Beverages and Confectionary
Beverages and Confectionary
Beverages and Confectionary
MANUAL 4
MANUAL OF METHODS
OF
ANALYSIS OF FOODS
BEVERAGES (COFFEE, TEA, COCOA, CHICORY)
SUGAR AND SUGAR PRODUCTS &
CONFECTIONERY PRODUCTS
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Beverages, Sugar and Confectionery Product 2015
TABLE OF CONTENTS
A1 Preparation of Sample 57
A2 Determination of Moisture 57
A3 Determination of Sulphated Ash 59
A4 Determination of Sulphated Ash on salt free basis 60
A5 Determination of Ash in dil HCl 61
A6 Test for presence of added synthetic colour 63
A7 Determination of Total Protein 68
A8 Determination of Fat 71
A9 Determination of Reducing Sugar 75
A10 Determination of Sucrose 76
A11 Determination of Sulphur dioxide 77
A12 Determination of Lead, Copper and Zinc 80
A13 Determination of Filth in Candy 83
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C. CHOCOLATE
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PART A
BEVERAGES AND SUGAR AND SUGAR PRODUCTS
Grind the sample in a grinder to pass through No. 30 mesh sieve. Mix
well to get a homogenous sample. Store sample in a tightly stoppered bottle,
Withdraw portions for analytical determinations.
(Ref: - A.O.A.C 17th edn, 2000 Official Method 920.91 Roasted Coffee
Preparation of sample)
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1.2.1 Calculation
W1 – W2
Moisture (%) = x 100
(by weight) W1 – W
Where,
(Ref: - I.S.I Handbook of Food Analysis (Part IX) – 1984 page 51 / I.S 3077:
1972 Specification for roasted and ground Coffee)
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98 –1000 C, cooled in dessicator and weighted with cover soon after attaning
room temperature. Place in oven, lean cover against dish and heat to
constant weight (about 5 1/2 hrs) at 98 – 1000 C at pressure equal to
25 mm Hg. During heating admit slow current of air (about 2 bubbles /
second) through H2SO4 into oven. Carefully admit dry air into oven to bring
to atmospheric pressure. Cover dish, transfer to dessicator and weigh soon
after room temperature is attained. Report percent loss in weight as
moisture.
(Ref: - A.O.A.C 17th edn, 2000 Official Method 968.11 Moisture (Loss on
Drying in Roasted Coffee, Vacuum Oven method 1)
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Note: – Preserve the dish containing this ash for the determination of acid
insoluble ash
(Ref: - I.S: 3077 – 1972 Specification for Roasted and Ground Coffee
Appendix F / I.S.I Handbook of Food Analysis (Part IX) – 1984 page 52)
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Where,
1.4.1 Calculation
Where,
(Ref: - I, S Specification I.S 3077: 1972 Specification for Roasted and Ground
Cofee / I.S.I Handbook of Food Analysis (Part IX) – 1984 page 52)
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intervals until the difference in two successive weighings is less than 1 mg.
Cool in a desiccator and weigh (W4).
1.5.1 Calculation
Where,
W2 = weight of dish + acid insoluble ash
W1 = weight of dish + sample
W = weight of dish
M = Percent moisture
(Ref: - I.S Specification I.S: 3077 – 1972 Specification for Roasted and Ground
Coffee / I.S.I. Handbook of Food Analysis (Part IX) 1984) page 52)
Where,
W = weight of empty dish
W1 = weight of dish + sample
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(Ref: - I.S Specification I.S: 3077 – 1972 Specification for Roasted and Ground
Coffee / I.S.I. Handbook of Food Analysis (Part IX) 1984) page 53)
Evaporate on a steam bath and transfer to 100 ºC air oven and dry for
2 hours. Dry again for 30 minutes, cool in a desiccator and weigh. Repeat this
process of heating for 30 minutes, cooling in dessicator and weighing until
the loss in weight between two successive weighings is less than 1 mg.
Where,
W= Weight of sample.
W1 = Weight of empty aluminium dish.
W2 = Weight of empty aluminium dish + dried extract.
M = Moisture %.
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(Ref: - I.S Specification I.S: 3077 – 1972 Specification for Roasted and Ground
Coffee / I.S.I. Handbook of Food Analysis (Part IX) 1984) page 53)
1.8.1 Procedure
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the rim of the flask. Transfer the digest with a few boiling chips to the
distillation apparatus and rinse the flask 5 – 6 times with 1 – 2 ml water.
Place a 125 ml beaker containing a known quantity of standard
sulphuric acid (0.05N). Add 6 ml of conc sodium hydroxide solution ( 1+ 2)
carefully through the side of the still so that it does not mix, and assemble the
distillation apparatus taking care that the dip tube extends well within the
standard sulphuric acid solution contained in the beaker. Mix the contents of
the distillation flask and distill until all ammonia has passed over into the
standard sulphuric acid. Shut off the heater and immediately detach the flask
from the condenser. Rinse the condenser thoroughly with water into the
beaker. Wash the dip tube carefully so that all traces of the condensate are
transferred to the beaker. When all the washings have drained into the
beaker, add 2-3 drops of methyl red indicator and titrate with standard
sodium hydroxide solution (0.1N).
1.8.2 Calculation
486.96 (B- A) N
Caffeine on dry basis =
(%) by weight W (100 – M)
Where,
B= volume of standard sodium hydroxide used to neutralize acid in
the blank determination
A= volume of standard sodium hydroxide used to neutralize the
excess acid in the test with the sample
N= Normality of standard sodium hydroxide solution
W= weight in gm of the sample in the aliquot
M= Percentage of moisture in the sample
Note: - For soluble coffee (instant coffee) the quantity of sample taken for
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(Ref: - I.S Specification I.S: 3077 – 1972 Specification for Roasted and Ground
Coffee / I.S.I Handbook of Food Analysis (Part IX) page 53) (Also see A.O.A.C
17th edn, 2000 Official method 960. 25 Caffeine in Roasted Coffee)
1.8A.1 Regents
a) Ammonium hydroxide solution – 1 : 2 (V/V)
b) Sulphuric acid – 4N
c) Diethyl ether – Water Saturated
d) Chloroform – Water Saturated
e) Celite 545
f) Caffeine standard solution – 10, 20, 30 µg /ml in Chloroform.
1.8A.2 Apparatus
a) Glass column – 25 x 250 mm size
b) Recording UV – VIS Spectrophotometer – To record 250 – 350 mm
range with matched 1 cm cells.
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a) Acid column:
Place fine glass wool and plug into the base of 25 x 250 mm column.
Add 3 ml 4N H2SO4 to 3 g celite and mix well by kneading with spatula.
Transfer into the tube and tamp using gentle pressure and place small glass
wool above the surface.
c) Basic Column:
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Layer I:
Layer II:
1.8A.5 Determination:
Mount basic column above acid column. Pass 150 ml water saturated
ether sequentially through basic column to acid column and discard ether.
