SOP: Peroxide Value of Extracted Fat (Noodles and Fried Snacks)
GIFSQ — Global Institute for Food Safety & Quality Definition Peroxide value is the measure of the reactive oxygen content of a fat, expressed in terms of milliequivalents of oxygen per 1000 gram of fat, or as millimols of peroxide per kilogram of fat (1 millimol = 2 milliequivalents). The peroxide value provides an estimate […]
SOP: Preparation of Noodle and Fried Snack Samples
GIFSQ — Global Institute for Food Safety & Quality Laboratory sample grinder — GIFSQ illustration Scope Instant noodles, stick noodles, macaroni, and fried snacks like chips, dalmoth and bhujiya fall under this scope. Sample preparation Select from the lot to be analyzed enough strips or pieces to assure a representative test sample ↓ Grind 300–500 […]
SOP: Acidity of Extracted Fat and Acid Value (Biscuits and Flour Confectionery)
GIFSQ — Global Institute for Food Safety & Quality Introduction The acid value is a measure of the extent to which the glycerides in the fat have been decomposed by lipase action. The decomposition is accelerated by light and heat and is accompanied by free fatty acid formation. As rancidity is often accompanied by free […]
SOP: Preparation of Bread and Related Product Samples
GIFSQ — Global Institute for Food Safety & Quality Bread sample preparation — GIFSQ illustration Scope Bread, bun, muffins, croissant and similar bakery products fall under this group. The preparation below applies before the analyses of this section (total solids, alcoholic acidity, total ash, acid insoluble ash, protein). Preparation of sample a. All types of […]
SOP: Determination of Gluten in Flour
GIFSQ — Global Institute for Food Safety & Quality 1. Principle Gluten is the cohesiveness obtained by interaction of the water-insoluble proteins of wheat in the presence of water. Gluten is estimated by washing the dough, making it free from starch, sugar, water soluble proteins and other minor components. 2. Procedure Weigh 25 g flour […]
SOP: Preparation of Biscuit and Flour Confectionery Samples
GIFSQ — Global Institute for Food Safety & Quality Laboratory sample grinder — GIFSQ illustration Preparation of sample Take a sufficient amount of representative sample for complete analysis ↓ Remove the cream, caramel, chocolate, marshmallow, jam, jelly and any other filling between the samples ↓ Remove the coating, if there is any, by gentle scraping […]
SOP: Determination of Total Solids in Bread
GIFSQ — Global Institute for Food Safety & Quality 1. Principle The part of bread other than water and included gas is called total solid. The total solid of bread is obtained from the method of drying. 2. Procedure a. All types of bread not containing fruit Accurately weigh about 5 g of bread immediately […]
SOP: Determination of Alcoholic Acidity
GIFSQ — Global Institute for Food Safety & Quality Definition Alcoholic acidity is defined as the mg of H₂SO₄ required for 100 g of the sample to have the same alcohol soluble acids. Grains or their milled products, on storage, undergo physical as well as chemical changes. Acid phosphates, amino acids and free fatty acids […]
SOP: Determination of Crude Protein (Kjeldahl Method)
GIFSQ — Global Institute for Food Safety & Quality 1. Principle The sample is digested in H₂SO₄, using CuSO₄ as catalyst, converting the protein nitrogen to (NH₄)₂SO₄. Ammonia is liberated by alkaline steam distillation, trapped in dilute boric acid and titrated with standardized acid to a colorimetric endpoint. 2. Apparatus a. Kjeldahl digestion set b. […]
SOP: Determination of Crude Fiber
GIFSQ — Global Institute for Food Safety & Quality 1. Principle Crude fiber is the loss on ignition of the dried residue remaining after digestion of the sample with 1.25% (w/v) H₂SO₄ and 1.25% (w/v) NaOH solutions under specified conditions. The method is applicable to materials from which the fat can be and is extracted […]
SOP: Sampling and Sample Preparation of Cereals and Pulses Flour
GIFSQ — Global Institute for Food Safety & Quality Flour sampling — sample jar, scoop and sealed container — GIFSQ illustration Scope Whole wheat flour, refined flour, corn flour, millet flour, buckwheat flour, maize flour, weaning food flour, Bengal gram flour and other pulses flours fall under this category. This preparation applies before the analysis […]
SOP: Determination of Moisture Content and Total Solids in Cereals and Pulses Flour
GIFSQ — Global Institute for Food Safety & Quality 1. Principle The sample is heated at a specified temperature for a specified time in a hot air oven, and the loss in weight is taken as a measure of the moisture content of the sample. Total solids are obtained by difference from the moisture content. […]
SOP: Determination of Total Foreign Matter in Food Grains
GIFSQ — Global Institute for Food Safety & Quality 1. Principle The test sample is examined for its general condition, then separated over a set of sieves arranged in descending order of aperture, with a solid pan at the bottom. Foreign matter retained on the sieves and collected in the bottom pan — together with […]
SOP: Grading of Food Grains — Definition of Terms
GIFSQ — Global Institute for Food Safety & Quality Scope This method applies to cereals such as rice, wheat, maize, paddy, millets and buckwheat, and to pulses samples. The definitions below are the terms used when grading food grains and when determining foreign matter in the methods that follow. Definition of Terms 1. Extraneous materials […]
SOP: Determination of Crude Fat or Ether Extract
GIFSQ — Global Institute for Food Safety & Quality 1. Principle The solvent dissolves fats, oils, pigments and other soluble substances, collectively termed crude fat. The finely ground sample, held in a thimble, is extracted by a continuous flow of solvent; the solvent is evaporated and recovered by condensation, and the resulting crude fat residue […]
SOP: Determination of Acid Insoluble Ash (AIA)
GIFSQ — Global Institute for Food Safety & Quality 1. Principle Acid insoluble ash is a measure of the sandy particles and other siliceous matter present in flour. When the total ash obtained is treated with dilute acid, the inorganic compounds dissolve in the acid, leaving the siliceous and sandy matter as insoluble ash. The […]
SOP: Determination of Total Ash Content
GIFSQ — Global Institute for Food Safety & Quality 1. Principle Ash is the mineral residue that remains after complete incineration of a sample. A known quantity of sample is incinerated without flaming at a specified temperature until the residue is free from carbon. The residue is cooled in a desiccator, and the total ash […]