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Analysis of Cereal & Cereal Prod.

Analysis of Cereal & Cereal Prod.

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Published by: nneel_22p on Dec 26, 2009
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11/02/2012

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Lab. Manual 3
MANUAL OF METHODSOFANALYSIS OF FOODS
CEREAL AND CEREAL PRODUCTS
DIRECTORATE GENERAL OF HEALTH SERVICESMINISTRY OF HEALTH AND FAMILY WELFAREGOVERNMENT OF INDIA
 2005
 
CEREALS AND CEREAL PRODUCTS
 
1
MANUAL FOR ANALYSIS OF CEREAL AND CEREAL PRODUCTS
CONTENTS
1.0 FOODGRAINS 11.1 Definition of Refraction 11.1.2.1 Determination of Foreign Matter 31.1.2.2 Determination of Mineral Matter 41.1.2.3 Determination of Refractions other than Foreign Matter 41.2 Determination of Rodent Excreta and Hair 51.3 Light Filth in Whole Wheat Flour 62.0 Determination of Moisture 103.0 Determination of Uric Acid 114.0 Test for presence of Ergot in Food grains 135.0 Determination of Hydrocyanic Acid in Beans 156.0 Determination of Aflatoxin 167.0 Determination of Deoxynivalenol (DON) 168.0 Atta (Wheat) 168.7 Determination of Calcium Carbonate in Fortified Atta 218.8 Determination of Total Protein in Protein Rich Atta 229.0 Maida, Fortified Maida, Protein Rich Maida 2610.0 Semolina (Suji) 2611.0 Detection of Kesari Dal Powder( Lathrus Sativus) in Besan 2612.0 Determination of Talc on Rice and Pulses 2813.0 Microscopic Structure of Cereal Starches 2914.0 Biscuits 3415.0 Bread 3916.0 Corn Flour, Corn Flakes and Custard Powder 4617.0 Malted Milk Food 4918.0 Determination of Synthetic Colour in Biscuits, Cakes etc 5419.0 Solvent Extracted Oilseed Flours 5719.1 Determination of Total Residual Hexane 5720.0 Determination of Oxalic Acid in Solvent Extracted Sesame Flour 6121.0 Determination of Free and Total Gossypol in Solvent ExtracteCottonseed Flour 62
 
CEREALS AND CEREAL PRODUCTS
 
1
MANUAL FOR ANALYSIS OF CEREAL AND CEREAL PRODUCTS
 
Standards for cereals, pulses and their products are laid down in item A 18 of Appendix B to P.F.A. Rules. These include standards for food grains, their milledproducts and processed cereal products. In addition standards for malted foodsand solvent extracted edible oilseed flours are also included under this item.
1.0 FOOD GRAINS1.1 Definition of Refractions
Refractions mean all components of food grains, which differ from normalgrains such as foreign matter, other food grains, damaged grains, weevilledgrains, broken, shrivelled grains etc
.
The definition of various refractions isgiven under ‘Explanation” below item A 18.06.14 in Appendix B toP.F.A.Rules (1955). Additional definitions are(1) Karnal bunt – Grains of wheat having a dull appearance and blackish incolour, the blackness spreading along the longitudinal furrow on the ventral sidegiving the kernels a boat like appearance. The grains are affected by a fieldfungus Neovossia indica.(2) Ergot – Grains of wheat showing a slightly curved body in the ear inplace of kernel. Ergot is produced by fungus Claviceps pupurea. Ergotproduces Ergotoxin and occurs in rye , millets and wheat.(Ref :- I.S : 8184 – 1976 Method for determination of Ergot in Foodgrains).

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