AOAC RI ERP E-Book - DS DF

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

Table III. Interlaboratory study results for total dietary fiber in foods (RINTDF Method).

Sample/ Lab

B & F

C & J

E & H

G & N

I & M

K & O

L & P

A & D

1 2 3 4 5 6 7 8 9

58.70 68.04 55.02 62.17 62.07 62.37 67.56 56.91 62.83 56.43 61.16 54.98

59.44 69.30 54.89 61.36 62.25 62.94 69.00 55.42 60.75 56.00 60.12 55.28

25.26 23.82 24.11 23.87 23.46 23.02 23.78 22.78 24.49 23.61 22.25 21.81 23.19

24.42 25.67 24.48 22.92 24.46 23.23 23.88 24.39 24.66 23.79 23.69 21.37 23.82

30.82 30.64 28.52 28.70 29.26 29.42 28.74 28.88 30.16 29.53 29.17

29.56 31.19

6.07 7.19

6.31 7.97

16.91 17.26 15.12 15.42 15.94 16.40 15.78 16.26 17.37 16.46 16.75 15.16 16.56

17.33 17.24 14.21 15.32 16.30 16.52 15.86 15.35 16.71 16.79 16.47 14.86 15.45

19.59 21.84 17.49 19.45 18.78 20.12 17.83 20.28 20.13 18.45 21.13 15.01 20.03

19.91 21.48 18.38 19.74 18.69 20.40 17.12 20.05 20.66 18.41 21.08 15.33 19.79

21.03 22.23 21.60 20.00 20.74 21.22 21.17 20.52 21.80 21.02 21.14

21.23 10.36 21.29 10.00 21.65 11.84 21.15 11.29 20.67 10.49 21.46 10.37 20.14 11.44 19.83 8.98 21.54 11.60 21.32 10.20 21.13 11.25

10.60 10.71 10.45 11.38 11.33 10.52 10.81 9.39 12.32 12.79 10.61 10.91 10.03

28.73 8.16 c

c

6.40

28.40 29.21 29.59 28.90 29.34 30.12 29.69 28.39

6.73 7.21 7.15 6.39 6.31 8.10 7.36 6.40 4.88 7.54

6.74 6.79 6.44 6.45 6.32 8.34 7.86 5.79 5.03 7.65

10 11 12 13

c

c

g

g

31.90

28.07

18.24

18.66

10.11

c

c

28.70

29.11

21.44

20.74 9.92

65.83

61.37

Samples: A&D = Phosphate cross-linked starch (Fibersym ® ); B&F = kidney beans (canned, washed and lyophilized); C&J = bran cereal; E&H = Defatted cookies containing FOS; G&N = oat bran; I&M = defatted cookies containing polydextrose and RS 2 ; K&O = dark rye crispbread; L&P = whole meal bread. c = removed on basis of Cochran’s Test g = removed on basis of the lowest average in the Single Grubb’s Test.

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