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SOP: Determination of Extraneous Matter and Other Refractions in Whole Spices

GIFSQ — Global Institute for Food Safety & Quality

Procedure

Thoroughly mix the sample

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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

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Spread in an enameled tray

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Separate extraneous matter and other refractions by hand

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Weigh each fraction and calculate percentage

Test sieves with enamel tray
Test sieves — GIFSQ illustration

References

FSSAI (2016), Manual of method of analysis of foods — spices and condiments; Method no 2.0.