Table 1.
Batch‐to‐batch analysis of the NF
| Parameter (unit) | Batch number | Method of analysis | ||||
|---|---|---|---|---|---|---|
| #1 | #2 | #3 | #4 | #5 | ||
|
Crude protein (% DW) * (N‐protein conversion factor 6.25) |
78.11 | 78.48 | 78.47 | 79.71 | 78.45 |
Combustion‐Dumas; AOAC 990.03; AOAC 992.15 |
| Moisture (%) | 2.70 | 3.00 | 1.80 | 2.70 | 2.80 |
Gravimetric method AOAC 925.09; 985.14 Vacuum Oven |
| Ash (% DW) | 3.25 | 3.08 | 3.44 | 6.21 | 6.33 |
Gravimetric method AOAC 942.05 |
| Total fat (% DW) | 8.19 | 5.33 | 9.68 | 6.62 | 6.84 |
GC‐FID AOAC 996.06 internal adaption |
| Carbohydrates (%DW) | 10.45 | 13.13 | 8.40 | 7.46 | 8.38 | By calculation |
| Total dietary fibre (%) | 12.1 | 13 | 12.5 | 11.6 | 12.1 | AOAC 991.43 Mod. |
| Total sugars (%) | 1.06 | 1.02 | 0.65 | 0.94 | 0.62 | AOAC 982.14, |
| Water activity (aw) | 0.120 | 0.462 | 0.103 | 0.127 | N.A. | AOAC 978.18 mod. |
| Potassium (%) | 0.06 | 0.07 | 0.06 | 0.06 | 0.06 | ICP, AOAC 984.27 mod.927.02 |
| Sodium (%) | 0.66 | 0.63 | 0.68 | 0.69 | 0.58 | |
| Calcium (%) | 0.03 | 0.04 | 0.03 | 0.03 | 0.03 | |
| Iron (%) | 0.02 | 0.01 | 0.02 | 0.01 | 0.02 | |
| Vitamin D2 (µg/100 g) * | < 0.1 | < 0.1 | < 0.1 | < 0.1 | < 0.1 | LC‐MS/MS |
| Vitamin D3 * (µg/100 g) | < 0.1 | < 0.1 | < 0.1 | < 0.1 | < 0.1 | |
DW: Dry weight; AOAC: Association of Official Analytical Chemists; GC‐FID: Gas Chromatography with Flame Ionisation Detection; LC‐MS/MS: Liquid chromatography with tandem mass spectrometry; ICP: Inductively coupled plasma.
*
< 4 IU/100 g Converted from International Units (IU) using the conversion factor of 0.025 μg = 1 IU stated in the European Food Safety Authority Technical Report on Dietary Reference Values for nutrients (EFSA, 2017).