bis.org.inbis.org.in/sf/fad/fad (2688-2695)_23092014.pdf · · 2014-09-23maida specification...

मानक भवन, 9 बहादरुशाह ़फर मा्ग, नई दद्ली – 110002 Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi – 110002

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तकनीक सममतत, एफ ए डी 16 रषषती

1) खा्य् न, स्बध उ्पाद ् ाा ए ं ंअ्य कृषष उ्पाद ष षय सममतत, ंफंडी 16 2) खा्य ं ंकृषष ष भाग पररषद, ंफ ं डी सी क सदस य 3) ूच रखन ाल सभी तनकाय

मह दय/मह दया, आपक अ ल कन हत ुतनम नमलखखत रलख सलं्न ह:

रम सं् या

सलंेख सं् या शी्गक

i. ंफंडी 16(2688) सी भारतीय मानक मस दा सामा्य उपय ग क मलं परर्कृत गहँू आाा (मदा) ष मि्ा (आई ंस 1009 का तीसरा पुनरीषण)

ii. ंफंडी 16(2689) सी भारतीय मानक मस दा सजूी या र ा (सम लीना) ष मि्ा (आई ंस 1010 का दसूरा पुनरीषण)

iii. ंफंडी 16(2690) सी भारतीय मानक मस दा गहँू आाा ष मि्ा (आई ंस 1155 का तीसरा पुनरीषण)

iv. ंफंडी 16(2691) सी भारतीय मानक मस दा पा्ता उ्पाद ष मि्ा (आई ंस 1485 का तीसरा पुनरीषण)

v. ंफंडी 16(2692) सी भारतीय मानक मस दा पु् ्ाकृत गहँू आाा ष मि्ा (आई ंस 10898 का पहला पुनरीषण)

vi. ंफंडी 16(2693) सी भारतीय मानक मस दा पु् ्ाकृत गहँू मदा ष मि्ा (आई ंस 10899 का पहला पुनरीषण)

vii. ंफंडी 16(2694) सी भारतीय मानक मस दा र ाीन आचि्य (प ््ाक) गहँू आाा

ष मि्ा (आई ंस 10901 का पहला पुनरीषण)

viii. ंफंडी 16(2695) सी भारतीय मानक मस दा र ाीन आचि्य (प ््ाक) गहँू मदा

ष मि्ा (आई ंस 10902 का पहला पुनरीषण)

कृपया इन रलखं का अ ल कन कर अपनी स्मंततय ं यह बतात हुं भज कक यदद अतंत: य भारतीय मानक क ूप मं रकामित ह जां ँ त इन पर अमल करन मं आपक ्य ंसाय अथ ा कार बार मं ्या कदिनाइया ँआ सकती हं ।

FOR TRAINING NEEDS, PLEASE CONTACT: NATIONAL INSTITUTE OF TRAINING FOR STANDARDIZATION

A-20&21, Institutional Area, Sector – 62, Noida – 201307. Phones : 01202402201 to 05, 4670232

Tele/Fax No. 0120-2402202-03, E-mail; [email protected] [email protected]

व यापक पररचालन मसौदा रलेख रे्ण सञंापन

सदंभए ंफ ं डी 16/ाी ददनांक 23/09/2014

स् मततया ंभेजने की अतंतम ततथि : 30/11/2014

स् मततया ंकृपया सलं् न राूप मं अि -ह् ताषरी क भज ।

यदद क ई स् मतत रा् त नहीं ह ती ह अथ ा स् मतत मं क ल भाषा सबं् िी रदुा हुई त उपर ् त रलख क यथा त अतंतम ूप ददया जायगा । यदद क ई स् मतत तकनीकी रकृतत की हुई त ष षय सममतत क अ् यष क परामिए स अथ ा उनकी इ् ाा पर आग की कायए ाही क मलं ष षय सममतत क भज जान क बाद रलख क अतंतम ूप द ददया जायगा ।

ि् य ाद, भ दीय,

(कुमार अतनल)

रतत : उपररमलखखत ञातनक ंफ ं ंरमखु

(खा्य ं ंकृषष ष भाग) ई-मल: [email protected]

[email protected]

mailto:[email protected]

मानक भवन, 9 बहादरुशाह ़फर मा्ग, नई दद्ली – 110002 Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi – 110002

__________________________________________________________________________________________

दरूभाष 23231282 Website: www.bis.org.in तार: मानकसं्था Phones 23230131 email: [email protected] Grams: Manaksanstha

23233375 23239402

DOCUMENT DISPATCH

ADVICE

Our Ref: FAD 16/T

Date 23/09/2014

TECHNICAL COMMITTEE: FAD 16

Addressed to:

1. All Members of Foodgrains, Allied Products and Other Agricultural Produce Sectional

Committee, FAD 16

2. Members of FADC

3. All interested

Dear Madam/Sir(s),

Please find enclosed the following documents:

Sl.

No.

Doc. No. Title

i. FAD 16(2688)C Draft Indian Standard REFINED WHEAT FLOUR (MAIDA) FOR

GENERAL PURPOSES SPECIFICATION (Third Revision of

IS 1009)

ii. FAD 16(2689)C Draft Indian Standard SUJI OR RAVA (SEMOLINA)

SPECIFICATION (Second Revision of IS 1010)

iii. FAD 16(2690)C Draft Indian Standard WHEAT ATTA SPECIFICATION

(Third Revision of IS 1155)

iv. FAD 16(2691)C Draft Indian Standard PASTA PRODUCTS SPECIFICATION


v. FAD 16(2692)C Draft Indian Standard FORTIFIED WHEAT ATTA

SPECIFICATION (First Revision of IS 10898)

vi. FAD 16(2693)C Draft Indian Standard FORTIFIED WHEAT MAIDA

SPECIFICATION (First Revision of IS 10899)

vii. FAD 16(2694)C Draft Indian Standard PROTEIN-RICH (PAUSHTIK) WHEAT

ATTA SPECIFICATION (First Revision of IS 10901)

viii. FAD 16(2695)C Draft Indian Standard PROTEIN-RICH (PAUSHTIK) WHEAT

MAIDA SPECIFICATION (First Revision of IS 10902)

Kindly examine the draft Indian Standards and forward your views stating any

difficulties which you are likely to experience in your business or profession, if these are

finally adopted as Indian Standards.

FOR TRAINING NEEDS, PLEASE CONTACT: NATIONAL INSTITUTE OF TRAINING FOR STANDARDIZATION

A-20&21, Institutional Area, Sector – 62, Noida – 201307. Phones : 01202402201 to 05, 4670232

Tele/Fax No. 0120-2402202-03, E-mail; [email protected] [email protected]

DRAFT(S) IN WIDE CIRCULATION

Last date for comments: 30/11/2014

Comments, if any may please be made in the format attached and mailed to the undersigned

at [email protected] or [email protected].

The above document is also hosted on BIS website www.bis.org.in.

Thanking you.

Yours Sincerely,

(Kumar Anil) Scientist F & Head

Food and Agri Deptt.

Telefax: 011-23231128

Encl: as above Email ID: [email protected]

[email protected]

mailto:[email protected]

1

FOR BIS USE ONLY

DRAFT FOR COMMENTS ONLY Doc: No. FAD 16(2688)

Draft Indian Standard

REFINED WHEAT FLOUR (MAIDA) FOR GENERAL PURPOSES

SPECIFICATION


Not to be reproduced or used as STANDARD

without permission of BIS

Last date for comments: November 30, 2014

Foodgrains, Allied products and Other Agricultural Produce Sectional Committee, FAD 16

FOREWORD

(Adoption clause will be added later)

Maida (wheat flour) is used in making bread, different types of biscuits, pastries and a number of other products.

In India, its largest use is in the domestic sphere and in the preparation of Indian sweetmeats. It is manufactured in

roller flour mills. The quality of maida depends largely on the type of wheat as well as milling technique.

This standard was first published in 1957 prescribing two grades of maida and subsequently revised in 1968 to

specify three grades, based on the gluten content. The limit for gluten content was lowered and requirements for

crude fibre and acidity were deleted. The limits for total ash and alcoholic acidity were also revised. Besides, as the

compulsory washing of wheat before milling, was introduced in the country, the limit for moisture content was

raised. Since, separate standards had been brought out for wheat flour for use by bread industry (IS 7464), wheat

flour for use by biscuit industry (IS 7463) and wheat flour for use in cake industry (IS 9194), second revision was

brought out in 1979 to delete different grades and only one set of requirement was prescribed specifying minimum

7.5 percent gluten content and a requirement for the maximum uric acid was also incorporated. IS 7464 and

IS 9194 have since been withdrawn, this third revision is being undertaken to align the requirements of refined

wheat flour (maida) with the specifications laid down in the Food Safety and Standards (Food Products Standards

and Food Additives) Regulations, 2011.

In the formulation of this standard, due consideration has been given to the provisions of the Food Safety and

Standards Act, 2006 and the Rules and Regulations framed thereunder and the Legal Metrology (Packaged

Commodities) Rules, 2011. However, this standard is subject to the restrictions imposed under these, wherever

applicable.

For the purpose of deciding whether a particular requirement of this standard is complied with, the final value,

observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with

IS 2 : 1960 ‘Rules for rounding off numerical values (revised)’. The number of significant places retained in the rounded off value should be the same as that of the specified value in this standard.

1 SCOPE

1.1 This standard prescribes the requirements and the methods of sampling and test for wheat flour (maida) for

general purposes.

1.2 It does not cover:

whole meal, whole-wheat flour or semolina;

wheat flour destined for use as a brewing adjunct or for the manufacture of starch and / or gluten;

flours whose protein contents have been reduced or which have been submitted after the milling process

to a special treatment other than drying or bleaching and/or to which have been added ingredients other

than those mentioned in 4.5 and 4.6.

wheat flour for non-food industrial use.

2

2 REFERENCES

The standards given below contain provisions which, through reference in this text, constitute provisions of this

standard. At the time of publication, the editions indicated were valid. All standards are subject to revision and

parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent

editions of these standards.