Then pass 50 ml water saturated ether through acid column and discard
ether Place 50 ml volumetric flask under acid column. Pass 48 ml, water
saturated CHCl3 through acid column washing tip of basic column with first
portions. Dilute contents of volumetric flask (100 ml) to volume with water
saturated chloroform, mix, and read O.D. at 275 against water saturated
chloroform CHCl3 blank, by scanning from 350 to 250 nm. Determine O.D of
standards and use this value to calculate the caffeine percentage.
(Ref: - A.O.A.C 17th edn, 2000 Official Method 979.11 Caffeine in Roasted
Coffee, Chromatographic – Spectrophotometer method)
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Place a cover slip on the drop of the suspension and see under
microscope. Alternatively boil sample with water so that most of the colour is
extracted. Drain and replace with chloral hydrate. Heat until sufficiently
cleared. Wash out chloral hydrate and stain with phloroglucinol/
hydrochloric acid The microscopic structure as shown in the
photomicrograph given below can be seen:
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Note:-
Coffee is characterized by longitudinal and transverse schlerenchymatous
fibres (from pericarp) Chicory has large vessels upto 115 microns across
which have short pits. Roasted cereals such as barley, oats and wheat and
soya may be mixed with coffee and coffee and chicory as coffee substitutes.
Careful microscopic examination will reveal their presence.
(Ref :- I.S Specification I.S 3077 : 1972 Specification for Roasted and Ground
Coffee / I.S.I Hand book of Food Analysis ( Part IX) – 1984 page 49 / F.A.O
Manuals of Food Quality Control 14 /8 pages 318 and 319)
Principle:
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Reagents:
Procedure:
Clarify 25 ml of 2% aqueous extract of the sample with neutral lead
acetate and filter. To 5 ml of filtrate add 5 ml of Seliwanoff reagent and 1 ml
of conc HCl. Boil for 2 minutes. Appearance of distinct red colour on standing
shows the presence of Chicory in coffee.
Note:-
In addition to microscopic examination and the positive reaction with
seliwanoffs reagent, the presence of chicory may be shown simply by
sprinkling the powder onto water in a measuring cylinder. Coffee floats while
chicory particles start sinking within a few seconds leaving behind a brown
trail of caramel
(Ref: - F.A.O Manuals of Food Quality Control 14 / 8 pages317 and 318)
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(M1 – M2)
Moisture (%) = x100
(M1 – M0)
Where
(Ref: - A.O.A.C 17th edn, 2000, Official Method 979.12 Moisture (Loss on
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3.4.1 Procedure
(Ref: - I.S.I Hand book of Food Analysis (Part IX) – 1984 page 58)
(Ref: - A.O.A.C 17th edn, Official method 970.20 Cocoa products Preparation
of Laboratory Sample)
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when ash is not determined on the same sample). Report loss in weight as
moisture.
(Ref: - A.O.A.C 17th edn, 2000, Official method 931.04 Moisture in Cocoa
Products / I, S, I Handbook of Food Analysis (Part IX) – 1984)
4.3.1 Apparatus
4.3.2 Reagents
4.3.3 Procedure
4.3.4 Calculation
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(Ref: - I.S.I Hand Book of Food Analysis (Part IX) – 1984 page 24) (Also see
A.O.A.C 17th edn, 2000 Official Method 963.15 Fat in Cocoa Products, Soxhlet
Extraction method)
(Ref: - I.S 13854: 1994 / I, S, O 1575: 1987 Tea – Determination of Total Ash)
(Ref: - I.S 13857: 1993 / I.S.O 1577: 1987 Tea – Determination of Acid
insoluble Ash)
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Determine as per the procedure given in clause 1.6 (under analysis of coffee).
Express the result as KOH (m/m) on dry basis:
(Ref: - I.S 13856: 1993 / I.S.O 1578: 1975 - Tea Determination of Alkalinity of
Water soluble ash)
Reagents:
1. 1.25 g Sulphuric acid/100 ml.(1.25 percent w / v)
2. 1.25 g Caustic soda/100 ml free from sodium carbonate.(1.25 % w /
v)
Apparatus:
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Procedure:
Wash the residue back into the flask with 200 ml of boiling 1.25
percent sodium hydroxide solution using wash bottle marked to deliver 200
ml. Connect flask to reflux condenser and boil briskly exactly for 30 minutes
After 30 minutes remove flask immediately, filter through gooch prepared
with asbestos mat and carefully transfer all the residue into the gooch with
hot water. Wash the residue thoroughly with hot water until the filtrate is
alkali free. Then, wash with about 10 ml alcohol. Dry the gooch crucible at
110ºC to constant weight. Cool and weigh (W1). Transfer the gooch to a
muffle furnace controlled at 525 - 550ºC and ash the material. Cool, weigh
(W2). Loss in weight represents crude fibre.
Calculation:
W1 – W2 100 x 100
Crude fibre % = X x
----------------------
(on dry weight) Wt. of sample (100 – Moisture)
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(Ref: - I.S.I Hand book of Food Analysis (Part IX) – 1984 page 44)
Spread the entire quantity of the sample in a thin and uniform layer
on a polythene sheet Run a powerful magnet over the sample repeatedly till
no more iron filings cling to the magnet.
Collect the iron fillings in a clean dry and previously weighed
petridish. Note down and express the weight of iron filings and calculate the
content in ppm.
Calculation:
Note: The method specified by Tea Board i.e. Total Iron and Non-
Magnetic Iron by Colorimetry can be also be followed.
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6.0 HONEY
(Ref: A,O,A,C 17th edn, 2000 Official method 920.180 Honey (Liquid, strained
or comb) Preparation of test sample)
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1 2 3 4
13.0 1.5044 19.0 1.4890
13.2 1.5038 19.2 1.4885
13.4 1.5033 19.4 1.4880
13.6 1.5028 19.6 1.4875
13.8 1.5023 19.8 1.4870
14.0 1.5018 20.0 1.4865
14.2 1.5012 20.2 1.4860
14.4 1.5007 20.4 1.4855
14.6 1.5002 20.6 1.4850
14.8 1.4997 20.8 1.4845
15.0 1.4992 21.0 1.4840
15.2 1.4987 21.2 1.4835
15.4 1.4982 21.4 1.4830
15.6 1.4976 21.6 1.4825
15.8 1.4971 21.8 1.4820
16.0 1.4966 22.0 1.4815
16.2 1.4961 22.2 1.4810
16.4 1.4956 22.4 4.4805
16.6 1.4951 22.6 4.4800
16.8 1.4946 22.8 4.4795
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25.0 1.4940
Place 20-25 gm pure quartz sand which passes through 500 micron I.S
Sieve and is retained by I.S 180 micron I.S Sieve and a short glass rod in a 6
cm diameter aluminium flat dish. Dry thoroughly and cool in a desiccator and
weigh. Accurately weigh about 5 gm of sample in a beaker and transfer
completely to aluminium flat dish by thorough washing with water. Mix well
and heat on steam-bath for partial drying. Transfer the dish to vacuum oven
and dry the sample at less than 70ºC under 25 mm Hg pressure. After 2 hours
remove the dish to a dessicator allow to cool and weigh. Replace the dish in
the oven for a further period of 1 hour, cool and weigh again Determine the
difference in weight and determine the moisture %.
