AOAC RI ERP E-Book - DS DF

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

Table IV. Interlaboratory study results for total dietary fiber in foods (RINTDF Method). Statistical evaluation according to AOAC International statistics format a .

Sample/parameter

A & D

B & F

C & J

E & H

G & N

I & M

K & O

L & P

No. labs/analysts

12

13

12

12

13

13

12

13

Mean, %

60.62 0.74 4.67 1.22 7.70

23.70 0.67 0.99 2.81 4.17

29.37 0.36 0.78 1.22 2.64

6.79 0.29 0.91 4.32

16.15 0.39 0.85 2.41 5.29

19.28 0.29 1.74 1.51 9.01

21.09 0.43 0.57 2.05 2.72

10.76 0.68 0.86 6.34

S r S R

%RSD r %RSD R

13.38 8.02 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. a s r : Within laboratory variability; RSD r : within laboratory relative variability; s R : between laboratory variability; and RSD R : between laboratory relative variability.

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