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है”ह”ह

IS 15271 (2003): Namkeen [FAD 16: Foodgrains, Starches andReady to Eat Foods]

Ju/v 2003

REAFFIRMED

200915 15271 : 2003

Indian Standard

NAMKEEN- SPECIFICATION

ICS 67.040

© BIS 2003

BUREAU OF INDIAN STANDARDSMANAK BHA V AN, 9 BAHADUR SHAH ZAFAR MARG

NEW DELHI 110002

Price Group 4

AMENDMENT NOo 1 FEBRUARY 2006TO

IS 152711: 2003 NAMKEEN- SPECIFICATION

(Page 5, clause F-3.L IlI1e I )-- Substitute 'extracted fafjrJr 'sample'.

( Page 6, clause F-4. L last line) -- Substitute 'extracted farror 'sample'.

(FAD16)

Reprography Unit, BIS, New Delhi, India

AMENDMENT NO. 2 JULY 2009TO

IS 15271 : 2003 NAMKEEN - SPECIFICATION·

(Page 5, clause lE-2.L line :l) substitute 'ether' for 'alcohol'.

(FAD 16)

Reprography Unit, SIS, New Delhi, India

Bakery, Confectionery and Nutritious Supplements Sectional Committee, FAD 15

FOREWORD

This Indian Standard was adopted by the Bureau of Indian Standards, after the draft finalized by the Bakery,Confectionery and Nutritious Supplements Sectional Committee had been approved by the Food and AgricultureDivision Council.

Deep-fried snack foods, popularly known as Namkeens, are very popular in India for reasons of culture, taste andnutritional value.

The quality of the final product and its shelflife depends upon several factors such as:

a) the use of proper raw material or optimum maturity or quality,

b) correct method of preparation,

c) use of suitable equipment,

d) selection of appropriate fat or oil as frying medium,

e) optimum time and temperature of frying,

f) efficient packaging, and

g) proper handling and storage.

Though consumption of these products is, at present, very high, there is no systematic quality control.

Namkeens are prepared using a number of ingredients and are available in various forms in the market. Thecommon names are Bhujia, Ghatiya, Sev fried Dal, Dalmoth, Mixtures, Channa Jor Garam, Bundia, KhattaMeetha Mixture, Navratan, Chidwa, etc. The preparation prior to frying varies with the product. For example,Sevs are prepared by kneading Besan with water and frying in suitable oil/fat or combination thereof.Salts/Spices and other optional ingredients are added either at the time of kneading or after frying. Salted andspiced fried Dal are made by soaking Dais in water and frying with or without other ingredients. Chidwa aremade by direct frying the rice flakes, Channa jor garam are made by soaking gram with water and after pressingin rollers and frying in oil.

This standard has been formulated to assist in the industry in manufacture and sale of standardized, safer andmore hygienically processed product. This standard also covers requirements for rice Chidwa and salted andspiced fried Dais and superseded IS 12221 : 1987 'Specification of rice Chidwa' and IS 12565 : 1989 'Saltedand spiced fried DaIs - Specification'. These standards would be withdrawn when the draft is finalized.

In the preparation ofthis standard, due considerations has been given to the Prevention ofFood Adulteration Act,1954 and Rules framed thereunder and Standards of Weights and Measures (Packaged Commodities) Rules,1977. However, this standard is subject to the restrictions imposed under these, wherever applicable.

For the purpose of deciding whether a particular requirement of this standard is complied with, the final value,observed or calculated, expressing the result ofa test or analysis, shall be rounded offin accordance with IS 2 : 1960'Rules for rounding offnumerical values (revised)'. The number of significant places retained in the rounded offvalue should be the same as that of the specified value in this standard.

IS 15271 : 2003

Indian Standard

NAMKEEN- SPECIFICATION

1 SCOPE

This standard prescribes the requirements and themethods of sampling and test for Namkeen.

2 REFERENCES

The standards listed in Annex A contain provisionswhich through reference in this text, constituteprovisions of this standard. At the time ofpublication,the editions indicated were valid. All standards aresubject to revision and parties to agreements based onth is standard are encouraged to investigate thepossibility of applying the most recent editions of thestandards.

3 INGREDIENTS

3.0"Thefollowingingredienrs, singly, or in combinationshall be used in preparation of Namkeen. Theingredients shall be clean, wholesome and free fromany infection, infestation and foreign material and freefrom any undesirable smell.

3.1 Cereals/Legumes and their Products

Such as Besan (gram flour) (see IS 2400), beaten rice/maize (see IS 10770).