IS No. Title

460 (Part 1) : 1985 Test sieves : Part 1 Wire cloth test sieves (third revision)

1070 : 1992 Reagent grade water Specification (third revision)

2491 : 2013 Food hygiene General principles Code of practice (third revision)

3984 : 2002 Textiles DW-Flour bags — Specification (first revision)

4333 (Part 5) : 1970 Methods of analysis for foodgrains : Part 5 Determination of uric acid

12100 : 1987 Specification for high density polyethylene (HDPE) woven sacks for packing flour

16021 : 2012 Good manufacturing practices (GMP) Requirements for organizations in

the food processing sector

Doc: No. FAD 16(2603) Draft Indian Standard Cereal and cereal products Sampling

(First Revision of IS 14818) (Adoption of ISO 24333 : 2009) (under print)

3 TERMINOLOGY

For the purpose of this standard, the following definition shall apply.

3.1 MAIDA for General Purposes Product prepared from clean wheat grains (free from rodent hair and excreta

and bolting or dressing the resulting wheat meal), by grinding and milling processes in which the bran and germ are

removed and the remainder is comminuted to a suitable degree of fineness.

4 REQUIREMENTS

4.1 Description

The material shall be free-flowing, dry to the touch. The material shall also be creamy in colour and free from any

visible bran particles. The flour shall be free from abnormal flavours, odours, and living insects. It shall be free from

filth (impurities of animal origin, including dead insects) and shall be free from rodent hair and/or excreta.

NOTE — The appearance, taste and odour shall be determined by organoleptic tests.

4.2 Refined wheat flour (maida) and any added ingredients shall be safe and suitable for human consumption.

4.3 Microscopic Appearance

When the material is subjected to microscopic examination, starch granules shall have the characteristic appearance

as shown in photomicrograph reproduced in Fig. 1, revealing concentric rings and more small granules than large

ones, their size varying between 5 to 50 m in diameter.

4.4 The material shall also comply with the requirements given in Table 1.

3

FIG. 1 PHOTOMICROGRAPH OF MAIDA STARCH (X 325) (SCALE : 1 DIVISION = 10 MICRONS)

Table 1 Requirements for Refined Wheat Flour (Maida) for General Purposes

(Clause 4.4)

Sl

No.

Characteristic Requirement Method of Test,

Ref to Grade I Grade II Grade III (1) (2) (3) (4) (5) (6)

i) Moisture, percent by weight, Max 12.0 12.5 13.5 Annex A

ii) Total ash (on dry basis), percent by

weight, Max

0.5 0.7 1.0 Annex B

iii) Acid insoluble ash (on dry basis),

percent by weight, Max

0.03 0.05 0.10 Annex C

iv) Gluten (on dry basis), percent by

weight, Min

11.0 9.5 7.5 Annex D

v) Alcoholic acidity (as H2SO4) in

90 percent alcohol, percent by

weight, Max

0.10 0.10 0.12 Annex E

vi) Granularity To satisfy the test Annex F

vii) Uric acid, mg/100 g, Max 10 10 10 IS 4333 (Part V)

4

4.5 Optional Ingredients

The following food grade ingredients may be added to refined wheat flour (maida) in amounts necessary for

technological purposes:

Malted products with enzymatic activity made from wheat, rye or barley;

Vital wheat gluten; and

Soya bean flour and legume flour.

4.6 Food Additives

The refined wheat flour (maida) may contain the food additives permitted under the Food Safety and Standards

(Food Products Standards and Food Additives) Regulations, 2011 added at the Flour Milling Industry/Bakery

Industry/Other Food Industry.

4.7 Contaminants, Toxins and Residues

The pesticide residues, heavy metals, toxins (aflatoxins and other naturally occuring toxins), if any, in the product

shall not exceed the limits as prescribed in the Food Safety and Standards Act, 2006 and the Rules and Regulations

framed thereunder.

5 HYGIENE

The product shall be manufactured, packed and stored under hygienic conditions in licensed premises (see IS 2491).

To the extent possible in good manufacturing practice (see IS 16021), the cleared product shall be free from

objectionable matter.

6 PACKING AND MARKING

6.1 Packing

6.1.1 The product shall be packed in quantities as stipulated under the Legal Metrology (Packaged Commodities)

Rules, 2011 as well as in accordance with requirements under the Food Safety and Standards Act, 2006 and the

Rules and Regulations framed thereunder.

6.1.2 The product shall be packed in containers which will safeguard the hygienic, nutritional, technological,

organoleptic qualities. The containers, including the packaging material, shall be made of substances which are safe

and suitable for their intended use. They should not impart any toxic substances or undesirable odour or flavor to the

product. When the product is packaged in sacks, these must be clean, sturdy and strongly sewn or sealed.

6.1.3 The product may be packed in DW-flour bags (see IS 3984) or HDPE woven sacks (see 12100).

6.2 Marking

6.2.1 The ink used for marking shall be of such quality which may not contaminate the product. Information for

non-retail containers shall be given either on the container or in accompanying documents. Health claims as

permitted by FSSAI may be used on the label for the micronutrients. Each bag shall be suitably marked as to give

the following information:

a) Name of the material ‘Refined wheat flour (Maida)’; b) Month of manufacture;

c) Name and address of the manufacturer;

d) Batch or Code number;

e) Net quantity;

f) Maximum retail price inclusive of all taxes;

g) Best before……..month…….year; and

h) Any other information required under the Legal Metrology (Packaged Commodities) Rules, 2011 and the

Food Safety and Standards (Packaging and Labelling) Regulations, 2011.

5

6.2.2 BIS Certification Marking

The product may also be marked with the Standard Mark.

6.2.1.1 The use of standard mark is governed by the provisions of the Bureau of Indian Standards Act, 1986 and the

Rules and regulations made thereunder. The details of conditions under which a license for the use of the Standard

Mark may be granted to manufacturers or producers may be obtained from the Bureau of Indian Standards.

7 SAMPLING

Representative samples of the material for ascertaining conformity to the requirements of this standard shall be

drawn according to the method given in Doc: No. FAD 16(2603).

8 TESTS

8.1 All the tests shall be carried out as specified in 4.3 and col 6 of Table 1.

8.2 Quality of Reagents

Unless specified otherwise, pure chemicals shall be employed in tests and distilled water (see IS 1070) shall be used

where the use of water as reagent is intended.

NOTE — 'Pure chemicals' shall mean chemicals that do not contain impurities which affect the test results.

ANNEX A

[Table 1, Sl No. (i)]

DETERMINATION OF MOISTURE CONTENT

A-1 PROCEDURE

Weigh accurately about 10 g of the material in a suitable moisture dish, previously dried in an electric oven and

weighed. Place the dish in an electric oven maintained at 130 to 133°C for 90 minutes. Cool the dish in a desiccator

and weigh with the lid on. Repeat the process of heating, cooling and weighing at half-hour intervals until the loss in

weight between two successive weighings is less than 1 mg. Record the lowest weight obtained.

NOTE Preserve the dish containing this dried material in a desiccator for the determination of total ash (see B-1).

A-2 CALCULATION

Moisture, percent by weight = 100 (W1 W2)

(W1 W)

where

W1 = weight in g of the moisture dish with the material before drying;

W2 = weight in g of the moisture dish with the material after drying; and

W = weight in g of the empty moisture dish.

ANNEX B

[Table 1, Sl No. (ii)]

DETERMINATION OF TOTAL ASH

B-1 PROCEDURE

Weigh accurately about 5 g of the preserved material (see A-1) in a tared, clean and dry porcelain or silica dish.

Ignite the material in the dish with the flame of a suitable burner for about 1 hour. Complete the ignition by keeping

in a muffle furnace at 550±10°C until grey ash results. Cool in a desiccator and weigh. Repeat the process of

6

igniting, cooling and weighing at half-hour intervals until the difference between two successive weighings is less

than 1 mg. Note the lowest weight.

NOTE Preserve this ash for the determination of acid insoluble ash (see C-2).

B-2 CALCULATION

Total ash (on dry basis), percent by weight = 100 (W1 W2)

(W1 W)

where

W2 = weight in g of the dish with the ash;

W = weight in g of the empty dish; and

W1 = weight in g of the dish with the dried material taken for the test.

ANNEX C

[Table 1, Sl No. (iii)]

DETERMINATION OF ACID INSOLUBLE ASH

C-1 REAGENT

C-1.1 Dilute Hydrochloric Acid, approximately 5 N, prepared from concentrated hydrochloric acid.

C-2 PROCEDURE

To the ash contained in the porcelain or silica dish (B-1), add 25 ml of dilute hydrochloric acid, cover with a watch-

glass and heat on a water-bath for 10 minutes. Allow to cool and filter the contents of the dish through Whatman

filter paper No. 42 or its equivalent. Wash the filter with water until the washings are free from the acid. Return the

filter and the residue to the dish. Keep it in an electric air-oven maintained at 130 to 133°C for about 3 hours. Ignite

in a muffle furance at about 550±10°C for one hour. Cool the dish in a desiccator and weigh. Repeat the process of

igniting in the muffle furnace, cooling and weighing at half-hour interval until the difference between two

successive weighings is less than 1 mg. Note the lowest weight.

C-3 CALCULATION

Acid insoluble ash (on dry basis), percent by weight = 100 (W2 W)

(W1 W)

where

W2 = weight in g of the dish with the acid insoluble ash;


W1 = weight in g of the dish with the dried material taken for the determination of total ash (see B-1).

ANNEX D

[Table 1, Sl No. (iv)]

DETERMINATION OF GLUTEN

D-1 PROCEDURE

Weigh accurately into a dish about 25 g of the material, Add about 15 ml of water to the material and make it into a

dough, taking care to see that all the material is taken into the dough. Keep the dough gently in a beaker filled with

water and let it stand for 1 hour. Remove the dough and place it in a piece of bolting silk cloth with an aperture of

0.16 mm size (No. 10 XXX) or 150 micron IS Sieve [see IS 460 (Part 1)] and wash it with a gentle stream of tap

water till water passing through the silk does not turn blue when a drop of iodine solution is added to it. Spread the

7

silk tight on a porcelain plate for facilitating scraping. Transfer the residue from the silk by means of a spatula, to a

tared procelain or silica dish. Spread the wet gluten into a thin layer and cut into small pieces. Transfer any residue

sticking to the spatula into the dish. Place the dish in an air-oven maintained at 130 to 133°C. Dry for 2 hours, cool

in a desiccator and weigh.

D-2 CALCULATION

Gluten (on dry basis), percent by weight = 10 000 (W2 W1)

W (100 W3)

where

W2 = weight in g of the dish with dry gluten;

W1 = weight in g of the empty dish;

W = weight in g of the material take for the test; and

W3 = percentage of the moisture in the sample (see A-2).

