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1967•Journal of AOAC INTERNATIONALRequires access

Determination of Starch and Soluble Carbohydrates. II. Collaborative Study of Starch Determination in Cereal Grains and Cereal Products

Theodore E. Friedemann, Norman F. Witt

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Abstract

Abstract The method of Friedemann, Witt, and Neighbors for starch in cereal foods was studied collaboratively on 12 samples by 8 laboratories. Results were compared with those obtained in the Associate Referee's Laboratory and were generally somewhat lower, probably because of inexperience with the method. The method is recommended for adoption as official, first action.

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Abstract The method of Friedemann, Witt, and Neighbors for starch in cereal foods was studied collaboratively on 12 samples by 8 laboratories. Results were compared with those obtained in the Associate Referee's Laboratory and were generally somewhat lower, probably because of inexperience with the method. The method is recommended for adoption as official, first action.

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Available abstract

Abstract The method of Friedemann, Witt, and Neighbors for starch in cereal foods was studied collaboratively on 12 samples by 8 laboratories. Results were compared with those obtained in the Associate Referee's Laboratory and were generally somewhat lower, probably because of inexperience with the method. The method is recommended for adoption as official, first action.

Key concepts: Starch, Food science, Wheat starch, Chemistry, Mathematics

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