Tuesday 24 February 2015

Flours, Celeals & Pulses Test Methods - Testing Manual For Staples

Testing  Methods  Manual
Cereals,  Pulses and  Flours
Table of Contents



Table of Content of Staple (Cereals and Pulses, Flours)

S.No.
Parameters
Reference No.
Page No.
1
Appearance
Food/Staple/CP&Flour/TM-01/Vr.-02

2
Color
Food/Staple/CP&Flour/TM-02/Vr.-02

3
Taste/Flavor
Food/Staple/CP&Flour/TM-03/Vr.-02

4
Aroma/Odor
Food/Staple/CP&Flour/TM-04/Vr.-02

5
Texture
Food/Staple/CP&Flour/TM-05/Vr.-02

6
Color Uniformity
Food/Staple/CP&Flour/TM-06/Vr.-02

7
Variety Purity %/ Admixture of other Variety, Field Mix of other Variety.
Food/Staple/CP&Flour/TM-07/Vr.-02

8
Granularity/ Particle Size
Food/Staple/CP&Flour/TM-08/Vr.-02

9
Whiteness
Food/Staple/CP&Flour/TM-09/Vr.-02

10
Size/Dimention (Length, Width, Thickness) and Length/Width ratio
Food/Staple/CP&Flour/TM-10/Vr.-02

11
Broken
Food/Staple/CP&Flour/TM-11/Vr.-02

12
Fragments
Food/Staple/CP&Flour/TM-12/Vr.-02

13
Chalky
Food/Staple/CP&Flour/TM-13/Vr.-02

14
Damaged grains
Food/Staple/CP&Flour/TM-14/Vr.-02

15
Damage & Discolored / Red Stricked
Food/Staple/CP&Flour/TM-15/Vr.-02

16
Green or Yellow
Food/Staple/CP&Flour/TM-16/Vr.-02

17
Immature
Food/Staple/CP&Flour/TM-17/Vr.-02

18
Foreign Matter/Organic/Inorganic/Free from admixture of Un wholesome substances/Clay, stone, gravels/Dust, pebble, stone/Excessive sand and dirt/ Straw, weed seeds.
Food/Staple/CP&Flour/TM-18/Vr.-02

