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(Reaffirmed 2016)
I
IS1485:1993
(Reaffirmed 2005)
(Reaffirmed 2015)
(Reaffirmed 2020)

(Reaffirmed 2014)

(Reaffirmed 2013)

MACARONI, SPAGHETTI, VERMICELLI AND

EGG NOODLES - SPECIFICATION(Reaffirmed 2012)
( Second Revision )
(Reaffirmed 2011)

UDC 664.694
(Reaffirmed 2010)

(Reaffirmed 2009)

(Reaffirmed 2008)

(Reaffirmed 2007)

(Reaffirmed 2006)

(Reaffirmed 2005)

@ BIS 1993

BUREAU OF INDIAN STANDARDS

MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG
NEW DELHI 110002

July 1993 Price Croup 5

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Foodgrains and Foodgrain Industries Sectional Committee, FAD 16

FOREWORD

This Indian Standard ( Second Revision ) was adopted by the Bureau of Indian Standards, after
the draft finalized by the Foodgrains and Foodgrain Industries Sectional Committee had been
approved by the Food and Agriculture Division Council.
Macaroni, spaghetti, vermicelli and egg noodles belong to a class of food products generally
known as ‘Macaroni Products’. ‘The Italians call them ‘Pasta Alimentare’ ( Alimentary Paste ),
while German terminology is ‘Teigwaren’ ( Paste Goods ). The Macaroni industry is well deve-
loped in Italy, USA, France, Switzerland and other western countries. Although vermicelli
( SEMIAN) has been known and produced in India for a long time, the production of macaroni
and spaghetti is of comparative recent origin in this country. The principal raw materials are
SUJI ( semolina ) or MAZDA obtained preferably from hard wheat, such as durum. The minor
ingredients which may be added are edible groundnut flour, tapioca flour, soya flour, milk powder
casein, gluten, vegetables and spices. Besides, they may also be enriched with vitamins and
minerals. In the case of egg noodles, egg in any form may be added.
The manufacturing process for macaroni, spaghetti, vermicelli and egg noodles consists of making
the dough from SUJI or MAIDA with or without other ingredients with cold or lukewarm water,
kneading it and then extruding it through an extrusion press fitted with a die of the desired shape.
The .extruded product cut to a given length is then dried to a definite moisture content under
controlled conditions of temperature and humidity. The dried product i; suitably packed depPn-
ding on the market requirements.

This standard was first published in 1959. It had been revised in 1976 with a view to update the
requirements specified in the standard as manufacture of macaroni, spaghetti, vermicelli and egg
noodles had stabilized and the forms and typ:s of macaroni and spaghetti had become rationali-
zed. Requirements for various characteristics had been reviewed and that of total ash modified.
Suitable modification had also been effected in the ‘cooking test’.
This standard is now being revised to include both instant and egg noodles which have become
very popular in the country. The revision also incorporates Amendment No. 1 to the Standard.
The list of ingredients also has been expanded.
In the preparation of this standard, due consideration has been given to the provisions stipulated
under the Prevention of Food Adulteration Act, 1954 and the Rules framed thereunder and the
Standards ofWeights and Measures ( Packaged Commodities ) Rules, 1977. However, this standard is
rubject to the restrictions imposed under these Rules, wherever applicable.
For the purpose of deciding whether a particular requirement of this standard is complied with,
the final value, observed or calculated, expressing the result of a test or analysis, shall be
rounded off in accordance with IS 2 : 1960 ‘Rules for rounding off numerical values ( revised )‘.
The number of significant places retained in the rounded off value should be th: same as that of
the specified value in this standard.
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IS 1485 : 1993

Indian Standard
MACARONI, SPAGHETTI,VERMICELLI AND
EGG NOODLES-SPECIFICATION
( Second Revision )
1 SCOPE 3.1.2.8 IX-sodium phosphate ( Na,PHO, 7H,O )
-0.5-1.0 percent ( only in quick cooking pro-
1.1This standard prescribes the requirements
ducts ).
and the methods of sampling and test for
macaroni, spaghetti, vermicelli and eggnoodles. 3.1.2.9 Vegetable or vegetable products and
fruit or fruit products ( preserved, dehydrated
2 REFERENCES 01 pulp ).
2.1 The Indian Standards listed in Annex A are
necessary adjuncts to this standard. 3.2 Description

