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Quality control of Aloo bhujia namkeen

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Quality Analysis of Aloo Bhujia Namkeen:Moisture content, Acidity%, Salt%, Free Fatty acid %, Peroxide value, oil %and TBHQ test

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QUALITY TESTING OF ALOO BHUJIA NAMKEEN CHAUDHARY CHARAN SINGH UNIVERSITY, MEERUT DEPARTMENT OF FOOD SCIENCE & TECHNOLOGY Submitted to- Submitted by- PK Sharma Sir Surbhi Chauhan (HOD) M.Sc. (Ag)Food Science & Tech.
OBJECTIVE Testing of Quality control of Aloo bhujia namkeen
? INTRODUCTION ? Aloo Bhujia is a spicy fried short noddles shaped Indian snack made from gram flour and lentil flour. ? Aloo bhujia is a famous south Indian recipe made of potato. This Aloo Bhujia has its origin in Andhra Pradesh but it is popular all over India.
PREPARATION OF ALOO BHUJIA NAMKEEM Raw potatoes Washing Peeling Boiling Preparation of aloo paste Mixed with basin and potato flakes Spices added Edible oil added Mixed slowly (after preparation of dough) Making the noodles Flavors and spices Cooling Packing
MATERIALS AND TEST METHODS ? Details of materials used and methods followed are listed in given text. 1. Aloo bhujia namkeen sample (from Haldiram Snacks Pvt. Ltd.) 2. Oil sample: Palm oil, red palm oil and corn oil. ? (1) Moisture content: It is important parameter for checking its quality. amount of moisture determines keeping quality of namkeen and also affects texture of final product. METHOD : ? Material is weighed in suitable Petti-dish, previously dried in electric air oven and weighed. ? Dish is placed in electric air oven maintained at 105?C for 4 h. The dish is taken out and cooled in desiccator and weighed with lid on. moisture % was determined using the following formula.
Moisture (% by mass) = where, ? M1 = Mass in grams of Petri-dish with material before drying ? M2 = Mass in grams of Petri-dish with material after drying ? M = Mass in grams of empty Petri-dish. ? (2) Acid test: Higher acidity reduces shelf life of namkeen and increases sourness . ? METHOD: ? 5 g crushed namkeen sample was taken into beaker, 100 ml of distilled water added to it then few drops of 1% phenolphthalein indicator added solution was titrated with N/20 NaOH change in color (light pink color persists) indicates end point and titre value was noted acidity percentage was determined using given formula
% Acidity = ? (3) Salt Test: Higher salt may cause bitterness in namkeen and decrease shelf life of namkeen. Method: Around 5 g crushed namkeen sample was taken into beaker and 100 ml of distilled water Few drops of potassium chromate as indicator were added Solution was titrated with N/10 silver nitrate, change in colour (reddish brown tinge persists) indicates end point, blank determination using water only was done as reference. salt percentage was determined using given formula % salt =
? (4) Oil content : Higher oil content decreases shelf life of product and also its taste. ? Method: ? 10 g of crashed sample was taken in thimble, covered with cotton, and thimble was kept into soxhlet apparatus ? 200 ml of petroleum ether was poured in soxhlet flask, apparatus assembled tightly and carefully onto heater and started tap water into condensation point, and temperature fixed at 600?C and operated for at 6 hours. ? 99 to 100% of oil from crushed sample will come out and mixed with petroleum ether in flask that is called micelle, now oil separated from micelle by just heating it at 600?C. This will be oil content of the sample