ANNEX E

[Table 1, Sl No. (v)]

DETERMINATION OF ALCOHOLIC ACIDITY

E-1 REAGENTS

E-1.1 Neutral Ethyl Alcohol, 90 percent (v/v).

E-1.2 Standard Sodium Hydroxide Solution, 0·05 N.

E-1.3 Phenolphthalein Indicator Solution Dilute 0·1 g of phenolphthalein in 100 ml of 60 percent (v/v)

rectified spirit.

E-2 PROCEDURE

Weigh 5 g of sample into a conical stoppered flask and add 50 ml of neutral ethyl alcohol. Stopper, shake and allow

to stand for 24 hours, with occasional shaking. Filter the alcoholic extract through a dry filter paper. Titrate the

combined alcoholic extract against 0.05 N standard sodium hydroxide solution using phenolphthalein as indicator.

Calculate the percentage of alcoholic acidity as sulphuric acid.

E-3 CALCULATION

Alcoholic acidity (as H2SO4) in 90 percent alcohol, percent by weight = 4.9 AN / M

where

A = volume in ml of standard sodium hydroxide solution used in titration;

N = normality of standard sodium hydroxide solution; and

M = weight in g of the material taken for the test.

8

ANNEX F [Table 1, Sl No. (vi)]

DETERMINATION OF GRANULARITY

F-1 PROCEDURE

Transfer about 10 g of the material to a hand silk sieve with an aperture width of 0.18 mm (No. 9 XXX) or

180 micron IS Sieve [see IS 460 (Part 1)], and sieve for 2 minutes. Brush the upper surface of the sieve and sieve

again for 1 minute. The material shall be deemed to have satisfied the requirement of the test, if no residue is left on

the sieve.

1

FOR BIS USE ONLY



SUJI OR RAVA (SEMOLINA) SPECIFICATION

(Second Revision of IS 1010)

Not to be reproduced or used as STANDARD without

permission of BIS



FOREWORD


Suji or Rava (Semolina) is made by grinding and bolting cleaned wheat to a certain degree of fineness (see 4.2) and

freeing it from bran, germ, etc, to the desired extent. In certain parts of the country, the terms Suji and Rava are used

as synonyms, while in other parts they denote the material of two different particle sizes, namely, Suji having a

larger particle size and Rava comparatively smaller. In view of this, the Sectional Committee responsible for the

preparation of this standard decided not to distinguish between the terms Suji and Rava but classified the material

into two grades depending upon the particle size (see 3 and 4.2).

This Indian Standard was first published in 1957 and subsequently revised in 1968 to raise limit for moisture content

since compulsory washing of wheat before milling had been introduced in the country. In the first revision, the limit

for gluten content was lowered, method of determination of gluten was modified and the limit for alcoholic acidity

was revised while the requirement for acidity was deleted. This second revision is being undertaken to align the

requirements of Suji or Rava (Semolina) with the specifications laid down in the Food Safety and Standards (Food

Products Standards and Food Additives) Regulations, 2011. Separate standard on durum wheat semolina and flour

is also being brought out simultaneously.




applicable.




1 SCOPE

This standard prescribes the requirements and the methods of sampling and test for Suji or Rava (Semolina).

2 REFERENCES





IS No. Title



1155 : 1968 Specification for wheat atta (second revision)

2








3 GRADES

The material shall be of the following two grades:

a) Grade I; and

b) Grade II.

4 REQUIREMENTS

4.1 Description

Suji or Rava (Semolina) is the product prepared from clean grains of wheat, by grinding or milling and bolting

processes followed by freeing it from bran, germ, etc., to the desired extent, which is prepared ready for sale to the

consumer or destined for use in other food products. It shall have a characteristic taste and smell. It shall be free

from musty or other off-odour, insect or fungus infestation, rodent contamination, dirt and other extraneous matter.

It shall be safe and fit for human consumption. Suji will conform to particle size requirements as given in 4.2.1 and

Rava will conform to particle size requirements as given in 4.2.2.


4.2 Particle

4.2.1 Large Particle Size (Suji) When tested by the method prescribed in Annex A:

a) all the material shall pass through a sieve of silk or nylon bolting cloth 20 GG (aperture 1.16 mm) or

1.18 mm IS Sieve [see IS 460 (Part 1)];

b) not less than 90 percent of the material shall be retained on a sieve of silk or nylon bolting cloth 30 GG

(aperture 0·73 mm) or 710 micron IS Sieve [see IS 460 (Part 1)]; and

c) not less than 98 percent of the material shall be retained on a sieve of silk or nylon bolting cloth 70 GG

(aperture 0.24 mm) or 250 micron IS Sieve [see IS 460 (Part 1)].

4.2.2 Small Particle Size (Rava) When tested by the method prescribed in Annex A:

a) all the material shall pass through a sieve of silk or nylon bolting cloth 20 GG (aperture 1.16 mm) or

1.18 mm IS Sieve [see IS 460 (Part 1)];

b) not more than 10 percent of the material shall be retained on a sieve of silk or nylon bolting cloth 30 GG

(aperture 0.73 mm) or 7l0 micron IS Sieve [see IS 460 (Part 1)]; and

c) not less than 98 percent of the material shall be retained on a sieve of silk or nylon bolting cloth 70 GG

(aperture 0.24 mm) or 250 micron IS Sieve [see IS 460 (Part 1)].

NOTE Since the sieves made of commercial silk or nylon bolting cloth may vary in the average mesh openings from those given in 4.2.l

and 4.2.2, a tolerance of ±7.5 percent is permitted.

4.3 Microscopic Appearance of Starch

When the finely powdered material is subjected to microscopic examination, the starch granules shall have a

characteristic appearance as shown in photomicrograph reproduced in Fig. 1, revealing concentric rings and more

small granules than large ones.


3

FIG. 1 PHOTOMICROGRAPH OF SUJI STARCH (X 325) (SCALE : 1 DIVISION = 10 MICRONS)

Table 1 Requirements for Suji or Rava (Semolina)

(Clause 4.4)

Sl

No.


Ref to Grade I Grade II

(1) (2) (3) (4) (5)

i) Moisture, percent by weight, Max 13.0 14.0 Annex A of IS 1155


weight, Max

0.5 1.0 Annex B of IS 1155

iii) Acid insoluble ash (on dry basis), percent

by weight, Max

0.05 0.10 Annex C of IS 1155

iv) Gluten (on dry basis ), percent by weight,

Min

8.0 6.0 Annex D of IS 1155

v) Alcoholic acidity (as H2SO4) in 90 percent

alcohol, percent by weight, Max

0.08 0.15 Annex F of IS 1155

4.6 Food Additives

The product shall not contain any food additives.

4



shall not exceed the limits as prescribed in the Food Safety and Standards (Contaminants, Toxins and Residues)

Regulations, 2011.

5 HYGIENE





6.1 Packing









6.2 Marking


non-retail containers shall be given either on the container or in accompanying documents. No claims shall be made

on the label. Each bag shall be suitably marked as to give the following information:

a) Name of the material ‘Suji' or 'Rava' or 'Semolina’; b) Month of manufacture;



e) Net quantity;










7 SAMPLING



8 TESTS


5





1

FOR BIS USE ONLY



WHEAT ATTA SPECIFICATION



permission of BIS



FOREWORD


Wheat atta, popularly known in English as wheat meal as distinct from maida (see IS 1009), contains bran as well,

though the larger particles of bran are preferably sifted out. Practically all the great bulk of atta consumed in rural

areas in India is produced by grinding wheat in stone mills worked either by hand or by animals. In urban areas, it is

produced largely in mechanically operated stone mills and in roller flour mills. This standard is, therefore, intended

to cover all types of wheat atta whether produced in stone mills or in roller flour mills.

This standard specification was first published in 1957 and subsequently revised in 1965 to include two grades of

atta besides incorporating modifications in the requirement for crude fibre content. Since compulsory washing of

wheat before milling was introduced in the country, second revision was brought out in 1968 to raise the limit for

moisture content, delete the requirement for acidity and revise the limits of acid insoluble ash and alcoholic acidity

in wheat atta. This third revision is being undertaken to align the requirements of wheat flour with the specifications

laid down in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 and

Wheat Atta Grading and Marking Rules, 1993.




applicable.




1 SCOPE

This standard prescribes the requirements and the methods of sampling and test for wheat atta.

2 REFERENCES





IS No. Title

265 : 1993 Hydrochloric acid (fourth revision)



2



4333 (Part 5) : 1970 Methods of analysis for foodgrains Part 5 Determination of uric acid






3 GRADES

The material shall be of two grades, namely, Special and Standard.

4 REQUIREMENTS

4.1 Description

Wheat atta (or whole wheat atta) also known in English as ‘Wheat meal’ as distinct from maida, contains bran as well, though the larger particles of bran are preferably sifted out. The material shall be obtained by milling sound

and clean wheat which includes the product prepared either in stone mills, disc mills or roller flour mills.

The product in the form of powder shall be whitish or light brown in colour having characteristic taste and flavor. It

shall be free from rancidity, insect, rodent or fungus infestation. It shall also be free from fermented, musty or other

objectionable odour. It shall not have any adulterants and other extraneous matter such as rodent hair or excreta.

The Wheat atta shall be safe and fit for human consumption.


4.2 Microscopic Appearance

When the material is subjected to microscopic examination, starch granules shall have the characteristic appearance

as shown in photomicrograph reproduced in Fig. 1, revealing concentric rings and more small granules than large

ones, their size varying between 5 to 50 m in diameter.

4.3 The material shall be manufactured in premises using equipment maintained under hygienic conditions

(see IS 2491). To the extent possible in good manufacturing practice (see IS 16021), the cleared product shall be free

from objectionable matter.


FIG. 1 PHOTOMICROGRAPH OF WHEAT STARCH (X 325) (SCALE : 1 DIVISION = 10 MICRONS)

3

4.5 Food Additives





Regulations, 2011.

Table 1 Requirements for Wheat Atta for General Purposes

(Clause 4.4)

Sl

No.