3 REQUIREMENTS 3.2.1 Form and Dimensions

3.1 Ingredients The forms and dimensions of macaroni, spag-

hetti, vermicelli and egg noodles should be as
3.1.1 Essential Ingredients given below.
The following materials shall be used in the 3.2.1.1 Macaroni
manufacture of macaroni, spaghetti, vermicelli
and egg noodles. The material may be of two types, namely, long
goods or cut goo;is:
3.1.1.1 Muida or suji - see IS 1009 : 1979 or
IS 1010 : 1968 respectively. These shall be a) The long goods should be in the form of
first passed through suitable sieves before use. tubular rods, smooth or corrugated.
3.1.1.2 Water - see IS 4251 : 1967. These should have the outer diameter
ranging between 3 and 5 mm and of wall
3.1.1.3 Egg ( only in the case of egg noodles ) - thickness of about 1 mm.
These may be in any form namely liquid eggs,
frozen eggs, dried eggs or egg yolk. b) The cut goods should be obtained by
extrusion and may be in the form of
3.1.2 Optional Ingredients elbows, tubes, shells, alphabets, numerals
stars, wheels, rings, rice, melon seeds as
In addition to the essential ingredients specified agreed to between the purchaser and the
under 3.1.1, any of the following ingredients supplier.
may be used in manufacturer of macaroni,
spaghetti, vermicelli and egg noodles.
3.2.1.2 Spaghetti
3.1.2.1 Milk powder ( whole and skim ) - see
IS 1165 : 1986. The material should be in the form of solid
rods of diameter 1 mm.
3.1.2.2 Edible casein - see IS 1167 : 1965.
3.2.1.3 Vermicelli
3.1.2.3 Edible tapiocaflour - see IS 1318 : 1969.
The material should be in the form of solid
3.1.2.4 EdibIe oilseeds jour - see relevant rods of diameter between 0.5 and 1.25 mm.
Jndian Standards.
3.2.1.4 Egg noodles
3.1.2.5 Spices - see relevant Indian Standards.
The material shall be in the form of ribbons,
3.1.2.6 Gluten and shall have not less than 5.5 percent by
3.1.2.7 Soyapour -see IS 7835 : 1975, IS 7836 : mass of egg solids or egg yolk solids when
1975 or IS 7837 : 1975. tested by the method given in Annex B.
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IS 1485 : 1993

3.2.2 Other Physical Characteristics or in suitabIe @astic Urn or moisture-proof

paper bags, sealed to prevent ingress of mois-
Macaroni, spaghetti, vermicelli and egg ture. Tinplate containers may also be used.
noodles shall be of good characteristic CO~OWS, The material coming into contact with the
flavour and odcur and shall be free from food product shall be of food grade quality.
rancidity, mustiness, bitterness or any other The size of the container is subject to agree-
undesirable taste or odour. It shall also be free ment between the purchaser and the supplier.
from impurities, any foreign matter, cracks,
flaws, mould, insect infestation or other spoi- 4.2 Marking
lage. The material shall retain its shape and Each container shall be suitably marked so as
show no signs of disintegration and shall swell to give the following information:
appreciably when plunged into vigorously-
boiling water and boiled for 10 minutes. a) Name of the material;

NOTE - In case of instant or quick cooking nood- b) If enriched with vitamins: (i) the word
les, the material shall be boiled for the time declared ‘vitaminized’ placed in brackets, below
in the cookicg insiructions. (a); and (ii) the details of enrichment
and quantities added;
The material shall be smooth to the touch and
shall l:ot contain any added colouring matter. c> If spices have been added,
‘spiced to be giver; on the label;
the word

