Cereal Foods World |

doi:10.1094/CFW-62-5-0227 | VIEW ARTICLE

Technically Speaking

AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining the Water Holding Capacity of Pulse Flours and Their Protein Materials (AACCI Method 56-37.01)

N.Wang,¹^,²J. A.Wood,³J. F.Panozzo,⁴G. C.Argansoa,⁵C.Hall,⁶L.Chen,⁷M.Singh,⁸ and M.Nickerson⁹

¹Canadian Grain Commission, Grain Research Laboratory, Winnipeg, MB, Canada.²Corresponding author. Tel: +1.204.983.2154; Fax: +1.204.983.0724; E-mail: ning.wang@grainscanada.gc.ca.³NSW Department of Primary Industries, Tamworth, NSW, Australia.⁴Department of Economic Development, Jobs, Transport and Resources, Horsham, VIC, Australia.⁵Department of Crop Sciences, University of Saskatchewan, Saskatoon, SK, Canada.⁶Department of Plant Science, North Dakota State University, Fargo, ND, U.S.A.⁷Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada.⁸USDA-ARS, National Center for Agricultural Utilization Research, Peoria, IL, U.S.A.⁹Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada. Cereal Foods World 62(5):227-230.

A method for determining the water holding capacity of pulse flours and their protein materials has been developed and subjected to an interlaboratory study. Eleven participants analyzed twelve blind duplicates of six different samples in a collaborative study to evaluate the repeatability and reproducibility of the method. Statistical analysis of the collaborative data determined that the within-laboratory repeatability standard deviation (sr) ranged from 0.018 to 0.083, and the among-laboratory reproducibility standard deviation (sR) ranged from 0.039 to 0.18. The within-laboratory relative standard deviation (RSDr) of samples ranged from 2.08 to 5.49%, and the among-laboratory relative standard deviation (RSDR) ranged from 4.99 to 7.49%. Results indicated that the method has good repeatability and reproducibility.