3.2 Potatoes

3.3 Edible Vegetable Oil or Fat

Refined edible vegetable oil, edible hydrogenatedvegetable oil (see IS 10633).

3.4 Salt (see IS 253 or IS 7224)

3.5 Spices

Such as chilli powder (see IS 2322), black pepper (seeIS 1798), cloves (see IS 4404), asfoetida, coriander(see IS 2443), Saunfisee IS 3796), Kadi patha, garlic,Cumin seeds (see IS 2447) sesame seed, khaskhas,turmeric (see IS 3576), black salt, garam masala (seeIS 13545).

3.6 Dry Fruits

Such as raisins, cashew nuts (see IS 7750), almonds,makhanna (see IS 3155), coconut, groundnut kernel(see IS 10065).

3.7 Jaggery

3.8 Sugar (see IS 5982 or IS 1151)

3.9 Permitted Flavouring and Colour

As permitted under PFA Rules.

3.10 Citric Acid/Tartaric Acid, Sodium BiCarbonate (see IS 2124, IS 5464 and IS 9504)

4 REQUIREMENTS

4.1 Description

4.1.1 Namkeen shall have an attractive colour, textureand pleasant taste and odour. It shall be crisp andhomogeneous in case of mixture. The namkeen shallnot be excessively greasy and shall be free fromrancidity and other objectionable odour and taste. Thenamkeen shall not bear any sign of significant burningor charring.

4.1.2 The material shall be free from insects, insectfragments, rodent hair and excreta and fungalinfestation.

4.2 Frying

The frying medium shall be regularly replaced withfresh batches of oil or fat or combination thereof toconform to good manufacturing practices. Temperatureof the frying medium shall not exceed the smoke point.

4.3 Hygienic Conditions

The namkeen shall be manufactured, handled, packedand stored under strict hygienic conditions(see IS 2491).

4.4 The namkeen shall also conform to therequirements given in Table I.

5 PACKING AND MARKING

5.1 Packing

The namkeen shall be packed in food grade flexiblethermoplastic film (having properties of high oxygen!water vapour barrier such as BOPP) of multi-layer ormono-layer construction or their laminates with paperand/or aluminium foil. The sealing shall be donehermetically with or without nitrogen flushing to retainthe content in a fresh condition.

5.2 Marking

5.2.1 The following particulars shall be marked orlabelled on each container:

a) Name of the material and trade-mark, if any;

IS 15271 : 2003

Table 1 Requirements for Namkeen

(Clause 4.4)

SI Characteristic Requirements Method ofNo. Test, Refto

Annex of thisStandard

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

i) Moisture, percent by 5.0 Bmass, Max

ii) Acid insoluble ash (on 0.1 Cdry basis), percent bymass, Max

iii) Fat (on dry basis), Dpercent by mass, Max:

a) For a/Do bhujia 55

b) For other namkeen 45

iv) Acid value of extracted 1.0 Efat, Max

v) Peroxide value, meq 10 Foxygen/kg fat, Max

b) Name and address of the manufacturer;

c) Batch or Code number;

d) Net mass in g or kg;

e) Date of manufacture;

f) List of ingredients;

g) The words 'Best before ... ', (the date to begiven by the manufacturer); and

h) Any other requirements as stipulated underthe Standards of Weights and Measures

(Packaged Commodities) Rules, 1977 andPrevention ofFood Adulteration Rules, 1955.

5.2.2 BIS Certification Marking

The product may also be marked with the StandardMark.

5.2.2.1 The use of the Standard Mark is governed bythe provisions of the Bureau ofIndian Standards Act,1986 and the Rules and Regulations made thereunder.The details of conditions under which the licence forthe use of the Standard Mark may be granted tomanufacturers or producers may be obtained from theBureau ofIndian Standards.

6 SAMPLING

Representative samples of the material shall be drawnand conformity of the material to the requirements ofthe specification shall be determined according to theprocedure given in Annex G.

7 TESTS

7.1 Tests shall be carried out as prescribed in theappropriate Annex specified in col 4 of Table 1.

7.2 Quality of Reagents

Unless specified otherwise, pure chemicals anddistilled water (see IS 1070) shall be employed in tests.

NOTE - Pure chemicals shall mean chemicals that do notcontain impurities which affect the results of analysis.

