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“Invent a New India Using Knowledge”

है”ह”ह

IS 11602 (1986): Packed Gulab Jamuns [FAD 19: DairyProducts and Equipment]

IS : 11602 - 1986

lndian Standard SPECIFICATION FOR

PACKED GULAB J&W~S

Dairy Products Sectional Committee, AFDC 34

Chairman

DR B. N. MATHUR

Members

Representing

Natk;ioialDairy Research Institute ( ICAR ),

AGRICULTURAL MARKETING ADVOER Directorate of Marketing & Inspection TO THE GOVERNMENT OF INDIA ( Ministry of Agriculture and Rural Develop-

ment ), Faridabad SHRI R. J. VERMA ( Alternate )

DR R. P. ANEJA National Dairy Development Board, Anand DR B. K. CHAKRABORTY ( Alternate I ) SHRI P. N. DAULATJADA ( Afternate II )

ASSISTANT DIRECTOR GENERAL Directorate General of,Health Services ( Ministry (PFA) of Health & Family Welfare ), New Delhi

ASSISTANT SECRETARY ( PFA ) ( Alternate ) SHR: J.. J. BAXI Gujarat Cooperative Milk Marketing Federation

Ltd, Anand SHRI J. M. CONTRACTOR ( AIternate )

DR N. R. BHASIN Rajasthan State Dairy Development Federation Ltd, Jaipur

SHRI B. S. BHATT Mehsana District Co-operative Milk Producers’ Union Ltd, Mehsana

SHRI V. M. PATEL ( Alternate ) BRIG S. K. DIWAN Technical Standardization Committee ( Food-

stuffs ) ( Ministry of Food and Civil Supplies ), New Delhi

SHRI K. S. KRISHNAMURTHY ( Alternate ) *DR N. C. GANGULI National Dairy Research Institute ( ICAR ),

Karnal GENERAL MANAGER Maharashtra Dairy Development Cooperative

Federation, Bombay ASSISTANT MANAGER ( QUALITY

CONTROL ) ( Alternate ) ( Continued on page 2 )

*Presently representing Indian Council of Agricultural Research ( ICAR ), New Delhi.

@ Copyrigllt 1987 INDIAN STANDARDS INSTITUTION

This publication is protected under the Indian Copyright Act ( XIV of 1957 ) and reproduction in whole or in part by any means except with written permission of the

publisher shall be deemed to be an infringement of copyright under the said Act.

( Continued from page 1 )

Members

MAJ-GEN GORAKH NATH

Representing

Food Inspection Organization Quartermaster General’s Branch ( Army Headquarters ), NsW Delhi

COL K. N. ACHARYA ( hernate ) DR S. V. GUPTA National Physical

New Delhi Laboratory ( CSIR ),

SHRI MOHINDER NORTH ( Alternate ) SHRI G. M. JHALA Indian Dairy Corporation, Vadodara

DR NARAYAN RAJ ( Alternate ) JOINT COMMISSIONER ( DAIRY Ministry of Agriculture & Rural Development

DEVELOPMENT )

SHRI SHRI B. K. CHATTERIEE ( Alfernate ) M. N. KHAN Delhi Milk Scheme, New Delhi

SHRI MAN MOHAN ( Alternate ) SHRI V. S. PANDYA Venus Trading Co, Anand

SHRI M. S. PANDYA ( Alterirate ) DR C. V. PATEL Kaira District Cooperative Milk Producers’

Union Ltd, Anand SHRI KAILASH VYAS ( Alternate )

SHRI S. RAMASWAMY Directorate Gedtial of Teebnieal Development, New Dellil

SHRI S. N. PANDEY ( Alternate ) SHRI B. P. S. PURI Indian Dairy Association, New Delhi

DR E. MADHAVAN ( Alternate ) SHRI K. MADHAVA RAO Andhra Pradesh Dairy Development Corporation

Ltd; Hyderabad DR A. SANIEEVA REDDY ( Alternate I ) SHRI JASWANTHA RAO ( Afternafe II )

SHRI A. K. ROY Food Specialities Ltd, New Delhi DR N. RAMAKRISHNAN ( Afternate )

SHRI N. K. SETH All India Ice-Cream Manufacturers' Association, New Delhi

SHRI P. L. LAMBA ( Alternate ) SHRI A. S. SODHI Punjab State Cooperative Milk Producers*