(Ref: - I.S.I Handbook of Food Analysis (Part II) – 1984 page 35)
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6.3.1 Apparatus
6.3.2 Procedure
Clean and thoroughly dry the sp. gravity bottle and weigh. Fill it upto
the mark with freshly boiled and cooled distilled water maintained at 27 ± 1 0
C and weigh. Remove the water, dry the bottle again and fill it with honey
sample maintained at the same temperature. Weigh the bottle again.
6.3.3 Calculation
C-A
Specific gravity at 27 /27 C =
0
B-A
Where
C = wt of sp. Gravity bottle with honey sample
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Principle:
Reagents:
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volume flask containing about 100 ml water. Add potassium oxalate in small
amounts until there is no further precipitation. Make upto volume. Mix the
solution well and filter through Whatman No. 1 filter paper. Transfer the
filtrate to a 50 ml burette.
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(Ref: - A.O.A.C 17th edn, 2000, Official method 920.183 (b) Sugars (Reducing)
in Honey / I.S.I Hand book of Food Analysis (Part II) – 1984 page 36)
Neutralize with NaOH solution and make up to volume. Mix well and
transfer 50 ml to a 100 ml volumetric flask and makeup to volume. Transfer
to a burette having an offset tip.
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Calculation:
Sucrose %
= (Total reducing sugars / invert sugar % - reducing sugars % ) x 0.95
(Ref: - A.O.A.C 17th edn, 2000, Official method 920.184 Sucrose in Honey /
I.S.I Hand Book of Food Analysis (Part II) – 1984 page 36)
Principle:
Reagents:
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Procedure:
Calculation:
Glucose %
Normality of thiosulphate x dilution x (B – S) x 0.009005 x 100
=
0.1N x weight of sample
Fructose %
Fructose: Glucose ratio =
Glucose %
Reagents:
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Procedure:
Procedure:
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6.8.1 Reagents
6.8.2 Procedure
6.8.3 Calculation
0.23 X V
Acidity as formic acid (%) by weight =
M
Where,
V = corrected volume of 0.05 N sod. Hydroxide used
M = weight in gm of the sample taken for test
(Ref: - I.S.I. Handbook of Food Analysis (Part II) 1984 page 37)
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(Ref: - A.O.A.C 17th edn, 2000 Official method 920. 175 Preparation of
Sample)
Redry 1 hour and repeat process until change in weight between two
successive dryings is less than 2 mg. Report the loss in weight as moisture.
(Ref: - A.O.A.C 17th edn, 2000 Official method 925.45 (b) (except 105 0 C
temperature as per P.F.A) Moisture in Sugars)
Note: - The ICUMSA method (1974) requires a forced draft oven maintained
at a temperature 0f 105 ± 10 C as measured 2.5 ± 0.5 cm above the dishes in
the test. The oven is to be ventilated and the circulation fan fitted with an
interlock switch which opens when the oven door is opened the dishes with
tight fitting lids should be 6-10 cm with a depth of 2-3 cm although the dish
may be made of glass, platinum or Nickel, aluminium is recommended. The
quantity of sample recommended is 20 – 30 gm, the depth of sample in the
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Follow the same procedure as given for honey under Sec. 6.0.
Sucrose %
= [Reducing sugars % after inversion – Reducing sugars %
before inversion] x (0.95)
7.4.1.1 Principle
An aqueous solution of the sugar sample (26 gm, i.e the normal weight
of sucrose in 100 ml water.) is polarized by means of a saccharimeter which
is calibrated to read 1000 S on the ‘ International Sugar Scale’ under specified
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conditions.
7.4.1.2 Apparatus
Following rotations hold for normal quartz plate of international sugar scale:
NormalQuartz Plate =100 0 S = 40.690 ± 0.002 (´= 546.1 nm) at 200C
In general make all polarizations at 20 0 C. For countries where mean
temperature is above 20 0 C. Saccaharimeters may be adjusted at 30 0 C or any
other suitable temperature, provided sugar solution is diluted to final volume
and polarized at this temperature.
7.4.1.3 Procedure
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P 20 = P t [1 +0.0003 (t – 20)]
Mix well and polarize in 200 mm tube provided with lateral branch
and water jacket keeping temperature at 20 0C . Multiply by 2 obtain invert
reading.
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100 ( P –I )
S=
132.66 - 0.0794(13-m) - 0.53 ( t – 20 )
Where,
(Ref: - A.O.A.C 17th edn, 2000 Official Method 925.48 Sucrose in sugars and
Syrups)
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7.5.1 Reagents
(a) Sodium Carbonate Solution- 10 percent (m/v). aqueous
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7.5.2 Procedure
Assemble the apparatus as shown above. Introduce into the flask C, 300 ml of
water and 20 ml of concentrated hydrochloric acid through the dropping
funnel E. Run a steady current of cold water through the condenser F. Boil
the mixture contained in the flask G for a short time to expel the air from the
system in current of carbon dioxide gas previously passed through the wash
bottle A. Weigh accurately about 100 g of the material and mix with the
minimum quantity of water so as to make the diluted material easily flow
down to the dropping funnel. Introduce the diluted material into the flask C
through the dropping funnel E. Wash the dropping funnel with a small
quantity of water and run the washing into the flask C. Again boil the mixture
contained in the flask C in a slow current of carbon dioxide gas (passed
previously through the wash bottle A) for one hour. Just before the end of the
distillation, stop the flow of water in the condenser. (This causes the
condenser to become hot and drives over residual traces of sulphur dioxide
retained in the condenser.) When the delivery tube H, just above the
Erlenmeyer flask j, becomes hot to touch, remove the stopper J immediately.
Wash the delivery tube H and the contents of the Peligot tube L with
water into Erlenmeyer flask. Cool the contents of the Erlenmeyer flask to
room temperature, add a few drops of bromophenol blue indicator and
titrate with standard sodium hydroxide solution.(Bromophenol blue is
unaffected by carbon dioxide and gives a distinct change of color in cold
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7.5.3 Calculation
Where,
V = volume in ml of standard sodium hydroxide solution
required for the test with the material.
v = volume in ml of standard sodium hydroxide solution
required for the blank determination;
N = normality of standard sodium hydroxide solution; and
W = weight in g of the material taken for the test
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7.6.3 Procedure
Wash the electrodes of conductivity cell first with warm chromic acid
solution and then several times with distilled water. Support the electrodes
in an inclined position in the chloroplatinic acid solution and connect by way
of a commutator to a 4 volt lead accumulator and rheostat. Adjust the current
so that the evolution of gas is slow. Reverse the current every 30 seconds.