3.3 Enrichment If egg has been added, it shall be decla-

4
Subject to the agreement between the purchaser red on the label;
and the supplier, the material may be fortified
with one or more of the following:
e> All :ngredients shall be declared on the
label;
a) MineraZ - Calcium, phosphorus and f) Name and address of the manufacture;
iron.
g) Batch or code number;
b) Vitamins - A, B complex and D.
h) Net mass;
3.4 The material shall be manufactured in
premises maintained under hygienic conditions j) Date of manufacture;
see IS 2491 : 1972.
k) Expiry date;
3.5 The material shall also comply with the
m) Cooking instructions; and
requirements given in Table 1.
Table 1 Requirements for Macaroni, Spaghetti, n) Any other details required under the
Vermicelli and Egg Noodles Standards of Weights and Measures ( Pac-
kaged Commodities > Rules, 1977 and PFA
( Clause 3.5 ) Rules.
SI Characteristic Requirement Method of 4.2.1 The container may also be marked with
No. Test, Ref
to Annex the Standard Mark.
(1) (2) (3) (4) 5 SAMPLING
i) Moisture, percent by 11 C
mass, Max 5.1 Representlttive samples of the material
ii) Total ash ( on dry basis ), 0.7 D shall be drawn and conformity of the material
percent by mass, MUX to the requirements of this specification shall
iii) Acid insoluble ash ( on dry 0.05 E he determined by the method prescribed in
basis ), percent by mass,
MUX Annex F of IS 1158 : 1973.
iv) Total protein ( Nx 5.7 ) 10 F 6 TESTS
( on dry basis >, percent
by mass, Min 6.1 Tests shall be carried out as prescribed
“1 Cookiog test: 8 G under 3.2.2 and appropriate appendices specified
Total solids in gruel,
percent by mass, MUX
in co1 4 of Table 1.
vi) Free acidity ( ml of lN, 4 1-I 6.2 Quality of Reagents
NaOH solution per 100 g
of product ), Max Unless specified otherwise, pure chemicals and
distilled water ( see IS 1070 : 1992 ) shall be
4 PACKING AND MARKING
employed in tests.
4.1 Packing
NOTE - <Pure chemicals shall mean chemicals
The material shall be packed in cardboard that do no: contain impurities which afTect the
cartons wirh a lining of moisture-proof material results.

2
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$NNEX A
( [email protected] 2.1 )
LItiT OF REFERRED INDIAN STANDARDS
IS No. Title IS No. Title
265 : 4987 Hydrochloric acid ( third’ 1163 : 1965 Casein ( edible quality )
revision ) ( revised)
460 Test sieves : Pad P Wire.cloth 1318 : 1969 Edible tapioca flour ( first
(Part 1) : 1985 test sieves ( third revision ) revision )

1009 : 1979 MAIDA for general purposes 2491 : 1972 Code for hygienic conditions
( second revision ) for food processing units (first
revisim )
1010 : 1968 SU.U or RAYA ( semohna )
( jkst revision ) 4251 : 1967 Quality tolerances for water
for processed food industry
1070 : 1992 Reagent grade water ( third
revision ) 7835 : 1975 Edible medium-fat soya flour
1158 : 1973 Corn flakes (Jr& revision ) 7836 : 1975 Edible low-fat soya flour
1165 : 1986 Milk-powder ( third revisiun ) 7837 : 1975 Edible full-fat soya flour

ANNEX B
( Ckmse 3.2.1.4 )
DETERMINATION QF EGG SOLZDS IN MACARONI PRODUCTS
B-O PRINCIPL$ B-i.4 Filtering Device
Egg solid content of egg noodles is estimated For filtering at OC, prepare filter tube of
closely from cholesterol content of unsaponi- Knorr type. Tube should be about 20 mm
fiable matter. When analyzing egg-free pro- internal diameter, body about 11 cm long, and
ducts or material containing less than 0.23 stem about 10 cm long, provided with usual
percent unsaponifiable matter, add 10 mg cho- nickel or Monel metal disk. Insert this tube
lesterol before analyzing and .correct results through bottom of container of such size that
accordingly. The added cholesterol should crushed ice can be packed around body of tube
have melting point not less than 147”, and its to height of 7-8 cm. Fit tube into 500-ml
purity should be checked by submitting 20 mg suction flask. In tube prepare mat of asbestos
to the determination as given below. 6-8 mm thick, packed fairly tight, and cover
with layer of sand about 12 mm deep. Digest
B-l APPARATUS asbestos with acid and alkali. Purify sand by
passing through 60-mesh sieve, then treat with
B-l.1 Cold Btbths warm hydrochloric acid until extract is practi-
Prepare one bath with crushed ice and one with cally colourless. Wash, dry, and ignite sand.
salt-ioe ruixture.
B-l.5 Separating Funnels
B-J.2 Mohr Pipettes
Separating funnels, one 25O-ml and one 500-ml.
One graduated to @Ol ml and one to 01 ml. Wash free of grease. Funnels must be ether-
tight, with stopcocks lubricated only with
B-Y.3 FBteration Belt Jar water.
Size to accomodate 300.ml Erlenmeyer flask
connected to vacuum source by 2-way stopcock B-l.6 Sintered Glass Filter - 30-50 ml capacity.

