Comparison of values derived from selected flours by fat acidity methods of the American Association of Cereal Chemists and the International Organization for Standardization.
Fat acidity values were determined on 8 commercially available flours by the American Association of Cereal Chemists method (AACC-02-01A) and by the International Organization for Standardization method (ISO-7305). Comparisons of means obtained by these 2 methods indicated that the ISO method produced results that were 1.4-2.5 times greater (P less than 0.001) than those for the AACC method. These data are consistent with a previous report which indicated that acidic materials (phosphates and amino acids) other than fatty acids are extracted by 95% alcohol (ISO method), whereas fatty acids alone are extracted by petroleum ether (AACC method). Fat acidity values obtained by AACC methodology employing Soxhlet and continuous extraction were also compared. No difference in fat acidity means existed with respect to extraction technique except for an aged whole wheat flour sample which produced a higher value (P = 0.05) by continuous extraction.
Lane
R H
RH
University of Alabama, Department of Food, Nutrition and Institution Management, Tuscaloosa, AL 35487-1488.
Erickson
R L
RL
D000143:Acids / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D007202:Indicators and Reagents
D000143:Acids; D004041:Dietary Fats; D007202:Indicators and Reagents