? (5) Free fatty Acid (FFA): Higher FFA causes hydrolytic rancidity which degrades quality of cooking and frying oils ? METHOD: ? About 20 g of vegetable oil is weighed accurately into 250 ml conical flask ? 50 ml of solvent prepared by mixing equal volume of 90% alcohol and diethyl ether is added ? swirled well and titrated against 0.05 N sodium hydroxide with phenolphthalein as indicator till light pink colour appears,free fatty acid was determined using given formula. Free fatty acid % =
? (6) Peroxide value:It is a measure of the peroxides contained in the oil. It indicates age of sample. Detection of peroxide gives initial evidence of rancidity in unsaturated oils METHOD: ? 4 to 5 g of sample is accurately weighed into dried 250 ml flask. To that, 25 ml of solvent (mix of 2 volumes of glacial acetic acid and 1 volume of chloroform) is added and mixed homogeneously ? 1 ml of potassium iodide solution is added and allowed to stand in dark for one minute ? After 1 minute, 1 ml distilled water and 1ml starch indicator was added and titrated against 0.002 N sodium thio sulphate from 10 ml volumetric burette. end point is disappearance of blue colour,peroxide value was determined using following formula
? Peroxide value = it is measured in miliequivalent per kg of oil. ? (7)TBHQ test: Tertiary butyl hydroquinone is anti oxidant which is added to oil to increase its shelf life. METHOD: ? 5 g of oil sample was taken in test tube and added equal quantity of methanol. Shook well for 5 minutes ? To methanol layer, 5 ml of dimethylamine and n-butyl alcohol were added. Appearance of red color confirms presence of TBHQ
TABLE 2. TEST RESULTS OF FINISHED PRODUCTS FOR VARIOUS PARAMETERS. Parameter Test Values Mean Standard sample 1 sample 2 sample 3 sample 4 sample 5 Moisture (%) 1.5 1.8 1.9 1.7 1.6 1.7 1.5-2.0 Acidity (%) 0.39 0.35 0.39 0.38 0.37 0.38 0.36-0.39 Salt (%) 2.8 2.6 2.7 2.9 3.0 2.8 2.7-3.0 Oil (%) 37 38 39 40 38 38.8 38-40 Peroxide value (%) 2.6 1.9 2.9 2.8 2.7 2.58 3.0 (Max.) TBHQ test +ve +ve +ve +ve +ve +ve +ve Free fatty acid (%) 0.29 0.27 0.26 0.3 0.28 0.28 0.3 (Max.) Accepted Accepted Accepted Accepted Accepted Accepted
CONCLUSION We did several analyses which play significant role in maintaining quality of raw material as well as final product.overall tests results for determining flour and oil quality were quite satisfactory and match with given standards.
Quality control of Aloo bhujia namkeen

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Quality control of Aloo bhujia namkeen

  • 1. QUALITY TESTING OF ALOO BHUJIA NAMKEEN CHAUDHARY CHARAN SINGH UNIVERSITY, MEERUT DEPARTMENT OF FOOD SCIENCE & TECHNOLOGY Submitted to- Submitted by- PK Sharma Sir Surbhi Chauhan (HOD) M.Sc. (Ag)Food Science & Tech.
  • 2. OBJECTIVE Testing of Quality control of Aloo bhujia namkeen
  • 3. ? INTRODUCTION ? Aloo Bhujia is a spicy fried short noddles shaped Indian snack made from gram flour and lentil flour. ? Aloo bhujia is a famous south Indian recipe made of potato. This Aloo Bhujia has its origin in Andhra Pradesh but it is popular all over India.
  • 4. PREPARATION OF ALOO BHUJIA NAMKEEM Raw potatoes Washing Peeling Boiling Preparation of aloo paste Mixed with basin and potato flakes Spices added Edible oil added Mixed slowly (after preparation of dough) Making the noodles Flavors and spices Cooling Packing
  • 5. MATERIALS AND TEST METHODS ? Details of materials used and methods followed are listed in given text. 1. Aloo bhujia namkeen sample (from Haldiram Snacks Pvt. Ltd.) 2. Oil sample: Palm oil, red palm oil and corn oil. ? (1) Moisture content: It is important parameter for checking its quality. amount of moisture determines keeping quality of namkeen and also affects texture of final product. METHOD : ? Material is weighed in suitable Petti-dish, previously dried in electric air oven and weighed. ? Dish is placed in electric air oven maintained at 105?C for 4 h. The dish is taken out and cooled in desiccator and weighed with lid on. moisture % was determined using the following formula.