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IS 1485 : 1993

B-2 REAGENTS : B-2.11 Ammonium Molybdate Solution

B-2.1 Bromine Solution Disso.lve 5 g ammonium molybdate and make to

100 ml.
Weigh to 0.1 g a narrow-mouthed, glass-
stoppered 25-ml flask containing 5 ml carbon B-2:12 Ether
tetrachloride. Add 4-5 g bromine, weigh again
and dilute with carbon tetrachloride to calcula- a) Anhydrous, reagent grade .
ted final cdncentrafion of 0.22kO.02 g bromjne
per ml. i This reagent should not be more than h) Dry and peroxide free - ( check for
2 days old. ) Store under refrigeration. presence of peyoxides,_just prior to use ).
Rinse glass-stopper@ cylinder with ether,
B-2.2 Acetic Acid Solution place 10 til ether in rinsed cylinder, and
add 1 ml frqshly prepared 1-O ,percent
Pipette or burette 200 ml glacial acetic acid
solution of ‘cadmium potassium iodide.
into 250-ml glass-stoppered volumetric Aask;
Let stand protected’ from light for one
dilute to mark with water, mix cai.&ously,
hour, shaking occasionally, no color
dilute to mark, and mix again. ,,
should develop in,eithcr liquid layer. To
B-2.3 .Sodium Hypocblorite Solution dry ether, shake with excess of anhydrous
calcium chloride and filter.
Dissolve 88 g reagent grade sodium hydroxide
in 200 ml water.,in a wide-mouthed 3-litre flass. B-3 PROCEDURE .
Add about 1 500 g &shed ice and pass In
B-j.1 Determination of Upsaponifiable n!atter :
chlorine unjil 71 g is absorbed. Dilute. to 2
litre and then store in dark bottles under Weigh 10-g sample into 500-ml Erlenmeyer
refrigeration. Solution should be alkaline to flask and add, with shaking, 30 ml hydrochloric
phenolphthalein. Before using, check concentra- acid ( 1 : 1 ). Heat on a steam bath for
tion of available chlorine as follows: Pipettee 30 minutes with occasional shaking. Cool
5 ml solution into 100 ml water containing 2 g under cold-water tap and add carefully,
potassium iodide. Add 5 ml hydrochloric acid with shaking, 30 g, potassium hydroxide pellets.
( 1:l ) and titrate with 0.1 N Na,S,O,. Solution Add pellets at such rate that liquid may boil,
should be equivalent in available chlorine to but not so fast as to cause splattering. While
0.95- 1.05 N NaOCl. f&Sk ‘is still hot, place on steam bath, cover
with small watch-glass,., and heat for 3 hours
B-2.4 Sodium Formate ,Solutiod
with’ occasidnai swirling. Cool, add 30 ml of
Dissolve 50 g reagent grade sodium formate and 95 percent alcohol and 500 ml. water’ and nifx
dilute 100 ml. well., ,( Samples may be. allowed .to stand
dvernight at this point ).
B-2.5 Hydrocbiorid Acid ’ .
Add 100 ml ether, swirl mixture vigorously for
‘Approximately’ 6 ,N. Mix 500 ml concentrated ‘one minute, and transfer to 500-ml separating
hydrochloric acid with water and djlute to 1 funnel, washing flask with 50-ml and 25-ml par-
I ,
litre. tions of et.her. -Wash flask with 5O’ml dilute
: :.
potassitim hydroliide solution. Pour washings
B-2.6 Potassiom Iodide Solution
slowly int.0 fuiitiel while’gently swirling liquid,
20 percent. Dissolve 2d g p&&urn iodide and . and.continue swirling for 10 to 15 seconds.
dilute to 100 ml. Thi‘s solution must he oo!?r-
Let liquid’ separate ( about 10 minutes ) and
less when acidified yiih hydrqchlaric acid. :,
slowly draw off soap solutiqn into 250-mT
B-2.7 ‘Soluble Star& Solution 2 1 percent-’ . separating funnel, but do not dtaw off any
emulsion or insoluble matter a$ interface. If
B-2.8. Sodium Tbiosulpbate Solutih - 0.02 N. emulsion forms and does not break to give
sharp interface ‘tiithin 10 miflutes. pour’ 5 ml
B‘-2.3 Sodium Sulpbate Anhydrous
alcohol into fu$nel and let stand until emulsion
Poivddred to pass through ho-mesh sieve. breaks. Rinse down sides of 500-ml funnel %i.th
10 ml dilute potassium so’lutio’n and drtiw this
B-2.19 Potassium Hydroxide Solution off into smaller funnel. Add 50 ml,ether to
a) 100 percent - Dissolve 10 ‘g pota’ssium smaller funnel and shake vigorously:
hydroxide’ in 10 ml water After liquids have separated, discard lower
b) 1 .percent - Dissolve 10 g potassium layer. Add ether layer to solution in larger
hydroxide .in water ,and funnel and.rinse small’er funnel with lOti ether-
make upto 1 litre.’ ” <Wash ether solution as btfore with ‘100 m1

