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है”ह”ह

IS 12569 (1989): Potato French Fries [FAD 16: Foodgrains,Starches and Ready to Eat Foods]

JS' 12S'9: 19'89

IndianStandardAFFtRMED~

POTATO FRENCH FRIES - SPECIFICATION

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<9 BIS 1989

B UR E A U 0 F IN D I A N S TAN DAR D SMANAK BHAVAN, 9' 'BAHADUR SHAH ZAFAR MARG

NEW DELHI 110002

I"", 198~. Price Group 3

_ NO. 1 SUTEKBFA 19901'0

IS 12~9:1989 POTATO JIIUI.NCH PIlIES - SPECIFICATION

(~o~~r:...~~. 'p_~jJ;;ll.:. 1. _t.J.!..l_~) - Subs t Lt ute 'PO'fATOFRt:NCtI "'RII=:S (It''kOlt:N), for 'PO'fA'fO FR~:NCH FRIES' inthe title and wherever appears.

<_Pc.lJS...«:. 1. clause 5.1, line 5) - Insert the words'and water vH~.ur· after th~ word 'oxygen'.

(Page 1, Table I, S1 No. (v) J, Peroxide value, meq o-Xygen/kg fat,'Peroxide value, meq oxygen/kg fat'.

SubstituteMax' for

(Page 1, clause 5.2) - Substitute the followingfor the existing clause:

"Theae shall, therefore, be stored and distributedund~r refriKerated or frozen conditions (-IBOe orb~low). •

(I-'AJ) 21)

Reprography Unit, 8IS, New Delhi, India

Nutrition Sectional Committee, AFDC 37

FOREWORD

~.

-\

This Indian Standard was adopted by the Bureau of Indian Standards on 25 January 1989, afterthe draft finalized by the Nutrition Sectional Committee had been approved by the Agriculturaland Food Products Division Council.

Deep-fat fried snack foods are very popular in India for reasons of taste and nutritional value.Success in deep-fat frying of snack foods depends upon several factors such as a) the use of properraw material of optimum maturity or quality, b) correct method of preparation, c) use of suitableequipment, d) selection of appropriate fat or oil as frying medium, e) optimum time and tempe­rature of frying, f) efficient packing, and g) proper storage. Formulation of national standardswould assist in the manufacture and sale of standard, nutritious, safer, and more hygienicallyprocessed products.

Potato French fries are sold in a semi-cooked state and have to be re-cooked before use. Theyare marketed in a chilled or frozen condition because they are highly susceptible to mould growth,yeast fermentation and even spoilage by bacteria.

Potato French fries are prepared by peeling and cutting potatoes in the shape of rectangles anddeep-fat frying these in suitable edible oil or fat or combinations thereof. The cut potatoes arewashed and dropped straight into the frying medium held at proper temperature and for a suitablelength of time. Salt and other seasoning are added after frying. When groundnut or otherunsaturated oils are used, permitted antioxidants in the oil are sufficient to give protection to thepotato French fries.

In the preparation of this standard, due consideration has been given to the relevant Rules pres­cribed by the Government of India under the Prevention of Food Adulteration Act, 1954, and theStandards of Weights and Measures ( Packaged Commodities) Rules, 1977. This standard is, how­evert subject to the restrictions imposed under these, 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 roundedoff in accordance with IS 2 : 1960 'Rules forrounding off numerical values (revised)'. The numberof significant places retained in the rounded off value should be the same as that of the specifiedvalue in this standard.

IS1.':1.

Indian Standard

POTATO FRENCH FRIES - SPECIFICATION4.3 HYlleolc CODdltloDI

The potato French fries shall be manufactured,packed and stored under hygienic conditions(lee IS 2491 : 1972).

4.4 The potato French fries shall conform to therequirements given in Table 1.

T,ble 1 Requirements for Potato French Friel( Clauses 4.4 and 7.1 )

5 PACKING, STORING AND MARKING5.1 Packing

The potato French fries shan be packed inflexible thermoplastic films of multilayer ormonolayer construction, or their laminates withp~per and/or aluminium foil so as to provide ahigh resistance to the passage of oxygen and toproduce an effective heat seal. The sealing shallbe d~ne bermetic~Jly with or without nitrogenflushing to retain the contents in a freshcondition.

5.2 Storing

Pota~oFrench fries are susceptible to microbialdeterioration. These shall, therefore, be storedand .distributed under refrigerated or frozencondltions,

5.3 MUking

The following particulars shall be marked orlabelled on each container:

a) ~ame of the material and trade-markIf any; ,

b) Name and address of the manufacturer-,c) Batch or code number;

d) Net mass in grams or kilograms;e) Date of manufacture;

f) List of ingredients;

g) The words 'Best before t (the dateto be liven by the manufacturer); and

i) Moisture, percent bymass, Max

ii) Acid insoluble ash( on dry basis), per­cent by mass, Max

iii) Fat ( on dry basis ),percent by mass, Max

iv) Acid value of extractedfat, Max

v) Peroxide value, meqoxygen/k. fat

RequIre- Metbod or ·fell.meat Re'to

,.... A

Annex of CJ of 'this IS 3S08 :

Standard 196625 B

22

E

c

D

O'IS

7

2'0

10

Cbarafterlstlc81No.