Thus continue to pass the current for 15 minutes. Disconnect the
conductivity cell wash it with distilled water thoroughly and fill with dil
solution of sulphuric acid. Elecrtolyze the solution of sulphuric acid for ½
hour to remove occluded gases, reversing the current every 30 seconds.
Wash the cell wall with conductivity water.
Wash the conductivity cell with conductivity water. Then rinse with
the standard Potassium chloride solution. Transfer sufficient quantity of Pot
chloride solution so that the electrodes are well within the solution, taking
care that no air bubbles are enclosed between the electrodes. Place the
conductivity cell in a thermostat. Maintain the temperature of the thermostat
at 35 ± 10C. Ensure that all the connections made are with fairly thick copper
wire and tight. When Pot chloride solution has attained the temperature of
the bath, measure the observed conductivity of the solution. Report twice the
measurement by replacing a fresh Pot Chloride solution.
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Where,
K = cell constant
C = specific conductivity of Pot chloride solution at 350 C, that is 3.3.1X 10 3
Mhos / cm
O 1 = Observed conductivity of Pot Chloride solution
S = [O 2 – (0.9 X O 3) ] x K x 10 6
Where,
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K = cell constant
7.7.1 Apparatus
7.7.2 Reagents
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7.7.3 Procedure
Make a 15 0 Brix solution of the sample. Transfer about 150 ml of the
solution to a conical flask. Clarify the solution with Lead subacetate. Transfer
about 60 ml of the clarified solution to a dry conical flask or flask previously
rinsed with the clarified solution. Add Potassium Ferrocyanide powder little
by little till no further precipitate forms. Shake thoroughly and filter. Test the
filterate with Pot. Iodide. Collect the lead free filterate in a conical flask
Pipette out 10 ml of lead free filterate in a clean conical flask previously
rinsed with distilled water and dried. Add 5 – 6 drops of liquor ammonia and
4-5 drops of indicator when a pink colour appears. Titrate against EDTA
solution shaking the flask after each addition of EDTA solution. The end point
is indicated by a sharp change of colour from red to blue. Note down the
volume of the titrant.
7.7.4 Calculation
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8.0 BURA:
(Ref: - I.S.I. Handbook of Food Analysis (Part IX) 1984) page 52)
Follow the procedure given under cane sugar for sucrose. Invert the
solution with HCl Conduct the titration and calculate as given under.
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evaporate on steam bath and dry on hot plate and again ash at 550 ºC to
constant weight. Express as % sulphated ash.
(Ref: - I.S.I. Handbook of Food Analysis (Part II) – 1984 page 18)
Transfer the precipitate with 200 ml hot water into a flask. Add 20 ml
HCl and connect the reflux condenser and heat in boiling water bath for 2.5
hours. Cool, neutralise with NaOH and dilute to 500 ml. Determine % of
glucose by Lane Eynon’s method.
Calculation:
Starch % = Glucose % x 0.90
(Ref: - Modified A.O.A.C method, 17th edn, 925.50, Starch in Confectionery,
last para)
12.1 Apparatus
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12.2 Procedure
12.3 Calculation
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(Ref: - I.S 873: 1974 Specification for Liquid Glucose / I.S.I. Handbook of Food
Analysis (Part III) – 1984 Page64)
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PART B
CONFECTIONERY PRODUCTS
th
[Ref: - A.O.A.C 18 edn, 2005 Official Method 925.49 Preparation of Test
sample]
Apparatus
(1) Aluminum dish – 75mm diameter and about 25mm height with
close fitting cover
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(2) Dessicator
Procedure
Calculations
(W3 - W2)
Moisture content, % by mass = X 100
W1
Where,
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Reagents
Procedure
Calculation
M1 x 100
Sulphated ash, % by mass = X 100
M2
Where,
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Procedure:
Apparatus
Reagents
Procedure
1. Weigh appropriate sample quantity in a conical flask.
2. Add 100 ml of boiling water.
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Calculation
58.44 N (A-B)
Where,
th
[Ref: - A.O.A.C 18 edn, 2005 Official Method 960.29 Salt in Butter & A.O.A.C
th
18 edn, 2005 Official Method 971.27 Sodium chloride in canned vegetables]
Reagents
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Procedure
Calculation
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Apparatus
(1) Pipette
(2) Beaker
(3) Flask
Reagents
(1) White knitting wool:- Extract pure white wool in a soxhlet extractor with
petroleum ether for 2-3 hrs to remove fat. Boil in very dilute solution of
sodium hydroxide and then in water to free it from alkali.
(3) Solvents
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Procedure
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Working standard: Pipette 0.25, 0.5, 0.75, 1.0, 1.25 and 1.5 ml of stock
solution of each of the reference colours into series of clean and dry
100 ml volumetric flasks and dilute to volume with 0.1N HCl.
Determine the optical densities of each of the reference colours at the
respective wave length of maximum absorption (refer table) Obtain
the standard curve for each colour by plotting optical density against
concentration.
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Carmosine 516
Ponceau 4 R 507
Erythrosine 527
Tartrazine 427
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the eluate to a known volume (100 ml) with 0.1 N HCI and determine
the dye content as described under column chromatography.
Apparatus
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stopper through which passes one end of the connecting bulb tube B. the
other end of the bulb B is connected to the condenser C which is attached, by
means of a rubber tube, to a dip tube D which dips into a known quantity of
standard sulphuric acid contained in a beaker E of 250 ml capacity.
Reagents
(6) Methyl red indicator solution- Dissolve one g of methyl red in 200 ml
of Rectified spirit (95 percent v/v)
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Procedure
3. Place the flask in an inclined position. Heat below the boiling point of the
acid until frothing ceases. Increase heat until the acid boils vigorously and
digests for 30 minutes after the mixture becomes clear and pale green in
colour. Cool the flask.
5. Assemble the apparatus as shown above taking care that the dip tube
extends below the surface of the standard sulphuric acid solution
contained in the beaker.
6. Mix the contents of the flask by shaking and distill until all the ammonia
has passed over into the standard sulphuric acid. Missing from the
document.
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7. Shut off the burner and immediately detach the flask from the condenser.
Rinse the condenser thoroughly with water into the beaker. Wash the dip
tube carefully so that all traces of the condensate are transferred to the
beaker.
8. When all the washings have been drained into the beaker, add two or
three drops of methyl red indicator solution and titrate with the standard
sodium hydroxide solution. Carry out a blank determination using all
reagents in the same quantities but without the sample to be tested.
Calculation
8.75 x (B-A) x N
Total Protein (N x 6.25), % by mass =
M
Where,
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Apparatus
Reagents
Procedure
6. Draw off the ether layer containing fat in a previously dried and weighed
flask.
