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IS 13895 (1994): Spices and Condiments - Tamarind Powder[FAD 9: Spices and Condiments]

IS 13895: 1814

\ii(iftIi 1RIIi

qtllM -lI"4t.~-~

Indian Standard

SPICES AND CONDIMENTS - TAMARINDPOWDER - SPECIFICATION

UDC 664·5 : 634·461

© BIS IlJ94

BUREAU OF INDIAN STANDARDSMANAK BHAVA~, 9 BAHADUR SHAH ZAFAR MARG

NEW DELHI 110002

MilT," 1994

(Reaffirmed - 2012)

AMENDMENT NO. 1 NOVEMBER 1994

TOIS 13895: 1994 SPICES AND CONDIMENTS ­

TAMARIND POWDER - SPECIFICATION( Page 1, clause 3.%) - Add the following at the end:

'or with such magnification as may be necessary. If tbe magnification exceedXIO, tbis fact shall be stated in the report.'

(Page 1, clause 4.1, line 1 ) - Delete the word 'only'.

[ Page 1, Table 1, 51 No. (vi), col 4 ] - Substitute 'IS 5955 : 1993' for'IS 5955 : 1970'.

(Page 1, clause 5 ) - Substitute 'col 4 of Table l' for 'IS 1797 : 1985 andIS 7807: 1975'.

(FAD9)Reprolraphy UniL BIS. New Delhi. India

Spices and Condiments Sectional Committee, FAD 9

FOREWORD

This Indian Standard was adopted by the Bureau of Indian Standards after the draft finalized by the Spices andCondiments Sectional Committee had been approved by the FoodInd Agriculture Division Council,

Tamarind powder (Tamarindus indicaL) is an important condiment used daily as a sour ingredient in the Indiancookery. India produces about 2.5 lakh tonnes of tamarind pulp per annum, bulk of it coming from the states ofMadhya Pradesh, Andbra Pradesh, Tamil Nadu and Orissa, and to a limited extent from Bibar, Mabarasbtra andKamataka. For better compactness and for greater convenience in use and handling a metbod bas now beenstandardized for the production of dehydrated free Oowing tamarind powder.

Tamarind pulp, as obtained from the trade is manually cleaned deseeded and fibre removed. Tbe pulp is processedunder standardized conditiolls of temperature and humidity to obtain all acceptable product in a powder fonnpossessing good reconstitutional characteristics.

This standard is subject to tbe restrictions imposed under the Prevention ofFoodAdulterationAct, 1954 and Rulesframed thereunder, wherever applicable.

For tbe purpose of deciding whether a particular requirement of tbis standard is complied witb, the final value,observed or calculated, expressing the result ofa test or analysis, shall be rounded offin accordance with IS 2 : 1960'Rules for rounding off numerical values (revised)'.The number of significant places reta ined ill the rounded offvalue sbould be the same as lbat of the specified value ill this standard.

IS 13895 : 1994

Indian Standard

SPICES AND CONDIMENTS - TAMARINDPOWDER - SPECIFICATION

1 SCOPE 4 PACKING AND MARKING

1.1 This standard prescribes the requirements fortamarind powder.

4.1 Packing

%REFERENCES

4.% Marking

4.1.1 Small containers may be packed in wooden orcardboard cases.

The tamarind powder shall be packed only in sound,clean, and dry containers made of tin, glass or papercarton lined with a polyethylene liner of 300 gauge; orlaminated aluminium foil packs; or cellophane bags. Ifa polyethylene liner is used in tin-plate containers, itmay be 150 gauge. The container sball be free from anyfungal or insect-infestation and shall be free from anyundesirable smell.

Tille

Methods of test lor spices andcondiments (second revision)

Code for hygienic conditions forfood processing units (first revision)

Spices and condiments - Tamarindconcentrate - Specification

2491 : 1972

%.1 The following Indian Standards are necessaryadjuncts to tbis standard:

IS No.

1797: 1985

5955: 1993

3 REQUIREMENTS

3.1 Description

The tamarind powder shall be prepared from cleaned,deseeded, defibrinated tamarind pulp under stand­ardized conditions of temperature and humidity.

3.2 Freedom froID Fungal Growth and InsectInfestation, etc

The tamarind powder shall be free from fungal growthand insect infestation when examined by naked eye(corrected for abnormal vision).

3.3 The tamarind powder shall also comply with therequirements given in Table 1.

3.4 Tamarind powder shall be manufactured and pack­ed under brgienic conditions (see IS 2491 : 1972).

7807: 1975

13145 : 1993

Method of test for asafoetida

Spice and condiments - Methods ofsampling (first revision)

The following particulars shall be marked or labelledon each container:

a) Name oftbe material and the trade-mark or brandname, if any;

b) Name and address of the manufacturer;c) Batch or code number;d) Net mass; ande) Date ofpacking.

4.2.1 If the containers are packed in cases, each caseshall also be marked with the particulars (a) to (e) in 4.2.

S SAMPLING AND TESTS

Representative sample oftbe material shall be drawn asprescribed in IS 13145 : 1993. The sample of tamarindpowder sball be tested for ascertaining conformity ofthe material to the requirements of this specification bytbe methods of test given in IS 1797 : 1985 andIS 7807 : 1975.

Table 1 Requirements for Tamarind Powder

(Clause 3.3)

SINo.

(1)

i)ii)

iii)

iv)

v)

vi)

C.aracteristks

(2)

Moisture. percent by mass. MflX

Total ash. percent by mass,Mtlx

Acid insolubleash.diluteinHCL.pereentby mass,Mflx

Crudefibre, percent by mass. MflX

Added Slarch, percent by mass,Alflx

Tanaric acid (on dry basis). percentby mass.MflX

Require_.as

(3)

8.5

3.0

0.5

3.S

3S25

Method GlTesl, Ref'to

(4)

el9 of IS 1797 : 1985

CI6 of IS 1797 : 1985

CI8 of IS 1797 : 1985

cus of IS 1197: 1985

CIS of IS 7&07: IC17S

ADnex D of IS S9SS : 1970

t

ltalldanl MR.

The use of the Standard Mark is governed by the provisions of tbe s",.. of ltuli"" SIailtmUAel. 1986 and the Rules and Regulations made thereunder. The Standard Mark on produeucovered by an Indian Standard conveys the allurance that they have been produced to complywith the requirements or that standard under a well defined system of iDspectioD, testing andquality control which i. devised and supervised by BIS and operated by the producer. StaD~marked products are allo continuously checked by BIS for confonnity to that standard as afurther safeguard. Detail. of conditions under which a licence for the use of the Standard Markmay be granted to manufacturers or producers may be obtained from the Bureau ofIndian Standards.

a.r... of IHI.. St..~..

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Co"r11lat

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aeyl.loD or lad... St••'."

Indian Standards are r.eviewed periodically and revised, wben necessary and amendment., ifany, are issued rrom time to time. Users or Indian Standards should ascert.ia that they are lapossession of the latelt amendmeats or edition. Comments OD thia Indiaa Standard may besent to DIS ,ivins tbe followina reference:

Doc. No: FAD 9 (0229)

Amend No. Date of Issue Teat Meoted

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