Through an order dated 21 June 2018, the FSSAI has outlined the approved methods of analysis of certain parameters of some of the commodities under cereals and cereal products category. The food testing laboratories will use these methods with immediate effect. The methods of analysis and their parameters are for the new commodities under the Cereal and Cereal Products category and they are as follows
METHOD OF ANALYSIS
S.N | Parameter | Product | Method |
1. | Acid Value | Instant Noodles | Described in Standard CODEX STAN 249: 2006 for instant Noodles |
2. | Protein | Durum Wheat | ICC 105/1 (CODEX STAN 234-1999 |
3. | Protein | Maida | ICC 105/1 (CODEX STAN 234-1999 |
4. | Protein | Pearl Millet Flour | AOAC 920.87 (CODEX STAN-234-1999) |
5. | Protein | Sorghum Flour | ICC 105/1 (CODEX STAN 234-1999 |
6. | Protein | Durum wheat semolina | ICC 105/1 (CODEX STAN 234-1999 |
7. | Protein | Whole durum wheat semolina | ICC 105/1 (CODEX STAN 234-1999 |
8. | Yellow pigment | Durum wheat | J. Agric Food Chem. 2002 Nov 6;50 (23): 6663-B
Spectrophotometric determination of yellow pigment content and evaluation of carotenoids by high-performance liquid chromatography in durum wheat grain. AOAC 950.34 –Pigment in flour |
9. | Fat | Pearl millet flour | AOAC 945.38F;920.39C
CODEX STAN 234.1999 |
10. | Crude fat | Sorghum flour | AOAC 945.38F;920.39C
CODEX STAN 234.1999 |
11. | Oil content | Soybean | AOAC 945.38F;920.39C
CODEX STAN 234.1999 |
12. | Acid available of extracted oil | Soybean | Described in standard CODEX STAN 249: 2006 for Instant noodles |
13. | Crude protein | Soy protein products | AOAC 955.04D (using factor 6.25) CODEX STAN 234-1999 |
14. | Crude protein | Wheat protein products including wheat grain | AOAC 979. 09 (CODEX STAN 234-1999 |
15. | Protein | Whole maize (corn) flour | ICC 105/1 (CODEX STAN 234 -1999) |
16. | Crude fat | Whole maize (corn) flour | AOAC 945.38F 920.39C(CODEX STAN 234-1999 |
17. | Protein | Degermed maize cornflour | ICC 105/1 (CODEX STAN 234 -1999) |
18. | Protein | Tempe | ICC 105/1 (CODEX STAN 234 -1999) |
19. | Fat content | Tempe | AOAC 945.38F; 920.39C (CODEX STAN 234-1999 |
20. | Protein | Textured Soy Protein (Soy Bari /Soy nuggets/Soy Chunks/Soy Granules | ICC 105/1 (CODEX STAN 234 -1999) |
21. | Fat | Textured Soy Protein (Soy Bari /Soy nuggets/Soy Chunks/Soy Granules | AOAC 945.38F; 920.39C (CODEX STAN 234-1999 |
22. | Hexane | Textured Soy Protein (Soy Bari /Soy nuggets/Soy Chunks/Soy Granules | Rapid Quantitative Determination of Residual Oils by Direct Gas Chromatography – Journal of American Chemists Society Vol. 52, pg.118-120 |
23. | Total Solids | Soymilk | Determination of soluble solids –FSSAO Manual of methods of Analysis of Foods- Fruits and Vegetables |
24. | Protein | Soymilk | ICC 105/1 (CODEX STAN 234 -1999) |
25. | Fat | Soymilk | AOAC 945.38F; 920.39C (CODEX STAN 234-1999 |
26. | Protein | Tofu | ICC 105/1 (CODEX STAN 234 -1999) |
27. | Fat | Tofu | AOAC 945.38F; 920.39C (CODEX STAN 234-1999 |
28. | Titrable acidity (as lactic acid | Tofu | Determination of acidity –FSSAI Manual of Methods of Analysis of Foods, Fruits, and Vegetables |
29. | Acidity | Edible sago flour | IS 899 |
30. | Starch | Edible sago flour | IS 899 |
31. | Protein | Decorticated millet grain | AOAC 920.87– whole and decorticated pearl millet grains (CODEX STAN 234-1999) |
32. | Fat | Decorticated millet grain | AOAC 945.38F; 920.39C – for crude fat in whole and decorticated pearl millet grains (CODEX STAN 234.1999) |
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