Abstract
A method for determining crude fat (fat A) and total fat (fat B) in cereals, cereal products and animal feeding stuff using 11 cereal and feed samples has been collaboratively studied, involving 15 participants from nine countries. The samples analyzed covered a range from about 0.5% to 26% crude fat (fat A) and from 1% to 27% total fat (fat B). Relative repeatability standard deviations ranged from 0.6% to 8.5% for crude fat and from 0.6% to 4.4% for total fat. The relative reproducibility standard deviations ranged from 1.0% to 22.6% for crude fat and from 2.6% to 13.4% for total fat. Analyzed samples comprised parboiled rice, whole wheat kernels, rye flour, sorghum kernels, couscous (durum wheat), a multicorn flourmix, croutons, cornbread, cattle feed, chickenfeed and pig feed. On basis of the obtained results the studied method has been published as international standard. Moller J (2010). Cereals, cereals-based products and animal feeding stuffs – determination of crude fat and total fat content by the Randall extraction method: a collaborative study. Quality Assurance and Safety of Crops & Foods, 2, 197–202
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
