importance of food quality and nutritional analysis

Importance of Food Quality and Nutritional Analysis for the Food Processing Industry

Er. A.Poshadri M.Tech (Food Tech.)

Officer In-chargeCollege of Food Science & Technology

Department of Food TechnologyProf. Jayashankar Telangana State Agriculture University

Email: [email protected] No: +919492828965

mailto:[email protected]

Introduction

• Quality is defined as the totality of features relevant to the

ability of a product to fulfill its requirements ( ISO 2005)

• Food quality is the quality characteristics of food that is

acceptable to consumers

• The concept of food quality should be consider

- The different demands of the manufacturer & consumer

- The surveillance and the legislative bodies

-economic and ecological & issues associated with food

quality.

Factors contributing towards quality of food

• Nutritional value• Appearance• Color• Taste• Odor• Adulterants• Contaminants (Physical, Chemical &

Microbiological

• Nutrient means any substance normally consumed as a constituent of food:

• Which provides energy; or

• Which is needed for growth and development

and maintenance of healthy life; or

• A deficit of which will cause characteristic bio-

chemical or physiological changes to occur

Proximate analysis of foods refers to determining the major components of foods

• Moisture (db or wb)• Ash (total minerals) - AIA, Sulphated ash, Water soluble Ash, Water Insoluble Ash• Fats/lipids

- Saturated fats- MUFA- PUFA- PUFA

• Protein• Carbohydrates - Reducing sugar/ Non reducing sugar• Crude Fibre• Energy (Calories)

Benefits of Nutritional analysis- Food quality parameters

• Better quality check• Increasing Product consistency• Easy Processing & Formulations• Better Preservation• Easing marketing and distribution tasks• Increases yearly availability of many foods• Enables transportation of foods across long distances• reduces the incidence of food borne disease.• Improve the quality of life for people with allergies, diabetics,

and other people who cannot consume some common food elements

• Enables better food fortification

Moisture Analysis• Moisture is an important factor in

food quality, preservation, and resistance to deterioration

Moisture is a quality factor:-Dehydrated vegetables and fruits-Dried milks-Powdered eggs-Dehydrated potatoes-Spices and herbs-Jams and jellies to prevent sugar

crystallization

Sugar syrups-Prepared cereals – conventional and instant mixes-Concentrated milks-Liquid cane sugar (67% solids) and liquidcorn sweetener (80% solids)

• Dehydrated products (these are difficult to package if too high in

moisture)

• Concentrated fruit juices

• Moisture (or solids) content is often specified in compositional

standards (i.e., Standards of Identity)

• The percentage of added water in processed foods is commonly

specified.

Total Ash/ Minerals

Ash refers to the inorganic residue remaining after either

ignition or complete oxidation of organic matter in a foodstuff.• Ash content represents the total mineral content in foods.• The ash content of most fresh foods rarely is greater than 5%.• Pure oils and fats generally contain little or no ash• Fats, oils, and shortenings : 0.0 to 4.1% ash• Dairy products : 0.5 to 5.1%• Fruits- Fruit juice: 0.2–0.6% • Dried fruits : 2.4–3.5% • Flours and meals: 0.3 to 1.4%• Pure starch contains : 0.3%• Nuts and nut products : 0.8–3.4%

Fat Analysis

Fat analysis is important for:

• Quantitative and qualitative analysis of lipids in foods is

important for accurate nutritional labeling

• Determination of whether the food meets the standard of

identity

• To ensure that the product meets manufacturing specifications

• Lipids in food are subjected to many chemical reactions during

processing and storage

• To ensure product flow and consistency

Fatty acid composition of different oils

Edible oils Saturated Fat Mono-Unsaturated Fat

Poly-Unsaturated FatOmega-3 Fatty

AcidOmega- 6 Fatty

AcidOlive Oil 10 82 * 8Canola Oil 07 61 11 21Mustard Oil 11 56 15 18Lard 43 47 1 9Sesame Oil 14 42 * 44Rice bran Oil 22 42 * 36Palm Oil 48 38 * 14Ghee / Butterfat 68 28 1 3Corn Oil 13 27 * 60Soyabean Oil 15 23 8 54Grapeseed Oil 11 20 * 69Sunflower Oil 12 19 * 69Cottonseed Oil 27 19 * 54Safflower Oil 10 14 * 76Coconut Oil 89 7 * 4

Protein• Protein analysis is important for:1. Nutrition labeling2. Pricing: The cost of certain commodities is based on the

protein content as measured by nitrogen content (e.g., cereal grains; milk for making certain dairy products, e.g., cheese).

