COURSE SYMBOL AND NO : BCH 284
COURSE TITLE : BIOCHEMICAL ANALYSIS OF FOOD
CRIDIT HOURE : 3(1+2)
PREREQUISITE : BCH 101
LECTURE NO. TOPICS
1-2 Sampling of foodstuffs factors . Manual sampling and tools used . Preservation of sample. sampling of plant materials.
3 Statistical concepts . standard deviation and means chemical and physical determinations.
4-5 Food colors . optical aspects. Acceptable color of foods
6-8 Carbohydrates: determination of sugar . detection of carbohydrate . determination of reducing sugar. Iodimetric titration method oxidation method.
9- Polysaccharide in foods. Determination of starch. Pectin in fruits crude fibers in food.
10- lipids in foods calcifications of lipids . Extraction of lipids with solvents physical and chemical properties of lipids
11- Nitrogenous compound of foods. total protein
12- Preservatives added to foods
13- General revision.