4 \
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IS 1485 : 1993

dilute potassium hydroxide solution, still retaind- solution and replace in ice bath. When !iquid
ing any insoluble matter or emulsion in funnel. in funnel recedes below surface of sand, add
In the same manner wash ether solution ,wi-th acetic acid from reaction flask. Again repeat
two additional IOO-ml portions bf di!ute washing with 5 ml cold acetic acid solution and
potassium hydroxide solution, testing portions of suck free of excess liquid. Wash flask and tube
,last washings for soap by acidifying with dilute with ice water, filling filter tube about five
.hydrochloric acid ( 1 : .4 ). Acidified washings times. Drain flask and apply suction to filter to
should be clear or only ‘faintly turbid. .If remove all excess water, discarding filtrate and
necessary, repeat washings with dilute potassium washings.
]:Terroxide solution until acidified washings’are
. Remove crushed ice -from around filter tube and
transfer tube. to top of filtration bell jar. Place
Wash ether solution by swirling with successive 300-ml Erlenmever flask under. filter tube so
portions : 50 ml water, 50 ml wat<i containing that stem projects well into. the- neck of the
O-5 ml 0.1 N hydrochloric acid. and two more flask. .Wash filter with 10 ml alcohol, lo-,
50-ml portions water. Draw off as much water 5-, and 5-ml portions of ether, and finally with
as possible,without loss of.ether solution. I-0 ml alcohol, stirring sand gently with each
Pilter ether solution into dry 500-ml suction portion of solvent, and let mixture stand for
flask through 50-g layer of sodium sulphate ..on about 1 minute before applying suction. Wash
sintered; glass filter, using no suction for first stem of filter with few ml ether, remove 300-ml
several millilitres and then gentle. suction for flask, and to filtrate add 1 ml potassium hydro-
remainder.. xide. solution. Mix’ and wash down sides of
flask with 5 ml ether. Evaporate on steam bath,
’ Rinse separate funnel .and filter with successive using stream of clean air to remove all vapors.
lo-, 5-, 5-, and. 5-ml portions dry ether.
Rinse stem of funnel, add glass beads to flask, Add 40 ml hot water to residue, mix and
and evaporate on steam bath to about 20-ml neutralize with 6 N hydrochloric acid, using 1
volume ( current of air directed across neck of drop methyl red indicator. Add 10 g NaCl, 3 g
flask will increase rate of evaporation ). Heat Na.H,PO,H,O, and 20ml N,OCL solution. Bring
50-ml glass-stoppered Erlenmeyer flask at lCO- to vigorous boil, remove from heat, and at,once,
105 “C! for 1 hour, cool in air for 30 minutes, ,,+ith care, add 5 ml sodium formate solution.
and weigh. Transfer ether solution in suction Cool and dilute to about 150 ml. Add 5 ml
flask quantitatively to weighed Erlenmeyer flask. potassium iodide solution, 1-2 drops ammo-
Evaporate ether and dry flask at 1OOC. Weigh nium molybdate solution, and 25 ml 6 N
flask again and determine ungaponifiable matter hydrochloric acid. Immediately titrate rapidly
by difference. _ with thiosulfate, using starch indicator.
Correct titre by blank value obtained on rea-
Carry out blank determination’ using all rea- gents,, starting with addition of potassium
gents in above method without sample, *and hydroxide to alcohol ether solution.
deduct this value from weight of unsaponifiable
matter. Calculate unsaponifiable matter. B-4 CALCULATIONS
‘__
B-3.2 D+mkiation~of Egg Solids B-4.1 Cholesterol =0*55 + 0.688
( mg ) ( ml 0;02 NNa, S, 03 )
Wash down sides of flask containing unsaponi-
fiable matter with 2.0 ml anhydrous ether
delivered from Mohr pipette. Pack flask in ice B~4.2 Percent sterol caldu-
bath up to neck ‘and let stand for at least 19 lated as cholesterol
minutes. From another- ‘Mohr pipette add
0.20 ml cold bromine solution, swirl, stopper
replace in ice bath for 10 minutes.
During bromination, cool acetic acid solution B-4.3 Percent commercial
in ice-salt bath until temperature is-5°C and in egg-yolk solids
same bath cool a 25-ml cylinder. Measure, ( moisture- ( C-O.024 ) lOO= 35 ( c_o.o24 )
15 ml acetic acid solution into cold cylinder free basis ) =( 2.88 - 0,024 )
and add to reaction flask. Swirl reaction mix-
ture for 3 minutes while holding in ice bath,
and let stand in ice bath for 10 minutes. With B-4.4 Percent commercial
slight suction pour mixture down stirring rod whole-egg solids
into cold filter tube, leaving rod in tube. Wash ( moisture- _( CT0.024) lOO= 48 ( C_o.o34)
down sides of flask with 5 ml cold acetic acid free basis ) (2. I I-24)