Characteristic Requirement of grades Method of Test,

Ref to Special Standard

(1) (2) (3) (4) (5)

i) Moisture, percent by weight, Max 12.0 13.0 Annex A


weight, Max

2.0 2.0 Annex B

iii) Acid insoluble ash (on dry basis), percent

by weight, Max

0.10 0.10 Annex C

iv) Gluten (on dry basis ), percent by weight,

Min

9.0 7.0 Annex D

v) Crude fibre (on dry basis ), percent by

weight, Min

2.5 2.5 Annex E

vi) Alcoholic acidity (as H2SO4) in 90

percent alcohol, percent by weight, Max

0.10 0.15 Annex F

vii) Granularity Not less than

99.8 percent by

(weight) of the

material shall

pass through

600 micron IS

Sieve

Not less than 98

percent by

(weight) of the

material shall

pass through

600 micron IS

Sieve

Annex G

viii) Uric acid, g/kg, Max 100 100 IS 4333 (Part 5)


5.1 Packing









5.2 Marking




4

a) Name of the material 'Wheat atta';

b) Month of manufacture;



e) Net quantity;










6 SAMPLING



7 TESTS






ANNEX A

[Table 1, Sl No. (i)]

DETERMINATION OF MOISTURE CONTENT

A-1 PROCEDURE

Weigh accurately about 5 g of the material in a dish made of porcelain, silica or platinum, previously dried in an

electric oven and weighed. Place the dish in an electric oven maintained at 130 to 133°C for two hours. Cool the

dish in a desiccator and weigh with the lid on. Repeat the process of heating, cooling and weighing at half-hour

intervals until the loss in weight between two successive weighings is less than 1 mg. Record the lowest weight

obtained. NOTE Preserve the dish containing this dried material in a desiccator for the determination of total ash (see B-1) and crude fibre

(see E-2).

A-2 CALCULATION

Moisture, percent by weight = 100 (W1 W2)

(W1 W)

where


5



ANNEX B

[Table 1, Sl No. (ii)]


B-1 PROCEDURE

Ignite the dried material in the dish (see A-1) with the flame of a suitable burner for about one hour. Complete the

ignition by keeping in a muffle furnace at 550 to 600°C until grey ash results. Cool in a desiccator and weigh.

Repeat the process of igniting, cooling and weighing at half-hour intervals until the difference between two


NOTE Preserve this ash for the determination of acid insoluble ash (see C-2).

B-2 CALCULATION

Total ash (on dry basis), percent by weight = 100 (W1 W2)

(W1 W)

where



W1 = weight in g of the dish with the dried material taken for the test.

ANNEX C

[Table 1, Sl No. (iii)]


C-1 REAGENT

C-1.1 Dilute Hydrochloric Acid, approximately 5 N, prepared from concentrated hydrochloric acid (see IS 265).

C-2 PROCEDURE

To the ash contained in the porcelain or silica dish (B-1), add 25 ml of dilute hydrochloric acid, cover with a watch-

glass and heat on a water-bath for 10 minutes. Allow to cool and filter the contents of the dish through Whatman

filter paper No. 42 or its equivalent. Wash the filter with water until the washings are free from the acid. Return the

filter and the residue to the dish. Keep it in an electric air-oven maintained at 130 to 133°C for about 3 hours. Ignite

in a muffle furance at about 550 to 600°C for one hour. Cool the dish in a desiccator and weigh. Repeat the process

of igniting in the muffle furnace, cooling and weighing at half-hour interval until the difference between two


C-3 CALCULATION


(W1 W)

6

where



W1 = weight in g of the dish with the dried material taken for the determination of total ash (see B-1).

ANNEX D

[Table 1, Sl No. (iv)]

DETERMINATION OF GLUTEN

D-1 PROCEDURE

Weigh accurately into a dish about 25 g of the material, Add about 15 ml of water to the material and make it into a

dough, taking care to see that all the material is taken into the dough. Keep the dough gently in a beaker filled with

water and let it stand for 1 hour. Remove the dough and place it in a piece of bolting silk cloth with an aperture of

0.16 mm size (No. 10 XXX) or 150 micron IS Sieve [see IS 460 (Part 1)] and wash it with a gentle stream of tap

water till water passing through the silk does not turn blue when a drop of iodine solution is added to it. Spread the

silk tight on a porcelain plate for facilitating scraping. Transfer the residue from the silk by means of a spatula, to a

tared procelain or silica dish. Spread the wet gluten into a thin layer and cut into small pieces. Transfer any residue

sticking to the spatula into the dish. Place the dish in an air-oven maintained at 133±2°C. Dry for 2 hours, cool in a

desiccator and weigh.

D-2 CALCULATION

Gluten (on dry basis), percent by weight = 10 000 (W2 W1)

W (100 W3)

where

W2 = weight in g of the dish with dry gluten;

W1 = weight in g of the empty dish;

W = weight in g of the material take for the test; and

W3 = percentage of the moisture in the sample (see A-2).

ANNEX E

[Table 1, Sl No. (v)]

DETERMINATION OF CRUDE FIBRE

E-1 REAGENTS

E-1.1 Dilute Sulphuric Acid, 1.25 percent (w/v), accurately prepared.

E-1.2 Sodium Hydroxide Solution, 1.25 percent (w/v), accurately prepared.

E-1.3 Ethyl Alcohol, 95 percent by volume.

E-2 PROCEDURE

Weigh accurately about 2.5 g of the material preserved under A-1 and transfer it to a litre flask. Take 200 ml of

dilute sulphuric acid in a beaker and bring to the boil. Transfer the whole of the boiling acid to the flask containing

the fat-free material and immediately connect the flask with a water-cooled reflux condenser and heat, so that the

contents of the flask begin to boil within one minute. Rotate the flask frequently, taking care to keep the material

7

from remaining on the sides of the flask and out of contact with the acid. Continue boiling for exactly 30 minutes.

Remove the flask and filter through fine linen (about 18 threads to the centimetre) held in a funnel, and wash with

boiling water until the washings are no longer acid to litmus. Bring to the boil some quantity of sodium hydroxide

solution under a reflux condenser. Wash the residue on the linen into the flask with 200 ml of the boiling sodium

hydroxide solution. Immediately connect the flask with the reflux condenser and boil for exactly 30 minutes.

Remove the flask and immediately filter through the filtering cloth. Thoroughly wash the residue with boiling water

and transfer to a Gooch crucible prepared with a thin but compact layer of ignited asbestos. Wash the residue

thoroughly first with hot water and then with about 15 ml of ethyl alcohol, 95 percent by volume. Dry the Gooch

crucible and contents at 105±2°C in an air-oven to constant weight. Cool and weigh. Incinerate the contents of the

Gooch crucible in an electric muffle furnace at 600±20°C until all the carbonaceous matter is burnt. Cool the Gooch

crucible containing the ash in a desiccator and weigh.

E-3 CALCULATION

Crude fibre (on dry basis), percent by weight = 100 (W1 W2)

W

where

W1 = weight in g of Gooch crucible and contents before ashing;

W2 = weight in g of Gooch crucible containing asbestos and ash; and

W = weight in g of the dried material taken for the test.

ANNEX F

[Table 1, Sl No. (vi)]

DETERMINATION OF ALCOHOLIC ACIDITY

F-1 REAGENTS

F-1.1 Neutral Ethyl Alcohol, 90 percent (v/v).

F-1.2 Standard Sodium Hydroxide Solution, 0·05 N.

F-1.3 Phenolphthalein Indicator Solution Dilute 0·1 g of phenolphthalein in 100 ml of 60 percent (v/v)

rectified spirit.

F-2 PROCEDURE

Weigh 5 g of sample into a conical stoppered flask and add 50 ml of neutral ethyl alcohol. Stopper, shake and allow

to stand for 24 hours, with occasional shaking. Filter the alcoholic extract through a dry filter paper. Titrate the

combined alcoholic extract against 0.05 N standard sodium hydroxide solution using phenolphthalein as indicator.

Calculate the percentage of alcoholic acidity as sulphuric acid.

F-3 CALCULATION

Alcoholic acidity (as H2SO4) in 90 percent alcohol, percent by weight = 4.9 AN

M

where

A = volume in ml of standard sodium hydroxide solution used in titration;

N = normality of standard sodium hydroxide solution; and

M = weight in g of the material taken for the test.

8

ANNEX G

[Table 1, Sl No. (vii)]

DETERMINATION OF GRANULARITY

G-1 PROCEDURE

Transfer about 10 g of the material to 600 micron IS Sieve (see Note) and sieve for 2 minutes. Brush the upper

surface of the sieve and sieve again for one minute.

NOTE — In case 600 micron IS Sieve [conforming to IS 460 (Part 1)] is not available, BS Test Sieve 25, ASTM Sieve 30 or Tyler Test

Sieve 28, which have their apertures within the limits specified for this IS Sieve, may be used.

1

FOR BIS USE ONLY



PASTA PRODUCTS SPECIFICATION



permission of BIS



FOREWORD


The principal raw materials for pasta products are Suji (semolina) or Maida obtained preferably from hard wheat,

such as durum. The manufacturing process for pasta products consists of making the dough from Suji or Maida with

or without other ingredients with cold or lukewarm water, kneading it and then extruding it through an extrusion

press fitted with a die of the desired shape. The extruded product cut to a given length is then dried to a definite

moisture content under controlled conditions of temperature and humidity. The dried product is suitably packed

depending on the market requirements.

This standard was first published in 1959 and subsequently revised in 1976 with a view to update the requirements

specified in the standard as manufacture of macaroni, spaghetti, vermicelli and egg noodles had stabilized and the

forms and types of macaroni and spaghetti had become rationalized. Requirements for various characteristics had

been reviewed and that of total ash modified. Suitable modification had also been effected in the ‘cooking test’. Later, it was again revised in 1993 to include both instant and egg noodles and expand the list of ingredients.

This revision is being undertaken to align the requirements of pasta products with the specifications laid down in the

Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. Previously the title

of this standard was 'Macaroni, Spaghetti, Vermicelli and Egg Noodles '. In this revision, the title has been modified

as 'Pasta Products' and requirements of instant noodles are being deleted. A separate standard is being formulated for

instant noodles simultaneously.




applicable.




1 SCOPE

1.1 This standard prescribes the requirements and the methods of sampling and test for pasta products including

pasta, macaroni, spaghetti, vermicelli etc. in different shapes.

