IS 5955: Spices and Condiments--Tamarind Concentrate--Specification (First Revision)

12 Pages·1993·1.6 MB·English

by  Bureau of Indian Standards (BIS)

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IS 5955 (1993): Spices and Condiments--Tamarind
Concentrate--Specification (First Revision). UDC 664.5 :
634.461
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(S 5955 : 1993
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Indian'8tandard
;,
SPICES ANDCOND~ENTS - TAMARIND.
CONCENTRATE - SPEeIFICATION
( First Revision)
UDC 664~ 5 : 634 46'(1
0
@ DIS 1993
BUREAU OF INDIAN STANDARDS
MANAK BHAVAN,9,BAHADUR SHAH ZAFAR MARO
NEW DELHI 110002
October 1993 Price Group 3
Spices and Condiments Sectional Committee, FAD 9
FOREWORD
This Indian Standard ( First Revision) was adopted by the Bureau of Indian Standards, after the
draft finalized by the Spices and Condiments Sectional Committee had been approved by the Food
and Agriculture Division Council.
This standard was originally published in 1970. The present revision incorporates current trade
practices and opportunity is also taken to incorporate additional requirements like moisture
content and acid insoluble ash content.
Tamarind concentrate is a jam like product resulting from concentration (under vacuum to 650
to 68° Brix) of a hot-water extract of soluble solids of pulp obtained from mature fruits of
Tamarindus indica and widely used as a spice and condiment all over India. The concentrate is
clean and easily dispersible in hot water. The concentrate has found wide acceptance in India
and abroad for making soup, sauces and other food products. It is hoped that this standard based
on research investigations carried out at Central Food Technological Research Institute, Mysore,
would enable better quality control of tamarind concentrate produced in the country and would
also stabilize the exports.
This standard is also subject to the restrictions imposed under the Prevention of Food Adulteration.
Act, 1954 and the Rules framed thereunder, 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 of a test or analysis, shall be rounded
off in accordance with IS 2 : 1960 'Rules for rounding off numerical values ( revised)'. The number
of significant places retained in the rounded off value should be the same as that of the specified
value in this standard.
IS 5955 : 1993
Indian Stalldard
SPICES AND CONDIMENTS -
T~MARIND
CONCENTRATE - SPECIFICATION
( First Revision)
1 SCOPE 4.2 Hygiene
This standard prescribes the requirements ~nd Tamarind concentrate shall be manufactured
the methods of sampling and test for tamarmd under hygienic conditions ( see IS 2491 : 1972 ).
concentrate.
4.3 Colour
2 REF'ERENCES
The concentrate shall be light to dark brown
in colour.
The following Indian Standard is a necessary
adjunct to this standard: 4.4 Flavour
IS No. Title The flavour of tamarind concentrate shall be
characteristic of tamarind ffuit. No burnt of
1797 : 1985 Methods of test for spices and
flavour should be present.
condiments
4.5 Defects
2491 : 1972 Code of hygienic conditions for
food processing units Tamarind concentrate shall be free from:
2860 : 1964 Methods of sampling and test for a) Harmless extraneous vegetable materials,
processed fruits and vegetables
b) Pits, and
13145 : 1993 Spices and condiments-Methods c) Pit fragments.
of sampling (first revision)
3 TERMINOLOGY 4.6 The tamarind concentrate shall also comply
with the requirements gi-/en in Tables 1 and 2.
3.1 For the purpose of this standard, the follow
The cans containing tamarind concentrate shall
ing definitions shall apply.
not show any positive pressure.
3.1.1 Harmless Extraneous Vegetable ,l\1aterial
4.7 Freedom from Moulds, Insects, etc
Fibre and rind common to tamarind, and stems
The tamarind concentrate shall be free from
up to 10 mm in length and sepal bracts aggre
living insect, moulds, dead, insect fragments and
gating an area of 5 cm2
•
rodent contamination visible to the naked eye
3.1.2 Pit ( Stone) ( corrected, if necessary, for abnormal vision)
or with such magnification as may be necessary
A whole pit or approximately one-half seed of
in any particular case. If the magn ification
tamarind frui ts.