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AN-NEX ‘C
-[ ‘Table E; ~i&nz(i) ;]
DETEI&INArTON~ OF MOISTURE
,C-1 PROCEDURE weighing till the difference in mass between two
successive weighings is less than one mill&ram.
X-k.% Preparation .of Sample Note the lowest mass.
Grind in a pestle and mortar about 30 g of the NOTE-Preserve the dish containing this dried
material so. that at least 90 percent passes material for the determination of total ash
though 425-micron IS Sieve [ see IS 460 ( see D-E.1 ).
(,Part 1 ) : 1985 1. Transfer this prep&red sam-
ple to a well stoppcred glass bottle for useas C-2 CALCULATJQN
‘indicated in C-g.2 and Fi3.1;
C-1.2. Weigh accurately about 5g ofthe prepared C-2.1 Moisture, lOO(M, -M)
sample in a suitable moisture dish, made of percent by mass :: .__
M, - M
pokelain, silica or platinum, previously dried
in an air-oven and weighed. Place the dish in where
an air-oven maintained at 105 f 2°C for five Ml = mass, in g, of the dish with the
hours. Cool the dish in a desiccator and weigh material before drying;
the dishwith the lid on. Heat again at 105 f 2°C
in the air-oven for 30 minutes. Cool the dish M = mass, in g, of the empty dish; and
in the desiccator and weigh. Repeat this pro- M, = mass, in g, of the dish with ,he
cess of heating. for 30.minutes, c;oolmg and material after drying.

