STUDY ON MANUFACTURING PROCEDURE,

QUALITY ASSURANCE AND QUALITY

CONTROL OF HALDIRAMS SNACKS

PRESENTATION BY:
anisha r a j
A4312616105
SEMESTER- 8TH
SECTION- ‘B’
BATCH- 2016-20
 ABOUT THE COMPANY
HALDIRAM SNACKS PRIVATE LIMITED

• INDUSTRIAL AREA, C-3, SECTOR 67, NOIDA, UTTAR PRADESH

201301

• MANUFACTURER AND SUPPLIER OF HALDIRAM SNACKS.

• ❖ BUSINESS TYPE - MANUFACTURER AND SUPPLIER
• ADDRESS: NO INDUSTRIAL AREA, C-3, SECTOR 67, NOIDA,
UTTAR PRADESH , 201301
• COUNTRY/REGION: INDIA
 INTRODUCTIO
• N
Started as small time sweet shop in bikaner in 1937
• first company in india to brand “namkeen”
• Has grown from a small sweet shop to international chain.
• Early 90s- split of 3 units ,1992-manufacturing unit with retail
• 1995- restaurant in Delhi and in 1997- Separate unit for namkeen
• 2000- international market and Over a period of time the haldiram’s
group has emerged as a household name for ready-to-eat snack in
India.
TREND
SETTER
•It was the first company to brand “namkeen”
•Was also one of the first companies in india to open a
restaurant in new delhi offering traditional indian snack food
items such as "panipuri," "chatpapri," and so on, which catered
to the needs of hygiene conscious non-resident indians and
other foreign customers
•The group also pioneered new ways of packaging namkeens its
packaging techniques increased the shelf life of namkeens
from less than a week to more than six months
 QUALITY ASSURANCE
• Quality can beDEPARTMENT
defined as the state of “zero defect” the quality assurance department has world
class testing facilities for physical, chemical, and bacteriological analysis. Thus quality of
incoming raw material, packaging material, finished goods is ensured.
• Functions of quality assurance department
1) receiving and analysis- this includes a) analysis of raw material b) analysis of in- process
material
c) analysis of finished product
2)monitoring during production this includes keeping a check on recipes & manufacturing procedures
followed by workers in various production units as well as hygiene condition.
3)storage and dispatch quality assurance department ensures there is no damage to food when it is
stored before dispatch. It also ensures the food products are dispatched with a complete check on
quality and hygiene
4)monitoring at service outlets it performs fortnightly audit to keep a constant check on the sanitation
of various outlets. It follows the FIFO (first in first out) method.
 QUALITY TESTING
PROCEDURE
TESTING OF OILS AND FAT
The quality of fresh oil and processed oil depend on some factors like peroxide value, fresh
Fatty acid content, iodine value, moisture content etc. All tests are performed in every
Receiving of fresh oil from supplier. Peroxide value determination is done in every hour of
Frying in process.
1. FREE FATTY ACID
(FFA)
PRINCIPLE:
fats are degraded by the process of hydrolysis, which in the presence of moisture splits its triglycerides into
their basic components of glycerol and free fatty acid. This type of deterioration refers to hydrolytic
rancidity which is favored by moisture, high temperature and lipolytic enzymes. Free fatty acid content is
determined on the basis number of milligrams of sodium hydroxide necessary to neutralize 20g of fat or oil.
PROCEDURE
•Weigh 20 g of sample
•Add 50 ml of neutralized alcohol
•Then put flask on hot plate for boiling
•After boiling add 3-4 drops of phenolphthalein indicator
•Titrate with 0.1N NaOH
•Titrate till pink colour appears
•Note titrate value
OBSERVATION