1.2 It does not cover instant noodles.

2 REFERENCES



2



IS No. Title

265 : 1993 Hydrochloric acid (fourth revision)


1009 : 1979 Specification for wheat flour (Maida) for general purposes (second revision)



1158 : 1973 Specification for corn flakes (first revision)


4251 : 1967 Quality tolerances for water for processed food

7219 : 1973 Method for determination of protein in foods and feeds



3 REQUIREMENTS

3.1 Description

3.1.1 Pasta Products means the products prepared from Semolina (suji) and/or whole wheat flour (atta) and/or rice

flour and/or Refined Wheat Flour (maida) and/or other flours and/or starches. The pasta products may be packed

with seasonings, or in the form of seasoned pasta and with or without pasta garnish(s)/seasoning in separate

pouches, or sprayed on pasta and ready for consumption after dehydration process. Pasta products shall be of good

characteristic colours, flavour and odour and shall be free from rancidity, mustiness, bitterness or any other

undesirable taste or odour. The product shall also be free from impurities, any foreign matter, cracks, flaws, mould,

insect infestation or other spoilage. The material shall retain its shape and show no signs of disintegration and shall

swell appreciably when plunged into vigorously boiling water and boiled for 10 minutes. The material shall be

smooth to the touch and shall not contain any added colouring matter.

3.1.2 Form and Dimensions

The forms and dimensions of pasta products viz. macaroni, spaghetti, vermicelli and egg noodles should be as given

below.

3.1.2.1 Macaroni The material may be of two types, namely, long goods or cut goods:

a) The long goods should be in the form of tubular rods, smooth or corrugated. These should have the outer

diameter ranging between 3 and 5 mm and of wall thickness of about 1 mm.

b) The cut goods should be obtained by extrusion and may be in the form of elbows, tubes, shells, alphabets,

numerals stars, wheels, rings, rice, melon seeds as agreed to between the purchaser and the supplier.

3.1.2.2 Vermicelli The material should be in the form of solid rods or of slightly curved or bend product of

diameter between 0.5 and 1.25 mm.

3.1.2.3 Spaghetti The material should be in the form of solid rods of diameter 1 mm.

3.1.1.4 Egg noodles The material shall be in the form of ribbons/cylindrical, and shall have not less than 5.5

percent by weight of egg solids or egg yolk solids when tested by the method given in Annex A.

3.2 Ingredients

3.2.1 Essential Ingredients

The following food grade materials shall be used in the manufacture of pasta products.

3

3.2.1.1 Suji (see IS 1010) and/or Wheat flour [including Atta (see IS 1155) and/or Maida (see IS 1009)] and/or Rice

Flour and/or other flours and/or starches. These shall be first passed through suitable sieves before use.

3.2.1.2 Water — see IS 4251.

3.2.1.3 Egg (only in the case of egg noodles ) — These may be in any form namely liquid eggs, frozen eggs, dried

eggs or egg yolk.

3.2.2 Optional Ingredients

The optional ingredients like edible vegetable oil, milk and milk products, salt, spices and their extracts, condiments,

vegetables or any other ingredient suitable to the product may be added to pasta products. The ingredients shall be of

food grade.

3.3 Enrichment

Subject to the agreement between the purchaser and the supplier, the material may be fortified with one or more of the following:

a) Mineral — Calcium, phosphorus and iron.

b) Vitamins — A, B complex and D.


Table 1 Requirements for Pasta Bits (excluding seasonings)

(Clause 3.4)

Sl

No.


Ref to

(1) (2) (3) (4)

i) Moisture, percent by weight, Max 12.5 Annex B

ii) Total ash (on dry basis), percent by weight, Max 0.7 Annex C

iii) Acid insoluble ash (on dry basis), percent by

weight, Max

0.1 Annex D

iv) Total protein (N x 5.7) (on dry basis), percent

by weight, Min

10 IS 7219

v) Cooking test:

Total solids in gruel, percent by weight, Max

8 Annex E

vi) Free acidity (ml of I N NaOH solution per 100 g

of product ), Max

4 Annex F

3.5 Food Additives

The product may contain the food additives permitted under the Food Safety and Standards (Food Products

Standards and Food Additives) Regulations, 2011.




Regulations, 2011.

4 HYGIENE

The products covered by the provisions of this standard shall be manufactured, packed and stored under hygienic

conditions in licensed premises (see IS 2491) using good manufacturing practices (see IS 16021).

4


5.1 Packing




5.1.2 The material shall be packed in cardboard cartons with a lining of moisture-proof material or in suitable plastic

film or moisture-proof paper bags, sealed to prevent ingress of moisture. Tinplate containers may also be used.

The material coming into contact with the food product shall be of food grade quality. The size of the container is

subject to agreement between the purchaser and the supplier.




product.

5.2 Marking

5.2.1 Each bag shall be suitably marked as to give the following information:

a) Name of the material;

b) If enriched with vitamins: (i) the word ‘vitaminized’ placed in brackets, below (a); and (ii) the details of enrichment and quantities added;

c) If egg has been added, it shall be declared on the label;

d) All ingredients shall be declared on the label;

e) Name and address of the manufacture;

f) Date of manufacture;

g) Name and address of the manufacturer;

h) Batch or Code number;

j) Net quantity;

k) Maximum retail price inclusive of all taxes;

m) Best before……..month…….year;

n) Cooking instructions; and

p) Any other information required under the Legal Metrology (Packaged Commodities) Rules, 2011 and the







6 SAMPLING


drawn according to the method given in Annex F of IS 1158.

7 TESTS

7.1 All the tests shall be carried out as specified in 3.1.1.4 and col 4 of Table 1.

5





ANNEX A

(Clause 3.1.1.4)

DETERMINATION OF EGG SOLIDS IN PASTA PRODUCTS

A-0 PRINCIPLE

Egg solid content of egg noodles is estimated closely from cholesterol content of unsaponifiable matter. When

analyzing egg-free products or material containing less than 0.23 percent unsaponifiable matter, add 10 mg

cholesterol before analyzing and correct results accordingly. The added cholesterol should have melting point not

less than 147°C, and its purity should be checked by submitting 20 mg to the determination as given below.

A-l APPARATUS

A-1.1 Cold Baths Prepare one bath with crushed ice and one with salt-ice mixture,

A-1.2 Mohr Pipettes One graduated to 0.01 ml and one to 0.1 ml.

A-1.3 Filtration Bell Jar Size to accommodate 300 ml Erlenmeyer flask connected to vacuum source by 2-way

stopcork

A-l.4 Filtering Device For filtering at 0°C, prepare filter tube of Knorr type. Tube should be about 20 mm

internal diameter, body about 11 cm long, and stem about 10 cm long, provided with usual nickel or Monel metal

disk. Insert this tube through bottom of container of such size that crushed ice can be packed around body of tube to

height of 7-8 cm. Fit tube into 500 ml suction flask. In tube prepare mat of asbestos 6-8 mm thick, packed fairly

tight, and cover with layer of sand about 12 mm deep. Digest asbestos with acid and alkali. Purify sand by passing

through 60 mesh sieve, then treat with warm hydrochloric acid until extract is practically colourless. Wash, dry, and

ignite sand.

A-1.5 Separating Funnels Separating funnels, one 250 ml and one 500 ml. Wash free of grease. Funnels must be

ether-tight, with stopcorks lubricated only with water.

A-1.6 Sintered Glass Filter, 30-50 ml capacity.

A-2 REAGENTS

A-2.1 Bromine Solution Weigh to 0.1 g a narrow-mouthed, glass- stoppered 25 ml flask containing 5 ml carbon

tetrachloride. Add 4-5 g bromine, weigh again and dilute with carbon tetrachloride to calculated final concentration

of 0-22±0.02 g bromine per ml (This reagent should not be more than 2 days old). Store under refrigeration.

A-2.2 Acetic Acid Solution Pipette or burette 200 ml glacial acetic acid into 250-ml glass-stoppered volumetric

flask; dilute to mark with water, mix cautiously, dilute to mark, and mix again.

A-2.3 Sodium Hypochlorite Solution Dissolve 88 g reagent grade sodium hydroxide in 200 ml water in a wide-

mouthed 3 litre flask. Add about 1 500 g crushed ice and pass in chlorine until 71 g is absorbed. Dilute to 2 litre and

then store in dark bottles under refrigeration. Solution should be alkaline to phenolphthalein. Before using, check

concentration of available chlorine as follows: Pipette 5 ml solution into 100 ml water containing 2 g potassium

iodide. Add 5 ml hydrochloric acid (1:1) and titrate with 0.1 N Na2S2O3. Solution should be equivalent in available

chlorine to 0.95-1.05 N NaOCl.

A-2.4 Sodium Formate Solution Dissolve 50 g reagent grade sodium formate and dilute 100 ml.

A-2.5 Hydrochloric Acid Approximately 6 N. Mix 500 ml concentrated hydrochloric acid with water and dilute

to 1 litre.

A-2.6 Potassium Iodide Solution 20 percent. Dissolve 20 g potassium iodide and dilute to 100 ml. This solution

must be colorless when acidified with hydrochloric acid.

A-2.7 Soluble Starch Solution 1 percent.

A-2.8 Sodium Thiosulphate Solution — 0 02 N.

6

A-2.9 Sodium Sulphate Anhydrous Powdered to pass through 60 mesh sieve.

A-2.10 Potassium Hydroxide Solution

a) 100 percent — Dissolve 10 g potassium hydroxide in 10 ml water

b) 1 percent — Dissolve 10 g potassium hydroxide in water and. make upto 1 litre.

A-2.11 Ammonium Molybdate Solution Dissolve 5 g ammonium molybdate and make to 100 ml.

A-2.12 Ether

a) Anhydrous, reagent grade.

b) Dry and peroxide free — (check for presence of peroxides, just prior to use). Rinse glass-stoppered

cylinder with ether, place 10 ml ether in rinsed cylinder, and add l ml freshly prepared. 10 percent solution

of cadmium potassium iodide. Let stand protected from light for one hour, shaking occasionally, no color

should develop in either liquid layer. To dry ether, shake with excess of anhydrous calcium chloride and

filter.

A-3 PROCEDURE

A-3.1 Determination of Unsaponifiable Matter

Weigh 10 g sample into 500 ml Erlenmeyer flask and add, with shaking, 30 ml hydrochloric acid (1:1). Heat on a

steam bath for 30 minutes with occasional shaking. Cool under cold-water tap and add carefully, with shaking, 30 g,

potassium hydroxide pellets. Add pellets at such rate that liquid may boil, but not so fast as to cause splattering.

