title: Determination of the moisture content of instant noodles: interlaboratory study.
abstract: Determination of the moisture content of instant noodles, currently under discussion by the Codex Alimentarius Commission (CAC) requires 2 methods: one for fried noodles and the other for nonfried noodles. The method to determine the moisture content of fried noodles by drying at 105 degrees C for 2 h used in the Japanese Agricultural Standard (JAS) system of Japan can be applied to this purpose. In the present study, the JAS method for fried noodles was modified to be suitable for nonfried noodles by extending the drying time to 4 h. An interlaboratory study was conducted to evaluate interlaboratory performance statistics for these 2 methods. Ten participating laboratories each analyzed 5 test materials of fried and nonfried noodles as blind duplicates. After removal of outliers statistically, the repeatability (RSDr) and the reproducibility (RSD(R)) of these methods were 1.6-2.6 and 3.9-4.8% for fried noodles, and 0.3-1.5 and 1.3-2.9% for nonfried noodles, respectively.
authors.affiliation: Center for Food Quality, Labeling and Consumer Services, 2-1, Shintoshin, Chuo Saitama 330-9731, Japan. akiko_hakoda@cfqlcs.go.jp
authors.forename: Akiko
authors.initials: A
authors.lastname: Hakoda
authors.forename: Hirotaka
authors.initials: H
authors.lastname: Kasama
authors.forename: Kenichi
authors.initials: K
authors.lastname: Sakaida
authors.forename: Tadanao
authors.initials: T
authors.lastname: Suzuki
authors.forename: Akemi
authors.initials: A
authors.lastname: Yasui
mesh_terms: D003296:Cooking; D007887:Fabaceae / Q000737:chemistry; D005504:Food Analysis; D006813:Humidity; D015203:Reproducibility of Results; D013213:Starch / Q000032:analysis; D014867:Water / Q000032:analysis
chemical_list: D014867:Water; D013213:Starch