AOAC RI ERP E-Book - DS DF

OMAMAN-38 B: Collaborative Study Protocol Expert Review Panel Use Only September, 2017

Tables; RINTDF Method

Table I. Study data for the pre-collaborative evaluation of AOAC Method 2009.01 for total dietary fiber. Total dietary fiber (% w/w) Laboratory number A B C D 1 12.46 62.32 20.46 22.24 2 10.93 66.0 19.34 21.5 3 9.95 51.32 18.56 21.88 4 13.1 62.9 19.7 23.2 5 11.40 60.39 19.64 23.23 6 11.48 58.95 18.00 21.25 7 12.53 62.67 21.00 21.22 8 13.04 57.74 19.52 22.17 9 13.04 60.46 19.79 22.78 10 12.34 61.17 19.57 22.74 11 11.57 59.83 19.63 23.57 12 12.28 60.23 20.97 16.85 13 9.86 60.38 16.58 20.07 Mean of lab averages 11.85 60.33 19.44 21.75 s R = reproducibility standard deviation 1.10 3.40 1.20 1.77 %RSD R = reproducibility relative standard deviation 9.28 5.64 6.15 8.13

AOAC Research Institute ERP Use Only

Samples: A = whole meal bread; B = high amylose maize starch (Hylon VII ® ); C = carrots lyophilized; D = Heinz ® baked beans washed and lyophilized.