1 SCOPE

This standard prescribes the requirements andthe methods of sampling and test for potatoFrench fries.

2 REFERENCES

The standards listed in Annex l\ are necessaryadjuncts to this standard.

3 INGREDIENTS

3.1 Esseotlal Ingredients

The following materials shall be used in themanufacture of potato French fries:

a) Potatoes;b) Edible oil or fat - Refined edible oils,

edible hydrogenated vegetable oil (seeIS 10633: 1986) or Ghet singly or incombination and containing permittedantioxidants; and

c) Salt - conforining to IS 253: 1985 orIS 7224 : 1985.

3.2 Optional Ingredients

In addition to the essential ingredients specifiedin 3.1, the following optional ingredients maybe added:

a) Spices - These shall be clean, freshlyground such as, chilli, pepper or others orcombinations thereof; free from infection,infestation, foreign matter and any un­desirable odour or taste; and conforming,to the relevant Indian Standards;

b) Permitted flavourlngs ; and

c) Citric acid/tartaric acid (see IS 9504 :1980 )

4 REQUIREMENTS

4.1 Description

4.1.1 The potato French fries shall have anattractive yellow to golden yellow colour and acharacteristic texture of French fries and apleasant taste and odour. Salt and other seas~n·

ing shall be added to taste. The French friesshall not be excessively greasy and shall be freefrom rancidity and other objectionable odourand taste.

4.1.1 The material shall be free from insects,insect residues, rodent hail' and excreta andfungal infestation.

4.2 Frying

The frying medium shall be regularly replacedwith fresh batches of oil or fat, or combinationsthereof, to conform to good manufacturingpractices. Temperature of the frying mediumshall not exceed the smoke point.

1

IS 12569 : 1'89

h) Any other details required under theStandards of Weight' and Mttnurl'(Packaged Commodities) Rulls, 1977.

(» SAMPLING

Representative samples of the material shall bedrawn and conformity of the material to therequirements of the specification shall be deter­mined according to the procedure given inAnnex F.

7 TESTS7.1 Tests shail be carried out as prescribed inTable 1.

7.2 Quality of ReaaeDts

Unless specified otherwise. pure chemicals anddistilled water (see IS 1070: 1977) shall beemployed in tests.

NOTE - 'Pure chemicals' shall mean chemical, thatdo not contain impurities which afJ'ectthe teat results.

ANNEX A

( Clause 2.1 -)

LIST OF REFERRED INDIAN STANDARDS

IS No.

253 : 1985

265 : 1976

1070 : 1977

2491 : 1972

Title

Specification for edible commonsalt ( third revision )

Specification for hydrochloric acid( second revision )

Specification for water for generallaboratory use (second revision )

Code for hygienic conditions forfood processing units (first revlsion )

IS No. Title

3508 : 1966 Methods for sampling and test forGHEE (butterfat) .

4905 : 1968 Methods for random sampling

7224 : 1985 Specification for iodized salt (firstrevision)

9504 : 1980 Specification for L( r) - tartaricacid, food grade

10633 : 1986 Specification for Vanaspati (firstrevision)

ANNEX B

[ Table 1, Item (i) ]

DETERMINATION OF MOISTURE

B-1 APPARATUS

B.l.1 Moisture dish made of procelain, silica,glass or aluminium.8-1.2 Oven, electric, maintained at lOS ± 1°C.

B-l.3 Desiccator

B-2 PROCEDURE

Weigh accurately about 5 g of ground sample ina moisture dish" previously dried in an oven andweighed. Place the dish in an oven maintainedat lOS ± 1°C for 4 hours. Cool in the desiccatorand weigh. Repeat the process of drying, cool­ing and weighing at 30 minute intervals until the

2

difference between two consecutive weighings isless than one milligram. Record the lowestmass.

B-3 CALCULATION

. . IOOx(Mt-M.)MOIsture, percent by mass == M M

.l 1-

whereMl == mass, in g, of the dish with the material

before drying;

M1 = mass, in S, of the dish with the materialafter drying to a constant mass; and

M -= mass, in g, of the empty dish.

ANNEX C

[ Table 1, Item (ii) ]

DETERMINATION OF ACID INSOLUBLE ASH

c.i REAGENTS

e·I.1 Hydrochloric acid. approximately 5 N,prepared from concentrated hydrochloric acid(se« analytical reagent grade of IS 265 : 1976).

