|
|
Article: Determination of the moisture content of instant noodles: interlaboratory study.(FOOD COMPOSITION AND ADDITIVES)(Report)
- Article from:
- Journal of AOAC International
- Article date:
- November 1, 2006
- Author:
CopyrightCOPYRIGHT 2006 AOAC International. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Determination of the moisture content of instant noodles, currently under discussion by the Codex Alimentarius Commission (CAC) requires 2 methods: one for fried noodles and the other for nonfried noodles. The method to determine the moisture content of fried noodles by drying at 105[degrees]C for 2 h used in the Japanese Agricultural Standard (JAS) system of Japan can be applied to this purpose. In the present study, the JAS method for fried noodles was modified to be suitable for nonfried noodles by extending the drying time to 4 h. An interlaboratory study was conducted to evaluate interlaboratory performance statistics for these 2 methods. Ten participating ...