It is well known that a balanced diet is essential in maintaining a good health; hence, the nutritional value of foods is an important aspect of food quality [1]. In this context, more and more people are becoming very concerned about the chemistry of what they eat. Conse‐ quently, food industry is interested in maintaining a high standard of quality of their manu‐ factured products which could meet the demands of an increasingly sophisticated consumer. Therefore, an important issue of food industry is the determination of food com‐ position and the establishment of analytical controls [2].