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IS 14613 (1998): Roasted Bengal Gram Flour (Channa Sattu)[FAD 16: Foodgrains, Starches and Ready to Eat Foods]

IS 14613 : 1998

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Indian Standard

ROASTED BENGAL GRAM FLOUR (CHANNA SATTU) - SPECIFICATION

ICS 67.060

0 BIS 1998

BUREAU OF INDIAN STANDARDS MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG

NEW DELHI 110002 *

September 1998 Price Group 1

Foodgrains, Foodgrain Industries and Starches Sectional Committee, FAD 16

FOREWORD

This Indian Standard was adopted by the Bureau of Indian Standards after the draft finalized by the Foodgrains, Foodgrain Industries and Starches Sectional Committee had been approved by the Food and Agriculture Division Council.

Roasted bengal gram flour (Channa Sattu) is used extensively as snack food in some parts of the country. It is processed from whole or splits of mature and dried seeds obtained from the plant botanically known as Ciccr Arietinunz. It is prepared by roasting, preferably at a temperature of 15o”C, grinding and sieving.

In the preparation of this standard due consideration has been given to the provisions of the Prevention of Food Adulteration Act, 1954 and the Rules framed thereunder. However, this standard is subject to the restrictions imposed under this Act, 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 the same as that of the specified value in this standard.

IS 14613 : 1998

Indian Standard

ROASTED BENGAL GRAM FLOUR (CHANNA SATTU) - SPECIFICATION

1 SCOPE 3 DESCRIPTION

This standard prescribes the requirements and methods of sampling and test for roasted bengal gram flour (Clzunna Sartu).

Roasted bengal gram flour (Channa Suttu) is yellowish in colour and possesses a characteristic taste and smell.

4 REQUIREMENTS 2 REFERENCES

The following Indian Standards contain provisions which through reference in this text, constitute provision of this standard. At the time of publication, the editions indicated were valid. All standards are sub.ject to revision, and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards given below:

4.1 Roasted bengal gram flour (Channu Suttu) shall be free from insect and fungus infestation, rodent contamination and other extraneous matter. The material shall be free from added colouring matter.

4.2 The material shall be free from KESARI DAL (Luthyrus Sativus) or its flour when tested according to the method prescribed in Appendix A of IS 2400.

IS No. Title

460 Specification for test sieves : (Part 1) : 1985 Part 1 Wire, cloth test sieves (third

revision)

1009: I979 Specification - Wheat flour (MAIDA) for general purposes (second revision)

2400: 1976 Specification - BESAN (first revision)

2491:1972 Code for hygienic conditions for food processing units (first revision)

5402: 1969 Method for standard plate count of bacteria in foodstuffs

4.3 The particle size of the material should be such that, when sieved, no material is retained on 500 micron IS test sieve [see IS 460 (Part I)]

4.4 Roasted bengal gram (Channa Suttu) shall be manufactured in premises maintained under hygienic conditions (see IS 2491)

4.5 The material shall also comply with the requirements given in Table 1.

5 PACKING AND MARKING

5.1 Packing

7219:1973 Method for determination of protein in foods and feeds

The material shall be packed using any suitable food grade packing material having moisture barrier characteristics.

Table 1 Requirements for Roasted Bengal Gram Flour (Channa S&u)

(ClaLLse 4.5)

SI

No.

(1)

i)

ii)

III)

IV)

\’ )

VI)

Characteristic

(2)

Moisture, percent by mass, Max

Total ash (on dry basis), percent by mass, Marx

Acid msoluble ash (on dry basis),

percent by n,ass, MUX

Alcoholic acidity as H,SO, (on dry basis)

111 90 percent alcohol, percent by mass, MUX

Crude protein (on dry bats).

pel-cent by mass, Min

Requirement

(3)

7.0

2.0

0.20

0.15

21.0

Method of Test, Ref to

(4)

Appendix A of IS 1009

Appendix B of IS 1009

Appendix C of IS 1009

Appendix E of IS 1009

IS 7219

Total bacterial count,

per gram, Mu

s 000 IS 5402

IS 14613 : 1998

5.2 Marking

Each pack shall be marked legibly and indelibly with the following informations:

a 1

b)

cl d)

e) r-1

S)

Name of the material;

Name and address of the manufacturer;

Batch or code number;

Date of manufacture;

Net mass;

The words, ‘Best before.....’ (month and year to be indicated); and

Any other information as specified under the Prevention of Food Adulteration Act, .1954 and Rules framed thereunder and the Statidards qf Weights & Measures (Packaged Commo dities) Rules, 1977.

5.2.1 BIS Certijicution Marking

The product may also be marked with the Standard Mark.

5.2.1.1 The use of the Standard Mark is governed by the provisions of Bureau oflndian Standards Act, 1986 and the Rules and Regulations made thereunder. The details of conditions under which the licence for the use of Standard Mark may be granted to. manufacturers or producers may be obtained from the Bureau of Indian Standards.

6 SAMPLING

Representative samples of the material for ascertaining conformity to the requirements of this standard shall be drawn according to the method given in Appendix B of IS 2400.

Bureau of Indian Standards

BIS is a statutory institution established under the Bureau of Indian Standards Act, 1986 to promote harmonious development of the activities of standardization, marking and quality certification of goods and attending to connected matters in the country.

Copyright

BIS has the copyright of all its publications. No part of these publications ma without the prior permission in writing of BIS. This does not preclude the free USC. \

be reproduced in any form II the course of implementing

the standard, of necessary details, such as symbols and sizes, type or grade designations. Enquiries relating to copyright be addressed to the Director (Publications), BIS.

Review of Indian Standards

Amendments are issued to standards as the need arises on the basis of comments. Standards are also reviewed periodically; a standard alon g with amendments is reaffirmed when such review indicates that no changes are needed; if the review indicates that changes tire needed, it is taken up for revision. Users of Indian Standards should ascertain that they are in possession of the latest amendments or edition by referring to the latest issue of ‘BIS Handbook’ and ‘Standards: Monthly Additions’.

This Indian Standard has been developed from Dot : No. FAD 16 (499).

Amendments Issued Since Publication

Amend No. Date of Issue Text Affected

BUREAU OF INDIAN STANDARDS

Headquarters :

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Regional Offices :

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i

60 3843 60 2025

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AMENDMENT NO. 1 OCTOBER 2011TO

IS 14613 : 1998 ROASTED BENGAL GRAM FLOUR(CHANNA SATTU) ― SPECIFICATION

[Page 1, Table 1, Sl No. (i), col 3] — Substitute ‘6.0’ for ‘7.0’.

[Page 1, Table 1, Sl No. (iii), col 3] — Substitute ‘0.10’ for ‘0.20’.

(FAD 16)

Reprography Unit, BIS, New Delhi, India