SOP: Determination of Acid Insoluble Ash — Spices
GIFSQ — Global Institute for Food Safety & Quality 1. Principle The acid insoluble ash is a measure of sand and other siliceous matter present in the sample. When ash is dissolved in dilute acid, inorganic compounds dissolved in acid, leaving silica and sand as acid insoluble ash. 2. Application This method is applicable to […]
SOP: Determination of Salt Content in Spices
GIFSQ — Global Institute for Food Safety & Quality Introduction PFA Act 1954 and PFA Rule 1955 define salt as NaCl and nothing else, which is determined volumetrically by titrating the salt containing extract with silver nitrate, employing potassium chromate as indicator. Spice commodities generally contain 0.61% salt in terms of NaCl. Estimation of salt […]
SOP: Detection of Mineral Oil in Black Pepper
GIFSQ — Global Institute for Food Safety & Quality Procedure Take about 10 g sample in a 100 mL glass stoppered conical flask and add 25 mL petroleum ether ↓ Shake well for 30 seconds and immediately filter in a 50 mL beaker ↓ Evaporate the solvent in the beaker on a water bath. Dissolve […]
SOP: Determination of Bulk Density (Mass/Litre) — Spices
GIFSQ — Global Institute for Food Safety & Quality Procedure Fill a cylindrical 1 L measure with lid, made of aluminum alloy, brass or stainless steel, of internal diameter 95 mm and internal height 142 mm, with the test sample ↓ Lightly shake the measure horizontally three times and fill again as much as possible […]
SOP: Determination of Total Ash Content — Tea and Coffee
GIFSQ — Global Institute for Food Safety & Quality The ash of a foodstuff is the inorganic residue remaining after complete burning away of the food, usually at a temperature not exceeding red heat. Ash can often serve as a measure for adulteration of a food. The higher the ash content of the sample, the […]
SOP: Determination of MSG in Foods by HPLC-UV
GIFSQ — Global Institute for Food Safety & Quality (The manual numbers both the salt method and this method 2.3.17.) 1. Scope The method is applied to all types of noodles and MSG containing foods including seasonings. 2. Definition This method determines the concentration of Monosodium Glutamate (MSG). The result is usually expressed in percentage. […]
SOP: Determination of Starch Content — Spices
GIFSQ — Global Institute for Food Safety & Quality Reagents Ethyl ether Ethyl alcohol 10% (v/v) Dilute hydrochloric acid — 2.5%, prepared by mixing 20 mL of conc. HCl (sp. gr. 1.12) with 200 mL water Sodium carbonate solution — 20% (w/v) Procedure Extract about 3 g of the ground sample, accurately weighed, with five […]
SOP: Determination of Cold Water Soluble Extract — Spices
GIFSQ — Global Institute for Food Safety & Quality Procedure Weigh to the nearest 0.001 g about 2 g sample, transfer to a 100 mL volumetric flask, add distilled water and make up to mark ↓ Stopper the flask and shake at approximately 30 minutes interval for 8 hours, and allow to stand for 16 […]
SOP: Determination of Crude Fiber — Spices
GIFSQ — Global Institute for Food Safety & Quality 1. Principle When defatted spices are treated with boiling dilute sulphuric acid and boiling dilute sodium hydroxide, the remaining organic residue is determined as crude fiber. 2. Application This method is applicable to all type of food and food products. 3. Reagents Dilute sulphuric acid — […]
SOP: Determination of Steam Volatile Oil (Essential Oil) — Lee and Ogg Method
GIFSQ — Global Institute for Food Safety & Quality 1. Principle Test portion is boiled in H₂O or NaCl solution. Released volatile oil (vapor form) is condensed and collected in trap, and then measured through trap calibration. 2. Application This method is applicable to determine the amount of volatile oil of spices. 3. Apparatus Flask, […]
SOP: Determination of Total Ash — Spices
GIFSQ — Global Institute for Food Safety & Quality The ash of a foodstuff is the inorganic residue remaining after complete burning away of the food, usually at a temperature not exceeding red heat. Ash can often serve as a measure for adulteration of a food. The higher the ash content of the sample, the […]
SOP: Determination of Moisture in Spices — Dean and Stark Toluene Distillation Method