While flask is still hot, place on steam bath, cover. with small watch-glass, and heat for 3 hours with occasional

swirling. Cool, add 30 ml of 95 percent alcohol and 500 ml water and mix well. (Samples may be allowed to stand

overnight at this point).

Add 100 ml ether, swirl mixture vigorously for one minute, and transfer to 500 ml separating funnel, washing flask

with 50 ml and 25 ml portions of ether. Wash flask with 50 ml dilute potassium hydroxide solution. Pour washings

slowly into funnel while gently swirling liquid, and continue swirling for 10 to 15 seconds.

Let liquid separate (about 10 minutes) and slowly draw off soap solution into 250 ml separating funnel, but do not

draw off any emulsion or insoluble matter at interface. If emulsion forms and does not break to give sharp interface

within 10 minutes, pour 5 ml alcohol into funnel and let stand until emulsion breaks. Rinse down sides of 500 ml

funnel with 10 ml dilute potassium solution and draw this off into smaller funnel. Add 50 ml ether to smaller funnel

and shake vigorously.

After liquids have separated, discard lower layer. Add ether layer to solution in larger funnel and rinse smaller

funnel with 10 ml ether. Wash ether solution as before with 100 mil dilute potassium hydroxide solution, still

retaining any insoluble matter or emulsion in funnel. In the same manner wash ether solution with two additional

100 ml portions of dilute potassium hydroxide solution, testing portions of .last washings for soap by acidifying with

dilute hydrochloric acid (1 : 4). Acidified washings should be clear or only faintly turbid. If necessary, repeat

washings with dilute potassium hydroxide solution until acidified washings are clear. '

Wash ether solution by swirling with successive portions : 50 ml water, 50 ml water containing 0.5 ml 0.1 N

hydrochloric acid, and two more 50 ml portions water. Draw off as much water as possible without loss of ether

solution.

Filter ether solution into dry 500 ml suction flask through 50 g layer of sodium sulphate on sintered glass filter,

using no suction for first several millilitres and then gentle, suction for remainder.

Rinse separate funnel and filter with successive 10, 5, 5, and 5 ml portions dry ether. Rinse stem of funnel, add glass

beads to flask, and evaporate on steam bath to about 20 ml volume (current of air directed across neck of flask will

increase rate of evaporation). Heat 50 ml glass-stoppered Erlenmeyer flask at 100-105°C for 1 hour, cool in air for

30 minutes, and weigh. Transfer ether solution in suction flask quantitatively to weighed Erlenmeyer flask.

Evaporate ether and dry flask at 100°C. Weigh flask again and determine unsaponifiable matter by difference.

Carry out blank determination using all reagents in above method without sample, and deduct this value from weight

of unsaponifiable matter. Calculate unsaponifiable matter.

7

A-3.2 Determination of Egg Solids

Wash down sides of flask containing unsaponifiable matter with 2.0 ml anhydrous ether delivered from Mohr

pipette. Pack flask in ice bath up to neck and let stand for at least 10 minutes. From another Mohr pipette add

0.20 ml cold bromine solution, swirl, stopper replace in ice bath for 10 minutes.

During bromination, cool acetic acid solution in ice-salt bath until temperature is 5°C and in same bath cool a

25 ml cylinder. Measure, 15 ml acetic acid solution into cold cylinder and add to reaction flask. Swirl reaction

mixture for 3 minutes while holding in ice bath, and let stand in ice bath for 10 minutes. With slight suction pour

mixture down stirring rod into cold filter tube, leaving rod in tube. Wash down sides of flask with 5 ml cold acetic

acid solution and replace in ice bath. When liquid in funnel recedes below surface of sand, add acetic acid from

reaction flask. Again repeat washing with 5 ml cold acetic acid solution and suck free of excess liquid. Wash flask

and tube with ice water, filling filter tube about five times. Drain flask and apply suction to filter to remove all

excess water, discarding filtrate and washings.

Remove crushed ice from around filter tube and transfer tube to top of filtration bell jar. Place 300 ml Erlenmeyer

flask under, filter tube so that stem projects well into the neck of the flask. Wash filter with 10 ml alcohol, 10, 5, and

5 ml portions of ether, and finally with 10 ml alcohol, stirring sand gently with each portion of solvent, and let

mixture stand for about 1 minute before applying suction. Wash stem of filter with few ml ether, remove 300 ml

flask, and to filtrate add 1 ml potassium hydroxide solution. Mix and wash down sides of flask with 5 ml ether.

Evaporate on steam bath, using stream of clean air to remove all vapors.

Add 40 ml hot water to residue, mix and neutralize with 6 N hydrochloric acid, using 1 drop methyl red indicator.

Add 10 g NaCl, 3 g NaH2PO4H2O, and 20 ml N2OCl solution. Bring to vigorous boil, remove from heat, and at

once, with care, add 5 ml sodium formate solution. Cool and dilute to about 150 ml. Add 5 ml potassium iodide

solution, 1-2 drops ammonium molybdate solution, and 25 ml 6 N hydrochloric acid. Immediately titrate rapidly

with thiosulfate, using starch indicator. Correct titre by blank value obtained on reagents, starting with addition of

potassium hydroxide to alcohol ether solution.

A-4 CALCULATIONS

A-4.1 Cholesterol = 0.55 + 0.688

(mg) (ml 0.02 N Na2S2O3)

A-4.2 Percent sterol, as cholesterol in sample (moisture-free basis) = mg cholesterol

(100 percent moisture)

A-4.3 Percent commercial egg-yolk solids (moisture-free basis) = (C 0.024) x 100 = 35 (C 0.024)

(2.88 0.024)

A-4.4 Percent commercial whole-egg solids (moisture-free basis) = (C 0.024) x 100 = 48 (C 0.024)

(2.11 0.024)

ANNEX B

[Table 1, Item (i)]

DETERMINATION OF MOISTURE

B-l PROCEDURE

B-1.1 Preparation of Sample

Grind in a pestle and mortar about 30 g of the material so that at least 90 percent passes though 425 micron IS Sieve

[see IS 460 (Part 1)]. Transfer this prepared sample to a well stoppered glass bottle for use as indicated in B-1.2.

8

B-1.2 Weigh accurately about 5 g of the prepared sample in a suitable moisture dish, made of porcelain, silica or

platinum, previously dried in an air-oven and weighed. Place the dish in an air-oven maintained at 105±2°C for five

hours. Cool the dish in a desiccator and weigh the dish with the lid on. Heat again at 105±2°C in the air-oven for

30 minutes. Cool the dish in the desiccator and weigh. Repeat this process of heating for 30 minutes, cooling and

weighing till the difference in weight between two successive weighings is less than one milligram. Note the lowest

weight.

NOTE — Preserve the dish containing this dried material for the determination of total ash (see C-1).

B-2 CALCULATION

Moisture, percent by weight = 100 (W1 W)

(W2 W)

where




ANNEX C

[Table 1, Item (ii)]


C-1 PROCEDURE

Ignite the dried material (see B-1.2) in the dish with the flame of a suitable burner for about one hour. Complete the

ignition by keeping in a muffle furnace at 600±20°C until grey ash results. Cool in a desiccator and weigh. Heat

again at 600±20°C in the muffle furnace for 30 minutes. Cool in the desiccator and weigh. Repeat the process of

heating for 30 minutes, cooling and weighing till the difference in weight between the two successive weighings is

less than one milligram. Note the lowest weight.

NOTE — Preserve the dish containing the ash for the determination of acid insoluble ash (see D-2).

C-2 CALCULATION

Total ash (on dry basis), percent by weight = 100 (W2 W)

(W1 W)

where



W1 = weight in g of the dish with the dried material taken for the test (see M2 in B-2).

ANNEX D

[Table 1, Item (iii)]


D-1 REAGENTS

D-1.1 Dilute Hydrochloric Acid — approximately 5 N, prepared from concentrated hydrochloric acid (see IS 265).

9

D-2 PROCEDURE

To the ash contained in the dish (see C-1) add 25 ml of dilute hydrochloric acid, cover with a watch-glass and heat

on a waterbath for 10 minutes. Allow to cool and filter the contents of the dish through Whatman filter paper No. 42

or its equivalent. Wash the filter paper with water until the washing are free from the acid and return it to the dish.

Keep it in an air-oven maintained at 105±2°C for about three hours. Ignite in a muffle furnace at 600±20°C for one

hour. Cool the dish in a desiccator and weigh. Heat again at 600±20°C in the muffle furnace for 30 minutes. Cool

the dish in the desiccator and weigh. Repeat the process of heating for 30 minutes, cooling and weighing till the

difference in weight between two successive weighings is less than one milligram. Note the lowest weight.

D-3 CALCULATION


(W1 W)

where



W1 = weight in g of the dish with the dried material taken for the determination of total ash (see W2 in B-2).

ANNEX E

[Table 1, Item (v)]

DETERMINATION OF TOTAL SOLIDS IN GRUEL

E-1 APPARATUS

E-1.1 Lipless Beaker — tail-form, of capacity 500 ml.

E-2 PROCEDURE

Take 250 ml water in the lipless beaker and heat over hot-plate or any suitable burner till water boils. Introduce 25 g

of the material (previously broken into about 10 mm lengths in case of long goods) and stir thoroughly with a glass

rod. Cook for 10 minutes with occasional stirring. At the end of 10 minutes allow the material to drain for five

minutes. Measure the volume of gruel collected. Pipette out 20 ml of the gruel, after stirring well to give an even

dish and evaporate to dryness on a water- bath. Transfer the petri dish to a hot air-oven maintained at 105±2°C and

dry to constant weight.

E-3 CALCULATION

Total solids in gruel, percent by weight = (W2 W1) X V

5

where

W2 = weight, in g, of petri dish with total solids;

W1 = weight, in g, of empty petri dish; and

V = volume of gruel in ml.

10

ANNEX F

[Table 1, Item (vi)]

DETERMINATION OF ACIDITY

F-l REAGENTS

F-1.1 Sodium Hydroxide — 01 N solution.

F-1.2 Phenolpthalein Indicator Solution

F-2 PROCEDURE

Grind 10 g of the product and add 100 ml of distilled water (start the test from within an hour from the grinding).

