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This document lists 53 different food testing parameters along with the corresponding AOAC International standardized testing methods and typical food products where each parameter may be analyzed. The parameters include moisture, ash, fat, protein, acids, salts, sugars, toxins, vitamins, minerals, and other compounds. A wide variety of common food types are covered, such as bread, oil, dairy, meat, fruits, vegetables, and more.

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601 views2 pages

A

This document lists 53 different food testing parameters along with the corresponding AOAC International standardized testing methods and typical food products where each parameter may be analyzed. The parameters include moisture, ash, fat, protein, acids, salts, sugars, toxins, vitamins, minerals, and other compounds. A wide variety of common food types are covered, such as bread, oil, dairy, meat, fruits, vegetables, and more.

Uploaded by

maraki998
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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A/A 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23.

24. 25. 26. 27. 28. 29. 30.

Parameters Moisture Moisture Moisture Moisture Moisture Moisture Moisture Moisture Moisture Ash Ash Ash Fat Fat Fat Fat Fat Fat Fat Fat Fat Fat Nitrogen + Protein % Nitrogen + Protein % Nitrogen + Protein % Nitrogen + Protein % Nitrogen + Protein % Free Fatty Acids (FFA) Free Fatty Acids (FFA) Peroxide value

Method AOAC 925.10, 1995 AOAC 925.45 B, 1995 AOAC 925.55, 1995 AOAC 930.15, 1995 AOAC 28.002, 1980 AOAC 14.091, 1980 AOAC 16.284, 1980 AOAC 14.002, 1980 AOAC 926.07A, 1995 AOAC 923.03, 1995 AOAC 14.091, 1980 AOAC 925.11A, 1995 AOAC 954.02,1995 AOAC933.05, 1995 AOAC 950.54, 1195 AOAC 983.23, 1995 AOAC 952.06, 1995 AOAC 945.16, 1995 ISO 1443.1973E AOAC 963.15, 1995 AOAC 925.12, 1995 AOAC 938.06 (B), 1995 AOAC 14.123, 1980 AOAC 16.285, 1980 AOAC 14.026, 1980 AOAC 935.58, 1995 AOAC 930.25, 1995 AOAC 31.160, 1980 AOAC 940.28, 1995 AOAC 940.28, 1995

Product Bread Sugar salt Rabbit Oil Products Biscuits Ice Cream Flour Pasta Flour, Bread Biscuits Pasta Flour Cheese Mayonnaise Sweets with fresh cream Ice Cream General for food Meat and Meat Products Chocolate bars Pasta Butter Biscuits Ice Cream Flour and Cereals Mayonnaise Pasta Honey Oils Shelf life of foods, extract the fat

31.

Free sulphuric acid SO2

AOAC 20.114, 1980

Jam, Vinegar, some sweets and wine

32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. 51. 52. 53.

Sodium Salt as NaCl Salt as NaCl Salt as NaCl Nitrites (NO2) Benzoic Acid E210 Sorbic Acid E200 Gluten Citric acid E330 Caramel E150 HMF in Honey Hydroxyproline Iron in flour Chlorine in Plant Sugar as inverted Aflatoxins Ochratoxin Total Milk Allergen Total Acidity Total Acidity Antibiotics in Milk Total Solids

AOAC 966.16 AOAC 941.18, 1995 AOAC 960.29, 1995 AOAC 935.45, 1995 AOAC 973.31, 1995 AOAC 963.19, 1995 AOAC 971.15, 1995 AACC 38-10 AOAC 945.64, 1995 AOAC 948.07, 1995 AOAC 980.23, 1995 AOAC 990.26, 1995 AOAC 944.02, 1995 AOAC 915.01, 1995 AOAC 968.28, 1995 AOAC 990-232/CD ELISA CD-ELISA S-ELISA AOAC 930,35 (I), 1995 AOAC 935.57, 1995 AOAC 982.18, 1995 AOAC 930.35 (C), 1995

Chips, meat General Method Butter Meat Cured Meats General Method General Method Flour Jams, Syrups Vinegar Honey Meat and meat Products Flour, pasta Green salad Sugar Corn, peanuts, rice, wheat Corn, peanuts, rice, wheat Juice, Cakes, Sorbets, Sauces Vinegar Food Dressing, Mayonnaise, Wine Milk products, cheese Vinegar

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