Estimation of sugars in milk by HPLC and its application in detection of adulteration of milk with soymilk

Sharma, Rajan; Rajput, Y. S.; Poonam, .; Dogra, G. S.; Tomar, Sudhir Kumar

doi:10.1111/j.1471-0307.2009.00532.x

Cited by 40 publications

(23 citation statements)

References 20 publications

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“…In another approach, stachyose – a marker sugar for soya milk, has been proposed to detect the presence of soya milk in milk at levels of 5% or above (Sharma et al . ). A number of other recently developed methods used for the detection of nondairy proteins in milk have been briefly described in Table .…”

Section: Detection Of Soya Milk In Dairy Milkmentioning

confidence: 97%

Detection of adulteration in milk: A review

Poonia

Jha

Sharma

et al. 2016

Int J of Dairy Tech

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161

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Milk is a wholesome nutritious dairy product and is consumed by a majority of the population worldwide for drinking as such, as well as via dairy products. However, the practice of adulteration of milk invariably reduces its quality and may introduce hazardous substances into the dairy supply chain jeopardising consumers’ health. Various instances of adulteration of milk have been reported globally, wherein substances such as extraneous water, foreign proteins, whey proteins, melamine and urea, vegetable or animal fats, plus many minor constituents of milk fat have been added as potential adulterants in milk and milk products. This review focusses on the different methods of detection of these adulterants in milk using techniques such as DSC, RP‐HPLC, LC‐GC, HPTLC, immunoassays: CE, ELISA, FAMPST, FTIR, NIR spectroscopy, PAGE, IEF, DNA‐based methods and MALDI‐MS that have been developed and employed for the last 25 years. The combination of advanced IR spectroscopy and chemometrics provides a powerful tool for quality and authenticity analysis of milk. An electronic tongue is an easy and economic tool for the detection of caprine milk adulterations with bovine milk. Biosensors having the ability to furnish real‐time signals have been developed for the detection of urea in milk. An attempt has been made to give a clear understanding of the most suitable methods for the determination of various sources of adulteration.

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Section: Detection Of Soya Milk In Dairy Milkmentioning

confidence: 97%

Detection of adulteration in milk: A review

Poonia

Jha

Sharma

et al. 2016

Int J of Dairy Tech

Self Cite

161

View full text Add to dashboard Cite

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“…Sugar contents were determined using a high performance liquid chromatography (HPLC) system (Shimadzu UFLC XR) as described by Sharma et al . (). The colour parameters C.I.E.…”

Section: Greek Yogurt Preparationmentioning

confidence: 99%

“…Moisture, total solids, ash and protein were performed as established by AFNOR (1993). Sugar contents were determined using a high performance liquid chromatography (HPLC) system (Shimadzu UFLC XR) as described by Sharma et al (2009). The colour parameters C.I.E.…”

Section: Physicochemical Analysismentioning

confidence: 99%

Potential effects of ultrafiltration process and date powder on textural, sensory, bacterial viability, antioxidant properties and phenolic profile of dromedary Greek yogurt

Jrad

Oussaief

Bouhemda

et al. 2018

Int J of Food Sci Tech

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Summary The aim of this study was to improve textural and antioxidant capacity of dromedary yogurt using ultrafiltration process and date powder. Ultrafiltration increased total solids content of dromedary milk within the range considered optimal to develop yogurt. Texture profile of Greek yogurt fortified with date powder (GYD) improved considerably compared to control. Sample of GYD are more appealing to consumer than control. LC‐ESI‐MS analysis of GYD extracts allowed the identification of fifteen phenolic compounds, among which quinic acid and cirsiliol were found to be the major phenolic acid and flavonol, respectively. GYD exhibited the highest DPPH•‐radical scavenging activity, Fe2+ chelating capacity and Fe3+ reducing power. The follow‐up of physical and microbiological stability of GYD and control during cold storage showed that date powder significantly increased bacterial counts and decreased syneresis. Therefore, ultrafiltration and date powder could be valued as effective tool to solve the poor consistency of dromedary milk products.

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“…Adulteration of bovine milk with soya milk (up to 5%) could be detected using high‐performance liquid chromatography based upon the relative concentration of stachyose in milk (Sharma et al . ). Detection of added sugar in milk is possible by chemical methods as described by the International Organization for Standardization (ISO 5377:1981, ) and Food Safety and Standards Authority of India (FSSAI ).…”

Section: Introductionmentioning

confidence: 97%

Rapid detection and quantification of soya bean oil and common sugar in bovine milk using attenuated total reflectance–fourier transform infrared spectroscopy

Jaiswal

Jha

Kaur

et al. 2017

Int J of Dairy Tech

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Attenuated total reflectance–Fourier transform infrared spectroscopy, along with chemometrics, were used to detect and quantify soya bean oil (SO) and sugar (CS) adulteration in milk. Bovine milk was artificially adulterated with SO (0.2–2.0%; v/v) and CS (1–10%; w/v) separately. Spectra revealed significant differences in specific wavenumber regions (SO: 1450–1250 cm−1; CS: 1200–900 cm−1). Soya bean oil adulteration was best predicted in wavenumber range of 1262–1164 cm−1, using partial least square regression (coefficient of determination (R2: 0.90 and 0.88 for calibration and validation, respectively). Common sugar adulteration was best predicted in wavenumber range of 1010–910 cm−1 (R2: 0.99 for calibration and validation) using partial least square.

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Estimation of sugars in milk by HPLC and its application in detection of adulteration of milk with soymilk

Cited by 40 publications

References 20 publications

Detection of adulteration in milk: A review

Detection of adulteration in milk: A review

Potential effects of ultrafiltration process and date powder on textural, sensory, bacterial viability, antioxidant properties and phenolic profile of dromedary Greek yogurt

Rapid detection and quantification of soya bean oil and common sugar in bovine milk using attenuated total reflectance–fourier transform infrared spectroscopy

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