736183604-Introduction-to-Food-analysis.pdf

A

1. Introduction to Food
Analysis
Chapter 1

2. 1.Introduction to food analysis
2.Reasons for
 Analyzing Foods
3. Types of
 Samples Analyzed and Steps in Analysis
4.Method Selection
5.Official Methods
Chapter Outlines

3. 1.Introduction to food analysis
Are you familiar with food
analysis and its importance
as a subject to be learned?
What are your expectations
from studying food
analysis?
What is Food
Analysis?
What is Food?
Why What is the importance of
studying food analysis?

4. 1.Introduction to food analysis
What is Food?
Food is a complex of heterogeneous mixture consisting essentially of protein, carbohydrates, fats and other
nutrients found in the body to sustain growth and vital processes and to furnish energy.
Sucrose,
Carbohydrate
Example of food nutrients composition in Millet

5. 1.Introduction to food analysis
Food analysis is the process of examining food products to determine their composition, quality, safety, and
nutritional content.
From raw ingredients to the final product, comprehensive analysis of chemical composition, microbial content, physical
properties, and sensory characteristics is essential to monitor food quality and ensure the safety of the food supply.
What is Food analysis?
Physical analysis,
Nutrition analysis
Microbiological analysis and
Sensory (texture and taste)
analysis

6. 2. Reasons for Analyzing Foods
We study food analysis for several reasons:
1. Food safety
2. Government regulations
(a) Nutrition labeling
(b) Standards
 – mandatory and voluntary
(c) Food inspection and grading
(d) Authenticity
3. Quality control
4. Research and development
Consumer trends and demands, national and international regulations, and the food industry’s need to manage
product quality dictate the need for analysis of food ingredients and products.

7. 2. Reasons for
 Analyzing Foods
(d) Authenticity/
genius
Government regulations
(a) Nutrition labeling
(b) Standards mandatory
and voluntary
(c) Food inspection and grading
Egg has grade A to C, manufacturer opt
to do this because superior product can
be sold for a higher prices.
Food inspection and grading are
processes aimed at ensuring the safety,
quality, and compliance of food
products with established standards.
The price of certain food is
dictated by a quality ingredient
that they contains.

8. 1.Reasons for
 Analyzing Foods

9. 2. Reasons for
 Analyzing Foods
Food safety
Physical
Plastic
Class, metal
Personal items
Chemical
Allergens
Pesticides
Sanitizers
Lubricants
Biological
Bacteria
Parasites
Viruses
Molds

10. Research and development
Food derivative of Soy bean :
Soy Protein Isolate, Tofu, Soy Flour, Soybean Oil, Soy Sauce, Tempeh.
2. Reasons for
 Analyzing Foods

11. 3. Type of sample analyzes
 & Steps in Analysis
Sample to be selected
-Incoming raw materials: To ensure that they meet certain minimum standards of quality .
-Food properties during processing: To improve the overall quality of food
-Characterization of final product: To ensure that it meets the standard, or labeling requirements, that it is
safe, and high quality

12. 3. Type of sample analyzes
 & Steps in Analysis
The analysis of chemical and physical properties in food plays a crucial role in ensuring quality
throughout the food processing chain, from raw materials to finished products. This analysis aids in
quality assurance, product development, process evaluation, and problem identification.

13. 3. Type of sample analyzes
 & Steps in Analysis
Table
 1.4 shows the quality management tests typically done on dried pasta. Each test indicated
would be done at some specified frequency and by a specified method.

14. 3. Type of sample analyzes
 & Steps in Analysis
STEPS IN
 ANALYSIS
Select and Prepare Sample
Perform the Assay
Calculate and Interpret the Results
Obtaining a representative sample is crucial for accurate
analysis. Samples must be properly identified, stored, and
converted into a form suitable for testing.
Each assay is unique for analyzing specific components or
characteristics and may vary with the food product type
example spectroscopy and chromatography. Modern food
analysis relies increasingly on expensive equipment and
automated instrumentation, requiring significant expertise.
To make decisions and take action based on assay results
determining the composition or characteristics of a food
product, appropriate calculations are necessary to interpret the
data correctly.

15. 4. Method Selection

16. 4. Method Selection
How do you select the method for your experiment?
1.Identify Objectives: Clearly define
what you aim to measure or analyze.
2. Review Literature: Consult scientific literature
and previous studies to see which methods have
been used effectively for similar analyses.
3. Evaluate Equipment and Resources: Consider the
available equipment, resources, and expertise. Ensure
the method is feasible within these constraints.
4. Assess Accuracy and Precision Requirements:
Determine the accuracy and precision needed for your
results and choose a method that meets these criteria.
5. Consider Sample Type: Ensure the method is
suitable for the specific type of food product or
sample you are analyzing.

17. 4. OFFICIAL METHODS
AOAC International
AOAC International, which dates back to 1884, is well known for its program to provide official methods of analysis .
AOAC publishes the Official Methods of Analysis, a comprehensive collection of validated analytical methods used
worldwide by industry, government, and academia.

18. https://academic.oup.com/aoac
publications/book/45491/chapter/44
5497644?searchresult=1

19. Other Endorsed Methods
4. OFFICIAL METHODS
The AACCI publishes a set of approved laboratory
methods, applicable mostly to cereal products (e.g., baking
quality, gluten, physical dough tests, staleness/texture).
The AOCS publishes a set of official methods and
recommended practices, applicable mostly to fat and oil
analysis (e.g., vegetable oils, glycerin, lecithin) .

20. What is the role of AOAC International in food analysis?
Group work:
What are the challenges in food analysis?
How do you ensure the accuracy and reliability of food analysis results?

21. References