Table 1.
Batch to batch analysis of the NF
| Parameter (per 100 g) | Batch number | Method of analysis | |||
|---|---|---|---|---|---|
| #1 | #2 | #3 | #4 | ||
| Energy (kJ) | 2,294 | 2,276 | 2,162 | 2,323 | |
| Energy (kcal) | 557 | 553 | 525 | 564 | |
| Total fat (g) | 49.4 | 48.9 | 44.2 | 47.7 | ISO 11085:2015/Gravimetry |
| Saturated fat | 4.2 | 4.2 | 3.4 | 3.0 | AOCS 1f‐96 (2009)/GC‐FID |
| Monounsaturated | 27.9 | 27.6 | 25.9 | 30.3 | AOCS 1f‐96 (2009)/GC‐FID |
| Polyunsaturated | 15.0 | 14.8 | 12.7 | 12.2 | AOCS 1f‐96 (2009)/GC‐FID |
| Total carbohydrate* (g) | 23.9 | 25.4 | 26.9 | 22.7 | Calculation |
| Sugars (g) | 3.8 | 3.5 | 3.9 | 3.2 | AOAC 982.14, mod/HPAEC‐PAD |
| Dietary fibre (g) | 24.1 | 25.9 | 25.8 | 27.6 | AOAC 985.292003/Enzymatic‐gravimetry |
| Protein (N*6.25) (g) | 17.1 | 15.0 | 18.3 | 19.3 | NMKL 6:2003 mod./Kjeldahl (titrimetry) |
| Ash (g) | 3.9 | 3.6 | 3.0 | 3.8 | NMKL 173:2005/Gravimetry |
| Water (g) | 5.7 | 7.1 | 7.6 | 6.5 | NMKL 23:1991 mod./Gravimetry |
| Peroxide value (meq/kg fat) | 1.7 | < 0.4 | < 0.4 | < 0.4 | ISO27107:2009/Titrimetry |
| Arsenic (mg/kg) | < 0.1 | < 0.1 | < 0.1 | < 0.1 | EN ISO 17294m:2016/ICP‐MS |
| Cadmium (mg/kg) | 0.052 | 0.054 | 0.020 | 0.086 | |
| Mercury (mg/kg) | < 0.005 | < 0.005 | < 0.005 | < 0.005 | |
| Lead (mg/kg) | < 0.05 | < 0.05 | < 0.05 | < 0.05 | |
| Coliforms (cfu/g) | < 10 | < 10 | < 10 | < 10 | AOAC 991.14/E‐Cultural technique (media film) |
| E. coli (cfu/g) | < 10 | < 10 | < 10 | < 10 | AOAC 991.14/E‐Cultural technique (media film) |
| Salmonella (in 25 g) | ND | ND | ND | ND | NMKL 71/D‐Cultural technique (non‐chromogenic media) |
| Aerobic plate count (cfu/g) | 99,000 | < 1,000 | 18,000 | < 1,000 | NMKL 86/D‐Cultural technique (non‐chromogenic media) |
| Moulds (cfu/g) | < 100 | < 100 | 1700 | 100 | NMKL98/E‐Cultural technique (non‐Chromogenic media) |
| Yeast (cfu/g) | < 100 | < 100 | < 100 | 100 | NMKL98/E‐Cultural technique (non‐Chromogenic media) |
AOAC: Association of Official Analytical Collaboration; AOCS: American Oil Chemist Society; cfu: colony forming units; GC‐FID: Gas Chromatography with Frame Ionisation Detection; HPAEC‐PAD: High‐performance anion exchange chromatography–pulsed amperometric detection; ICP‐MS: inductively coupled plasma‐mass spectrometry; ISO: International Organisation for Standardisation; ND: not detected; NMKL: Nordic Committee on Food Analysis.
*
By difference: 100%–[protein % + moisture % + fat % + ash %].