AOAC RI ERP E-Book - DS DF

Table III. 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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