Leave for one hour, stirring 3 times for two minutes each time, at approximately equal intervals. Titrate with 0.1 N

solution of NaOH using phenolpthalein as an indicator.

F-3 CALCULATION

Free acidity (ml of 1 N NaOH) = 10 000 x V x N

W

where

V = volume, in ml, of standard sodium hydroxide solution used in the titration;

N = normality of sodium hydroxide solution; and

W = weight, in g, of the sample taken.

1

FOR BIS USE ONLY



FORTIFIED WHEAT ATTA SPECIFICATION

(First Revision of IS 10898)


permission of BIS



FOREWORD


Wheat atta is prepared in India by grinding whole wheat either in small stone mills operated by animals or human

labour, in larger mills using mechanical power or in large roller flour mills. In an effort at nutritional upgrading,

fortified wheat atta to which vitamins and minerals have been added is at present being prepared and marketed in

the country. This standard is expected to help in exercising proper quality control in the manufacture of fortified

wheat atta of good quality under hygienic conditions.

This standard was originally published in 1984. This first revision has been undertaken the requirements of fortified

wheat atta with the specifications laid down in the Food Safety and Standards (Food Products Standards and Food

Additives) Regulations, 2011.

Separate Indian Standard have been published for wheat atta (IS 1155), fortified wheat maida (IS 10899), fortified

barley powder (IS 10900), paushtik wheat atta (IS 10901), paushtik wheat maida (IS 10902) and paushtik barley

powder (IS 10903) have also been published.

NOTE — The Paushtik variety contains higher percentage of proteins compared to the fortified variety.




applicable.



IS 2 : 1960 ‘Rules for rounding off numerical values (revised)’. The number of significant places retained in the

rounded off value should be the same as that of the specified value in this standard.

1 SCOPE

This standard prescribes the requirements and the methods of sampling and test for fortified wheat atta for direct

human consumption.

2 REFERENCES





IS No. Title


2










3 REQUIREMENTS

3.1 Description

The fortified wheat atta shall be prepared from wheat grains by grinding and milling processes, followed by

blending with micronutrients namely iron, zinc, calcium, magnesium, vitamin A, thiamin, riboflavin, pyridoxine,

niacin, folic acid, vitamin B12 and vitamin C and prepackaged ready for sale to the consumer or destined for use in

other food products. The material shall have characteristic taste and smell; it shall be free from objectionable

flavours and odours. It shall also be free from fermented, musty or other objectionable odour. It shall be free from

fungus infestation, rodent hair and excreta. It shall neither have any ingredients other than those specified nor any

extraneous matter.

NOTE — The appearance, taste and odour shall be determined by sensory evaluation tests.

3.2 The micro-nutrients such as iron, zinc, calcium, magnesium, vitamin A, thiamine, riboflavin, pyridoxine, folic

acid, niacin, vitamin B12, and vitamin C, may be added to wheat atta in amounts so as to meet 50 percent of the

Recommended Dietary Allowance per day prescribed in Dietary Guidelines for Indians by National Institute of

Nutrition (as shown in the Table 1):

Table 1 RDA and Level of Fortification

(Clause 3.2)

Sl

No.

Micronutrient RDA 50 percent of

RDA

Level of Fortification

per kg1)

(1) (2) (3) (4) (5)

1 Iron 17 mg 8.5 mg 42.5 mg

2 Calcium 600 mg 300 mg 1500 mg

3 Zinc 12 mg 6 mg 30 mg

4 Magnesium 340 mg 170 mg 850 mg

5 Vitamin A 600 µg 300 µg 1500µg

6 Thiamine 1.4 mg 0.7mg 3.5 mg

7 Riboflavin 1.6 mg 0.8 mg 4.0 mg

8 Niacin 18 mg 9 mg 45 mg

9 Folic acid 200 µg 100 µg 500 µg

10 Pyridoxine 2 mg 1 mg 5 mg

11 Vitamin B12 1 µg 0.5 µg 2.5 µg

12 Vitamin C 40 mg 20 mg 100 mg 1)Based on consumption of 200 g fortified atta per day

3.3 The vitamins and minerals used in the fortification of wheat atta shall be of food grade and may be taken from

the vitamin compounds and mineral substances as listed below:

1) Calcium (Ca) — Calcium carbonate, calcium chloride, calcium salts of citric acid, calcium

gluconate, clacium glycerophosphate, calcium lactate, calcium salts of orthophosphoric acid,

calcium hydroxide, calcium oxide;

2) Iron (Fe) — Ferrous carbonate, ferrous citrate, ferric ammonium citrate, ferrous lactate, ferrous

gluconate, ferrous fumarate, ferric sodium diphosphate, ferrous diphosphate, ferrous saccharate,

ferrous sulphate, ferric pyrophosphate, electrolytic iron, sodium iron EDTA;

3

3) Magnesium (Mg) — Magnesium acetate, magnesium carbonate, magnesium chloride, magnesium

salts of citric acid, magnesium gluconate, magnesium glycerophosphate, magnesium lactate,

magnesium hydroxide, magnesium oxide, magnesium sulphate;

4) Zinc (Zn) — Zinc acetate, zinc chloride, zinc gluconate, zinc lactate, zinc oxide, zinc carbonate, zinc

sulphate.

5) Vitamin A — All trans retinal, retinyl acetate, retinyl palmitate

6) Thiamine (Vitamin B1) — Thiamine hydrochloride, thiamine mononitrate;

7) Riboflavin (Vitamin B2) — Riboflavin, riboflavin 5'-phosphate sodium;

8) Niacin — Nicotinamide, nicotinic acid;

9) Pyridoxine — Pyridoxine hydrochloride, pyridoxal 5’-phosphate;

10) Folic acid — n-pteroyl-glutamic acid;

11) Vitamin B12 — Cyanocobalamin, hydroxycobalamin; and

12) Vitamin C L-ascorbic acid, sodium-L-ascorbate, calcium-L-ascorbate, potassium-L-ascorbate, L-

ascorbyl 6-palmitate.

3.4 The product shall be safe and suitable for human consumption.


Table 2 Requirements for Fortified Wheat Atta

(Clause 3.5)

Sl

No.


Ref to

(1) (2) (3) (4)

i) Moisture, percent by weight, Max 13.0 Annex A of IS 1155

ii) Total ash (on dry basis), percent by weight,

Max1)

2.00 Annex B of IS 1155


weight, Max1)

0.15 Annex C of IS 1155

iv) Gluten (on dry basis ), percent by weight, Min 7.0 Annex D of IS 1155

v) Total protein (N x 5.7) (on dry basis), percent

by weight, Min

10.0 IS 7219

vi) Crude fibre (on dry basis), percent by weight,

Max

2.5 Annex E of IS 1155

vii) Alcoholic acidity (as H2SO4) in 90 percent


0.15 Annex F of IS 1155

3.6 Food Additives





Regulations, 2011.

4 HYGIENE




4


5.1 Packing









5.2 Marking


non-retail containers shall be given either on the container or in accompanying documents. Declaration of the added

micronutrients with their amounts shall be made on the label. Health claims as permitted by FSSAI may be used on

the label for the micronutrients. Each bag shall be suitably marked as to give the following information:

a) Name of the material ‘Fortified wheat atta’; b) Month of manufacture;



e) Net quantity;










6 SAMPLING



7 TESTS

7.1 All the tests shall be carried out as specified in col 4 of Table 2.





1

FOR BIS USE ONLY



FORTIFIED WHEAT MAIDA SPECIFICATION



permission of BIS



FOREWORD


Maida is made by milling or grinding wheat and bolting or dressing the resulting wheat meal. In an effort at

nutritional upgrading, fortified wheat maida to which vitamins and minerals have been added, is at present being

prepared and marketed in the country. This standard is expected to help in exercising proper quality control in the

manufacture of fortified wheat maida of good quality under hygienic conditions.

This standard was originally published in 1984. This first revision has been undertaken the requirements of fortified

wheat maida with the specifications laid down in the Food Safety and Standards (Food Products Standards and

Food Additives) Regulations, 2011.

Separate Indian Standard have been published for wheat maida (IS 1009), wheat atta (IS 1155), fortified wheat atta

(IS 10898), fortified barley powder (IS 10900), paushtik wheat atta (IS 10901), paushtik wheat maida (IS 10902)

and paushtik barley powder (IS 10903) have also been published.





applicable.




1 SCOPE

This standard prescribes the requirements and the methods of sampling and test for fortified refined wheat flour (or

fortified maida) for direct human consumption.

2 REFERENCES





IS No. Title

1009 : 1979 Specification for wheat flour (MAIDA) for general purposes (second revision)


2










3 REQUIREMENTS

3.1 Description

The fortified refined wheat flour (wheat maida) shall be prepared by blending micronutrients namely Iron, Zinc,

Calcium, Magnesium, Vitamin A, Thiamin, Riboflavin, Pyridoxin, Niacin, Folic acid, Vitamin B12 and Vitamin C

to refined wheat flour (wheat maida) of good quality (see IS 1009) and prepackaged ready for sale to the consumer

or destined for use in other food products. The product shall have characteristic taste and smell; it shall be free from

rancidity and from insect, rodent or fungus infestation. It shall also be free from fermented, musty or other

objectionable odour. It shall neither have any ingredients other than those specified nor any extraneous matter.

It shall be free rodent hair and excreta.


3.2 The micro-nutrients such as iron, zinc, calcium, magnesium, vitamin A, thiamine, riboflavin, pyridoxine, folic

acid, niacin, vitamin B12, and vitamin C, may be added to refined wheat flour (or wheat maida) in amounts so as to

meet 50 percent of the Recommended Dietary Allowance per day prescribed in Dietary Guidelines for Indians by

National Institute of Nutrition (as shown in the Table 1):


Sl

No.


RDA


per kg1)

(1) (2) (3) (4) (5)

1 Iron 17 mg 8.5 mg 42.5 mg











12 Vitamin C 40 mg 20 mg 100 mg 1)Based on consumption of 200 g fortified maida per day

3.3 The vitamins and minerals used in the fortification of refined wheat flour (or wheat maida) shall be of food

grade and may be taken from the vitamin compounds and mineral substances as listed below:







3





sulphate.







11) Vitamin B12 — Cyanocobalamin, hydroxycobalamin;

12) Vitamin C — L-ascorbic acid, sodium-L-ascorbate, calcium-L-ascorbate, potassium-L-ascorbate, L-

ascorbyl 6-palmitate;

3.4 The product shall be safe and suitable for human consumption.


Table 2 Requirements for Fortified Wheat Maida (Clause 3.5)

Sl

No.