GIFSQ — Global Institute for Food Safety & Quality 1. Principle Moisture in spices is determined by the Dean and Stark entrainment method (toluene distillation method). Toluene is added to the sample in a flask and heated to boiling. The water and toluene boil off as an azeotropic mixture. Upon cooling, water and toluene separate […]
SOP: Lead Chromate Test — Turmeric and Spices
GIFSQ — Global Institute for Food Safety & Quality Because of similarities of the lead chromate with turmeric powder in color and solubility in water, it may be employed as adulterant to uplift faded color of rhizomes and also to patch up black moldy patches on them. Turmeric used as an ingredient in the manufacture […]
SOP: Detection of Argemone Seeds in Mustard
GIFSQ — Global Institute for Food Safety & Quality Procedure Weigh 50 g of powdered sample sufficient to yield 5–10 g nonvolatile ether extract ↓ Extract with 125 mL ethyl ether in a closed Erlenmeyer flask for 24 hrs with occasional shaking ↓ Filter the contents through Whatman filter paper No. 1 and wash the […]
SOP: Determination of Extraneous Matter and Other Refractions in Whole Spices
GIFSQ — Global Institute for Food Safety & Quality Procedure Thoroughly mix the sample ↓ Weigh 100–200 g depending on the nature of the material (10–20 g in case of small sized spices) and note down the exact weight ↓ Spread in an enameled tray ↓ Separate extraneous matter and other refractions by hand ↓ […]
SOP: Sampling and Sample Preparation — Spices
GIFSQ — Global Institute for Food Safety & Quality Principle The way in which a sample is taken for analysis is an operation in order to make representation of all the basic attributes of the commodity. Correct sampling requires most careful attention to reduce the genesis of error during analysis. It shall be the basis […]
SOP: Determination of Curcumin in Turmeric (Spices)
GIFSQ — Global Institute for Food Safety & Quality 1. Principle Curcumin is extracted by refluxing the sample with the alcohol for about 3 hours. After dilution, concentration of curcumin is measured by spectrophotometer at 425 nm against the alcohol blank. 2. Application This method is applicable to determine curcumin in spices. 3. Apparatus Flask, […]
SOP: Introduction to Spices and Condiments
GIFSQ — Global Institute for Food Safety & Quality (Background chapter — not a test method.) 2.1 Introduction Spices are used mostly as flavoring agents in a number of foodstuffs, such as curries, bakery products, pickles, processed meats, beverages, liqueurs etc. They have been used since long time at household level and gradually transferred into […]
SOP: Testing of Adulteration — Tea and Coffee (Rapid Tests)
GIFSQ — Global Institute for Food Safety & Quality 1.7.1 Detection of chicory powder in coffee powder Testing method – Take a transparent glass of water – Add a teaspoon of coffee powder – Coffee powder floats over the water but chicory begins to sink 1.7.2 Detection of iron filings in tea leaves Testing method […]
SOP: Determination of Alcohol Soluble Extract — Spices
GIFSQ — Global Institute for Food Safety & Quality 1. Principle Sample is extracted with ethanol and evaporated to dryness. It is heated in the oven at 103 ± 2°C; the remaining residue is alcohol soluble matter. 2. Application This method is applicable to determine the amount of alcohol soluble material in spices under specified […]
SOP: Analysis of Soluble Instant Coffee
GIFSQ — Global Institute for Food Safety & Quality Methods by reference Moisture — see the determination of moisture content in tea and coffee Total Ash — see the determination of total ash in tea and coffee Caffeine — see the determination of caffeine in tea and coffee 1.6.4 Solubility in boiling water Weigh 2.5 […]
SOP: Analysis of Roasted and Ground Coffee — Sample Preparation and Method References
GIFSQ — Global Institute for Food Safety & Quality 1.5.1 Preparation of sample for ground coffee Grind the sample in a grinder to pass through No. 30 mesh sieve. Mix well to get homogeneous sample. Store sample in a tightly stoppered bottle. Withdraw portion for analytical determinations. Reference: AOAC, 920.91 (sample preparation of coffee). Methods […]
SOP: Determination of Non-Volatile Ether Extract (Fixed Oil) — Spices