C.2 pROCEDURE

Weigh accurately about 5 g of the material in aplatinum, procelain or silica dish. Ignite thematerial in the dish with the flame of a suitableburner till all the starch is carbonized. Completethe ignition in a muffle furnace at SSO ± 2SOCfor three hours. Cool in a desiccator. To the ash,add 2S ml of hydrochloric acid, cover with awatch-glass and heat on a water-bath for 10minutes. Allow to cool and filter the contentsof the dish through Whatman Filter Paper No. 42or its equivalent. Wash the filter paper withwater until the washings are free from the acid.Return the filter and the residue to the dish.Keep it in an electric air oven maintained at 105

to 110°C for about three hours. Ignite in amuffle furnace at 550 ± 20°C for three hours.Cool the dish in a desiccator and weigh. Repeatthe process of igniting in the muffle furnace.cooling and weighing at half-hour intervals untilthe difference between two successive weighingsis less than one milligram. Note the lowestmass.

C-3 CALCULATION

Acid insoluble ash ( on dry basis)_IOOOO(M'J- M)- M 1 ( lOO-X)

where

M. = mass, in g, of the dish with the acidinsoluble ash;

M = mass, in g, of the empty dish;M 1 = mass, in g, of the sample; andX = moisture content, percent by mass.

ANNEX D

[ Table 1. Item (iii) ]

DETERMINATION OF FAT

D-l APPARATUSSoxhlet Extraction Apparatus

0-2 SOLVENTPetroleum etber, distilling below 65°C·D-3 PROCEDUREDetermine the weight of the Soxhlet extractionflask after heating it at 100°C for 30 minutes andcooling to room temperature. Transfer about10 g of the powdered material accu~atelyweighedin a suitable thimble and extract with the solventin a Soxhlet extraction apparatus for about 16hours. Evaporate the extract contained in theSoxhlet flask whose empty weight has beenpreviously determ~ned at . 95 to 100°C .for30 minutes. Cool In a desiccator and weigh,Continue theatternate drying and weighing at

30·minute intervals until the loss in massbetween two successive weighings is not morethan one milligram. Record the lowest mass.

NOTB - Usc the material in the eatractlon flask forestimation of acid value ( see Annex E ).

D-4 CALCULATION

Fat. percent by mass

where ·

Ml = mass, in g. of the Soxhlet flask withthe extracted fat;

M. = mass, in g, of the empty Soxhletflask, clean and dry; and

M = mass, in g, of the material taken forthe test.

3

ANNEX·E

[ Table 1, Item (iv) ]

Acid value of extracted fat ( as oleic acid)56·4 VN

M

solution of proper strength to that of the origi­nal solution ~eing titrated. ~ Add O'S percentpotassium dichromate solunon "dropwise to50 ml of water until the colour matches. Thenadd 2'5 ml of standard potassium permanganatesolution ).

Make a blank titration on 50 ml of the benezene­alcohol-phenolphthalein solution and subtractthis value from the titration value of the sample.If the additional 50 ml portion of the benzene­alcholol-phenolphthalein solution is addeddouble the blank titration. '

;J,~

E-3 CALCULATION

where

V = volume, in ml, of standard potassium"hydroxide solution used;

N = normality of standard potassium hy­droxide solution; and

M = mass, in g, of the material taken forthe test.

DETERMINATION OF ACID VALUE OF EXTRACTED FAT

E-l REAGENTS

E-l.l Benune.Alcobol-Pbenolpbatbaleln StockSolution

To one litre of distilled benzene, add one litreof alcohol or rectified spirit and 0·'4 g of phenol.phthalein. Mix the contents well.E-l.2 Standard Potasllum Hydroxide Solution,0·02 N.

E-l.3 Standard Potalslum PermaDg8aateSelutlen, 0·01 percentE.1-4 Potas8ion Dichromate Selatlen, 0·5per cent.

E-2 PROCEDUREDissolve the residue in the extraction flask(see D-3) with 50 ml of the benzene-alcohol­phenolphthalein solution. Titrate the dissolvedextract with standard potassium hydroxide solu­tion to distinct pink colour, or in the case ofyellow solution to orange pink colour. Ifemulsion is formed during titration, dispel byadding second 50-ml portion of the benzenealcohol-phenolphthalein solution. The end­point should match colour of the solution madeby adding 2·S of standard potassium permanga­nate solution to SO ml of potassium dichromate

ANNEX F

All the packages in a single consignment of thesame type,..manufactured under relatively uni­form conditions of production and having simi­lar composition shall constitute a lot.

F·2.2 Samples shall. be tested from each lotseparately for ascertaining the conformity of alot to the requirements of this specification.

F·2.3 The number of packages to be selectedfrom a lot shall depend on the size of the pack­age as well as the size of the lot and shall beaccording to Table 2.

