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है”ह”ह

IS 13264 (1991): Ready Khichdi Mix [FAD 16: Foodgrains,Starches and Ready to Eat Foods]

IS 13284 : 1991

Indian Standard

READY KHICHDI MIX - SPECIFICATION

UDC 641-568 ( S4O) KHICHDI: 641-557

C) DIS 1991

BUREAU OF INDIAN STANDARDSMANAK BRAVAN, , BAHADUR SHAH !AFAR MARG

NBW DELHI 110002

D,cember 1991 Price Groa, 3

(Reaffirmed - 2012)

AMENDMENT NO. 1 SEPTEMBER 2003TO

IS 13264: 1991 READY KHICHDI MIX­SPECIFICATION

( Page 1, clause 4.1.1 ) - Delete 'whole grains; broken rice shall not beused'.

( Page 1, clause 4.1.2 ) - Delete 'whole Dais; broken Dais shall not beused'.

[ Page 2, clause 6.2( j)] - Substitute Ij) Any other details required underthe Standards 0/ Weights and Measures (Packaged Commodities) Rules, 1977and Prevention ofFood Adulteration Act, 1954 and Rules framed thereunder' for&j) Any other details required under the Standard of Weights and Measures(Packaged Commodities) Rules, 1977'.

(FAD 16)RcprographyUnit, 81S, New Delhi, India

Nutrition Sectional Committee, FADe 21

FOREWORD

This Indian Standard was adopted by the Bureau of Indian Standards, after the draft finalizedby the Nutrition Sectional Committee had been approved by the Food and Agriculture DivisionCouncil.

Khichd! is a very popular cereal pulse mixture consumed allover India. It is traditionallyprepared by cooking rice and Dais and adding edible oil and salt. It may also contain vegetablesspices, fried raisins and fried/roasted nuts, such as cashewnuts, etc for improving taste.

The process of making Chichdi, using the ready mix involves bringing to boil the appropriatequantity of water, adding the mix to it and lightly heating. Due to ease in cooking, saving intime and lobour and convenience it provides to consumers, the ready mix is gradually gainingpopularity. It also has great potential for use by Defence for pack rations and in variousexpeditions.

The ready Khichdi mix may be prepared by separately cooking/roasting rice and daIs and dryingthem under well defined conditions to avoid browning, scorching and case hardening.Onions, if added, are chopped and fried in edible fat or oil. The rice and Dais are dry mixedalong with edible fat or salt and other optional ingredients in suitable proportions.

Some ready mixes contain large amounts of fats. To ensure that these do not get rancid duringstorage, the committee considered it necessary to lay down the maximum limit of alcoholicacidity of extracted fat. At present data on this characteristics is not available. However,investigations on this part are currently being carried out in various laboratories, and onavailability of data, an amendment incorporating this limit will be issued to the standard.

In the formulation of this standard, due consideration has been given to the Prevention 01 FoodAdulteration Act, 1954 and the Rules framed thereunder and the Standards of Weights andMeasures (Packaged Commodities) Rules, 1977. However, the standard is subject to therestrictions imposed under these wherever applicable.

Por 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 berounded 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 thatof the specified value in this standard.

IS 13»t ; 1991

Indian Standard

READY KHICHDI MIX - SPECIFICATION

1 SCOPE

This standard prescribes the requirements andmethods of sampling and test for ready Khlchdlmix.

2 REFERENCES

The Indian standards listed in Annex A arenecessary adjuncts to this standard.

3 TERMINOLOGY

Por the purpose of this standard, ready Khichdimix shall mean a mix containing roastedor pre-cooked and dried, rice and Dais anddry mixed with edible fat or oil ( see 4.1.3 )and· salt, with or without ingredients givenunder 4.2.

4 INGREDIENTS

The ready Khichdi mix shall be made from thefollowing ingredients.

4.1 ES&entlallDlredients

4.1.1 Rice - Pre-cooked, whole grains; brokenrice shall not be used.

4.1.2 Dais - Pre-cooked, whole Dais; brokenDaisshall not be used.

4.1.3 Edible Fat or Oil - Vanaspati ( conform­ing to IS 10633 : 1986), any edible vegetableoil or ghee singly or in suitable combinations.

4.1.4 Salt - conforming to IS 253: 1985 orIS 7224 : 1985.

4.2 OptloDai IalredleDts

The following optional ingredients may beused for preparation of ready Khichdi mix.