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8. Pool the ether extract, recover excess solvent and dry the fat for 1 hour at
0
100 C. Cool and weigh.
9. Fat must be dried by keeping the flasks for 30 minutes and weighed, till
constant mass is achieved.
Calculation
M1 x 100 x 100
Fat, % on dry basis=
M2 x (100 – M)
Where,
Apparatus
Reagents
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º
(4) Petroleum ether – boiling range 40 to 60 C, recently distilled
Procedure
Calculation
M1
Fat, % by mass = X 100
M2
Where
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Reagents:
(3) Carrez 1 – Add 21.9 g Zinc acetate and 3 ml acetic acid in a 100 ml
volumetric flask. Make up the volume with water.
Procedure
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Preliminary Titration:
Pipet 5 ml each of Fehling A and B into 250 ml conical flask. Mix and
add about 10 ml water and a few boiling chips or glass beads. Dispense
solution. Heat the flask to boiling. Add 3 drops of methylene blue indicator.
Continue the addition of solution dropwise until the blue colour disappears
to a brick-red end point. (The concentration of the sample solution should be
such that the titre value is between 15 and 50 ml). Note down the titre value.
Final Titration:
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finally with sodium carbonate. Make upto volume and determine reducing
sugar by Lane and Eynon method.
Calculation:
Sucrose %
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Reagents
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Procedure
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7. When the delivery tube H, just above the Erlenmeyer flask J, becomes hot
to touch, remove the stopper J immediately. Wash the delivery tube H and
the contents of the Peligot tube L with water into Erlenmeyer flask.
8. Cool the contents of the Erlenmeyer flask to room temperature, add a few
drops of bromophenol blue indicator and titrate with standard sodium
hydroxide solution. Bromophenol blue is unaffected by carbon dioxide
and gives a distinct change of color in cold hydrogen peroxide solution).
Carry out a blank determination using 20 ml of conc. hydrochloric acid
diluted with 300 ml of water. Blank must be carried out, treating the
same way as sample, with same boiling time and gas bubbling rate.
Calculation
W
Where
Equipment:
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Reagents:
Procedure:
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9. Dissolve residue in 10-30 ml 0.1M HNO3. Cover with watch glass and let
stand for 1-2 hours. Make up to a particular volume.
10. Treat blank in the same way as prepared sample.
11. Standard preparation: Add 10 ml of standard stock solution into 100 ml
volumetric flask and make up the volume using deionized water.
(Pb/Cu/Zn 100 mg/L solution)
12. Preparation of standard working solution: To a series of 100 ml one-mark
volumetric flasks, pipette 0.2, 0.5, 1.0, 2.0 and 5.0 ml of the standard
working solution and 1ml of concentrated nitric acid and then dilute to
mark with deionized water. These solutions then contain lead
concentration 0.2, 0.5, 1.0, 2.0 and 5.0 µg of Pb/Cu/Zn per ml of the
solution.
13. Aspirate both standard & sample solutions into the AAS.
Calculation:
(S - B) × Dilution
Pb / Cu / Zn, mg/kg =
Weight of sample
Where,
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Apparatus
(1) Microscope
(2) Magnetic stirrer – hot plate
(3) Sieve
(4) Wire basket – 8 cm diameter and 3 cm height, made from No. 8 screen
and with wire handles.
Reagents
Procedure
(1) In hard candy, gum drops, gum, starch or pectin based candies
(2) In hard boiled candy difficult to filter and In All water insoluble candy
except those containing confectioners corn flakes, wheat bran, or other
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14. Add 25 ml floatation liquid, stir by hand gently for 30 seconds, and
let stand for 10 minutes. Repeat trapping. Wash flask neck
thoroughly with isopropanol and transfer washings to beaker
containing trappings.
15. Filter onto ruled paper and examine microscopically.
[Ref: - A.O.A.C 18th edn, 2005 Official Method 971.34 Filth in candy
(Floatation method)]
Reagents
(1) Malt extract – Prepare infusion of freshly ground malt just before use. For
every 80 ml malt extract required digest 5 g ground malt with 100 ml
water at room temperature 2 hours or 20 minutes if mixture can be
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Procedure
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8. Cool to 55˚C, add 20 ml malt extract, and hold at this temperature for 1
hour, or until residue treated with I2 solution shows no blue tinge upon
microscopic examination. Cool, dilute to 250 ml and filter.
9. Place 200 ml of filterate in flask, add 20 ml HCl (sp. Gr. 1.125), connect
with reflux condenser, and heat in boiling water-bath 2.5 hours.
10. Cool, nearly neutralize with 10% NaOH solution, finish neutralization
with Na2CO3 solution, and dilute to 500 ml.
11. Mix solution thoroughly, pour through dry filter, and determine glucose
in aliquots by Munson – Walker method. Conduct Blank determination on
same volume of malt extract as used with test portion and correct
weighed glucose accordingly.
Procedure
1. To solvent extract in flask (as obtained in the above method for Ether
Extract), add 10 ml alcohol and 2 ml NaOH solution (1+1); connect flask
with reflux condenser and heat 1 hour on water-bath or until
saponification is complete.
2. Remove condenser and keep flask on bath until alcohol evaporates and
residue is dry.
3. Dissolve residue as completely as possible in approx. 40 ml water and
heat on bath, shaking frequently.
4. Wash into separator, cool, and extract with 4 successive portions of
petroleum ether, collecting extracts in weighed flask or capsule.
5. Evaporate petroleum ether and dry to constant weight at 100˚C. Any
phytosterol or cholesterol present in fat could be extracted with the
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Procedure
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9. Finally, filter solution of shellac into tared dish, rinsing separator and
filters with little absolute alcohol.
10. Evaporate to dryness on steam bath, rotating dish to give uniform film.
11. If much fat was extracted in original benzene extraction, wash final
shellac residue with 25 ml petroleum ether, warming and stirring. Decant,
dry on steam bath and in 100˚C oven and weigh.
12. After weighing, check for complete removal of sugars by thoroughly
rinsing dish and surface of shellac with hot water, warming on steam
bath, decanting, rinsing down with alcohol and evaporating with care to
give uniform film on dish.
13. Dry and reweigh.
Procedure
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Procedure
The test shall be carried out in accordance with the following instructions:
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Note:
1. Check the pH of the food suspension. If the pH is outside the range of 5.5-
7.6, adjust the pH to 7.0 with sterile NaOH or HCl.
2. Prepare succeeding decimal dilutions as required, using a separate sterile
pipette for making each transfer.
3. Shake all dilutions immediately prior to making transfers to ensure
uniform distribution of the microorganisms present.