ANNEXA

(Clause 2.1)

LIST OF REFERRED INDIAN STANDARDS

IS No.253: 1985

265: 19931070: 1992

1151 : 2003

1798: 1982

2124: 2000

TitleSpecification for edible common salt(third revision)Hydrochloric acid (fourth revision)Reagent grade water - Specification(third revision)Refined sugar - Specification(second revision)Specification for Black pepper,whole and ground (first revision)Sodium bicarbonate - Specification(second revision)

2

IS No.2322: 1998

2400: 1976

2443: 1994

2447: 1993

TitleSpices and condiments - Chillies,whole and ground (powder) (secondrevision)Specification for Besan (firstrevision)Spices and condiments - Coriander,whole and ground - Specification(second revision)Spices and condiments - Cumin(Safed Jeera), whole - Speci­fication (first revision)

IS No.

2491 : 1998

3155: 19693576: 1994

3796: 1993

4404: 1992

4905: 19685464: 1995

Title

Food hygiene - General principles- Code ofpractice (second revision)Specification for Makhanna productsSpices and condiments - Turmeric,whole and ground - Specification(second revision)Spices and condiments - Fennelseeds, whole - Specification (firstrevision)Cloves, whole and groundSpecification (second revision)Methods for random samplingCitric acid, monohydrateSpecification (first revision)

IS No.

5982: 2003

7224: 1985

7750: 19759504: 1980

10065: 1981

10633: 1999

10770: 198413545 : 1992

IS 15271 : 2003

Title

Plantation white sugarSpecification (first revision)Specification for iodized salt (firstrevision)Specification for cashew kernelsSpecification for I (+) -Tartaric acid,food gradeSpecification for roasted groundnut(peanut) kernelsVanaspati - Specification (secondrevision)Specification for beaten riceGaram masala - Specification

ANNEXB

[Table 1, Sl No. (i)]

DETERMINATION OF MOISTURE

B-1 APPARATUS

B-1.1 Moisture dish made ofporcelain, silica, glass oraluminium.

B-1.2 Oven, electric, maintained at 105 ± 1°C.

B-1.3 Desiccator

B-2 PROCEDURE

consecutive weighings is less than I mg. Record thelowest mass.

B-3 CALCULATION

100(Mj -M2 )Moisture, percent by mass =

(M1-M)

where

Weigh accurately about 5 g of ground sample in amoisture dish, previously dried in an oven andweighed. Place the dish in an oven maintained at105 ± 1°C for 4 h. Cool in the desiccator and weigh.Repeat the process ofdrying, cooling and weighing at30 min intervals until the difference between two

3

M

mass, in g, of the dish with the materialbefore drying,

mass, in g, of the dish with the materialafter drying, to a constant mass; and

mass, in g, of the empty dish.

IS 15271·: 2003

ANNEXC

[Table 1, Sl No. (ii)]

DETERMINATION OF ACID INSOLUBLE ASH

C-l REAGENTS

C-l.l Hydrochloric Acid - Approximately 5 N,prepared from concentrated hydrochloric acid (seeanalytical reagent grade of IS 265).

C-2 PROCEDURE

Weigh accurately about 5 g of the material in aplatinum, procelain or silica dish. Ignite the materialin the dish with the flame of a suitable burner till allthe starch is carbonized. Complete the ignition in amuffle furnace at 550 ± 25°C for 3 h. Cool in adesiccator. To the ash, add 25 ml ofhydrochloric acid,cover with a watch-glass and heat on a water-bath for10 min. Allow to cool and filter the contents of thedish through Whatman filter paper NQ. 42 or itsequivalent. Wash the filter paper with water until thewashings are free fromthe acid. Return the filter andthe residue to the dish. Keep it in an electric air over

maintained at 105 to 110°C for about 3 h. Ignite in amuffle furnace at 550 ± 20°C for 3 h. Cool the dish ina desiccator and weigh. Repeat the process of ignitingin the muffle furnace, cooling and weighing at half­hour intervals until the difference between twosuccessive weighing is less than I mg. Note the lowestmass.

C-3 CALCULATION

10000 eM, - M)Acid insoluble ash (on dry basis) = M

1

(I OO~ X)

where

M2

mass, in g, of the dish with the acid in-soluble ash;

M mass, in g, of the empty dish;

M1

mass, in g, of the sample; and

X moisture content, percent by mass.

D-I APPARATUS

D-l.1 Soxhlet Extraction Apparatus

D-2 SOLVENT

ANNEXD

[Table 1, Sl No. (iii)]

DETERMINATION OF FAT

alternate drying and weighing at 30 min intervals untilthe loss in mass between two successive weighings isnot more than 1 mg. Record the lowest mass.

NOTE - Use the material in the extraction flask for estimationof acid value (see Annex E).