Weight of sample taken=20 gm

Initial titre reading= 13.3 Final titre
reading=14.1
CALCULATION
Ffa = titre value x N of NaOH x 28.2 /wg. of sample
0.8 x 0.05 x28.2 / 20 = 0.056
RESULT
The sample accepted as upto 1.5% of FFA acceptable here
2. PEROXIDE VALUE
PRINCIPLE
The peroxide value is a useful indicator of the extent of oxidation of lipids, fats, and oils. The oxidation of food
lipids is undesirable due to off-flavors, toxins, and loss of fat-soluble vitamins.
PROCEDURE
• Weigh 5g sample into a 250ml conical flask. Add 30ml acetic acid – chloroform solvent mixture and mix
to dissolve.
• Add 0.5ml saturated potassium iodide solution with a mohr pipette let stand 1min in dark with
occasional shaking, and then add about 30ml of water.
• Add about 0.5ml starch solution as indicator . If the solution is clear then there is no peroxide in it but if it is brown
then there is presence of peroxide in it so titrate it with 0.01N sodium thiosulphate and note down the titre
value.
• PV = Titre value X 0.01 X1000/Sample weight
OBSERVATION

Weight of sample taken= 6 gm

Initial titre reading= 0 Final titre reading=
2
CALCULATION
Peroxide value = titre value x N of sodium thiosulhate x 1000/wg. of
sample
2x 0.01 x1000 / 6 = 3.33
RESULT
The sample unaccepted as upto 3% of peroxide value is unacceptable here.
3. DETERMINATION OF OIL PERCENT IN FOOD PRODUCTS USING SOXHLET APPARATUS
PRINCIPLE:
• The solvent used depends on its polarity. As the solvent boils the vapor passes through the condenser and the
pure form of the solvent drops on the sample.
PROCEDURE:
• Weigh accurately 10gm of crushed sample.Put the sample in thimble and cover it with cotton.
• Now place the thimble in the condenser unit of sox let .After this take approx. 200ml. Of petroleum ether in
Flask.
• Assemble the unit very carefully and switch on the water tap and the turn on the temperature knob and set it to
45-60 degrees temperature. Operate it for a time of f 4-6hrs with intermediate checking.
• Oil from the crushed sample will accumulate at the bottom of r.B. Flask whereas pet ether would have
evaporated. Cool and take the readings.
• Oil % = Wt of oil extracted X 100 / Wt of sample taken
• Oil % = 2 x 100 / 10= 20 %
4.VOLATILE OIL TEST
PRINCIPLE
Essential oils usually contain active substances. The determination of volatile oils in the drug is performed by
distillation with water, collecting the distillate in a graduated tube with a structure such as allows that the
aqueous phase get separated from the oil phase and is returned to the distillation flask.
PROCEDURE
• Take 25 gm of sample in a round bottom flask and add 100 ml of water to that flask.
• Put 1-2 drops of antifoaming agent to it
• Attach Clevenger apparatus with round bottom flask
• Attach condensor with water pipe inlet and outlet point for condensation process
• Put the flask on heating mantle and leave it for 4- 5 hours
TESTS ON FINISHED
PRODUCTS
1. MOISTURE CONTENT
PRINCIPLE:
• It is the measurement of the loss in mass when dried a given material under specified tempreture gives a
measure of moisture present in that material.
PROCEDURE:
• The sample to be tested is mixed and grinded. It is maked sure that the sample is neither too coarse nor too
fine and it can passes through 1.0mm sieve. 5g of sample is weighed in tarred dish and the dish containing
sample is placed in oven for 2 hours. The time duration is recorded when the dish is placed in oven and
when it attend at temperature of 130 degree. The dish is taken out from oven after 2 hours, and cooled in
desiccators and weigh.
• Moisture % = (wet weight – dry weight ) x 100/ wet weight – dry weight
• Sample wet wt.= 20 gm dry weight = 17.7gm
• Moisture%= ((20-17.7) x 100) / 20-17.7 = 0.01%
• 2. SALT CONTENT:
PRINCIPLE:
• To determine the salinity of a sample a silver nitrate titration is used by food technologists. The silver cation reacts
quickly with chloride (or any halide) to form an insoluble silver chloride (agcl) precipitate.Ag + + Cl-→ AgCl(s)
PROCEDURE:
• Put the prescribed amount of sample into the flask.
• Dilute with about 25 m1. Of distilled water. This increases the volume of solution in the flask so that better
agitation can be obtained and the end point easier to detect.
• Add approximately 2 m1. (4 to 5 drops) of k2cro4 indicator.
• Titrate with AgNo3 to the characteristic yellow-orange end point of the chromate indicator.
OBSERVATION
• Initial readings =12.6 final readings= 25 weight of sample =3.23
• Salt %= Titre value X 0.5845 /Sample weight
• = 12.4 x0.5845/3.23 = 2.2% which is acceptable
3. DETERMINATION OF ACIDITY IN
FOOD:
PRINCIPLE
• To measure the amount of acid (such as citric acid, acetic acid, lactic acid, etc.), It is necessary to titrate a sample
of the food with sodium hydroxide solution. It is not sufficient to measure the ph of a food (see ph measurement
below) as this does not tell you the amount of acid present.
PROCEDURE & OBSERVATION
• Put the 5 gm of sample into the flask.
• Dilute with about 25 m1.Distilled water. This increases the volume of solution in the flask so that better agitation
can be obtained and the end point easier to detect.
Factors used:
• Add approximately 2 m1 (4 to 5 drops) of phenolphthalein indicator. Acetic acid (vinegar) 0.060
Citric acid 0.070
• Titrate with NaOH so that color changes to pink
Tartaric acid 0.075
• Note the titre readings Lactic acid 0.090