(4) Plating
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(5) Incubation
Incubate plates in the inverted position for 48 h ± 4 h. Incubation
temperature is dependent on the growth temperature requirements of
the target organisms (for psychrophilic bacteria: 15 – 20°C, for
mesophilic bacteria: 30 – 35°C, and for thermophilic bacteria: 55°C). The
plates used to enumerate psychrophilic and thermophilic bacteria may be
incubated up to 5 days.
c
N= ____________________
(n1+0.1n2)d
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Where,
n= the number of counts
n1= the number of plates counted in the first dilution
n2= the number of plates counted in the second dilution
d= the dilution from which the first counts were obtained (for example, 10-
1)
Round the results obtained with above formula to two significant figures.
(8) Reporting:
Total Plate Count: cfu/g
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Procedure
The test shall be carried out in accordance with the following instructions:
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Note:
1. Check the pH of the food suspension. If the pH is outside the range of 5.5-
7.6, adjust the pH to 7.0 with sterile NaOH or HCl.
4. Plating
1. Agitate each dilution tube to resuspend material that may have settled
out during preparation.
2. Pipette 1 mL or 0.1 mL of the required dilutions to appropriately
marked duplicate Petri plates.
3. In the case of products that tend to adhere to the bottom of the plates,
add the inoculum to 1.0 mL of sterile diluent previously placed in the
Petri plate.
4. Pour 12-15 mL of tempered agar into each plate, and mix by rotating
and tilting.
5. Allow to solidify. Plates should be poured not more than 15 min after
preparation of dilutions.
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6. Incubation
1. Incubate plates in the inverted position for 24 h ± 4 h at 35±2°C.
2. Avoid crowding or excessive stacking of plates to permit rapid
equilibration of plates with incubator temperature.
3. Counting Colonies
1. Count colonies promptly after the incubation period.
2. If possible, select plates with 30-300 colonies (including
pinpoint colonies). If counts do not fall within this range select
plates that fall nearest to the 30-300 range.
c
N =
(n1+0.1n2) d
Where;
n= the number of counts
n1= the number of plates counted in the first dilution
n2= the number of plates counted in the second dilution
d= the dilution from which the first counts were obtained (for example, 10-
1)
Round the results obtained with above formula to two significant figures.
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These agars are suitable for yeast and mould count in food products:
Others:
Procedure
Each sample unit shall be analyzed individually. The test shall be carried
out in accordance with the following instructions:
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2. Preparation of Medium
Prepare the appropriate media for the analysis being carried out.
Note:
1. Clean surface of working area with a suitable disinfectant.
2. Mark clearly the duplicate petri plates identifying sample, sample unit,
dilution and date of inoculation.
3. Preparation of Dilutions
1. Prepare 0.1% peptone water as diluent. An appropriate solute, such as
20% sucrose, should be added to the diluent when enumerating
osmophiles in foods such as syrups and fruit juice concentrates. In
addition, a 2% solution of sodium citrate, pre-warmed to 45°C, can be
used as diluent for high-fat foods such as cheese, butter.
2. Prepare a 1:10 dilution of the food by aseptically blending 25 g or mL
(the analytical unit) into 225 mL of the required diluent, as indicated
in Table I. If a sample size other than 25 g or mL is used, maintain the
1:10 sample to dilution ratio, such as 11 g or mL into 99 mL.
Note:
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4. Plating
1. Agitate each dilution bottle to resuspend material that may have
settled out during preparation.
2. Moulds should be enumerated by a surface spread-plate technique
rather than with pour plates. This technique provides maximal
exposure of the cells to atmospheric oxygen and avoids heat stress
from molten agar. Agar spread plates should be dried overnight
before being inoculated. Spread 0.1 mL onto duplicate plates.
5. Incubation
Incubate plates undisturbed in an upright position at 22 to 25°C for 3-5
days. Incubate plates in the dark. Normally, count colonies on plates after
5 days. Examine on the third day and if mould colonies are numerous,
count them and then count again on the fifth day, if possible.
Note:
Handle the plates as little as possible when counting on third day so spores
will not be dislodged, which may result in secondary growth.
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Where;
n= the number of counts
n1= the number of plates counted in the first dilution
n2= the number of plates counted in the second dilution
d= the dilution from which the first counts were obtained(for example, 10-
1)
Round the results obtained with above formula to two significant figures.
Alternatively,
Wet mounts and gram stains of several diverse types of cells per sample
should be examined to confirm that bacteria are not present. Yeast cells and
asexual mould spores are generally gram-positive, whereas mould mycelia
are gram-negative.
7. Recording Results
Calculate the average count (arithmetic mean) of the duplicate plates
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9. Precautions
1. Some yeasts and moulds can be infectious or can cause allergic
responses, therefore, it is important to be fairly cautious when
working with fungi. Ideally, plates should be held in incubators, not in
an open room. Plate lids should generally only be removed for
procedures such as the preparation of a slide for microscopic
examination.
2. Flamed needles should be cooled before making transfers to avoid
dispersal of conidia and other cells. Cultures should never be smelled.
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Procedure
The test shall be carried out in accordance with the following instructions:
Note:
1. Check the pH of the food suspension. If the pH is outside the range of 5.5-
7.6, adjust the pH to 7.0 with sterile NaOH or HCl.
2. Prepare succeeding decimal dilutions as required, using a separate sterile
pipette for making each transfer.
3. Shake all dilutions immediately prior to making transfers to ensure
uniform distribution of the microorganisms present.
(3) Pre-Enrichment
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1. Gram stain
2. Indole test
3. Voges Proskauer test
4. Citrate Utilization
5. Growth on Macconkey broth at 44 ±0.50C
6. Carbohydrate Utilization for acid and gas
7. H2S Production test
8. Motility test
9. Urease test
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Procedure
The test shall be carried out in accordance with the following instructions:
(2) Pre-Enrichment
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1. Gram Staining
2. Coagulase Test
(5) Reporting:
Staphylococcus aureus Present or absent / gm
Cut into small bits/ pieces around 50-75 g and mix well. Store in an airtight
container.
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Apparatus
(1) Aluminum dish – 75mm diameter and about 25mm height with close
fitting cover.
(2) Dessicator
(3) Vacuum oven
Procedure
Calculations
(W3 - W2)
Moisture content, % by mass = x 100
(W3 - W2)
Where
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Reagents
Procedure
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7. Repeat this process of heating for 30 minutes, cooling and weighing till
the difference between two successive weighing is less than one
milligram. Note the lowest mass.
Calculation
Acid insoluble ash, percent by mass = 100 x M1
M2
Where
Reagents
Procedure
1. Accurately weigh about 5 g of the prepared sample into a 9-cm diameter
platinum basin.
2. Add 5 ml of sulphuric acid to the material in the dish.
3. Gently heat the dish on a hot plate until the material is well carbonized
and then increase the heat until the evolution of sulphuric acid fumes
ceases.
4. Ash the carbonized matter in a muffle furnace at 550 ± 25˚C.
5. Cool the ash and moisten it with 2-3 ml of sulphuric acid. Heat strongly on
a hot plate until sulphuric acid fumes ceases to be evolved and finally ash
in the muffle furnace at 550 ± 25˚C for two hours.
