Glucose Reducing Sugar Content Test Papers

SKU: 33814-GluP

$25.95USD or lower Each

Save More When You Buy More!
Quantity	1+	2+	3+	10+
Price for each	$25.95USD	$25.40USD	$24.85USD	$23.80USD
Your savings	-	2.12%	4.24%	8.29%

Qty:

[5] 1 Reviews | Write a Review

Measure reducing sugar levels in potatoes and other foods to study Maillard reactions and browning with Indigo® potato glucose test papers. They are ideal for food chemistry, nutrition, & culinary science labs.

Measure reducing sugar levels in potatoes and other foods to study Maillard reactions & browning with Indigo® potato glucose test paper. Designed for food chemistry, nutrition, and culinary science labs, this simple visual test helps students and researchers explore the chemical basis of flavor and color development. These test papers detect reducing sugar concentrations, primarily glucose, in potatoes and other starchy foods. The reagent system changes color according to glucose level, allowing rapid assessment of how storage, temperature, and variety influence browning during cooking or frying.

The paper uses an enzyme-coupled colorimetric reaction specific to glucose. Glucose oxidase converts glucose to gluconic acid and hydrogen peroxide. Peroxidase then catalyzes oxidation of a chromogenic substrate, producing a visible color. The intensity of the resulting green-to-brown shade correlates with glucose concentration. This test demonstrates enzymatic specificity, redox chemistry, and the role of glucose as a reducing sugar, making it ideal for food chemistry demonstrations, laboratory exercises, and process control in frying or baking industries.

Details Specs Docs Reviews Related Products

Details

The Science Behind Browning

When potatoes are fried, reducing sugars such as glucose and fructose react with amino acids to form melanoidins, the brown pigments responsible for flavor and color. This non-enzymatic browning, known as the Maillard reaction, also occurs in baking, roasting, and coffee roasting. Monitoring glucose levels helps predict and control these reactions for better texture, taste, and appearance.

For the detailed potato-testing procedure, sample preparation, and interpretation of color results, see: Potato Glucose Test Strips in Use.

Educational Relevance

Demonstrates principles of enzyme catalysis and colorimetric analysis.
Connects reducing sugar chemistry to food quality and Maillard browning.
Complements molecular model kits for glucose, fructose, and amino acids.
Useful in undergraduate courses in biochemistry, nutrition, food science, and culinary chemistry.

Related information or images

Specifications

The number of strips (50) per bag is approximate.
Strips can be cut in half, thirds or even quarters for more tests!
Shelf life is 3 years but if bag is properly sealed, they should be good for a minimum of 5 years.
Strips will degrade if exposed to sunlight and come in a dark bag to prevent this.
Do NOT transfer strips to a clear bag or strips will degrade quickly.