D-2.1 Petroleum ether, distilling below 65°C.D-4 CALCULATION

D-3 PROCEDURE

Determine the weight of the Soxhlet extraction flaskafter heating it at 100°C for 30 min and cooling toroom temperature. Transfer about 10g of the powderedmaterial accurately weighed in a suitable thimble andextract with the solvent in a Soxhlet extractionapparatus for about 16 h. Evaporate the extractcontained in the Soxhlet flask whose empty weighthas been previously determined at 95°C to 100°C for30 min. Cool in a desiccator and weigh. Continue the

4

100(M -M,)Fat, percent by mass = I. "

M

where

M1

mass, in g, of the Soxhlet flask with theextracted fat;

M2

mass, in g, of the empty Soxhlet flask,clean and dry; and

M mass, in g, of the material taken for the test.

IS 15271 :2003

ANNEXE

[Table 1, SI No. (iv)]

DETERMINATION OF ACIDITY OF EXTRACTED FAT

E-l REAGENTS

E-1.1 Phenolphthalein Reagent - 1.0 percent inethanol (95 percent).

E-l.2 0.1 M Potassium Hydroxide Solution

hydroxide solution taken in a 10 ml microburette. Ifthe contents of flask become cloudy, during titration,add another 50 ml of the reagent (see E-2.1) andcontinue titration. Make a blank titration of the 50 mlreagent. Subtract from the titre of the fat, the blanktitre.

E-l.3Ether-Ethanol (95 percent) Stock Solution

NOTE - Equal volumes of ethanol-ether which has beenneutralized to phenolphthalein with 0.1 M potassium hydroxide.

E-2 PROCEDURE

E-3 CALCULATION

E-3.1 Acidity of extracted fat(as oleic acid), percentby mass

IAlx V

M

whereE-2.1 Dissolve the residue in the extraction flask(see D-3) with 50 ml of mixture of equal volume ofalcohol and ethanol (see E-1.3). If the test specimendoes not dissolve in the cold, connect the flask with asuitable condenser and warm slowly with frequentshaking, until the specimen dissolves. Add 1 ml ofphenolphthalein reagent (see E-1.1) and titrate thecontents to a distinct pink colour with the potassium

V

M

volume of 0.1 M potassium hydroxidesolution used in titration after subtractingthe blank; and

Mass, in g, of extracted fat taken for thetitration.

ANNEXF

[Table 1, SI No. (v)]

DETERIVIINATION OF PEROXIDE VALUE

F-I APPARATUS

F-I.I Pipette - Graduated, I ml capacity.

F-I.2 Conical Flask - Glass-stoppered, 250 mlcapacity.

F-2 REAGENTS

F-2.1 Acetic Acid-Chloroform Solution - Mix threeparts by volume of glacial acetic acid, with 2 parts byvolume of chloroform.

F-2.2 Potassium Iodide Solution - Saturated.Prepare saturated solution of potassium iodide inrecently boiled distilled water. Store in the dark.

5

F -2.3 Sodium Thiosulphate Solution, 0.1 N,accurately standardized.

F-2.4 Sodium Thiosulphate Solution, 0.01 N. Thissolution is prepared by diluting 100 ml of accuratelystandardized solution of 0.1 N sodium thiosulphateto I 000 ml with freshly boiled and cooled distilledwater.

F-2.5 Starch Solution - One percent (to be preparedfreshly each time).

F-3 PROCEDURE

F-3.1 Weigh a suitable quantity of sample (such thatthe titration does not exceed 10 ml) in a 250 ml glass

NOTE - The test should preferably be carried out in artificiallight free from ultraviolet radiation.

should not exceed 0.1 ml of the 0.1 N sodiumthiosulphate solution.

S volume, in ml, of sodium thiosulphatesolution used up by the sample,

B volume, in ml, of the sodium thiosulphatesolution used up in the blank determination,

N normality of the sodium thiosulphatesolution, and

g mass, in g, of the sample.

IS 15271 : 2003

stoppered conical flask and then add 30 ml of theacetic acid-chloroform solution. Swirl the flask untilthe sample is dissolved. Add 0.5 ml of saturatedpotassium iodide solution. Allow the solution to standexactly I min in dark with occasional shaking andthen add 30 ml of distilled water. Titrate with 0.1 Nsodium thiosulphate solution with constant andvigorous shaking. Continue titration until the yellowcolour almost disappears. Add 0.5 ml of starchsolution and continue titration till the blue colour justdisappears.

F-3.2 If the titre value is less than 0.5 ml, repeat thedetermination using 0.01 N sodium thiosulphatesolution.

