Table 1.
Batch‐to‐batch analysis of the NF
| Parameter (unit) | Batches | Method of analysis | |||||
|---|---|---|---|---|---|---|---|
| #1 | #2 | #3 | #4 | #5 | #6 | ||
| Moisture (%) | 5.5 | 4.3 | 4.7 | 4.0 | 3.7 | 3.0 | AOAC 925.09 Vacuum oven method |
| Water activity (Aw) | 0.231 | 0.144 | 0.175 | 0.139 | 0.116 | 0.093 | AOAC 978.18 Electrical conductivity change |
| Ash (%) | 3.8 | 3.7 | 3.8 | 3.7 | 3.7 | 4.2 | AOAC 923.03 Ashing method |
| Protein * (%) | 88.2 | 89.3 | 89.6 | 90.6 | 90.5 | 88.6 | AOAC 992.23; N* 6.25 Generic combustion method |
| Fat (%) | 3.0 | 3.6 | 2.9 | 3.9 | 2.8 | 3.2 | AOAC 933.05 Acid hydrolysis method |
| Total dietary fibre (%) | < 0.45 | < 0.45 | < 0.45 | < 0.45 | < 0.45 | 0.51 | AOAC 991.43 (mod.) Enzymatic‐gravimetric method |
AOAC: Association of Official Agricultural Chemists.
*
Calculated using the formula protein = total Kjeldahl nitrogen × 6.25.