Development of food reference materials for nutritional analysis |
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Authors: | Peter C H Hollman and Peter J Wagstaffe |
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Institution: | (1) State Institute for Quality Control of Agricultural Products, Bornsesteeg 45, NL-6708 PD Wageningen, The Netherlands;(2) Commission of the European Communities, BCR Programme, Rue de la Loi 200, B-1049 Brussels, Belgium |
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Abstract: | Summary The development of five reference materials for major nutritional properties, whole milk powder, pork muscle, wheat and rye flour, and haricots verts beans is described. Homogeneity and stability of these materials proved to be adequate. A preliminary intercomparison of methods showed that results for total fat and total dietary fibre were method dependent. Evaluation of methods used for available carbohydrates revealed poor solubilisation and hydrolysis of starch in some laboratories. This intercomparison has given valuable information for the final certification of these materials. |
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