6. Cool in a desiccator and weigh.
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Calculation
M1
Sulphated ash, % by mass = x 100
M2
Where,
Reagents
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100 ml distilled water accurately with stirring. (If the solution is cloudy
warm on a steam bath to clarify) Cool and transfer to 500-ml volumetric
flask containing 200-ml water. Make up to volume.
(2) Sulphuric Acid – 1:9 volume
(3) Hydrogen peroxide – 30% grade
(4) Sodium Sulphate – Analar grade
Procedure:
Calculation:
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th
[Ref: -. A.O.A.C 17 edn, 2000 Official Method 973.38 Titanium Dioxide in
Cheese]
Procedure:
1. Weigh 4-5 g of sample (W) in a Whatman thimble and extract the gum in
a continuous extraction apparatus (Soxhlet extractor) with chloroform
for 8 hours.
2. Distill off or evaporate the chloroform extract on a steam bath and
transfer the flask to an oven maintained at 100ºC and dry it for 4-5 hours.
3. Cool in a desiccator and weigh (W2).
4. Chloroform extract must be dried by keeping the flasks for 30 minutes
and weighed, till constant mass is achieved.
Calculation:
W2 – W1
Gum base Content % =
100 x W
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Where
[Ref: - IS: 6747-1981 (Reaffirmed 2010) Specification for Chewing Gum and
Bubble Gum]
Reagents
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Preliminary Titration:
Pipet 5 ml each of Fehling A and B into 250 ml conical flask. Mix and add
about 10 ml water and a few boiling chips or glass beads. Dispense solution.
Heat the flask to boiling. Add 3 drops of methylene blue indicator. Continue
the addition of solution dropwise until the blue colour disappears to a brick-
red end point. (The concentration of the sample solution should be such that
the titre value is between 15 and 50 ml). Note down the titre value.
Final Titration:
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[Ref: - A.O.A.C 17th edn, 2000, Official method 920.183 (b) Sugars (Reducing)
in Honey / I.S.I Hand book of Food Analysis (Part II) – 1984 page 36]
Calculation
Sucrose %
[Ref: - A.O.A.C 17th edn, 2000, Official method 920.184 Sucrose in Honey /
I.S.I Hand Book of Food Analysis (Part II) – 1984 page 36]
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C. CHOCOLATE
Types of chocolate
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th
[Ref: - I.S 1163: 1971 Specification for Chocolate/ A.O.A.C 17 edn, 2000,
Official Method 970.20 Cocoa Products – Preparation of sample]
Apparatus
(1) Aluminum dish – 75mm diameter and about 25mm height with close
fitting cover.
(2) Dessicator
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Procedure
Calculations:
(W3 - W2)
Moisture content, % by mass = x 100
W1
Where:
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Apparatus
Reagents
Procedure
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9. Break up the cake with a glass rod and allow it to remain on the steam
bath until the contents are so dry as to enable pulverizing easily. Place in
an oven at 100 + 2˚C for one hour.
10. Add 15 g of powdered anhydrous sodium sulphate and mix well. Transfer
the mixture to the fat extraction thimble of the soxhlet apparatus. Wash
the beaker with 50 ml of petroleum ether and transfer the washings to
the thimble. Extract the fat with petroleum ether so that at least 300 ml
has been circulated.
11. Transfer the extract to a tared dish and evaporate the petroleum ether on
a steam bath.
12. Dry the fat till the difference in weight between successive weighing is
not more than 1 mg.
Calculation
Where,
w = weight in g of fat
[Ref: - I.S 1163: 1971 Specification for Chocolate / I.S.I Handbook Of Food
Analysis (Part IX) 1984 page 20]
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th
Also see A.O.A.C 17 edn, 2000 Official Method 963.15 Fat in Cocoa Products
– Soxhlet Extraction Method
Reagents
(6) Catalyst mixture- 1.0 g of selenium and 5.0 g of mercuric oxide intimately
mixed together.
(9) Methyl Red Indicator solution- Dissolve one gram of methyl red in 200 ml
of rectified spirit (95 percent by volume).
Procedure
1. Weigh accurately about 10 g of the prepared sample and extract the fat by
shaking and centrifuging with two consecutive portions each of 100 ml of
petroleum ether. Remove the last traces of ether from the extracted
residue in an air oven.
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2. Shake the de-fatted residue with 100 ml of water for 4 minutes and then
add 100 ml of sodium oxalate solution. Stopper and shake vigorously for
3 minutes.
3. Allow this mixture to stand for 10 minutes, shake again for 2 minutes and
then centrifuge for 15 minutes.
4. Pipette 100 ml of the clear supernatant liquid into 250-ml beaker and add
one milliliters of glacial acetic acid, stir gently, stand for a few minutes
and then add 4 ml of freshly prepared tannic acid solution and stir.
5. Allow the precipitate to settle and filter through a Whatman filter paper
No. 42 overlaid with paper pulp, in a 7cm Buchner funnel, wash twice
with the sodium oxalate solution containing one percent (w/v) of the
glacial acetic acid and two percent (w/v) of tannic acid solution.
6. Digest the precipitate in a Kjeldahl flask with 20 ml of sulphuric acid, 15 g
of sodium sulphate and 1 g of the catalyst, for 30 minutes after the
mixture has become clear.
7. Cool the contents of the flask. Transfer quantitatively to a round-bottom
flask, with water, the total quantity used being about 200 ml. Add with
shaking a few pieces of pumice stone to prevent bumping.
8. Add 50 ml of alkali solution carefully over the side of the flask so that it
does not mix at once with the acid solution but forms a layer below the
acid.
9. Assemble the apparatus, taking care that the tip of the condenser extends
below the surface of the sulphuric acid contained in the beaker.
10. Mix the contents of the flask by shaking and distill until all ammonia has
distilled over into the standard sulphuric acid.
11. Detach the flask from the condenser and shut off the burner. Rinse the
condenser thoroughly with water into the beaker. Wash the tip carefully
so that all traces of condensate are transferred to the beaker.
12. When all the washings have drained into the beaker, add two or three
drops of the methyl red indicator solution and titrate with standard
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sodium hydroxide solution Carry out a blank using all reagents in the
same quantities but without the sample to be tested.
Calculation
Where,
[Ref: - I.S 1163: 1971 Specification for Chocolate / I.S.I Handbook of Food
Analysis ( Part IX) 1984 Page 23]
th
Also See A.O.A.C 17 edn, 2000 Official Method 939.02 Protein ( Milk ) in
Milk Chocolate - Kjeldahl Method
Note: - Milk solids can also be determined from the orotic acid content which
remains unchanged by heating during manufacture
th
[Ref: - Pearsons Composition and Analysis of Foods 9 edn page384 – see
method at clause 15.5 of Methods of Analysis for Cereal and Cereal Products]
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Reagent
Procedure
Reagents
Procedure
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7. Return the filter paper and the residue to the dish. Keep it in an air oven
maintained at 105 +2˚C for about three hours. Ignite in the muffle furnace
at 550 ± 10˚C for one hour.
