IS 13242: Spices and Condiments--Amchur, Raw Mango Mangifera Indica (Linn) Powder--Specification

8 Pages·1991·1 MB·English

by  Bureau of Indian Standards (BIS)

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IS 13242 (1991): Spices and Condiments--Amchur, Raw Mango
Mangifera Indica (Linn) Powder--Specification. UDC 664.5
(663.441.078-492.2)
“!ान $ एक न’ भारत का +नम-ण”
Satyanarayan Gangaram Pitroda
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“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता हहहहै””ै”
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“Knowledge is such a treasure which cannot be stolen”

IS 13242 : 1991
Indian Standard
SPICES AND CONDIMENTS _. AMCHUR,
RA W MANGO MANGIFERA INDICA (LINN)
POWDER - SPECIFICATION
UDC 664'5 ( 634'441'078-492'2 )
© BIS 1991
BUREAU OF INDI ..4 .N STANDARDS
MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG
NEW DELHI 110002
October 1991 Price Group 1
Spices and Condiments Sectional Committee, PADC 9
FOREWORD
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AMENDMENT NO.1 DECEMBER 1995
TO
IS 13242: 1991 SPICES AND CONDIMENTS -
AMCHUR, RAW MANGO MANGIFERA INDICA (LINN.)
POWDER - SPECIFICATION
(Page 1, clause 2.1 ) - Substitute:
a) 'IS 1797: 1985' for 'IS 1797: 1986'.
b) 'IS 13145 :1993 Methods of sampling for spices and condiments (first
revision), for 'IS 13145 : 1991'.
c) 'IS 14216 : 1994 Code for hygienic practice for spices and condiments
processing units' for 'IS 2491 : 1972'.
( Page 1, Table 1, col heading 5) - Substitute 'IS 1797 : 1985' for
'lS 1797: 1986'.
(Page 1, clause 3.7) '- Substitute '( see IS 14216 : 1994), for '( see
IS 2491 : 1972 )'.
( Page 1, clause 4.1 ) - Substitute the following for the existing matter:
'4.ll Packing
1he Arne/lIlr powder shall be packed in clean, sound and dry container made of
meta 1, glass, food grade polymers, wood or jute bags. The wooden boxes or jute
lHgs sha1l be suitably lined with moisture prooflining which shall not impart any
foreign smell to the product. The packing material shall be free from any fungal
or insect infestation and should not impart any foreign smell. Each container
shall be securely closed and sealed.'
( Page 1, sub-clause 4.1.1 ) - Delete.
( Page 2, clause 4.2 ) - Substitute the following for the existing matter:
'4.2 Marking
The following pa11iculars shall be marked or labelled on each container/bag:
a) Name and address of tbe manufacturer or packer;
b) Name of the material;
c) Trade name or brand name; if any
. 1
Amend No.1 to IS 13242 : 1991
d) Batch or code number;
e) Net mass;
f) Month and year of packing;
g) Best before (month and year); and
h) Any other markings required under the Prevention of Food
Adulteration Act, 1954 and the Rules framed thereunder, and the
Standard of Weights and Measures ( Packaged Commodities) Rules,
1977.
( Page 2, clause 5.1 ):
a) Second line - Substitute 'IS 13145: 1993' for 'IS 13145 : 1991'.
b) Lines 6 and 7 - Substitute 'col 5 of Table l' for '6, 8, 9 and 13 of
IS 1797 : 1986'.
(Page 2, clause A-2,ftrst line)-Substitute '0.5 g' for '0.50 gm'.
(FAD 9)
Reprography Unit, BIS, New Delhi, India
2
IS 13242 : 1991
Indian Standard
SPICES AND CONDIMENTS - AMCHUR,
RAW MANGO MANGIFERA INDICA (LINN)
POWDER - SPECIFICATION
1 SCOPE 3.6 The Amchur powder shall also comply with
the requirements given in Table 1.
1.1 This standard prescribes the requirements
for Amchur (raw mango) powder. This
Table 1 Requirements For Amchur Powder
standard does not cover dry raw mango slices
commercially known as Khatai.