4.1.1 Spices, Condiments and Their Extracts

These shall be clean and freshly ground chillies,pepper, cumin seeds, coriander seeds, cloves,ginger, garlic, turmeric etc, either singly or insuitable combinations providing wholesomeflavour blends.· These shall be free from anysigos of infestation, foreign matter or anyundesirable odour or taste and conforming to.the relevent Indian Standards.

1

4.2.% Onions

4.2.3 Fried Vegetables

4.2.4 Sugar

4.2.5 Dry Fruits and Nuts - such as spiced orro~~ted cashewnuts, groundnuts, walnuts,raisrns, etc.

5 REQUIREMENTS

5.1 DescrlptloD

5.1.1 The ready Khichdi mix shall have auniform distribution of various ingredients. Itshall be free-Bowing, devoid of any lumps, dirtor any other foreign matter. The mix shall havevisible grains of rice and Dais and shall not bean excessively fragmented powderous material.The mix shall have a pleasant aroma and shallbe free from musty, rancid or any otherundesirable or stored odour. The fried onionsif added, shall have a light brown colour andshall be free from burnt and scorched pieces.The material shall be free from any signs of insector fungus infestation or microbial deterioration.The mix shall be free from any syntheticcolours and added flavours.

5.1.2 When the ready Khichdi mix is recookedwith water it shall reconstitute into apreparation having a characteristic flavour,texture and consistency of freshly madeKhichdi. It shall reconstitute within 12 minutesand the reconstituted product shall be freefrom uncooked particles.

5.1.3 When tested according to the methodprescribed in Annex B, the material shall befree from dirt and other' extraneous matter.

5.% Salt content shall not exceed 4 percentwhen tested by the method given in Annex C.

5.3 When dried fruits have been added to theready Khichdi mix. these shall not be less than4 percent by mass on dry basis when tested bythe method given in Annex D.

5.4 Microscopic ExamlDatioD

When subjected to microscopic examination,the material shall not reveal any foreignmaterial other than that specified in 4.

IS 13264 : 1991

5.5 The material shall be manufactured and 6.2 Markllllpacked under hygienic conditions (see IS2491 : 1972). Each container shall be suitably marked so as

to give the following information:5.6 The ready Khichdi mix shall also complywith the requirements given in Table 1.

5.7 The ready Khichdi mix shall also complywith the microbiological requirements given inTable 2.

6 PACKING AND MARKING

6.1 PackiDg

The ready Khlchdi mix shall be packed 'inflexible, food grade thermoplastic .films ofmultilayer or monolayer construction, or theirlaminate with paper and/or aluminium foil soas to provide a high resistance to the passageof oxygen and water vapour and to produce aneffective heat seal. The sealing shall be donehermetically with or without nitrogen flushingto retain the contents in a fresh condition.The mix may also be packed in other conventi­onal suitable rigid containers such as tins,HDPB, glass, etc.

a) Name of the material;b) Indication of source of manufacture;c) Batch or code number;

d) Net mass;e) List of ingredients used in descending

order of composition;f) Methods of preparation;g) Date of manufacture;h) The words 'best before ( the

date to be given by the manufacturer );and

~.. j) Any other details required under theStandard of Weights and Measures( Packaged Commodities) Rules, 1977.

6.2.1 The container may also be marked withthe Standard Mark.

7 SAMPLING

Representative samples of the material shall6.1.1 The material may preferably be packed be drawn and the conformity of the materialin 100 g, 200 8, 400 S' 500 g or 1000 g packs or to the requirements of the specification shallin sizes as agreed to between the purchaser be determined according to the procedureand the vendor. given in Annex E.

Table 1 Requirements for Read)' KHICHDI Mix

( Clause 5.6 )

SINo. ·C~le Requlr_eDt Method of Test,Ref to

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

i ) Moisture, percent by mass, Max 8 Annex B of IS 12S69: 1989

ii) Total ash ( on dry basis ). percent by mass, Max 6·5 Appendix B of IS 4684 : 1975

iii ) Acid insoluble asb (on dry balis), percent' by 0·25 Annex C of IS J2569: 1989mass, Max

lv ) Fat on ( dry basis ), percent by mass, Min 6 Annex D of IS 12569 : 1989

v) Protein (. N x 6-25 ), percent by mass, Mill 10 IS 7219 : 1973

vi ) Uric acid, ma/1OO I, Mox 10 IS 4333 ( Part' ) : 1976

vii) B-N-oxaly-amino L-alanine Neaative Appendix A of IS 2400 : 1976

2

IS 13264 : 1991

Table 2 MlcrobJolopeal Requlre.eats ofRead)' KHICHDI Mix

( Clause 5.7 )