8. Cool the dish in a desiccator and weigh. Heat again for 30 minutes in the
muffle furnace, cool and weigh.
9. Repeat this process of heating for 30 minutes, cooling and weighing till
the difference between two successive weighing is less than one
milligram. Note the lowest mass.
Calculation
M2
Where,
[Ref: - IS: 3077-1972 Specification for roasted and ground coffee/ IS: 1163-
1992 (Reaffirmed 2009) Specification for chocolates/ I.S.I. Handbook of Food
Analysis (Part IX) 1984 page 52]
Procedure
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Requirements
Apparatus
(1) Flat-Bottom Boiling Flask— The flask (A)) shall be made of resistance
glass.
(2) Still-Head — The still-head (B) shall be made of glass tubing of wall
thickness 1.25 ± 0.25 mm. A rubber stopper, fitted below the bulb of the
longer arm of the still-head, and used for connecting it to the flask, shall have
its lower surface 10 mm above the center of the side-hole of the still-head.
(4) Receiver — The receiver (D) shall be a flask, with two graduation marks
on the neck.
Reagents
(1) Glycerine
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Procedure
1. Weigh accurately 5.00 ± 0.01 g of the filtered oil or fat into the boiling
flask.
2. Add 20 g of glycerol and 2 ml of conc. NaOH solution from a burette to
which access of carbon dioxide is prevented and whose orifice is wetted
before running in the liquid, the first few drops from the burette being
rejected.
3. Heat the flask and its contents with continuous shaking on a gauze over
the naked flame until the fat, including any drops adhering to the upper
parts of the flask, has been saponified and the liquid becomes perfectly
clear. Avoid overheating during this saponification.
4. Cover the flask with a watch glass, and allow the flask to cool a little. Add
90 ml of boiling distilled water, which has been vigorously boiled for
about 15 min. After thorough mixing, the solution should remain clear. If
the solution is not clear (indicating incomplete saponification) or is
darker than light yellow (indicating overheating), repeat the
saponification with a fresh sample of the oil or fat. If the sample is old, the
solution may sometimes be dark and not clear.
5. Add 0.6 to 0.7 g of pumice stone grains and 50 ml of dilute sulphuric acid,
and immediately connect the flask with the distilling apparatus. Place the
flask on the asbestos board.
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6. After the fatty acids have melted and separated into a clear liquid layer on
gentle warming, heat the flask without altering the flame so that 110 ml
of liquid distils over in the course of 19-21 min.
7. The distillation is considered to begin when the first drop forms in the
still head.
8. Keep the water flowing in the condenser at a sufficient speed to maintain
the temperature of the outgoing water from the condenser between 15°C
and 20°C.
9. Collect the distillate in a graduated flask.
10. As soon as 110 ml have distilled over, stop heating the boiling flask and
replace the graduated flask by a measuring cylinder of about 25 ml
capacity to catch washings.
11. Close the graduated flask with the stopper, and, without making the
contents, place it in a water-bath at 15°C for 10 min, making sure that the
100-ml graduation mark is below the level of the water. Swirl round the
contents of the flask from time to time.
12. Dry the outside of the flask and then mix the distillate by closing the flask
and inverting it four or five times, but do not shake.
13. Filter through a dry Whatman No. 4 filter paper. Reject the first 2-3 ml of
the filtrate and collect the rest in a dry flask.
14. Pipette 100 ml of the filtrate in a titration flask, add 0.1 ml of
phenolphthalein indicator solution and titrate with standard 0.1N NaOH
solution until the liquid becomes slightly pink.
15. Run a blank test without the fat but using the same quantities of reagents
and following the same procedure.
Calculations:
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Where,
[Ref: - IS: 1163-1992 (Reaffirmed 2009) Specification for chocolates and IS:
548- 1964 Sampling, Physical and Chemical Tests for Oils & Fats]
Procedure
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To obtain moisture free and fat free cocoa mass multiply the weight of
residue with factor 1.43.
th
[Ref: - A.O.A.C 18 edn, 2005 Official Method 931.05 Cocoa solids of
chocolate liquor]
Reagents:
131
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Procedure
Calculation
Where,
Procedure
1. Weigh to the nearest 1.0g, 500g of the product containing fruits, nuts etc.
132
Beverages, Sugar and Confectionery Product 2015
2. Break the sample into small into small pieces and place them in 1 litre
glass/ metal container.
3. Cover the sample with meted cocoa butter and place container in a warm
oven until the added ingredients can be separated upon stirring.
4. Sieve contents through a 20 mesh sieve and allow the liquid to drain
completely.
5. Next soak the sieve containing ingredients in trichloroethylene and stir
gently for a minute or two.
6. Remove cleaned nuts, fruits etc, onto a tray and let the solvent evaporate.
Weigh to the nearest 0.1g.
Calculation
133
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134
Beverages, Sugar and Confectionery Product 2015
135
Beverages, Sugar and Confectionery Product 2015
v) Serological Identification
Polyvalent and/or somatic grouping antisera are used to support the
tentative identification of isolates as members of Salmonella spp.
136
Beverages, Sugar and Confectionery Product 2015
(16)N- Saline.
(17)Blender, stomacher or other homogenizing device.
(18)Incubator or water bath capable of maintaining 35±2°C and 44°C.
Procedure
(1) Handling of Sample Units
Analyze samples as soon as possible. If necessary, store samples under time
and temperature conditions that will prevent the growth or death of native
microflora.
Note:
If the sample unit consists of a container with little food material, thoroughly
rinse the interior of the container with a suitable preenrichment broth
medium and incubate the rinse in a sterile flask. This eventuality is more
frequently encountered in situations involving consumer complaints or food
poisoning investigations. A positive Salmonella and a negative medium
control should be set up in parallel with the test samples. Incubate the
preenrichment mixture and the positive and negative controls at 35±2°C for
18 - 24 h.
Note:
137
Beverages, Sugar and Confectionery Product 2015
The negative medium control should not show any evidence of growth after
incubation whereas the absence of growth in the positive control would
invalidate test results.
Note:
138
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139
Beverages, Sugar and Confectionery Product 2015
140
Beverages, Sugar and Confectionery Product 2015
Procedure
The test shall be carried out in accordance with the following instructions:
1. Gram Staining
2. Catalase Test
5. Haemolysis Test
6. Oxidase Test
7. Indole Test
8. Urease Test
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9. H2S Test
10. VP Test
11. MR Test
…………..
142
*The methods mentioned in the manual needs to be verified/ validated before they are put
in use by the laboratory.
Food Safety and Standards Authority of India
(Ministry of Health and Family Welfare)
FDA Bhawan, Kotla Road,
New Delhi-110002
www.fssai.gov.in