SI Characteristics Require- Method of Test
2 REFERENCES No. ments Ref to
r----:..A..--~
2.1 The following standards are necessary Appendix Cl No_ in
adjuncts to this standard. in this IS 1797
Standard : 1986
IS No. Title
(1) (2) (3) (4) (5)
460 ( Part 1 ): Test sieves: Part 1 Wire cloth
1985 test sieves (third revision) i) Moisture, percent by 10-0 9
mass, Max
1797 : 1986 Methods of test for spices and
condiments ( second revision) ii) Total ash, percent by 4-8 6
mass, Max
13145 : 1991 Methods of sampling for spices
and condiments. iii) Acid insoluble ash, 1-0 8
percent by mass, Max
2491 : 1972 Code for hygienic conditions
for food processing units (first
iv) Crude fibre, percent 3-5 13
revision) by mass, Max
3 REQUIREMENTS v) Acidity as anhydrous 20 A
citric acid, percent
3.1 Description by mass, Min
[he Amchur powder shall be prepared by
grinding peeled clean and dried raw mango
slices Mangifera indica ( Linn. ).
3.2 Colour, Taste and :Flavour 3.7 The Amchur powder shall be manufactured
and packed under hygienic conditions (see
The Amchur powder shall have the characteristic
IS 2491 : 1972 ).
colour, taste and flavour. It shall be free from
musty odour. It shall be free from extraneous
4 PACKING AND MARKING
matter, added colouring matter, flavouring
matter and preservatives. 4.1 Packing
3.3 Freedom from Moulds, Insects, etc The Amchur powder shall be packed only in
sound, clean and dry containers made of jute,
The Amchur powder shall be free from dirt,
or paper .cartons lined in all caseS with a polye
mould growth and insect infestation and/or
thylene liner of 300 gauge, or in tin-plate or
fungus contamination.
glass containers or laminated aluminium foil
3.4 The Amchur powder shall be free from packs; or cellophane bags. If a polyethylene
added common salt or starch. liner is used in tin-plate containers, it may be
150 gauge. The containers shall be -free from
3.5 Fineness
any fungal or insect infestation and shall be
The Amchur powder shall be ground to such a free from any undesira bl e smell.
fineness that not less than 97 percent by mass
passes through a 500-p,m IS Sieve (see IS 460 4.1.1 Small containers may be packed in
wooden or cardboard cases.
( Part 1 ) : 1985 ).
IS 13242 : 1991
4.2 Marking 4.2.1 If the containers are packed in cases,
The following particulars shall be marked or each caSe shall also be marked with the
labelled on each container. particulars (a) to (e) in 4.2.
a) Name of the material and the trade-name 5 SAMPLING AND TEST
or brand name, if any;
5.1 Representative samples of the material
b) Name and address of the manufacturer; shall be drawn as prescribed in IS 13145 : 1991.
The sample of Amchur powder shall be tested
c) Batch or code number; for ascertaining conformity of the material
to the requirement of this specification by the
d) Net mass; and
methods of test given in 6, 8, 9 and 13 of
e) Date of packing. IS 1797 : 1986.
ANNEX A
[ Table 1, Item (v) ]
DETERMINATION OF ACIDITY
A-I REAGENTS a pale pink end point. Note the titre value and
calculate as follow.
A-l.1 Sodium Hydroxide Solution - 0'1 N.
A-l.2 Phenolphthalein Indicator- 1 percent ( in
A-3 CALCULATION
alcohol ).
A-3.1 Acidity as anhydrous citric
A-2 PROCEDURE
acid, percent by mass, (m/m)
Weigh about 0·50 gm of sample in a 250 ml
conical flask. Add about 100 ml of distilled titre X ( normality of ) X 100
64 NaOH
water. Heat on a steam-bath for about 15-20
minutes. Cool and titrate with 0·1 N NaOH = 1000 x mass of sample
using 2-3 drops of phenolphthalein indicator to
2