reducing sugar

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reducing sugar

[ri′düs·iŋ ‚shu̇g·ər]
(organic chemistry)
Any of the sugars that because of their free or potentially free aldehyde or ketone groups, possess the property of readily reducing alkaline solutions of many metallic salts such as copper, silver, or bismuth; examples are the monosaccharides and most of the disaccharides, including maltose and lactose.
References in periodicals archive ?
Carbohydrate contents were quantified for starch and reducing sugars (glucose + fructose); non-reducing sugar (sucrose); and total sugars, expressed as a percentage, according to Somogy method, adapted by Nelson (1944).
Mannitol is chemically inert, has low moisture content and is a non-reducing sugar, making it suitable for formulation as it will not react with the API.
Samples were examined for physicochemical properties i.e., total soluble solids (TSS), pH, acidity, reducing sugar, non-reducing sugar and ascorbic acid by using the standard method of AOAC (2012).
Guava fruit contains 82.50 per cent water, 2.45 percent reducing sugar, 2.23 percent non-reducing sugar, 9.73 percent total soluble solids, 0.48 percent ash and 260 mg vitamin-C per 100 gm of fruit pulp as well as good amount of iron, calcium and phosphorus.
Other treatments indicated significant differences and the lowest percent of non-reducing sugar were observed in control.
Another striking observation was that reducing sugars did not offer huge imbalances as was observable in the case of non-reducing sugar. Here the observations of Jeng et al.
The energy drinks evaluated in this study have a high erosive potential, as they present low pH and a high non-reducing sugar content.
It is a non-reducing sugar, resistant to hydrolysis, and is not involved in the Maillard browning reaction.
That structure is novel: The lack of reducing ends makes it a non-reducing sugar. This means it can be used to stabilize amino acids without triggering a Maillard reaction, even in acidic foods.
The non-reducing sugar content (NRS), total soluble sugar (TSS) and total soluble proteins (TSP) were higher in cv.
Non-reducing sugar contents in the grains of all samples were slightly different from each other.