Technical data sheet
The sample is enzymatically digested using a-amylase and amyloglucosidase under controlled temperature, pressure, and pH conditions. The resulting glucose is measured spectrophotometrically. Samples containing glucose are desugared prior to analysis using hot 80% ethanol.
This method is applicable for determining the level of starch in grains, finished cereals, and other food products where the starch is available for aqueous enzymatic digestion.
Cheese or other matrices that do not dissolve in aqueous solution, therefore causing the starch to be unavailable to the enzymes for digestion.
This test may not apply to some cross-linked, modified starches.
Limit of quantitation
1 to 100%
AOAC 979.10 and AACC 76-11, with modifications
Sample size requirements