F-3.3 Conduct a blank determination of the reagentsin the same way. The titration in blank determination

F-4 CALCULATION

F-4.1 Peroxide value as milli­equivalents per kg fat

where

(S-B)xNxlOOO

g

G-l GENERAL REQUIREMENTS

ANNEXG

(Clause 6)

SAMPLING OF NAMKEEN

G-2 SCALE OF SAMPLING

G-l.l In drawing, storing, preparing and handling testsamples, the following precautions and directions shallbe observed.

G-l.l.l The samples shall be taken in a protected placenot exposed to damp air, dust or soot.

G-1.1.2 The sampling instruments shall be clean anddry.

G-1.1.3 The samples shall be placed in clean and drycontainers.

G-l.l.4 The sample containers shall be of such a sizethat they are almost completely filled by the sample.

G-l.l.5 Precautions shall be taken to protect thesamples, the material being sampled, the samplinginstruments and the sample containers fromadventitious contamination.

G-1.1.6 Each sample container shall be sealed with astopper or a suitable closure after filling in such a waythat it is not possible to open and re-seal it withoutdetection, and marked with full details of sampling,such as name ofthe material, name of the manufacturer,type of package and other important particulars of theconsignment.

6

G-2.1 Lot

All the packages in a single consignment of the sametype, manufactured under relatively uniform conditionsof production and having similar composition shallconstitute a lot.

G-2.2 Samples shall be tested from each lot separatelyfor ascertaining the conformity of a lot to therequirements of this standard.

G-2.3 The number of packages to be selected from alot shall depend on the size of the package as well asthe size of the lot and shall be according to Table 2.

G-2.3.1 These packages shall be selected from the lotat random. In order to ensure the randomness ofselection, procedures given in IS 4905 may befollowed.

G-3 TEST SAMPLES AND REFEREE SAMPLES

G-3.1 Draw small portions of the material with asuitable sampling instrument from different parts ofeach selected package, the total quantity of materialdrawn from each package shall be sufficient to maketriplicate determinations for all the characteristics givenin the standard.

IS 15271 : 2003

Table 2 Number of Packages to be Selected for Sampling

(Clause G-2.3)

SI For Packages of Below 500 g For Packages of 500 g to 1 kg For Packages of More than 1 kgNo.

Number of Sample Size Number of Sample Size Number of Sample SizePackages in the Lot Packages in the Lot Packages in the Lot

(I) (2) (3) (4) (5) (6) (7)

i) Up to 100 8 Up to 50 3 Up to 50 2

ii) 101 - 300 13 51 - 100 5 51 - 100 3

iii) 301 - 5'00 20 101 - 300 8 101 - 300 5

iv) 501 - 1000 32 301 - 500 13 30 I and above 8v) I 00 I and above 50 50 I and above 20

G-3.2 Mix thoroughly all portions of the materialdrawn from each selected package. Out of thismixtures, small but approximately equal quantities ofmaterial shall be taken and mixed thoroughly so as toform a composite sample sufficient to make triplicatedeterminations for all the characteristics given in thisstandard. The composite sample so prepared shall bedivided into three equal parts, one for the purchaser,another for the supplier and the third for the referee.These parts shall be immediately transferred to cleanand dry containers which are then sealed air-tight andlabelled with all the particulars given in G-1.1.6.

7

G-3.2.1 The referee sample shall bear the seals of thepurchaser and the supplier and shall be used in case ofa dispute between the two.

G-4 NUMBER OF TESTS AND CRITERIA FORCONFORMITY

G-4.1 All the characteristics given in this standard shallbe tested on the composite sample.

G-4.2 The lot shall be declared as conforming to therequirements of this specification ifall the tests resultson the composite sample meet the correspondingstandard requirements.

Bureau of Indian Standards

BIS is a statutory institution established under the Bureau of Indian Standards Act, 1986 to promoteharmonious development of the activities of standardization, marking and quality certification of goodsand attending to connected matters in the country.

Copyright

BIS has the copyright of all its publications. No part of these publications may be reproduced in any formwithout the prior permission in writing of BIS. This does not preclude the free use, in the course ofimplementing the standard, of necessary details, such as symbols and sizes, type or grade designations.Enquiries relating to copyright be addressed to the Director (Publications), BIS.

Review of Indian Standards

Amendments are issued to standards as the need arises on the basis of comments. Standards are also reviewedperiodically; a standard along with amendments is reaffirmed when such review indicates that no changes areneeded; if the review indicates that changes are needed, it is taken up for revision. Users of Indian Standardsshould ascertain that they are in possession of the latest amendments or edition by referring to the latest issue of'BIS Catalogue' and 'Standards: Monthly Additions'.

This Indian Standard has been developed from Doc: No. FAD 15 (1266).

Amendments Issued Since Publication

Amend No. Date of Issue Text Affected

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