8 TEST

8.1 Tests shall be carried out as referred toin 5.1, 5.2, 5.3 and col 4 of Table 1 and 2.

81 Cbaraeteristlc ReqalreaaeatNo.

(I) (2)

i ) StaphylococcusQur.UI

u) Shigella

·iii) Salmonella

iv) E. coil

(3)

Absent( in 258)

Absent( in 25 I )

Absent( in 2S I )

Absent( in 25 I )

Method 01 Test,( Ref to )

(4)IS 5887 ( Part 2 ) :1976IS 5887 ( Part 3 ) :1976IS S8S7 ( Part 3 ) :1976IS 5887 (Part 1 ) :1976

8.1 Quality of Rea.eDts

Unless specified otherwise, pure chemicalsshall be employed in tests and distilled water( see IS 1070 : 1977) shall be used where theuse of water as a reagent is intended.

NOTE - 'Pure chemicals' shall mean chemicals thatdo not contain impurities which affect the result. ofanalysis.

ANNEX A

( Clause 2 )

LIST OF REFERRED INDIAN STANDARDS

Potato French fries

Iodized salt (first revision)

Vanaspati t first revision)

Method for determination ofprotein In foods and feedingredients

5887 Isolation, identification and( Part 2 ) : 1976 enumeration of Staphylococcus

aureus and faecal streptococci( first revision)

7219 : 1973

TitleIS No.

253 : 1985

1070 : 1977

2400 : 1976

2491 : 1972

4684 : 1975

IS No. Title

Edible common salt (third 5887 Isolation, identification andrevision) ( Part 1 ) : 1976 enumeration of Escherichia

coli ( first revision)Water for general laboratoryuse ( second revision)

BESAN (first revision)

Code for hygienic conditionsfor food processing units (firstrevision) 5887 Isolation and identification of

4333 Methos of analysis for food- ( Part 3 ) : 1976 Salmonella and shigella (firstrevision)

( Part 5 ) : 1970 grains: Part 5 Determinationof uric acid

Edible groundnut flour(expeller pressed) ( firstrevision)

7224 : 1915Methods of random samplingMethods for detection of 10633: 1986bacteria responsible for food 12569: 1989poisoning

4905 : 1968

5887

3

IS 13264 : 1991

ANNEX ·B

( Clause 5.1.3 )

DETERMINATION OF FREEDOM FROM DIRT AND EXTRANEOUS MArrER.

B-1 DIRT

8-1.1 Procedure

Weigh 10 g sample in a 250 ml beaker. AddISO ml petroleum ether and boil gently for ISminutes on a steam bath in hood. Occasionallyadd petroleum ether to keep volume constant.Decant petroleum ether onto a smooth 7 empaper in a buchner funnel. Add 150 mlchloroform to a beaker and let stand for 30minutes with occasional stirring. Decant spiceand chloroform onto funnel, leaving heavyresidue of dirt if any in beaker. Repeatdecanting with small amouts of chloroformuntil practically no plant tissue remains withresidue on bottom of beaker. Transfer residuefrom beaker to ash less filter paper and examinefor filth. If residue is appreciable, ignite filterand determine weight of dirt etc.

NOTB - Specific lI'avity or ehJorofom may beincreased by addition of carbon tetrachloride ifnecessary to float plant tissue. Do not add carbontetrachloride beyond one part Celt to one partCHel•.

B-2 EXTRANEOUS MATTER8-2.1 ProcedureRandomly draw three packs. If the net weightof the contents of the pack is less than 200 I,then accurately weigh the contents of each .pouch and transfer the contents on a butter orglassine paper. Spread the contents with thehelp of a spatula in a thin layer. With the helpof forceps collect the various extraneous matterand calculate the percentage. If the net weightof the content of a pack is more than 200 I,accurately weigh 200 g of the sample andproceed as above. Repeat the experiment forthree packets and calculate mean of the threesamples.

ANNEX C

( Clause 5.2 )

DETERMINATION OF SALT

c-r PROCEDURE

C-l.l Powder the contents of a pack in anelectric blender or in dry glass mortar andstore in a clean dry bottle. Accurately weigh10 g sample and transfer to a 2S0-ml conicalflask. Add SO ml hot distilled water ( 60°C)and let the flask standard for 10 minute withoccasional shaking. Cool to room temperatureand filter and wash the residue with warmdistilled water. Make up the volume to 100 ml,Take 25 ml of the exract, add 2S ml dilutenitrtic acid (2·5 N) and known volume of .silver nitrate (0·1 N) so that it completelyprecipitates all the chlorides. Titrate excesssilver nitrate against O· J N ammonium thiocy­anate solution using ferric indicator. (Theferric indicator may be prepared by preparing

