Food Test Iodine Benedict’s solution Grease spot Ethanol Biuret Food test solution Test Powder Monosaccharides Lipid Polysaccharides and (i.e. starch) Disaccharides Protein Starch Turns Blue Remains Blue No Change No Remains Change Blue Rice Turns Blue Remains Blue No Change No Turns Change violet Desiccated Remains Clear Turns Yellow Change in Change Coconut appearance in Clarity violet Powdered Remains Clear Turns Orange Change in Change Turns Milk appearance in Clarity Purple Appendix 3 Approximate g/100g present in different food sources – Approximate g/ 100g present in food Carbohydrate Food Sources Polysaccharides Monosaccharides Lipid Protein (i.e. starch) and Disaccharides 0.5 Starch 84 0.1 0.1 Rice 35.9 0.1 0.1 2.7 Desiccated 0.7 6.6 65.4 6.6 Coconut Powdered Milk 0 38.3 26.3 27.2 Investigation Analysis and Evaluation Application Knowledge and Understanding Source: , (Food Standards, 2012)
Food Powder Food Test Iodine solution Polysaccharides (i.e. starch) Benedict’s solution Monosaccharides and Disaccharides Grease spot Ethanol test Biuret Test Protein Lipid Starch Turns Blue Remains Blue No Change No Change Remains Blue Rice Turns Blue Remains Blue No Change No Change Turns violet Desiccated Coconut Remains Clear Turns Yellow Change in appearance Change in Clarity violet Powdered Milk Remains Clear Turns Orange Change in appearance Change in Clarity Turns Purple Appendix 3 – Approximate g/100g present in different food sources Food Sources Approximate g/ 100g present in food Carbohydrate Lipid Protein Polysaccharides (i.e. starch) Monosaccharides and Disaccharides Starch 84 0.1 0.5 0.1 Rice 35.9 0.1 0.1 2.7 Desiccated Coconut 0.7 6.6 65.4 6.6 Powdered Milk 0 38.3 26.3 27.2 Source: , (Food Standards, 2012) Investigation Analysis and Evaluation Application Knowledge and Understanding