Shukla Pooja, Meghani Sonali, Patel Charmi, Shah Dhrumi, Rathod Zalak R* and Saraf Meenu S

Department of Microbiology and Biotechnology, School of Science, Gujarat University, Gujarat, India

*Corresponding Author: Rathod Zalak R, Department of Microbiology and Biotechnology, School of Science, Gujarat University, Gujarat, India.

Received: January 28, 2022; Published: February 22, 2022

Abstract

Carbohydrate analysis is significant for a variety of reasons. To determine the compositions of foods, beverages, and their constituents, qualitative and quantitative analysis is used. Ingredient labels with precise compositional information are ensured via qualitative examination. Quantitative analysis guarantees that added components on ingredient labels are listed in the correct order. Quantitative analysis also ensures that the amounts of specific consumer-interest components, such as -glucan, are correct and that caloric content can be calculated. To authenticate (i.e., detect adulteration of) food ingredients and products, both qualitative and quantitative analyses can be applied. Developing a carbohydrate analysis system that can be utilized across animal species could improve the utility of analytes and the amount of data we can collect on carbohydrate dietary effects. Sugars, fructans, insoluble fibre, and soluble fibre are some nutritionally important groups of carbohydrates that may be useful to evaluate based on quantities present in diets and apparent impacts on animal performance.

Keywords:Analysis; Carbohydrate; DNSA (3, 5, dinitrosalicylic acid); Reducing Sugar; Total Carbohydrate

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Citation

Citation: Rathod Zalak R., et al. “Characterization of the Microbes Isolated from Salacia reticulata Raw Material and its Extract: A Simple Method to Reduce the Microbial Load in Herbal Products". Acta Scientific Pharmaceutical Sciences 6.3 (2022): 20-28.

Copyright

Copyright: © 2022 Rathod Zalak R., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.