Transcription of MANUAL OF METHODS OF ANALYSIS OF FOODS - FSSAI
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MANUAL OF METHODS OF ANALYSIS OF FOODS - FSSAI
MANUAL OF METHODS OF ANALYSIS OF FOODS FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA MINISTRY OF HEALTH AND FAMILY WELFARE GOVERNMENT OF INDIA NEW DELHI 2016 CEREAL AND CEREAL PRODUCTS CEREALS AND CEREAL PRODUCTS 2016 0 MANUAL FOR ANALYSIS OF CEREAL AND CEREAL PRODUCTS TABLE OF CONTENTS TITLE/METHOD PAGE NO. Food grains 1 1. 1 Definition of Refraction 1 1. 2 Determination of Foreign Matter 2 Determination of Mineral Matter 3 Determination of Refractions other than Foreign Matter 3 Determination of Rodent Excreta and Hair 4 Light Filth in Whole Wheat Flour 5 Determination of Moisture 8 Determination of Uric Acid 9 Test for presence of Ergot in Food grains 10 Determination of Hydrocyanic Acid in Beans 11 Determination of Aflatoxin 12 Determination of Deoxynivalenol (DON) 12 ANALYSIS of Atta (Wheat) 13 Determination of Moisture 13 Determination of Total Ash 14 Determination of ash insoluble in dilute HCl 16 Determination of Gluten 17 Determination of Alcoholic Acidity 18 Determination of Calcium Carbonate in Fortified Atta 18 Determination of Total Protein in Protein Rich Atta 19 Determination of Crude Fibre 23 Maida, Fortified Maida, Protein Rich Maida 25 Semolina (Suji)
from product by use of selected sieve mesh sizes. (Ref: - AOAC 17th edn, 2000, Official method 970. 66 Light and Heavy Filth) 1.1.1 Equipment (a) Balance – sensitivity 1 mg (b) I. S sieves of round holes having following aperture size: Top 4.0 mm Second from top 3.35 mm Third from top 1.70 mm Fourth from top 1.0 mm
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