Food Standards and Quality Control

Food Standard and Quality Control

Lesson 04 : Specifications for raw materials

Specifications for pulses

• Pulses should of uniform size, shape and color characteristics of the variety such as Redgram, Black gram, Bengal Gram etc., .
• Shall be thoroughly clean, sweet, wholesome and free from moulds, weevils, obnoxious smell, discoloration and admixture of deleterious substance.
• It shall have good cooking quality.
• Admixture with green peas should not exceed 5%.
• Moisture should not be more than 14 % by weight (obtained by heating the pulverized pulses at 130oC – 133oC for two hours.)
• Moisture content should be 2% if the pulses are without the seed coat.
• Foreign matter should not be more than 1 per cent by weight of which not more than 0.25 per cent by weight shall be mineral matter and not more than 0.10 per cent by weight shall be impurities of animal origin.
• Other edible grains should not be more than 0.5 per cent by weight
• Damaged grains should not be more than 5 per cent by weight.
• Weevilled grain should not be more than 3 per cent by count.
• Uric Acid should not be more than 100 mg. per kilogram.
• Aflatoxin should Not more than 30 micrograms per kg.