Ref to

(1) (2) (3) (4)


ii) Total ash (on dry basis), percent by weight,

Max1)

1.0 Annex B of IS 1155


weight, Max1)



v) Total protein (N x 5.7) (on dry basis), percent

by weight, Min

9.0 IS 7219

vi) Alcoholic acidity (as H2SO4) in 90 percent



3.6 Food Additives

The product may contain the additives permitted for Refined wheat flour (or Maida) in the Food Safety Standards

(Food Products Standards and Food Additives) Regulations, 2011.




Regulations, 2011.

4 HYGIENE




4


5.1 Packing









5.2 Marking


non-retail containers shall be given either on the container or in accompanying documents. Declaration of the added

micronutrients with their amounts shall be made on the label. Health claims as permitted by FSSAI may be used on

the label for the micronutrients. Each bag shall be suitably marked as to give the following information:

a) Name of the material ‘Refined wheat flour (Fortified maida)’; b) Month of manufacture;



e) Net quantity;










6 SAMPLING



7 TESTS






1

FOR BIS USE ONLY



PROTEIN-RICH (PAUSHTIK) WHEAT ATTA SPECIFICATION



permission of BIS



FOREWORD


Wheat atta is prepared in India by grinding whole wheat either in small stone mills or in larger mills using

mechanical power or in large roller flour mills. In an effort at nutritional upgrading, a combination of edible

groundnut proteins, vitamins and minerals are added to wheat atta and the product is being marketed as paushtik

wheat atta. In this standard, the use of other edible oil seed proteins has also been permitted. This standard is

expected to help in exercising proper quality control in the manufacture of paushtik wheat atta of good quality under

hygenic conditions.

Separate Indian Standard have been published for wheat atta (IS 1155), wheat maida (IS 1009), fortified wheat atta

(IS 10898), fortified wheat maida (IS 10899), fortified barley powder (IS 10900), paushtik wheat maida

(IS 10902) and paushtik barley powder (IS 10903).


This standard was originally published in 1984. This first revision has been undertaken the requirements of paushtik

wheat atta with the specifications laid down in the Food Safety and Standards (Food Products Standards and Food

Additives) Regulations, 2011.




applicable.




1 SCOPE

This standard prescribes the requirements and the methods of sampling and test for protein-rich (paushtik) wheat

atta.

2 REFERENCES





IS No. Title


2




4684 : 1975 Specification for edible groundnut flour (expeller pressed) (first revision)

4875 : 1975 Specification for edible groundnut flour (solvent extracted) (first revision)

6109 : 1971 Specification for edible sesame flour (expeller pressed)


7835 : 2013 Edible medium-fat soya flour Specification (first revision)

7836 : 2013 Edible low-fat soya flour Specification (first revision)

7837 : 2013 Edible full-fat soya flour Specification (first revision)

8664 : 1977 Specification for edible coconut flour (expeller pressed)

8676 : 1977 Specification for Edible coconut flour (solvent extracted)






Doc: No. FAD 16(2609) Draft Indian Standard Foodstuffs Determination of aflatoxin B1, and the total content of

aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products High-performance

liquid chromatographic method (Adoption of ISO 16050 : 2003) (under print)

3 REQUIREMENTS

3.1 Description

The Protein rich (paushtik) wheat atta means the product obtained by thoroughly and uniformly blending wheat atta

with suitable proportions of protein source such as groundnut flour or soya flour or sesame flour or coconut flour or

combination of these upto an extent of 10.0 percent. The product shall be safe and fit for human consumption and

shall be free from odour and rancidity taste and from insect or fungus infestation. It shall be free from fermented,

musty or other objectionable odour. It shall be free from rodent hair and excreta. It shall neither contain added flavor

and colouring agents and ingredients other than those specified nor any extraneous matter.


3.2 The edible protein flour (s) used for such blending shall conform to the following specifications:

a) Groundnut flour IS 4684 or IS 4875

b) Soya flour IS 7835 or IS 7836 or IS 7837

c) Sesame flour IS 6109

d) Coconut flour IS 8664 or IS 8676

3.3 The micro-nutrients such as iron, zinc, calcium, magnesium, vitamin a, thiamine, riboflavin, pyridoxine, folic





(Clause 3.3)

Sl

No.


RDA


per kg1)

(1) (2) (3) (4) (5)

1 Iron 17 mg 8.5 mg 42.5 mg







3


















sulphate.











3.6 Food Additives





Regulations, 2011.

Table 2 Requirements for Paushtik Wheat Atta

(Clause 3.5)

Sl

No.


Ref to

(1) (2) (3) (4)


ii) Total ash (on dry basis), percent by weight, Max 2.00 Annex B of IS 1155


weight, Max1)



v) Total protein (N x 5.7) (on dry basis), percent by

weight, Min

12.5 IS 7219

vi) Crude fibre (on dry basis), percent by weight, Max 2.5 Annex E of IS 1155

vii) Alcoholic acidity (as H2SO4) in 90 percent alcohol,



4

viii) Aflatoxin, g/kg, Max 30 Doc: No.

FAD 28(2609)

ix) Gossypol (on dry basis), percent by weight, Max

Free

Total

0.06

1.2

Appendix B of IS 4876

Appendix C of IS 4876

x) Urease Activity (change in pH unit), Max 0.5 Annex B of IS 7835

4 HYGIENE





5.1 Packing









5.2 Marking




a) Name of the material ‘Protein rich (paushtik) wheat atta’; b) Month of manufacture;



e) Net quantity;










6 SAMPLING



5

7 TESTS






1

FOR BIS USE ONLY



PROTEIN-RICH (PAUSHTIK) WHEAT MAIDA SPECIFICATION



permission of BIS



FOREWORD


Maida is made by milling or grinding wheat and bolting or dressing the resulting wheat meal. In an effort at

nutritional upgrading, a combination of edible groundnut proteins, vitamins and minerals are added to wheat maida

and the product is being marketed as paushtik wheat maida. In this standard, the use of other edible oil seed proteins

has also been permitted. This standard is expected to help in exercising proper quality control in the manufacture of

paushtik wheat maida of good quality under hygienic conditions.

Separate Indian Standard have been published for wheat maida (IS 1009), wheat atta (IS 1155), fortified wheat atta

(IS 10898), fortified wheat maida (IS 10899), fortified barley powder (IS 10900), paushtik wheat atta (IS 10901)

and paushtik barley powder (IS 10903).


This standard was originally published in 1984. This first revision has been undertaken the requirements of paushtik

wheat maida with the specifications laid down in the Food Safety and Standards (Food Products Standards and

Food Additives) Regulations, 2011.




applicable.




1 SCOPE

This standard prescribes the requirements and the methods of sampling and test for protein-rich (paushtik) refined

wheat flour or Protein-rich (paushtik) wheat maida.

2 REFERENCES





IS No. Title

1009 : 1979 Specification for wheat flour (MAIDA) for general purposes (second revision)

2





4684 : 1975 Specification for edible groundnut flour (expeller pressed) (first revision)

4875 : 1975 Specification for edible groundnut flour (solvent extracted) (first revision)

6109 : 1971 Specification for edible sesame flour (expeller pressed)


7835 : 2013 Edible medium-fat soya flour Specification (first revision)

7836 : 2013 Edible low-fat soya flour Specification (first revision)

7837 : 2013 Edible full-fat soya flour Specification (first revision)

8664 : 1977 Specification for edible coconut flour (expeller pressed)

8676 : 1977 Specification for Edible coconut flour (solvent extracted)






Doc: No. FAD 16(2609) Draft Indian Standard Foodstuffs Determination of aflatoxin B1, and the total content of

aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products High-performance

liquid chromatographic method (Adoption of ISO 16050 : 2003) (under print)

3 REQUIREMENTS

3.1 Description

The Protein rich (paushtik) refined wheat flour or Protein rich (paushtik) maida means the product obtained by

thoroughly and uniformly blending refined wheat flour or maida with suitable proportions of protein source such as

groundnut flour or soya flour or sesame flour or coconut flour or combination of these upto an extent of 10.0 per

cent. The product shall be safe and fit for human consumption and shall be free from odour and rancidity taste and

from insect or fungus infestation. It shall be free from fermented, musty or other objectionable odour. It shall be free

from rodent hair and excreta. It shall neither contain added flavor and colouring agents and ingredients other than

those specified nor any extraneous matter.


3.2 The edible protein flour (s) used for such blending shall conform to the following specifications:

a) Groundnut flour IS 4684 or IS 4875

b) Soya flour IS 7835 or IS 7836 or IS 7837

c) Sesame flour IS 6109

d) Coconut flour IS 8664 or IS 8676

3.3 The micro-nutrients such as iron, zinc, calcium, magnesium, vitamin a, thiamine, riboflavin, pyridoxine, folic





(Clause 3.3)

Sl

No.


RDA


per kg1)

(1) (2) (3) (4) (5)

1 Iron 17 mg 8.5 mg 42.5 mg





3




















sulphate.











3.6 Food Additives





Regulations, 2011.

Table 1 Requirements for Protein rich (Paushtik) Wheat Maida

(Clause 3.5)

Sl

No.


Ref to (1) (2) (3) (4)


ii) Total ash (on dry basis), percent by weight, Max 1.0 Annex B of IS 1155


weight, Max1)



v) Total protein (N x 5.7) (on dry basis), percent by

weight, Min

12.5 IS 7219

4

vi) Crude fibre (on dry basis), percent by weight, Max 1.5 Annex E of IS 1155

vii) Alcoholic acidity (as H2SO4) in 90 percent alcohol,



viii) Aflatoxin, g/kg, Max 30 Doc: No.

FAD 28(2609)

ix) Gossypol (on dry basis), percent by weight, Max

Free

Total

0.06

1.2

Appendix B of IS 4876

Appendix C of IS 4876

x) Urease Activity (change in pH unit), Max 0.5 Annex B of IS 7835

4 HYGIENE





5.1 Packing









5.2 Marking




a) Name of the material ‘Protein rich (paushtik) refined wheat flour’ or ‘Protein-rich (paushtik) maida';

b) Month of manufacture;



e) Net quantity;










5

6 SAMPLING



7 TESTS






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