ANNEX D
5 Table I,, &em (ii) J
DETERMINATION OF TOTAL ASH
D-1 PROCEDURE Ncm! - Preserve the dish containing the ash for
the dehrrmination of acid insoluble ash ( we E2.1).
D-l.1 Ignite the dried material, f see C-l.2 ) in
the dish with the flame of a suirable burner for D-2 CALCULATION
about one hoar. Complete the ignition by D-2.1 TotaI ash
keeping in a muffle furnace at 600 f 20°C ( on dry basis ),
until grey ash results, Cool in a desiccator and percent by mass = lOO(M,-M)
--M M
weigh. Heat again at 600 j, 20°C in the muffle I-
furnace for .?Omiuutes. Cool in the desiccator where
and ‘weigh. Repeat the prooess of heating for 30
minutes, cooling and weighing till the difference M, = mass, in g, of the dish with the ash;
in mass.between the two successive weighings M = mass, in g, of the empty dish; and
is lesf than one milligram. Note the lowest M, =L mass, in g, of the dish with the dried
mass. material ( see MB in C;2.1 ).

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IS 1485 : 1993

ANNEX E
[ Table 1, Item (iii) ]
DETERMINATION OF ACID INSOLUBLE ASH
E-l REAGENTS 600 f 20°C in the muffle furnace for 30 minutes.
Cool the dish in the desiccator and weigh.
E-l.1 Dilute Hydrochloric Acid - approxima-
Repeat the process of heating for 30 minutes,
tely 5 N, prepared from concentrated hydro-
cooling and weighing till the difference in mass
chloric acid ( see IS 265 : 1962 ). between two successive weighings is less than
one milligram. Note the lowest mass.
F-2 PROCEDURE
E-3 CALCULATION
E-2.1 To the ash contained in the dish
( see D-l.1 ) add 25 ml of dilute hydrochloric E-3.1 Acid insoluble ash
acid, cover with a watch-glass and heat on a ( on dry basis ),
waterbath for 10 minutes. Allow to cool and percent by mass = l??!!&.&~~
1-
filter the contents of the dish through Whatman
filter paper No. 42 or its equivalent. Wash the where
filter paper with water until the washing are M, = mass, in g, of the dish with the acid
free from the acid and return it to the dish. insoluble ash;
Keep it in an air-oven maintained at 105 f 2°C
for about three hours. Ignite in a muffle M = mass, in g, of the empty dish; and
furnace at 660 f 20°C for one hour. Cool the M, = mass, in g, of the dish with the dried
dish in a desiccator and weigh. Heat again at material ( see M2 in C-2.1 ).

ANNEX F
[ Tczble 1, Item (iv) ]
DETERMINATION OF TOTAL PROTEIN
F-l APPARATUS F-2.4 Sodium Hydroxide Solution - Dissolve
about 225 g of sodium hydroxide in SO0 ml of
F-l.1 A recommended apparatus, as assembled,
water.
is shown in Fig. 1.
F-2.5 Standard Sulphuric Acid - O-1 N.
F-1.1.1 Description F-2.6 Methyl Red Indicator Solution - Dissolve
The assembly consists of a round bottom flask one gram of methyl red in 200 ml of rectified
A of 1 000 ml capacity fitted with a rubber spirit ( 95 percent by volume ).
stopper through which passes one end of the F-2.7 Standard Sodium Hydroxide Solution -
connecting bulb tube B. The other end of the 0.1 N.
bulb tube is connected to the condenser C
which is attached by means of a rubber tube F-3 PROCEDURE
to a dip tube D which dips into a known quan- F-3.1 Transfer carefully about one gram of
tity of standard sulphuric acid contained in a the prepared sample ( see C-l.1 ) accurately
beaker E of 250 ml capacity. weighed, to the Kjeldahl flask, taking precautions
F-l.2 Kjeldahl Flask - of capacity 500 ml to see that particles of the material do not
stick on to the neck of the Hask. Add about 10 g
F-2 REAGENTS of anhydrous sodium sulphate, about 0.2 to
O-3 g of copper sulphate and 20 ml of concent-
F-2.1 Anhydrous Sodium Sulphate rated sulphuric acid. Place the Aask in an
inclined position. Heat below the boiling point
F-2.2 Copper Sulphate of the acid until frothing ceases. Increase heat
until acid boils vigorously and digest for 30
F-2.3 Concentrated Sulphuric Acid - sp gr 1.84 minutes after the mixture becomes clear and

