initial mass (mi) Final mass (mf) Moisture content

1. soak in saccharose 4.95g 2.03g 58.98%

2. soak in sorbitol 2.28g 1.05g 53.95%

3. store in the fridge 2.44g 1.32g 45.9%

The moisture content is calculated according to this equation

mi −mf
Moisture content = × 100 %
mi

As a result, there are differences in the texture and sensory quality of every sample after
finishing drying. To be more specific, each pieces of pineapple are dehydrated and shriveled so
that it leads to the changes in hard, crunchy, brittle texture and darker color. The increasing
hardness and decreasing moisture content of three samples in order as sample 1 (saccharose),
sample 2 (sorbitol) and sample 3 (fridge).

 The ability of keeping food moisture of these glucides is that saccharose is more effective
than sorbitol in holding food moisture.

1.5 Discussion
- The moisture content of pineapple pieces soaked in sorbitol is higher than that kept in fridge
overnight. Because sorbitol also known as sugar alcohol that can improve the water holding
capacity. The sugar alcohols are of importance in food processing that are used as sugar
substitutes in dietetic food formulation to improve the rehydration characteristics of
dehydrated food. In other words, they are widely used as useful humectant to enhance the
textural and sensory properties of food products. To be more detailed, the presence of lots of
hydroxyl groups (-OH) in sorbitol structure that facilitate to form hydrogen bonds between it
and water molecules so that the reason why sorbitol have ability of keeping food moisture.

- Meanwhile, the moisture content of pineapple pieces soaked in saccharose is higher than
that in sorbitol. Because the structure of saccharose (sucrose) has more hydroxyl groups
(-OH) than that of sorbitol, this leads to stronger ability to form hydrogen bonds with other
water molecules.

2. Gel-forming and stabilizer ability of polysaccharide

2.1 Abstract

The aim of this experiment is to examine the ability of forming gel of polysaccharide and
their gel property. Beside, some required types of equipment are test tube, beaker and
blender. As a result, there are differences among those solutions when we compare and
discuss about the texture and stability of the gels.

2.2 Background

Some polysaccharides are used to thicken or gel aqueous solutions and to modify or control
the flow properties and texture of liquid food and beverage products. In addition, they are
also known as stabilizers added to foods to preserve consistency or maintain a solution,
mixture or suspension.

In this experiment, we need to:

Firstly, we will grind 100g pineapple/100g carrot with 500g H2O by using a blender. After
that, using a filter cloth to remove all residues still left in the solution.

Experiment 1: Make 10mL of 1.5%, 3%, 4.5% of xanthan gum in water. Observe the
texture of gel.

Experiment 2: Make 10mL of 2% pectin + 10% / 20% / 30% saccharose. Observe and
discussion about the effect of sugar concentration to the texture of gel.

Experiment 3: Make 10mL of 2% of each polysaccharide (carboxymethyl cellulose,

carrageenan, alginate, xanthan gum, guargum, pectin) fruit juice (pineapple and carrot).
Observe and discussion about the stability of the suspension.
Experiment 4: Make 10mL of 1.5% alginate in carrot juice, then drop into 10mL of 1%
CaCl2. Take out the gel and put into 10mL of 0.2% xanthan gum. Observe and discussion
about the stability of the particles.

2.3 Material and Method

- Material: carboxymethyl cellulose (CMC), carrageenan, alginate, xanthan gum, guargum,

pectin

- Method: the calculations for preparation of solutions

grams of solute
According to this equation: Mass percent = ×100
grams of solution

Experiment 1:

* 1.5% xanthan gum

m xanthan gum ×100
1.5= => m xanthan gum = 0.15g => m H2O = 10 – 0.15 = 9.85g
10
=>VH2O = 9.85mL

* 3% xanthan gum
m xanthan gum × 100
3= => m xanthan gum = 0.3g => m H2O = 10 – 0.3 = 9.7g
10
=>VH2O = 9.7mL

