00000caa a22000003i 4500 UP-1685594773862409346 Buklod 20210610133159.0 m | | ta 210604s2020 xx r |||| u|eng d (iLib)UPBAG-00040842771 STII-DOST BAG rda eng ARTICLE-3528 Fundador, Erwin Oliver V. author. Using a glucometer for home-based quantification of sugar in baked goods [Research note] by Erwin Oliver V. Fundador and Kriza Faye A. Calumba. 2020. pages 1115-1121 illustrations 26 cm text rdacontent unmediated rdamedia volume rdacarrier Includes bibliographical references (pages 1119-1121) Weight reduction can be achieved by reducing the amount of sugar in the diet. However, a lot of bakeries sell products without nutritional labels. This makes it difficult to implement a weight management plan that is based on the reduction of sugar. To solve this problem, a cheap analytical technique suitable for home use has to be developed. Commercial glucometers are enzyme-based electrochemical sensors used for monitoring blood glucose levels. These devices are easy to purchase, cheap (as low as USD 7.00 for the unit and USD 0.2 for the strip), portable, and can measure glucose levels in less than 10 seconds. In this paper, the suitability of a glucometer for determining sugar in baked goods was determined by comparing the results obtained with the use of HPLC-RID. The results obtained using both instruments were not significantly different (P < 0.05). Assuming the HPLC-RID values as the standard, the % error values for the measured amount of sugar per serving of egg cookies, graham crackers, and breadsticks were 0.41%, ?1.85%, and 6.02% respectively, which were all less than 10%. This study suggests that the glucometer used is a suitable instrument for home-based quantification of sugar in unlabeled baked goods. Baked goods. Glucometer. HPLC-RID. Invertase. Sugar. Calumba, Kriza Faye A. author. The Philippine Journal of Science Vol. 149, no. 4, December 2020. Request full-text access via UPB University Library through https://forms.gle/KZjBv7aRtY6jiL5E9 (viewed 10 June 2021) FI UPBAG UPBAG-MAIN ARTICLE-3528 Analytics