AOAC Official Method 935.52
Nuts and Nut Products
Preparation of Sample
Procedure
First Action 1935
(a) Nuts in shell.—Remove meats from shells, and separate all
shell particles from meats. Skin or spermoderm should be included
with meat in all nuts, including peanuts and coconuts unless specifically
excluded by description. Prepare separated meats as in (b).
(b) Nut meats, shredded coconut, or small pieces.—Grind
³250 g twice through Enterprise No. 5 food chopper, equipped with
revolving knife blade and plate with holes ca 3mmdiameter. (Other
types of food choppers, graters, or comminuting devices that give
smooth homogeneous paste without loss of oil may be used.) Mix
test sample well and store in air-tight glass container.
(c) Nut butters and pastes.—Transfer test sample to container of
convenient size and shape, warming semi-solid products, and mix
carefully with stiff-blade spatula or knife. (Electric mixers or stirrers
may be used instead if test sample is of consistency to give uniform
mixture.) Store test sample in air-tight glass container.
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