We would expect the value obtained to vary by no more than 0.2 for the sample supplied. We have noticed that over a period of years, the measured level of starch damage actually falls slightly (e.g. by 0.2% for a flour with 6.2% starch damage, over a period of 4 years). This is possibly due to water movement in the sample.
What is the expected analytical variation for the Reference Starch that is supplied with the Starch Damage Assay Kit (K-SDAM)?
Modified on: Mon, 18 Apr, 2016 at 12:29 PM
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