[Experiences with the enzymatic determination of sugar and sugar substitutes in dietetic cake for diabetics (author's transl)].
Sorbitol and fructose were determined enzymatically in home-made and commercially produced cake for diabetics. In some commercial products, a loss of fructose depending upon the baking period was found. This loss of fructose is to be attributed to the Maillard reaction. The findings were confirmed by comparative studies will a reference cake.
D003927:Diet, Diabetic; D004040:Dietary Carbohydrates / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D005632:Fructose / Q000032:analysis*; D013012:Sorbitol / Q000032:analysis*
D004040:Dietary Carbohydrates; D005632:Fructose; D013012:Sorbitol
Erfahrungen mit der enzymatischen Bestimmung von Zucker und Zuckeraustauschstoffen in Diabetikerbackwaren.