AOAC GFA Stakeholder Program Meeting Book (August 27, 2023)

METHOD:

Four food matrices (gluten-free soy flour, cornbread, seasoning mix and rolled oats) were artificially contaminated with gluten from barley or rye flour at different concentrations: 0, 10 and 20 mg/kg. For each matrix and gluten contamination level, 5 individually extracted test portions were analyzed using the three kits.

For that purpose:  Barley and rye flours were procured from a retail source and were independently characterized for total protein content  Appropriate conversion factors were used  High-concentration stocks of gluten from barley and rye flours were prepared in each food matrix. Each stock went through a mixing process which was repeated four times to achieve homogeneity. Using a stepwise dilution scheme, these high-concentration stocks were diluted to prepare gluten-contaminated matrix batches for each level being tested (0, 10 and 20 mg/kg of gluten from barley and rye flours). Every contaminated matrix batch went through the same mixing process for 4 times

2 globalbrand@hygiena.com | August 21, 2023