If Benedict's solution is added to unknown food samples and boiled in a test for non-reducing sugars, and there is a positive result indicating the presence of non-reducing sugars, it can be inferred that the food sample contains carbohydrates that are not capable of reducing Benedict's solution, but still react with it when they are broken down into reducing sugars through the process of hydrolysis. This result suggests the presence of complex carbohydrates such as sucrose or starch in the food sample.