* 4.5% xanthan gum

m xanthan gum ×100
4.5= => m xanthan gum = 0.45g => m H2O = 10 – 0.45 = 9.55g
10
=>VH2O = 9.55mL

Experiment 2:

* 2% pectin + 10% saccharose

m pectin ×100
2= =¿ m pectin =0.2 g
10
m saccharose
10= ×100=¿ m saccharose=1 g
10

mH2O = 10 – 0.2 – 1 = 8.8g => VH2O = 8.8mL

* 2% pectin + 20% saccharose

 m pectin ×100
2= =¿ m pectin =0.2 g
10
m saccharose
20= ×100=¿ m saccharose=2 g
10

mH2O = 10 – 0.2 – 2 = 7.8g => VH2O = 7.8mL

* 2% pectin + 30% saccharose

m pectin ×100
2= =¿ m pectin =0.2 g
10
m saccharose
30= ×100=¿ m saccharose=3 g
10

mH2O = 10 – 0.2 – 3 = 6.8g => VH2O = 6.8mL

Experiment 3:

* 2% of each polysaccharide (carboxymethyl cellulose (CMC), carrageenan, alginate,

xanthan gum, guargum, pectin)

m polysaccharide
2= ×100=¿ m polysaccharide =0.2 g
10

¿> mpineapple∨carrot juice=10−0.2=9.8 mL

Experiment 4:

m alginate
1.5= ×100=¿ m alginate =0.15 g
10

m carrot juice = 10 – 0.15 = 9.85g => Vcarrot juice = 9.85mL

m CaCl2
1= × 100=¿ m CaCl2 =0.1 g
10

=> m H2O = 10 – 0.1 = 9.9g => VH2O = 9.9mL

m xanthan gum
0.2= ×100=¿ m xanthan gum =0.2 g
100

=> m H2O = 100 – 0.2 = 99.8g => VH2O = 99.8mL

2.4 Results
Experiment 1:

Figure 2: The texture of gel with different concentration of xanthan gum 4.5%, 3.5%, 1.5% (from left to right)

The greater the ratio of xanthan gum added to a liquid, the thicker the liquid will become.
Increasing the amount of gum gives a thicker, more stable texture.
At the concentration of xanthan gum is 4.5%, we get the most condensed and stable texture.

Experiment 2:
Figure 3: The texture of gel with different saccharose concentration 10%, 20%, 30% (from left to right)
Following the increasing concentration of saccharose as 10%, 20% and 30%, as a result, the
obtained gels are clear, chewy and become thicker. When it comes to the viscosity, it saw a
decline in the texture of gels, while the elasticity continued to rise significantly.
Experiment 3:
*Pineapple

Figure 4: The suspension of each polysaccharide in pineapple juice

*Carrot

Figure 5: The suspension of each polysaccharide in carrot juice

The increasing viscosity in order as carrageenan, alginate, CMC, pectin, xanthan gum, guargum
Experiment 4:

Figure 6: The particles in 0.2% xanthan gum

- When drop by drop of 10mL of 1% CaCl2 into the solution of alginate in carrot juice, it will
appear the gels like small spherical particles separately. In addition, they are orange and have
specific gumminess.
- After putting the gel into 10mL of 0.2% xanthan gum, the gel remains the same and is not
soluble in the solution but the gel texture become more stable and chewier.

2.5 Discussion

Experiment 1:

Xanthan gums are hydrocolloids that have been used as thickening agents in various food
systems. The thickening effect produced by the xanthan gum depends on its concentration.
Therefore, the greater the weight ratio of xanthan gum added to a liquid, the thicker the liquid
will become. Too much xanthan gum can result in an unpleasant and undesirable slimy
texture. In addition, it does not require heat to be hydrated which makes it ideal for all
sauces.

Experiment 2:

Pectins are hydrophilic saccharides and soluble in water due to its hydration behavior. To be
more detailed, the structure of pectins has hydroxyl groups to form hydrogen bonds with
other pectins and water molecules. However, with the presence of saccharose, it can decrease
the hydration level of pectins in the solution as saccharose has the ability to absorb moisture.

