The procedure was developed for wheat flour. You will have to define your own parameters for pasta. We would suggest that the pasta is milled to pass a 0.5 mm screen and then you run the standard assay for flour. You will need to dilute with a larger volume of sulphuric acid to get values on scale.
Can the Starch Damage Assay Kit (K-SDAM) be used to analyse pasta samples?
Modified on: Wed, 10 Nov, 2021 at 3:01 PM
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