Federatlon Ltd, Chandigarh SHRI D. B. DODA ( Alternate )

SHRI N. SUBRAMANIAN Central Food Technological Research Institute

SHRI G. RAMANATHAN ( Alternate ) ( CSIR ), Mysore

SHRI B. VISHWANATHAN Haryana Dairy Development Cooperative Fede- ration Ltd, Chandigarh

SHRI R. K. CHHABRA ( Alternate ) SHRI T. PURNANANDAIW,

Director ( Agri & Food ) Director General, IS1 ( Ex-oflcio Member )

Secrefary

SHRI S. K. SUD Joint Director ( Agri & Food ), IS1

( Contihued on paage 8 )

IS:11602 - 1986

Indian Standard SPECIFICATION FOR

PACKED GULAB JAMUNS

0. FOREWORD

0.1 This Indian Standard was adopted by the Indian Standards Institution on 27 February 1986, after the draft finalized by the Dairy Products Sectional Committee had been approved by the Agricultural and Food Products Division Council.

0.2 Gulab Jamuns, a Khoa-based indigenous product is widely con- sumed throughout India and is a very popular sweet. The traditional method of manufacture involves basically the following steps.

0.2.1 Khoa is mashed till it attains a smooth texture. It is then mixed with a binder such as wheat-flour, arrowroot, potato-mash, etc, so that it gets a dough-like consistency. The dough is portioned and rolled into round balls. The balls are fried in vegetable fats or oils or ghee until light to dark-brown in colour. Fried balls are soaked in sugar syrup up to 24 hours, before they are offered for consumption. Such product is dispensed loose and has a shelf life of 3 to 4 days at room temperature.

0.2.2 Gulab Jayuns are also made from milk solids, milk powder in place of Khoa.

0.3 Keeping in view the considerable amount of interstate trade and export market of Gulab Jamuns, quality control is very essential. This standard is expected to help in exercising the necessary quality control in the manufacture of good quality Gulab Jamuns.

0.4 Preparation of this standard has been taken up on a request from the National Dairy Development Board, who has developed and set up a continuous Gulab Jamun line for the Baroda Dairy.

0.5 While formulating 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 the Standards of Weights and Measures ( Packaged Commodities) Rules, 1977. This standard is however, subject to the restrictions imposed under these Acts, wherever applicable. Due consideration has also been given to the data collected and experience gained by the National Dairy Development Board,

IS:11602-1986

Anand, in collaboration with the Baroda District Cooperative Milk Producers’ Union Limited, Vadodara in developing and marketing of &lab Jamuns on a commercial scale,

0.6 In the preparation of this standard assistance has been derived from the National Dairy Development Board, Anand and Sugam Dairy, Vadodara.

0.7 For the purpose of deciding whether a particular requirement of this standard is complied with, the final value, observed or calculated, expres- sing the result of a test or analysis, shall be rounded off in accordance with IS : 2 - 1960*. The number of significant places retained in the rounded off value should be the same as that of the specified value in this standard.

1. SCOPE

1.1 This standard prescribes the requirements and methods of sampling and test for packed Gulab Jamun, excluding chhana based products, such as Pantua or Kalajam.

2. REQUIREMENTS

2.1 Gulab Jamun shall be prepared from Khoa ( see IS : 4883 - 198OT 1; skim milk powder, milk powder ( see IS : 1165 - 1986$ ); ghee, cream, butter or other milk solids. It may contain maida ( wheat flour ) (see IS : 1009-1979§ ), citric acid and baking powder (see IS : 1159 - 198111). It shall be free from dirt and other foreign matter as well as insects and mould growth. It should be, as far as possible, manufactured and packed under hygienic conditions [ see IS : 10974 ( Part 1) - 1984** 1.

2.2 The Gulab Jamun should be uniform in colour and shape and have pleasant clean flavour, free from any off-flavours. The product should have good texture and should not be too soft or too hard.

2.3 Microbiological Specifications

2.3.1 Bacterial Count - The colony count per gram of Gulab Jamun and syrup shall be not more than 3 000 and 5 000 respectively when determined according to the method prescribed in IS : 5402 - 1969tt.