• Acidity % = titre value x N of NaOH xfactor/ weight of sample

• =2.8 x 0.05 x 0.070 / 3.23 = 0.003% which is

acceptable
 MICROBIOLOGICAL TESTING OF
SNACKS
• TOTAL PLATE COUNT METHOD
• TOTAL PLATE COUNT METHOD IS TO DETERMINE THE NUMBER OF VIABLE MICROBES IN A SAMPLE. THESE
ARE REFERRED TO EITHER AS THE VIABLE PLATE COUNT METHOD OR PLATE COUNT BECAUSE THEY COUNT
ONLY THOSE CELLS THAT ARE ABLE TO REPRODUCE WHEN CULTURED.
• TYPES OF MEDIA USED AT HALDIRAM

Purpose Media used

Salmonella spp. Salmonella shigella Agar
Yeast & Mold Potato Dextose Agar
Coliforms Violet Red Bile Agar
Total Viable Count Plate Count Agar
E. coli EMB Agar
MEDIA PREPARATION
First take
100 ml of
distill
water in
a flask
Add
calculated
amount
of media
in flask
Add
200ml of
water
in flask

Cover the
flask with
cotton plug
and put it in
autoclave

Cool the
prepared
media
SAMPLING25SAMPLE
PGMROISOFCESS FOR MICROBIAL
COUNTINGSADDED
TO
PHOSPHA
OBSERVATION AND
TE BUFFER RESULT
STANDARD
SOLUTION
AND MIX MICROORGANISM OBSERVATION
1MILTOF S
SAMPLE
PNDEOI IS TOTAL VIABLE 50 Max 50000
PRE P AS COUNT
HRED
POUREDIN
TWRI COLIFORM Absent Present\absent
MEDIA IS
POURED
IN EACH E. COLI Absent Present\ absent
PETRI
DISH IN SALMONELLA Absent Present\absent
LAMINAR
CHAMBER YEAST & MOLDS 60 Max 100
ALLOW THE
MEDIA TO
SOLIDIFY
RESULT : THE PRODUCT IS FREE FROM
MICROBIAL CONTAMINATION
INCUBATE IT
FOR 24 HOUR
AND COUNT
THE
MICROBIALCOL
ONIES
 CONCLUSIO
• At the end of overall processing of sweets, N
namkeens & snacks a essential point is that the quality of product
confirming to desired standards of national and international industries ,because of food concern it is very much
insure that it must be safe and hygienic. Therefore, have a special responsibility to ensure that their product
are safe as well as successful in the market place.
•Improved quality of product.
•Achievement of greater consumer satisfaction.
•Increase consumption and sales.
•Promotion of national and international trade.
•Greater confidence in the mind of consumer.
THANK
YOU