4

saturated solution of hydrated ferricammonium sulphate in chloride free water andadding enough nitric acid to bleach the browncolour. )

C·2 CALClTLATION

Salt, percent by mass

where

Yl = volume, in ml, of 0·1 N silver nitratesolution; and

V. == volume, in ml, of 0·1 N ammoniumthiocyanate solution consumed intitration.

IS 131M: 1"1

ANNEX D

( Clause 5.3 )

DETERMINATION OF THE PROPOanON OF DRY FRUITS, FRIEDVEGETABLES AND FRIED ONiONg

D~l PROCEDURE0-1.1 Randomly draw three packs. If the netweight of the contents of the pack is less than200 g then accurately weigh the contents ofeach pouch and transfer the contents on abutter or glassine paper. Spread the contentswith the help of a spatula in a thin layer.Carefully pick up separately fried onions,fried/dried vegetables and dry/roasted nuts,raisins etc with the help of a forcep and weigheach ingredient separately. While picking up

the different ingredients, efforts shall be madethat both whole grains/slices and thefragements are picked up and collected. If thedry roasted nuts are smeared with particulatematter, these should be wiped clean with tissuepaper before weighing- If the net weight of thecontent of a pack is more than 200 Staccurately weigh 200 g of the sample andproceed as above. Repeat the experiment forthree packets and calculate mean of the threesamples.

ANNEX E( Clause 7 )

SAMPLING OF READY KHICHDI MIX

Table 3 Seale of SampliDg

( Clauses E-2.3 and E-3.3 )

E-2 SCALE OF SAMPLING

E-2.1 Lot

In any consignment all the containers of thesame size and belonging to the same batch ofmanufacture shall be grouped together toconstitute a lot.

E-2.3 Samples shall be tested from each lotfor ascertaining conformity of material to therequirements of the specification.

E-2.3 The number of containers to be testedfrom a lot shall depend upon the size of thelot aad shall be in accordance with Table 3.

s-r GENERAL REQUIREMENTS OFSAMPLING

E-t.1 In drawing, preparing, storing andhandling samples, the following precautionsand directions shall be observed.

E-l.l.1 Samples shall be taken in a protectedplace, not exposed to damp air, dust or soot.

E-l.1.2 The sampling instrument shall be cleanand dry when used. When talking samples forbacteriological examination, it shall be sterile.

E-l.l.3 Precautions shall be taken to protectthe samples, the material being sampled. thesampling instrument and the containers forsamples from adventitious contamination.

E-l.1.4 The samples shall be placed in cleanand dry containers. The sarnple containersshall be of such a size that they are almostcompletely filled ~ith t~~ sample. Th~ samplecontainers shall, In addition, be sterile whenthev are used for samples for bacteriologicalexamination.

Eal.1.5 Each container shall be sealed ai~.ti&htafter filling and marked with full. details ofsampling, such as. date of sampling, date ofmanufacture and batch number or'code number,if any.

s

N..blrofContatPenJo tlleLot

(I)

Up to 2525 to 5051 , to 100

1()J to 150151 and above

S....ple Size ( forTeats other thaDMicrobiological )

(2)

23568

Sub-S..,le Size(for Mlcrobl.oloaJcaI Tests)

(3)

11234

IS 13264 : 1991

E-2.3.1 The containers shall be chosen atrandom from the lot. In order to ensure therandomness of salection, procedures given inIS 4905 : 1968 may be followed.

E-3 TEST SAMPLES AND REFEREESAMPLES

F.-3.t Empty the contents of the container ona sheet of paper and mix thoroughly. Takeequal quantities of the material from eachselected container and mix thoroughly as toform a composite sample weighing about SOO g.This composite sample shall be divided intothree equal parts, one for the purchaser,another for the supplier and the third for thereferee.

E-3.2 From the remaining portion of thematerial from each container, draw threesamples each weighing not less than 100 g.These will constitute individual test samplesfor the container. These individual samplesshall be separated into three identical sets ofsamples in such a way that each set has anindividual test sample representing eachcontainer selected. One of these three setsshall be for the purchaser, another for thesupplier and the third to be used as the refereesample.

E-3.3 From the containers selected accordingto Table 3, the number of containers given inTable 3 shall be randomly selected. Draw witha suitable sampling instrument which is sterile,a representative quantity of material underaseptic conditions to form a sample ofcontainer for microbiological examination.Divide the sample ( taking care not to bring inmicrobiological combination in the material)into three equal parts. Each part so obtainedshall constitute a test sample representing thecontainer and shall be- transferred to sterilecontainers, sealed air-tight and labelled withfull identification particulars given in E-l.l.5.These shall be marked, in addition, with thewords 'for Microbiological Examination'. Thesamples so obtained shall be divided into three

sets in such a way that each set has a samplerepresenting each selected container. One ofthese sets shall be marked for the purchaser,another for the vendor and third for the refree.