*Rules for rounding off numerical values ( revised ). $%pecification for KHOA (first revision ). SSpecification for milk powder and skim milk powder ( third revision ). @pecification for MAIDA for general purposes ( second revision ). IlSpecification for baking powder (first revision ).

**Code for hygienic conditions for production, transport, storage and distribution of indigenous milk products : Part 1 KHOA and KHOA based sweets,

ttMethod for plate count of bacteria in foodstuffs.

4

IS: 11602 - 1986

2.3.2 Cotiform Count - The coliform count per gram of Gulab Jamun and syrup sl-all not be more than 50 when determined according to the method prescribed in IS : 5401-1969*.

2.3.3 Ypnst and Mould Count - The yeast and mould count per gram of Gulab Jamun shall not be more than 50 when determined by the method pr-escribcd in IS : 5403-1969t.

2.4 Gulab Jnmun shall comply with the requirements given in Table 1.

TABLE 1 COMPOSITIONAL SPECIFICATION FOR GCEAB JAMUNS

St No. CHARACTERISTIC REQUIREMENT METHOD OF TEST, REP I‘0

(1) (2) i) Moisutre, percent by mass,

Max ii) Fat, percent by mass, Min

iii) Protein, percent by mass, Min

iv) Concentration of sugar in syrup, percent by mass, Min

(3) (4) 30.0 Appendix A of IS : 4079 - 1967’

8.0 Appendix B of IS : 4079 - 1967. 8.0 IS: 7219- 1973t

40 Appendix C of IS : 4079 - 1967*

NOTE - All the requirements are on ‘as is’ basis.

“Snecification for canned RASOGOLLA. TMethod for determination of protein in foods and feeds.

2.5 The sugar syrup shall be clear and light to golden yellow in colour, and shall conform to the requirements given in Table 2. As determined

TABLE 2 REQUIREMENTS FOR SYRUP

SL No. CHARACTERISTIC REQUIREMENT METHOD OF TEST, KEF TO

(1) (2) (3) (4) i) Acidity of syrup, ml of 0.1 6.0

NaOH required to neutralize Appendix E of IS : 4079 - 1967.

100 ml of the syrup, Max

ii) Concentration of syrup, Min 62 4” Brix

*Specification for canned RASOGOLLA.

Appendix F of IS : 4079 - 1967’

*Method for detection and estimation of coliform bacteria in foodstuffs. tMethod for yeast and mould count in foodstuffs.

5

IS : 11602 - 1986

by the method given in J-3.3 of IS : 4079-1967*, the proportipn of free syrup in a Gulub Jomun pack shall not exceed sixty percent of the declared net mass.

2.5.1 There should not be excessive free fat floating in the syrup or adhering to Gulab Jamun pieces. The package should not also contain broken pieces of Gulch Jumltns in the syrup.

3. PACKING, MARKING AND STORAGE

3.1 Packing - All the material used for packing the Gulab Jamuns shall be of such nature as to impart no off-flavour or odour, nor in anyway contaminate the product packed under nortral conditions of manufac- ture, storage and use.

3.2 Marking - Each container shall be marked legibly with the follow- ing informaiion:

d)

e)

f )

Name of the product,

Name and address of the manufacturer,

Net mass of the contents in grams or number of Gulub in the container,

Batch or code number,

A statement to the effect that the material should be a cool place, and

Jamuns

kept in

Any other requirement according to the Standards of Weights and Measures ( Packaged Commodities ) Rules, 1977.

3.2.1 The containers may also be marked with the IS1 Certification Mark.

NOTE - The use of the IS1 Certification Mark is governed by the provisions of the Indian Standards Institution ( Certification Marks ) Act and the Rules and Regulations made thereunder. The IS1 Mark on products covered by an Indian Star.dard conveys the assurance that they have been produced to comply with the requirements of that standard under a well-defined system of inspection, testing and quality control which is devised aid supervised by IS1 and operated by the producer. IS1 marked products are also continuously checked by IS1 for confor- mity to that standard as a further safeguard. Details of conditions under which a licence for the use of the IS1 Certification Mark may be granted to manufacturers or processors, may be obtained from the Indian Standards Institution.

3.3 Storage - The containers shall be stored in a cool place.

*Specification for canned RASOGOLLA.