  • 6. Moisture (% by mass) = where, ? M1 = Mass in grams of Petri-dish with material before drying ? M2 = Mass in grams of Petri-dish with material after drying ? M = Mass in grams of empty Petri-dish. ? (2) Acid test: Higher acidity reduces shelf life of namkeen and increases sourness . ? METHOD: ? 5 g crushed namkeen sample was taken into beaker, 100 ml of distilled water added to it then few drops of 1% phenolphthalein indicator added solution was titrated with N/20 NaOH change in color (light pink color persists) indicates end point and titre value was noted acidity percentage was determined using given formula
  • 7. % Acidity = ? (3) Salt Test: Higher salt may cause bitterness in namkeen and decrease shelf life of namkeen. Method: Around 5 g crushed namkeen sample was taken into beaker and 100 ml of distilled water Few drops of potassium chromate as indicator were added Solution was titrated with N/10 silver nitrate, change in colour (reddish brown tinge persists) indicates end point, blank determination using water only was done as reference. salt percentage was determined using given formula % salt =
  • 8. ? (4) Oil content : Higher oil content decreases shelf life of product and also its taste. ? Method: ? 10 g of crashed sample was taken in thimble, covered with cotton, and thimble was kept into soxhlet apparatus ? 200 ml of petroleum ether was poured in soxhlet flask, apparatus assembled tightly and carefully onto heater and started tap water into condensation point, and temperature fixed at 600?C and operated for at 6 hours. ? 99 to 100% of oil from crushed sample will come out and mixed with petroleum ether in flask that is called micelle, now oil separated from micelle by just heating it at 600?C. This will be oil content of the sample
  • 9. ? (5) Free fatty Acid (FFA): Higher FFA causes hydrolytic rancidity which degrades quality of cooking and frying oils ? METHOD: ? About 20 g of vegetable oil is weighed accurately into 250 ml conical flask ? 50 ml of solvent prepared by mixing equal volume of 90% alcohol and diethyl ether is added ? swirled well and titrated against 0.05 N sodium hydroxide with phenolphthalein as indicator till light pink colour appears,free fatty acid was determined using given formula. Free fatty acid % =
  • 10. ? (6) Peroxide value:It is a measure of the peroxides contained in the oil. It indicates age of sample. Detection of peroxide gives initial evidence of rancidity in unsaturated oils METHOD: ? 4 to 5 g of sample is accurately weighed into dried 250 ml flask. To that, 25 ml of solvent (mix of 2 volumes of glacial acetic acid and 1 volume of chloroform) is added and mixed homogeneously ? 1 ml of potassium iodide solution is added and allowed to stand in dark for one minute ? After 1 minute, 1 ml distilled water and 1ml starch indicator was added and titrated against 0.002 N sodium thio sulphate from 10 ml volumetric burette. end point is disappearance of blue colour,peroxide value was determined using following formula
  • 11. ? Peroxide value = it is measured in miliequivalent per kg of oil. ? (7)TBHQ test: Tertiary butyl hydroquinone is anti oxidant which is added to oil to increase its shelf life. METHOD: ? 5 g of oil sample was taken in test tube and added equal quantity of methanol. Shook well for 5 minutes ? To methanol layer, 5 ml of dimethylamine and n-butyl alcohol were added. Appearance of red color confirms presence of TBHQ
  • 12. TABLE 2. TEST RESULTS OF FINISHED PRODUCTS FOR VARIOUS PARAMETERS. Parameter Test Values Mean Standard sample 1 sample 2 sample 3 sample 4 sample 5 Moisture (%) 1.5 1.8 1.9 1.7 1.6 1.7 1.5-2.0 Acidity (%) 0.39 0.35 0.39 0.38 0.37 0.38 0.36-0.39 Salt (%) 2.8 2.6 2.7 2.9 3.0 2.8 2.7-3.0 Oil (%) 37 38 39 40 38 38.8 38-40 Peroxide value (%) 2.6 1.9 2.9 2.8 2.7 2.58 3.0 (Max.) TBHQ test +ve +ve +ve +ve +ve +ve +ve Free fatty acid (%) 0.29 0.27 0.26 0.3 0.28 0.28 0.3 (Max.) Accepted Accepted Accepted Accepted Accepted Accepted
  • 13. CONCLUSION We did several analyses which play significant role in maintaining quality of raw material as well as final product.overall tests results for determining flour and oil quality were quite satisfactory and match with given standards.