Abstract
A method based on compression through a Kramer shear cell was developed for determining the firmness of cooked pulses. Ten laboratories analyzed twenty-six blind duplicates of thirteen different samples in a collaborative study to evaluate the repeatability and reproducibility of the method. Statistical analysis of the collaborative data indicated that within-laboratory repeatability standard deviation (sr) was in the range of 0.53 to 1.43, and among-laboratory reproducibility standard deviation (sR) varied from 0.74 to 1.94. The within-laboratory relative standard deviation (RSDr) of samples ranged from 2.45 to 7.24%, and the among-laboratory relative standard deviation (RSDR) ranged from 4.23 to 8.80%.
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