exceeds X 10, this fact should be stated in the
3.1.3 Pit Fragments test report.
5 PA.CKING
A piece of tamarind seed less than the equivalent
of one half pit and which weighs at least 5 milli Tamarind concentrate shall be p3cked in tin
grams. plate or glass containers which should be appro*
priately sealed. The tin-plate container shall
4 REQUIREMENTS
be lacquered. The lacquer shall be of the acid
4.1 General resistant type.
Tamarind concentrate shall be obtained by hot 6 MARKING
water extraction of clean tamarind pulp \vith Each container shall be marked or lebelled with
subsequent concentration under vacuum. The the following particulars:
tamarind fruits shall be mature, sound, fresh,
a) Name of the material,
and shall be free from insect and fungal attack
or al1Y other blemish affecting the quality of the b) Name and 3ddress of the manufactur.er,
product. Added colouring and flavouring agents
c) Net mass of 1h e con~eilts of the container
shall not be present. in grams,
IS 5955: 1993
d) Date of manufacture or code number 7 SAMPLING
indicating the date of manufacture,
7.1 The method of drawing representative
e) List of additives, a~nd sample of the material and criteria for confor
f) Manufacturer's licence number. mity shall be as prescribed in IS 13]45 : 1993.
Table 1 Requirements for Tamarind Concentrate
( Clause 4.6 )
SI Characteristic Requirement Method of Test, Ref to
No. ,..----------"-----------.
Annex of This Dther Indian
Standard Standards
(1) (2) (3) (4) (5)
i) Head space of the can in rum, 6 C16 of
Max IS 2860 : 1964
ii) Microbiological requirements To satisfy the test A
iii) Moisture, percent by mass, Max 15 Cl9 of
IS 1797 : 1985
iv) Total soluble solids, percent by 65 B
mass, Min
v) Total insoluble pulp, percent by 2 C
mass, Max
vi) Total tartaric acid, percent, Min 9 D
vii) Acid insoluble ash ( on dry 0·50 CI8 of
basis ), percent by mass, Max IS 1797 : 1985
viii) Total reducing sugar, percent by 35 E
mass, Min
Table 2 Limits for Heavy Metals in Tamarind Concentrate
( Clause 4.6 )
81 No. Characteristic Requirement Method 0 f Test,
Ref to CJ No. of
IS 2860 : 1964
(l~ (2) (3) (4)
i) Arsenic ( as As), ppm, Max 1·0 13
ii) Lead (as Pb), ppm, Max 2·5 14
iii) Copper ( as Cu ), ppm, Max 30 15
iv) Zinc ( as Zll ), ppm, Max 50 16
v) Tin (as Sn), ppm, Max 250 17
ANNEX A
[ Table 1, Iteln (ii) ]
TEST FOR MICROBIOLOGICAL REQUIREMENTS
A-I Incubate cans at 37°C alld 55°C for 7 days. spoilage, jf any can:
Examine the cans for evidence of microbiolo
gical activity after 7 days of incubation. To a) bulg,~s when being incubated al1d
satisfv the requirements of this test, the cans remains bulged after being cooled Of
shall flOt show evidence of microbiological acti ... remains bulged after incubation; and'
vity of any type. The incubated cans shall be
deemed to have undergone microbiological b) leaks,
2

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IS 5955 : 1993
ANNEX B
[ Table 1, Item (iv) ]
DETERMINATION OF SOLUBLE SOLIDS
B-1 APPARATUS concentrate sample between the two prisms of
the refractometer and read the percentage
B-l.1 Refractometer-either hand or Abbe
refractometric soluble solids.
refractometer.
B-2 PROCEDURE NOTE - Temperature correction factor is 0·07/
B-2.1 Keep one or two drops of the tamarind degree increase or decrease in tempera ture,
ANNEX C
[ Table 1, Item (v) ]
DETERMINATION OF TOTAL INSOLUBLE PULP
C-l PROCEDURE Dry the filter paper at 100°C to constant weight,
C-l.l Boil 20 g of sample with 100 m] distilled From the weight, subtract the weight of the
filter paper. This gives the weight of total
water for 30-40 minutes. Filter through dried
insoluble pulp.
and weighed filter paper. Wash with hot water.
ANNEX D
[ Table 1, Item (vi) ]
DETERMINATION OF TOTAL TARTARIC ACIDS
D-l REAGENTS xide solution. Acidify with 3 ml of g1acial
acetic acid. Add the stirring 80 ml of 95 per~
D-1.1 Hydrochloric Acid - Concentrated.
cent alcohol. Cool overnight in refrigerator.
D.l.2 Alcohol - 95 percent and 80 percent Filter off precipitated bitartrate using 9 cm
( vjv). quantitative filter paper. Wash with ice-cold
80 percent alcohol ( 15-ml portions, 3 times)
D-l.3 Potassium Hydroxide Solution - 10 per Transfer back filter paper with precipitate to
cent. precipitation flask, boil with distilled water until
it dissolves and titrate with 0-1 N alkali, using
D-1.4 PhenOliphthalein Indicator
phenolphthalein as indicator.