19
Impurities of animal Origin
Food/Staple/CP&Flour/TM-19/Vr.-02

20
Husked/Unhusked
Food/Staple/CP&Flour/TM-20/Vr.-02

21
Split/Unsplit
Food/Staple/CP&Flour/TM-21/Vr.-02

22
Grain count
Food/Staple/CP&Flour/TM-22/Vr.-02

23
Paddy Grain
Food/Staple/CP&Flour/TM-23/Vr.-02

24
Other Grain
Food/Staple/CP&Flour/TM-24/Vr.-02

25
Infested Grains
Food/Staple/CP&Flour/TM-25/Vr.-02

26
Weevilled grain
Food/Staple/CP&Flour/TM-26/Vr.-02

27
Ergot
Food/Staple/CP&Flour/TM-27/Vr.-02

28
Grit
Food/Staple/CP&Flour/TM-28/Vr.-02

29
Clippings/Pin brokens
Food/Staple/CP&Flour/TM-29/Vr.-02

30
Physical Abnormal Characteristics
Food/Staple/CP&Flour/TM-30/Vr.-02

31
water absorption
Food/Staple/CP&Flour/TM-31/Vr.-02

32
Water damaged
Food/Staple/CP&Flour/TM-32/Vr.-02

33
Cooking Time (rice: water =1:2 ratio)
Food/Staple/CP&Flour/TM-33/Vr.-02

34
Stickiness
Food/Staple/CP&Flour/TM-34/Vr.-02

35
Glossiness
Food/Staple/CP&Flour/TM-35/Vr.-02

36
Moisture
Food/Staple/CP&Flour/TM-36/Vr.-02

37
Total ash
Food/Staple/CP&Flour/TM-37/Vr.-02

38
Acid Insoluble Ash
Food/Staple/CP&Flour/TM-38/Vr.-02

39
Alcoholic acidity
Food/Staple/CP&Flour/TM-39/Vr.-02

40
Starch damaged
Food/Staple/CP&Flour/TM-40/Vr.-02

41
Dry Gluten (on dry weight basis)
Food/Staple/CP&Flour/TM-41/Vr.-02

42
Protein (on dry weight basis)
Food/Staple/CP&Flour/TM-42/Vr.-02

43
Sedimentation value
Food/Staple/CP&Flour/TM-43/Vr.-02

44
Uric acid (mg )
Food/Staple/CP&Flour/TM-44/Vr.-02

45
Hydrocynic acid
Food/Staple/CP&Flour/TM-45/Vr.-02

46
Filth
Food/Staple/CP&Flour/TM-46/Vr.-02

47
Rodent Hair & Excreta/ Light Filth
Food/Staple/CP&Flour/TM-47/Vr.-02

48
Added coloring matter/Stained
Food/Staple/CP&Flour/TM-48/Vr.-02

49
Coloring matter as Metanil yellow
Food/Staple/CP&Flour/TM-49/Vr.-02

50
Chalk powder
Food/Staple/CP&Flour/TM-50/Vr.-02

51
Boric Acid
Food/Staple/CP&Flour/TM-51/Vr.-02

52
Excessive bran
Food/Staple/CP&Flour/TM-52/Vr.-02

53
Insect Infestation,Insect, webs, lumps
Food/Staple/CP&Flour/TM-53/Vr.-02

54
Iron fillings
Food/Staple/CP&Flour/TM-54/Vr.-02

55
Kesari toxic seed/Weeds
Food/Staple/CP&Flour/TM-55/Vr.-02

56
Khesari flour
Food/Staple/CP&Flour/TM-56/Vr.-02

57
Microscopic examination of cereal starch/ Added starch.
Food/Staple/CP&Flour/TM-57/Vr.-02

58
Mixing of inferior quality flour
Food/Staple/CP&Flour/TM-58/Vr.-02

59
Talc powder
Food/Staple/CP&Flour/TM-59/Vr.-02

60
Unwholesome poisonous substances
Food/Staple/CP&Flour/TM-60/Vr.-02

61
Maize flour
Food/Staple/CP&Flour/TM-61/Vr.-02

           


Testing Methods of Cereals, Pulses & Flours
For
Physical Parameters
M- 1 Evaluation  of Appearance.
  1.  Title:
                     Determination of Appearance of Pulses.
  1. Principle:
Appearance includes the clarity, color and physical state of samples and compared with reference samples. 
  1. Reagents:
              No
  1. Apparatus     
               Wide mouth bottle (Transparent)                                                  
  1.  Procedure    
5.1.                        Spread the sample over aluminum sheet in a suitable light condition.
5.2.                        Observed the Clarity- record as clear, very slightly hazy, slightly hazy, hazy or cloudy. 
5.3.                        Observe the color- Record as water white (colorless), off white, light straw, light yellow, yellow, light amber, amber, and dark amber, light brown, brown and dark brown.
5.4.                        Observe the physical state- record as liquid, semi-solid, soft solid or solid.e
5.5.                        If in the solid state, record color as white for water white for water white cream colored or off- white for light straw.
All the above parameters should be compared with the standard samples.   
  1. Calculation-
              No
  1.  Reference/Protocol
7.1.ASTM F 1037
7.2.FEM ANALYTIKA Lab Manual


TM- 2 Evaluation of Color
  1. Title:
              Determination of Color.
  1.  Principle:
Color is a critical parameter for food products. By attractive color the food products is labile to eat and it’s determined by sensory evaluation.
  1.  Reagents:
3.1.No
  1. Apparatus     
4.1.Wide mouth bottle (Transparent)                                                     

  1.  Procedure    
5.1.Spread the sample over the aluminum sheet in a suitable light condition.

5.2.                        Observe the color- Record as water white (colorless), off white, light straw, light yellow, yellow, light amber, amber, and dark amber, light brown, brown and dark brown.

5.3.                        If in the solid state, record color as white for water white for water white cream   colored or off- white for light straw.
5.4. All the above parameters should be compared with the standard samples.  
  1.  Calculation-
6.1.No
  1. Reference/Protocol
7.1.ASTM F 1037
7.2.FEM ANALYTIKA Lab Manual
TM- 03 Evaluation of Flavor/Taste.
  1. Title
              Sensory Evaluation Flavor/Taste.
  1. Principle
  This procedure is a general taste evaluation method wherein the material under test is evaluated "as is". The method is applicable to all finished products.
  1.  Reagents
3.1.No reagents
  1. Apparatus     
4.1.Glass/steel Plates
4.2.Glasses for Drinking water
4.3.Spoons
  1. Procedure     
5.1.                        Cooked a homogeneous and representative sample as per their cooking time.
5.2.                        All control or reference samples are to be prepared in the same way as test samples.
5.3.                        Place a small amount of control or reference sample into the mouth by using a spoon.
5.4.                        Hold the sample in the mouth for a few seconds and slowly draw air through the mouth to aerate the sample and carry the aroma to the olfactory cell region.
5.5.                        Expectorate the sample, and draw more air through the mouth. Particular attention should be given to any aftertaste noted.
5.6.                        Rinse the mouth thoroughly with warm water before tasting another sample.         
5.7.                        Repeat steps 5.2, 5.3, and 5.4 with the test sample.
5.8.                        Evaluate for any flavor differences noted between the test sample and the reference control for the stated attributes in the specification.
5.9.                        Evaluate reference control for the stated attributes in the specification.
5.10.                    Evaluate the flavor noted while sample was held in the month and also any aftertaste noted.
5.11.                    If no differences or off-flavors are noted, report as "normal" or "matches standard" or ‘Characteristics’.
5.12.                    Any off-flavor is to be characterized. Be as specific as possible.
5.13.                    Off-flavors noted should be confirmed by other tasters.
  1. Calculation-
6.1.No calculation
  1. Reference/Protocol
7.1.FEM ANALYTIKA Lab Manual.