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Cereal Chem. 70:236-237   |  VIEW ARTICLE

NOTE: Correlation Between Chopin and AACC Methods of Determining Damaged Starch.

G. S. Ranhotra, J. A. Gelroth, and G. J. Eisenbraun. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

Damaged starch values were determined in 58 commercially produced patent flours by the enzymatic laboratory method approved by the American Association of Cereal Chemists and a rapid iodometric method using the recently introduced Chopin SD4 instrument. For all flours, damaged starch values obtained by the laboratory method averaged 7.5%; those obtained by the Chopin method averaged 5.6%. The correlation value was 0.90. For the Chopin method, recalibration of the instrument to flours with known damaged starch levels may be necessary to improve agreement between the two methods of determining damaged starch.

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