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.
