Collaborative Study Concerning the Enzymatic Determination of Starch in Food, Feed, and Raw Materials of the Starch Industry

✍ Scribed by Kommer Brunt

• Publisher: John Wiley and Sons
• Year: 2000
• Tongue: English
• Weight: 45 KB
• Volume: 52
• Category: Article
• ISSN: 0038-9056
• DOI: 10.1002/(sici)1521-379x(200004)52:2/3<73::aid-star73>3.0.co;2-t

✦ Synopsis

This paper describes the collaborative study for establishing the repeatability and reproducibility of a recently developed new enzymatic starch determination. The ring test was in accordance to the ISO 5725 requirements for interlaboratory studies. The interlaboratory test resulted in a good relative repeatability of 1-2% and a relative reproducibili-

Collaborative Study Concerning the Enzymatic Determination of Starch in Food, Feed, and Raw Materials of the Starch Industry 1

Kommer Brunt, Groningen (The Netherlands) ty of about 3-5% for the tested enzymatic starch determination. The method is now in use as a revision to the Dutch Standard Protocol NEN 3574.