D-2 PROCEDURE
D-3 CALCUIJATION
D-2.1 Take 2 g of tamarind concentrate, dis
solve in 30 ml of hot water, cool and acidify D-3.1 Express the results in miIli-equivalents
with 2 m! of hydrochloric acid. Add 65 m! of ( that is, in mi of normal alkali solution) per
95 percent alcohol with stirring and filter the 100 ml of the product. One miIlilitre of 0-1 N
precipitated pectin. Concentrate the filtrate sodium hydroxide is equivalent to 0'015 g of
to 30 ml and neutralize with potassium hydro- tartaric acid .
.)
IS 5955 : 1993
ANNEXE
[ Table 1, Item (viii) ]
DETERMINATION OF TOTAL REDUCING SUGARS
E-l TOTAL REDUCING SUGARS E-l.1.6 Methylene Blue Indicator
E-l.l Reagents 0·2 percent in water.
E-l.1.1 Soxhlet Mod;jiculion of Fehling's Solution
E-1.2 Procedure
- Prepare by mixing equal volumes of solution
A ( E-l.l.2 ) and solution B ( E-l.1.3 ) immedia Place accurately weighed about one gram (W)
tely before using. Transfer into a conical flask of the prepared sample of tamarind concentrate
of 250 m! capacity. Heat this mixture to boil into a 250 mI volumetric flask and dilute with
ing on an asbestos gauze and add standard about 150 m! of water; mix thoroughly the
invert sugar solution ( E-l.1.5) from a burette, contents of the flask and make the volume to
about one millilitre less than the expected 250 ml with water. Using separate pipettes,
volume which will reduce the Pehling's solution take accurately 5 ml each of solution A
completely ( about 48 m}). Add one millilitre ( E-1.1.3 ), in a proce!ain dish. Add about 12 ml
of methylene blue indicator while keeping the of tamarind concentrate solution from a burette
solution boiling. Complete t'he titration within and heat to boiling over an asbestos gauze.
three minutes, the end point being indicated by Add one millilitre of methylene blue indicator
change of colour from blue to red. From the and while keeping the solution boiling complete
volume of invert sugar solution used, calculate the titration, within three minutes, the end point
the strength(s) of the copper sulphate solution being indicated by change of colour from blue
by multiplying the titre value by 0-001 ( mg/ml to red. Note the volume ( H) in ml of tama
of the standard invert sugar solution). This rind concentrate solution required for the
would give the quantity of invert sugar required titration.
to reduce the copper in 5 ml of copper sulphate
solution. E-l.3 Calculation
E-l.l.2 Copper Sulphate Solution ( Solution A ) Total reducing sugars, 250 x 100 S
percent by mass = -'Hx~
Dissolve 34·639 g of coppe.r sulphate crystals
( CUS04' 5 H 0) in water, dIlute to 500 ml and where
2
filter through glass wool or filter paper.
S = strength of copper sulphate solution,
E-l.1.2.1 Standardization. of copper sulphate H = volume in ml of honey solution required
solution using separate plpette accurately.5 ml for titration, and
of solution A ( E-1.1.2 ) and 5 ml of solutlOn B
M = mass in g of honey.
( E-l.l.3 ).
NOTE - For true total reducing sugar refer to
E-l.1.3 Potassium Sodium Tartrate (Rochelle Salt) C-3.2.2
Solution ( Solution B )
E-2 SUCROSE
Dissolve 173 g of potassi';1m ~odium tar~rate
and 50 g of sodium hydro~Ide III water, dIlute E-2.1 Procedure
to 500 m1. Let the solutlOn stand for a day
To 100 ml of the stock honey solution (see
and filter. E-1.2), add one millilitre of concentrated
hydrochloric acid and heat the solution to near
E-l.l.4 Hydrochloric Acid boiling. Keep aside overnight. Neutralize this
Sp gr 1·18 at 20°C (approximately 12 N ). inverted tamarind concentrate solution with
sodium carbonate and determine the total
E-l.l.5 Standard Invert Sugar Solution reducing sugars as described in E-1.2.
Weigh accurately 0·95 g sucrose and dissolve it
E-2.2 Calculation
in 500 ml of water. Add 2 ml of concentrated
hydrochloric acid, boil gen'.ly for 30.minu!es
and keep aside for 24 hours. NeutralIze WIth E-2.2.1 Sucrose, p~rc~nt by mass = [ ( reducing
sugars after inversion, percent by mass) -
sodium carbonate and make the fhal volume
to 1 000 ml; 50 ml cf thi3 solution contains (reducing sugars b~fore. inversion, percent by
0'05 g invert sugar. mass) ] X 095.
4