3. Functional property investigation: - gliadin and glutenins in wheat flour for breadmaking, - Casein in milk for coagulation into cheese products - egg albumen for foaming4. Biological activity determination: - The proteolytic enzymes - Pectinases in the ripening of fruits

Carbohydrate analysisCarbohydrates analysis is important for:

• Qualitative and quantitative analysis is used to determine

compositions of foods, beverages, and their ingredients.

• Quantitative analysis also ensures that amounts of specific

components of consumer interest, for example, β-glucan

• To detect adulteration of food ingredients and products

• To control Process Parameters

• To maintain product consistency

• To control Process flow

Quality Control- Food Industry

Wheat Flour/ Atta

Moisture Not more than 14.0 per cent (when determined by heating at 130-133°C for 2 hours).

Total ash Not more than 2.0 per cent (on dry weight basis).

Ash insoluble in dilute

HCl

Not more than 0.15 percent

(on dry weight basis).

Gluten (on dry weight

basis).

Not less than 6.0 per cent

Alcoholic acidity (with

90 per cent alcohol)

expressed as H2SO4.

Not more than 0.18 per cent

Maida



Ash insoluble in

dilute HCl




basis).


Alcoholic acidity

(with 90 % alcohol)

expressed as H2SO4.


alcohol)

Semolina (suji or rawa)



Ash insoluble in dilute HCl Not more than 0.1 percent



basis).


Alcoholic acidity (with 90

% alcohol)

expressed as H2SO4.


alcohol)

Sugar

Sucrose Not less than 99.7 per cent by weight

Moisture Not more than 0.25 per cent by weight.

Total Ash Not more than 0.03 per cent by weight.

IODISED SALT

Moisture Not more than 6.0 per cent by weight of the undried sample.

Sodium Chloride (NaCl) Not less than 96.0 per cent by

weight on dry basis

Matter insoluble in water Not more than 1.0 per cent by

weight on dry basis

Matter soluble in water Other

than Sodium Chloride

Not more than 3.0 per cent by

weight on dry basis

Iodine content at

Manufacture level

Not less than 30 ppm(db)

Iodine content at Distribution

channel including retail level

Not less than 15 ppm (db

Dal Arhar/ Red gram Dhal


Foreign matter not (Extraneous matter)

Not more than 1 per cent. by weight of which not more than 0.25 per cent. By weight shall be mineral matter and not more than 0.10 per cent. by weight shall be impurities of animal origin.

Other edible grains Not more than 0.5 per cent by weight.

Damaged grains Not more than 5.0 per cent by weight

Weevilled grains Not more than 3.0 per cent by count.

Uric acid Not more than 100 mg. per kg.

Aflatoxin Not more than 30 micrograms per kilogram

Pasta Products

Moisture Not more than

12.5%

Total ash Not more than 1.0 per cent

Ash

insoluble

in dilute

HCl


Nitrogen Not less than 1.7 per cent

Malted Milk FoodParameters Malted milk food with

out cocoa powder

Malted milk food with

cocoa powder

Moisture Not more than 5 per cent

by weight.

Not more than 5 per cent

by weight.

Total protein (N

×6.25) db

Not less than 12.5 per

cent by weight.

Not less than 11.25 per

cent by weight.

Total fat (db) Not less than 7.5% by

weight

Not less than 6% by

weight.

Total ash (on dry

basis)

Not more than 5% by

weight

Not more than 5% by

weight

Acid insoluble

ash (on dry basis)

(in dilute HCl)

Not more than 0.1 per

cent by weight

Not more than 0.1 per

cent by weight

Solubility Not less than 85% by

weight.

Not less than 80% by

weight.

Cocoa powder

(on dry basis)

- Not less than 5.0% by

weight.

VanaspatiMoisture Not more than 0.25

Melting point of extracted fat(Capillary Slip Method)

31°C to 41°C both inclusive

Unsaponifiable matter It shall not have unsaponifiable matter exceeding 2.0 percent but in case of vanaspati where proportion of rice bran oil is more than 30 percent by weight, the unsaponifiable matter shall not be more than 2.5 percent by weight provided quantity of rice bran is declared on the label of such vanaspati as laid down in regulation 2.4.2(8) of packaging and labeling regulations of FSSAI, 2011.

