SOP: Preparation of Noodle and Fried Snack Samples

GIFSQ — Global Institute for Food Safety & Quality

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

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Grind 300–500 g in a mill until all material passes through a No. 20 sieve

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Keep the ground test samples in a sealed container to prevent moisture changes prior to analysis

Determinations on noodles and fried snacks (from the same section)

• Moisture content: proceed as in the moisture and total solids method, except dry at 100°C for 3–4 hours.
• Total ash: proceed as in the total ash method.
• Acid insoluble ash: proceed as in the acid insoluble ash method.
• Protein: proceed as in the crude protein method.
• Acidity of extracted fat and acid value: proceed as in the acidity of extracted fat method.
• Peroxide value of extracted fat: see the separate SOP for this method.