( Clause 6 )

SAMPLING OF POTATO FRENCH FRIES

F-t GENERAL REQUIREMENTS in such ~ war that it is not possible to open andF·t.! In drawing, storing, preparing and handl- re-seal it without detection, and marked withing test samples, the following precautions and full details of sampling, .such as, name of thedirections shall be observed. material, name of. the manufacturer, type of

pack~ge and other Important particulars of theF-t.l.l The samples shall be taken in a protected consignment.place not exposed to damp air; dust or soot.F-I.t.l The sampling instruments shall be clean F-2 SCALE OF SAMPLINGand dry. F-2.1 LotF·t.l.3 The samples shall be placed in clean anddry containers.

F-l.1.4 The sample containers shall be of sucha size that they are almost completely filled bythe sample.

F-l.1.5 Precautions shall be taken to protect thesamples, the material being sampled, the sampl­ing instruments and the sample containers fromadventitious contamination.

1'-1.1.6 Each sample container shall be sealed",ith a stopper or a suitable closure after filling

4

IS 11569 : 1989

Table 2 Number of PattERae. to be Selected (or Sampling( Clause P-2.3 )

Por Packages 01 Below !OOIr------J.------~Number of SamplePackaaes in Size

the lotUp to 100 8101·300 J 3301.Soo 20~OI-l000· 32

I 001 and above SO

For Packale. of !GO I to I III,.. -.J\-- ~

Number of SamplePackages in Size

the lotUp to 50 3

'I-JOO S101-300 8301·500 ]3

SOl and above 20

For Packages of More TbaD 1 kl ~,---- J....- ~

Number of SamplePackages in Size

the lotUp to' SO 2

Sl-IOO 3101-300 5301 and above 8

F-2.3.1 These packages shall be selected fromthe lot at random. In order to ensure therandomness of selection, procedures given inIS 4905 : 1968 may be followed.

F-3 TEST SAMPLES AND REFREES~~MPLES

F-3.1 Draw small portions of the material witha suitable sampling instrument from differentparts of each selected package. The total quan­tity of material drawn from each package shallbe sufficient to make triplicate determinationsfor all the characteristics given in the speci­fication.

F-3.2 Mix thoroughly all portions of the materialdrawn from each selected package. Out of thismixtures, small but approximately equal quanti­ties of material shall be taken and mixedthoroughly so as to form a composite samplesufficient to make triplicate determinations for

5

all the characteristics given in this specification.The composite sample so prepared shall bedivided into three equal parts. one for the pur­chaser, another for the supplier and the thirdfor the referee. These parts shall be immediatelytransferred to clean and dry containers which arethen sealed air-tight and labelled with all theparticulars given in F-l.1.6.

F·3.2.1 The referee sample shall bear the sealsof the purchaser and the supplier and shall beused in case of a dispute between the two.

F-4 NUMBER OF TESTS AND CRITERIAFOR CONFORMITY

F-4.1 All the characteristics given in this speci­fication shall be tested on the composite sample.

F-4.2 The lot shall be declared as conformingto the requirements of this specification if all thetest results on the composite sample meet thecorresponding specification requirements.

Standard Mark

The use of the Standard Mark is governed by the provisions of the Bureau 01 IndianStandard, Act, 1986 and the Rules and Regulations made thereunder. The Standard Mark onproducts covered by an Indian Standard conveys the assurance that they have been producedto comply with the requirements of that standard under a well defined system of inspection,.testing and quality control which is devised and supervised by DIS and operated by the pro­ducer. Standard marked products are also continuously checked by BIS for conformity tothat standard as a further safeguard. Details of conditions under which a licence for the uscof the Standard Mark may be granted to manufacturers or producers may be obtained fromthe Bureau of Indian Standards.

Bar~.u of ladlan Staaclards

BII i~. a statutory institution established under the Bureau 01 Indian Standartb ~ct. 1986 topromote harmonious development of, the activities of standardization, marking and qualitycertification of goods and attending to connected matters in the country. .

Copyright

BIS has the copyright of all its publications. No part of these publications may be. reproduced inany form without the prior permission in writing of BIS. This does not preclude the" free use. inthe course of implementing the standard. of necessary details, such as symbols and sizes, type orgrade designations: Enquiries relating to copyright be addressed to the Director ( Publications), DIS.

Re,i$loD of Indiaa Stalidards

Indian Standards are reviewed periodically and revised, when necessary and amendments, if any,are issued from time to tim«'/,Users of Indian Standards should ascertain that they are in possessionof the latest amendments or edition. Comments' on this Indian Standard may be sent to BISeiving the following reference:'. - A:-~:.·,:'Doc: No.., AFDC 37 ( 2933 )

__ 0, ..... L _

Ameodmeats IssDed Since Publication

Amend No.

.....

.-

Date of Issue

BUREAU OF INDIAN STANDARDS

Text Affected

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