Synthetic Vitamin 'A'': Not less than 25.0 International units (IU) per gram at the time of packing and shall test positive when tested with Antimony Trichloride (carr-Price Reagent) as per IS:5886-1970

Free fatty acid (as oleic acid), percent by mass

Not more than 0.25

Residual Nickel: Not more than 1.5 ppm

Test for argemone oil shall be negative

Milk PowdersProduct Moisture Milk Fat Milk protein

in milk solids

not fat

Titrable

acidity (ml

0.1N

NAOH /10

gm solids not

fat)

Insolubility

index

Total ash

(db)

Whole milk

Powder

not >4.0

percent m/m

Not <26.0

percent m/m

Not <34.0

percent m/m

not >than

18.0

not >than 2

ml

not >7.3

percent

Partly

skimmed milk

powder

not >than 5

percent

Not <1.5

percent m/m

and not more

than 26.0

percent m/m

Not <34.0

percent m/m

not >than

18.0

not >than 2

ml

not >8.2

percent

Skimmed

milk powder

not >than 5

percent

Not <1.5

percent m/m

Not <34.0

percent m/m

not >than

18.0

not > than 2

ml

not >8.2

percent

Frozen Dessert / Frozen ConfectionRequirem

entFrozen

Dessert/Frozen Confection

Medium Fat Frozen

Dessert/Frozen Confection

Low Fat Frozen

Dessert/Frozen

Confection

Total Solid

Not less than 36.0 percent



Wt/Vol (gms/l)

Not less than 525

Not less than 475

Not less than 475

Milk Fat Not less than 10.0 percent

More than 2.5 percent but less

than 10


Milk Protein (Nx6.25)




Onions

Extraneous matter Not more than 0.5 percent by weight

Moisture:

(a) In case of powdered onion

Not more than 5.0 percent by weight

(b) Other than powdered onion

Not more than 8.0 percent by weight

Total Ash on dry basis Not more than 5.0 percent by weight

Ash insoluble in dil HCl Not more than 0.5 percent by weight

Peroxidase Negative

Potato

Fruit JuicesFruit juices TSS Min( %)

Acidity expressed as

CA (%) Max.Apple Juice 10 3.5 ( as malic acid)Orange Juice(a) Freshly expressed 10 3.5(b) Reconstituted from concentrate 10 3.5Grape Fruit Juice 9 -Lemon juice 6 4.0 (minimum)Lime juice - 5.0 (minimum)Grape Juice(a) Freshly expressed 15 3.5(b) Reconstituted from concentrate 15 3.5Pineapple Juice(a) Freshly expressed 10 3.5(b) Reconstituted from concentrate 10 3.5Black Currant 11 3.5Mango, Guava or any other pulp fruit 15 3.5

Other fruit juices of single species- notvery acidic

10 3.5

Other fruit juices of single speciesveryacidic

10 3.5

Other fruit juices of single species orcombination thereof - not very acidic

10 3.5

Other fruit juices of single species or combination thereof - very acidic

10 3.5

Dehydrated VegetablesName of Vegetables Moisture

not more than (%)

Total ash not more than (%)

AIA not more than

(%)

Peroxidase test

Green Leafy Vegetables

7 - - Negative

(a) Tubers like Arvi 7 - - Negative

(b) Lotus Root Tapioca(c) Yam(d) Carrot(e) PotatoKarela 6 - - NegativeCabbage 6 - - Negative

Okra 8 - - Negative

Other Vegetables 8 5 0.5 Negative

Powders of onion and Garlic

5 5 0.5 Negative

Powders of other vegetables including tomatoes

5 5 0.5 Negative

Instant Foods

Masala Powders

Soups/ Dry Sauces

Consumer Desires & Market Challenges

• Good and Healthy Foods• Available all year round• Sufficient Supply• Conveniently packaged• Sold in (super) markets• Long shelf life• Always Fresh• Appealing taste & Apperance

Market Challanges• Globalisation• New distribution strategies• New Processing Technologies• New Materials• New Risks• Climate Change• Energy Efficiency• Water Supply• Greed- Fraud

Thank You