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Collaborative Study Concerning the Enzymatic Determination of Starch in Food, Feed, and Raw Materials of the Starch Industry
Author(s) -
Brunt Kommer
Publication year - 2000
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/(sici)1521-379x(200004)52:2/3<73::aid-star73>3.0.co;2-t
Subject(s) - repeatability , reproducibility , starch , round robin test , protocol (science) , pulp and paper industry , food science , chemistry , chromatography , mathematics , medicine , engineering , statistics , alternative medicine , pathology
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 reproducibility 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.