E-3.4 Refree sample shall consist of a set ofindividual samples, the composite sample anda set of samples for microbiologicalexamination marked for this purpose and shallbear the seals of the purchaser and the vendor.These shall be kept at a place agreed tobetween the purchaser and the vendor to beused in case of dispute between the two.

E-4 NUMBER OF TESTS

E-4.1 Tests for determination of moisture, fatand peroxide value shall be conducted on eachof the samples constituting a set of individualsamples.

E-4.1 Tests for description and flavour shall beconducted on the composite sample.

E-4.3 Tests for Staphylococcus aureus Sa/monel/a,Shigella and E. coli shall be conducted on eachof the samples constituting a set of sampleslabelled with the words 'for MicrobiologicalExamination' .

E-5 CRITERIA FOR CONFORMITY

E-5.1 For IDdivldual Samples

The lot shall be declared to satisfy therequirements, if each of the test resultssatisfies the corresponding requirements givenin 5.1.3, 5.2, 5.3 and Table I.

E-5.2 For Composite Sample

Test result on the composite samples shallmeet the corresponding requirements specifiedin 5.1.1, 5.1.2 and 5.4.

E-5.3 I'or Samples for Microbiologlca'ExamiDation

The test results on the sample for microbiolo­gical examination shall meet the correspondingrequirements specified in Table 2.

6

Staadard Muk

The use of the Standard Mark is governed by the provisions of the Bur~QU of IndianStandards Act, 1986 and the Rules and Regulations made thereunder. The Standard Markon products covered by an Indian Standard conveys the assurance that they have beenproduced to comply with the requirements of that standard under a well defined systemof inspection, testing and quality control which is devised and supervised by DIS andoperated by the producer. Standard marked products are also continuously checked byBIS for conformIty to that standard as a further safeguard. Details of conditions underwhich a licence for the use of the Standard Mark may be granted to manufacturers orproducers may be obtained from the Bureau of Indian Standards.

Bar.au of ladlu Sta.dards

81S is a statutory institution established under tbe BUI',au of Indian Sttllltlllrdl Act, 198d topromote harmonious development of the activities of standardization, markinl aDd qualitycertification of goods and attendiDI to eonneeted matters in the couDtry.

CoPyr1lbt(

DIS has the copyright of all its publications. No part of these publications may be reproducodin any form without the prior permission in writing of DIS. This does not preclude the free UIe.in the course of implementing the standard, of necessary details, such as symbols and sizes, typeor grade designations. Enquiries relating to copyright be addressed to the Director( Publications ), DIS.

RevisioD of india. Standards

Indian Standards are reviewed periodically and revised, when necessary and amendmentl, ifany, are issued from time to time. Users of Indian Standards should ascertain that they are inpossession of the latest amendments or edition. Comments on this Indian Standard may besent to BIS giviDg the following reference:

Doc z No. PADC 21 ( 4124 )

AmeadmeBtl lllaed SIBce PabUeatloD

Amend No. Date of Issue

BUREAU OF INDIAN STANDARDS

Text Affected

Headquarters a

Manak Bhavan, 9 Bahadur Shah Z8far Marg, New Delhi 110002Telephones a 331 01 31, 331 13 7S Telegrams & Manaksanstha

( Common to all Offices)

51 J8 43

235~02'16.. .6 32 P2 95

Telephone

(311 01 31{331 )3 t7531~.:62

~ t

Regional Offices :

Central : Manak Dhavan, 9 Bahadur Shah zafar MargNEW DELHI 110002

Eastern: 1/14 C. I. T. Scheme VII M, V. I. P. Road, ManiktolaCALCUTTA 700054

Northern: sea 445.446, Sector 35-C, CHANDIOARH 160036

Southern: C. I. T. Campus, IV Cros. Road, MADRAS 600113

Western : Manakalaya, E9 MIDC, Marol, Andheri ( sast )BOMBAY 400093

Branches; AHMADABAD, BANGALORB, BHOPAL, BHUBANBSHWA&, COIMBATORB.PARIDABAD, GHAZIABAD. GUWAHATI. HYDBRABAD. JAIPUR. KANPUR,PATNA. THlRUVANANTHAPUIlAM.

'rlDled at Prlnt.en Prlater., AII••rb. ladi.