GIFSQ — Global Institute for Food Safety & Quality 1. Principle The spice sample is extracted with petroleum ether, the ether is distilled off and the non-volatile residue is weighed as non-volatile ether extract. 2. Application This method is applicable to estimate fixed oil in spices having low volatile oil percentage, as well as in […]
SOP: Determination of Crude Fibre — Tea and Coffee
GIFSQ — Global Institute for Food Safety & Quality 1. Principle Crude fibre is defined as the sum of all those organic components of the plant cell membrane and supporting structures that remain after the removal of protein, fat, starch and water soluble components. Thus, crude fiber is composed of cellulose, hemicellulose, lignin and pectic […]
SOP: Determination of Light Berries
GIFSQ — Global Institute for Food Safety & Quality Reagents Alcohol–Water solution — Sp. gr. 0.80–0.82. The alcohol may be ethyl alcohol or denatured spirit. Prepared Sample — Remove extraneous matter and pinheads from the test sample. Procedure Weigh accurately 50 g of prepared sample and transfer to a 600 mL beaker ↓ Add 500 […]
SOP: Determination of Caffeine in Tea and Coffee by HPLC
GIFSQ — Global Institute for Food Safety & Quality 1. Principle Caffeine is determined in a clear, filtered, extracted solution of tea/coffee (extracted in hot water) by using reverse phase HPLC equipped with UV detector. The signal of sample is compared with those from standard caffeine solutions for identification, confirmation and quantification. 2. Application The […]
SOP: Determination of Water Extract — Tea and Coffee
GIFSQ — Global Institute for Food Safety & Quality 1. Principle Water soluble substance in tea can be conveniently determined by extracting the dry sample with distilled water. Tea sample is refluxed for one hour, where the water soluble fraction is extracted quantitatively. 2. Application This method is applicable for all types of tea and […]
SOP: Determination of Alkalinity of Ash (Water Soluble Ash) — Tea
GIFSQ — Global Institute for Food Safety & Quality 1. Principle The total filtrate obtained in the course of the water soluble ash determination process is titrated against 0.1 N HCl using methyl orange as an indicator. The alkalinity of soluble ash is calculated as K₂O on the basis of the reaction given below: K₂O […]
SOP: Determination of Water Soluble Ash — Tea and Coffee
GIFSQ — Global Institute for Food Safety & Quality 1. Principle The total ash obtained is boiled with distilled water and filtered hot through an ashless filter paper (No. 42 or equivalent). The residue is washed with hot water until it is free from alkali. The filter paper along with residue is ignited in the […]
SOP: Determination of Acid Insoluble Ash — Tea and Coffee
GIFSQ — Global Institute for Food Safety & Quality 1. Principle The ash obtained in the process of water soluble ash determination is treated with (1:2.5) HCl and water. The warm solution is filtered through ashless filter paper (No. 42 or Equivalent). The residue is washed with hot distilled water until free from acid, and […]
SOP: Determination of Moisture Content in Tea and Coffee
GIFSQ — Global Institute for Food Safety & Quality 1. Principle Moisture in tea is determined by the Hot Air Oven method. The sample is heated under carefully specified conditions and the loss of weight is taken as a measure of the moisture content of the sample. 2. Application This method is applicable for determining […]
SOP: Sampling and Sample Preparation — Tea and Coffee
GIFSQ — Global Institute for Food Safety & Quality Sample grinder — GIFSQ illustration 1. Principle The way in which a sample is taken for analysis is an operation in order to make representation of all the basic attributes of the commodity. Correct sampling requires most careful attention to reduce the genesis of error during […]
SOP: Tea and Coffee — Introduction, Composition and Quality Parameters
GIFSQ — Global Institute for Food Safety & Quality 1. Introduction of tea Tea and coffee are widely used beverages, preferred by most of the people around the world. Nepal has a long history of tea cultivation, with the first commercial production and processing in Ilam. Demand for tea and coffee greatly depends on the […]