Cereal Chem 52:500 - 505.  |  VIEW ARTICLE
Automated Method for Measuring Added Sucrose in Sweetened Cereal Products with Immobilized Invertase.

J. W. Finley and A. C. Olson. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

The colorimetric method is based on aqueous extraction of sucrose from the sweetened product. The filtered extract is split, one aliquot passed over a column containing a phenol-formaldehyde resin to which invertase has been attached, and a second aliquot over a column of resin to which no invertase has been attached (blank). Reducing sugars are then determined by a dinitrosalicylic acid colorimetric method. All steps after initial extraction are performed with a Technicon AutoAnalyzer. Sucrose contents in variously sweetened wheat-soy blends (WSB) and corn-soy-milks (CSM) were determined.