Location: Functional Foods ResearchTitle: AACCI Approved Methods Technical Committee Report: Collaborative study on a method for determining the water holding capacity of pulse flours and their protein materials (AACCI Method 56-37.01)
|WANG, N - Canadian Grain Commission|
|WOOD, J - Nsw Department Of Primary Industries|
|PANOZZO, J - Victoria State Government|
|ARGANSOA, G - University Of Saskatchewan|
|HALL, C - North Dakota State University|
|CHEN, L - University Of Alberta|
|NICKERSON, M - University Of Saskatchewan|
Submitted to: Cereal Foods World
Publication Type: Other
Publication Acceptance Date: 10/27/2017
Publication Date: 10/27/2017
Publication URL: http://handle.nal.usda.gov/10113/5845861
Citation: Wang, N., Wood, J., Panozzo, J.F., Argansoa, G.C., Hall, C., Chen, L., Singh, M., Nickerson, M. 2017. AACCI Approved Methods Technical Committee Report: Collaborative study on a method for determining the water holding capacity of pulse flours and their protein materials (AACCI Method 56-37.01). Cereal Foods World. 62:227-230.
Technical Abstract: A method for determining water holding capacity (WHC) of pulse flours and protein materials has been developed and subjected to an interlaboratory study. Eleven participants analyzed twelve blind duplicates of six 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 0.018 and 0.083, and among-laboratory reproducibility standard deviation (sR) varied from 0.039 and 0.18. The within-laboratory relative standard deviation (RSDr) of samples ranged from 2.08 to 5.49%, and the among-laboratory relative standard deviation (RSDr) ranged from 4.99 to 7.49%. Results indicated that the method showed good repeatability and reproducibility.