Experiment 3:
Hydrocolloids that are commonly used as thickening are starch, xanthan gum, guar gum,
locust bean gum, CMC. The gelling type hydrocolloids are alginate, pectin, carrageenan,
gelatin. Meanwhile, guar gum produces the highest viscosity of any natural, commercial
gum. This is due to the interaction of galactose side chain of guar molecule with water
molecule.

Experiment 4:

When adding CaCl2, Ca2+ in the solution is able to crosslink the polymers in the alginate and
attach them to each other at many points. This cross-linking created a flexible, soft solid.
During the longer soak, more Ca2+ is able to move further into the mesh of the gel bead,
resulting in more cross-linking and a firmer texture.

In the xanthan gum, the gel is more stable and chewier because xanthan gum has the ability
to stabilize aqueous dispersions, suspensions, and emulsions. It can be used as thickening and
stabilizing for different products.

3. Caramel reaction and inverted sugar

3.1 Abstract

The purpose of this experiment is to examine the caramel reaction and inverted sugar.
Besides, some required types of equipment are cooker and oven. As a result, there are
differences among three samples in terms of color, flavor and the rate of reaction.

3.2 Background

Caramelization is the browning of sugar, a process used extensively in cooking for the
resulting sweet nutty flavor and brown color. Brown colored products with a typical caramel
reaction are obtained by melting sugar or by heating sugar syrup in the presence of acidic
and/or alkaline catalysts. Compounds are released that alter the flavor and the color of the
sugar. In this experiment, we need to prepare 3 samples in order as with sacchrose and water,
with saccharose, water and lime, with saccharose, water and gelatin 1%. After that, we have
to boil these mixtures on the oven till they turn brown and observe, discuss the process of
changing color and flavor of these samples.

3.3 Material and Methods

- Material: saccharose, lime, gelatin

3.4 Results

Sample 1: 20g saccharose + 1mL water

 Figure 7: Obtained product when heating 20g saccharose + 1mL water

The caramel reaction takes place when high heat is applied to sugar it begins to decompose
and become a liquid. When sugar is heated even further it begins to turn darker in color and
tastes sugary in flavor.

Sample 2: 20g saccharose + 1 teaspoon of lime + 1mL water

Figure 8: Obtained product when heating 20g saccharose + 1 teaspoon of lime + 1mL water

The caramel reaction rate of sample 2 occurs faster than that of sample 1 so that the obtained
products have darker brown color and better flavor.

Sample 3: 20g saccharose + 1mL gelatin 1%

Figure 9: Obtained product when heating 20g saccharose + 1mL gelatin 1%

The reaction of sample 3 which is called Maillard reaction has slower reaction rate than that
of sample 1. As a result, it gains the desirable color (golden-brown color) and sugary taste.

3.5 Discussion

Sample 1: Sucrose, has no smell and a simple taste-sweet-but when supplying heat, it melts
because of the removal of water and darkens to the brown, developing complex aromas and
flavors that taste decreasingly sweet and increasingly toasty. Heat causes sucrose to break
down into its component sugars, glucose and fructose.

Sample 2:

Caramelization reaction occurs faster with the presence of lime juice (citric acid). Because:
Caramelization reactions are also sensitive to the chemical environment, and the reaction
rate, or temperature at which reactions occur most readily, can be altered by controlling the
level of acidity (pH). The rate of caramelization and accelerated under both acidic.
Additionally, the citric acid in lemon juice hydrolyzes the sucrose molecules into glucose and
fructose as you heat the sugar. This mixture of monosaccharides is much less crystalline in
the same way that most mixtures are less crystalline than pure substances  better flavor

Sample 3:

Maillard reaction is a chemical reaction that takes place involving amino acids (gelatin) and
reducing sugars (sucrose is broken into glucose and fructose) in food. Therefore, it will create
desirable color (golden-brown color) and change in smell and flavor (caramel aroma). The
reason why slower rate of reaction is using sucrose instead of glucose and it will prevent the
browning reaction  slow down reaction rate