7
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IS 1485 : 1993

pale green or colourless. Cool the contents of F-3.2 Carry out a blank determination using all
the flask. Transfer quantitatively to the round reagents in the same quantities but without the
bottom flask, with water, the total quantity of material to be tested.
water used being about 200 ml. Add with
shaking a few pieces of pumice stone to prevent F-4 CALCUATION
bumping. Add about 50 ml of the sodium F-4.1 Total nrotein
hydroxide solution ( which is sufficient to make
the solution alkaline ) carefully through the
side of the flask so that it does not mix at once
with the acid solution but forms a layer below where
the acid layer. Assemble the apparatus taking B = volume, in ml, of the standard sodium
care that the dip tube extends below the hydroxide solution used to neutralize
surface of the standard sulphuric acid con- acid in the blank determination;
tained in the beaker. Mix the contents of the
flask by shaking and distil until all ammonia A = volume, in ml, of the standard sodium
has passed over into the standard sulphuric hydroxide solution used to neutralize
acid. Shut off the burner and immediately the excess of acid in the test with the
detach the flask from the condenser. Rinse the material;
condenser thoroughly with water into the N = normality of the standard sodium
beaker. Wash the dip tube carefully so that all hydroxide solution;
traces of the condensate are transferred to the
beaker. When all the washings have drained MI = mass, in g, of the prepared material
into the beaker, add two or three drops of taken for the test; and
methyl red indicator solution and titrate with M = moisture, percent by mass of the mate-
the standard sodium hydroxide solution. rial ( see C-2.1 ).

FIG. 1 APPARATUS
FORDETERMINATION
OFPROTEIN

s
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IS 1485 : 1993

ANNEX G
[ Table 1, Item (v) ]
DETERMINATION OF TOTAL SOL?DS IN GRUEL
G-l APPARATUS distribution of the solid content, into a tared
petri dish and evaporate to dryness on a water-
G-l.1 Lipless Beaker - tall-form, of capacity bath. Transfer the petri dish to a hot air-oven
500 ml. maintained at 105 f 2°C and dry to constant
G-2 PROCEDURE mass.
G-2.1 Take 250 ml water in the lipless beaker G-3 CALCULATION
and heat over hot-plate or any suitable burner G-3.1 Totalsolidsingruel, (K-M, )P
till water boils. Introduce 25 g of the material percent by mass = 5
( previously broken into about 10 mm lengths in
case of long goods ) and stir thoroughly with a where
glass rod. Cook for 10 minutes with occasional
stirring. At the end of 10 minutes allow the M, = mass, in g, of petri dish with total
solids,
material to drain for five minutes. Measure the
volume of gruel collected. Pipette out 20 ml M, = mass, in g, of empty petri dish, and
of the gruel, after stirring well to give an even V = volume of grue! in ml.

ANNEX H
[ Table 1, Item (vi) ]
DETERMINATION OF ACIDITY
H-l REAGENTS H-3 CALCULATION
H-l.1 Sodium Hydroxide - 0.1 N solution. H-3.1 Free acidity 10000 x Vx N
H-l.2 Phenolpthalein Indicator Solution (ml of 1 iV NaOH) = M
H-2 PROCEDURE
where
H-2.1 Grind 10 grams of the product and add
100 millilitres of distilled water ( start the test V = volume, in ml, of standard sodium
from within an hour from the grinding ). Leave hydroxide solution used in the titration;
for one hour, stirring 3 times for two minutes
N = normality of sodium hydroxide solu-
each time, at approximately equal intervals.
tion; and
Titrate with 0.1 N solution of NaOH using
phenolpthalein as an indicator. M = mass, in g, of the sample taken.

9
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producers may be obtained from the Bureau of Indian Standards.
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Dot : No. FAD 16 ( 4039 )

Amendments Issued Since Publication

Amend No. Date of Issue Text Affected

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AMENDMENT NO. 1 JANUARY 1996

TO
IS 1485 : 1993 MACARONI, SPAGHETTI, VERMICELLI
AND EGG NOODLES - SPECIFICATION
(Second Revision)

( Page 1, clause 3.2.1.3, line 2 ) - Insert ‘or of slightly curved or bend

product’ between the words ‘rods’ and ‘of’.

(FAD16)
Reprography Unit, BIS, New Delhi, India