6

If3 : 11602 - 1986

4. SAMPLING

4.1 Rep:.esentative samples of the product shall be drawn as prescribed in Appendix J of IS : 4079 - 1967* except that the proportion of syrup shall not be more thati 60 percent of the declared net mass ( see 2.5 and also J-4.1.1 of IS : 4079 - 1967* ).

3. TESTS

5.1 The tests shall be cacried out as prescribed id the relevant Indian Standards specified in co1 4 of Tables 1 and 2.

5.2 Quality of Reagents - Unless specified otherwise pure chemicals and distilled water ( see 1s : 1070 - 1977t ) shall be employed in tests.

NOTE - ‘Pure chemicals’ shall mean chemicals that do not contain impurities which affect the results of analysis.

anned llAS&%,UA. tspeeification for water for general labbratbry ust ( MO& k+lsfon )a

3

IS:11602 -1986-

( Continued from page 2 )

Milk Products Subccmmittee, AFDC 34 : 1

Convener Representing

DR-B. K. CHAKRABORTY National Dairy Development Board, Anand

Members

ASSISTANT DIRECTOR GENERAL Directorale General of Health Services ( Ministry

( PFA ) of Health &i Family Welfare ), New Delhi ASSISTANT SECRETARY ( PFA ) ( Alternate )

SHRI B. S. BHAM Mehsana District Cooperative Milk Producers’ Union Ltd, Mehsana

SHRI V. M. PATEI. ( Alternate ) SHRI B. K. CHAITTERJEE Ministry of Agriculture & Rural Development

SHRI M. DIJ~TA ( Alternate ) SHRI R. C. CHAUDHARY Punjab State Cooperative Milk Producers’

Federation Ltd. Chandigarh SHRI D. B. DODA ( Alternate )

SHRI J. M. CONTRACTOR Gujarat Cooperative Milk Marketing Federation Lid, Anand

SHRI N. N. BHATT ( Alternate ) GENERAL MANAGER Maharashtra Dairy Development Cooperative

Federation Ltd, Bombay ASSISTANT MANAGER ( QUALITY

CONTROL > ( Alr ernaze ) MAJ-GEN GORAKH NATH Food Inspection Organization Quartermaster

General’s Branch ( Army Headquarters), New Delhi

COL K. N. ACHARYA ( Alternate ) DR M. K. JAIN National Dairy Research Institute ( ICAR ),

Karnal DR S. A. SINGH ( Alternate )

SHRI G. M. JH,ALA Indian Dairy Corporation, Vadodara DR NARAYAN RAI ( Alternate )

SHRT L. C. JAVA Joy Ice Creams ( Bangalore ) Pvt Ltd, Bangalore SHRI L. C. SHEVADE ( Alternate )

SHRI JAGTARAN SINGH Milkfood Limited, Bangalore SHRI R. C. MEHJAN (Alternate )

DR C. L. NAGARSEKAR Protein Foods and Nutrition Development Association of India, Bombay

SHRI P. BHASKARA RAO National Cooperative Dairy Federation of India, New Delhi

SHRI R. SUNDER ( Alternate ) DR K. MADHAVA RAO Andhra Pradesh Dairy Development Cooperative

Federation Ltd, Hyderabad DR K. SRIHARI ROY ( Alternate )

SHR~ A. K. ROY Food Specialities Ltd, New Delhi SHRI N. RAMAKRISHNAN (Alternate )

SHRI D. G. SHAH Kaira District Cooperative Milk Producers’ Union Ltd, Anand

SHRI N. K. SHAH All India Ice Cream Manufacturers’ Association, New Delhi

SHRI P. L. LAMBA ( Alternate ) SHRI B. VISHWANATHAN Haryana Dairy Development Cooperative Fede-

ration Ltd, Chandigarh SHRI R . K. CHHABRA ( Alternate )

8

AMENDMENT NO. 1 APRIL 1993 TO

IS 11602 : 1986 SPECIFICATION FOR PACKED GULAB JAMrrNS

(Page 5, clause 233 ) - Substiute the following fot the existing chse:

‘233 Colijorm Cowl - The coliform shall be absent in 0.1 g of GUM Jumun and syrup when determined by the method prescriid in IS 5401: l!X!P.’

(FAD18)

Rcpmgmphy Unit_ BIS, New Delhi, India