Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public.

इंटरनेट मानक

“!ान $ एक न' भारत का +नम-ण”Satyanarayan Gangaram Pitroda

“Invent a New India Using Knowledge”

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“Step Out From the Old to the New”

“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti Sangathan

“The Right to Information, The Right to Live”

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“Knowledge is such a treasure which cannot be stolen”

“Invent a New India Using Knowledge”

है”ह”ह

IS 2639 (1999): PAPAD [FAD 16: Foodgrains, Starches andReady to Eat Foods]

AI'''! 199')

IS 2639 : 1999

'J.fl ,<rf);q JfIqCfJ

qlq~-~

( rf)?i'<I !fRt1ffUT)

Indian Standard

PAPAD - SPECIFICATION( Third Revision)

ICS 67060

o BIS 1')99

BUREAU OF INDIAN STANDARDSMANAK BHAVAN, 9 BAHADUR SHAH ZAfoAR MARG

NEW DELHI 110002

Price Group ..

(Reaffirmed 2010)

AMENDMENT NO. 1 MAY 2002TO

IS 2639: 1999 PAPAD - SPECIFICAnON( Third Revision)

(Foreword, para 4, sentence 3 ) - Substitute 'The dough IS rolled Intovarious shapes and Sizes, dned and suitably packaged' for The dough IS rolledInto Uniform shapes of varymg diameters. dned and suitably packed'

[ Page 2, clause A-I.I(t) l- Substitute 't) Potato flour I fresh potatoes' for'f) Potato flour' .

(FAD 16)Reprography VOlI, B15, New Delhi. India

I oodgr,"m l-oodgr.nn lndustnes and Starches Sectional Comrnntee, FAD 16

I ORI WORD

II", Indi.m <'Ialld,m! (l hrrd Revr-aon) w.iv adopted by the Bure.1II of Indian Standard" after the draft fmalizcdhy 11K l oodgr.unv l oodgram Industncs and Starches Sccuonal Commlltee had been approved by the Fooddlld Agru.uhurc Divtvron Council

I hr-, -t.mdard wav 1"'1 ivvucd In 1964 and subsequently revived In 1972 In th" revrsron, the text has beenUpddlld .m" the .uncndmcntv have heen incorporated

I'lil'lil> ,tI", known d' APPALAM, " one ot the popular articles of food In the Indian dietary Earlier, ahou-chold product, considerable quannnes of PAPAD arc now being made on the cottage induvtry scale fordome ... l u, couvumpuon a", well 3\ for export

llu produc.t " uvually made lrom a blend 01 cereal flour, edible starch flour and pulse flour WIth common"til 'PIL~' edible vegetable 011 and alkahne and muctlagenous addiuves The recipe vanes lrom region10 IlglOll I he dough" rullcd into uniform shape-, 01 varying drameters, dried and suitably packed PAPAD,-, uml.,\llnl'd cuher tncd In fill or toasted

III th, pu p.u.uron 01 th" -t.mdurd due convrdcratron h." been given to the provisions of the Prcvt nuon ojI ""d Adultcranon A, I 1l)~4 and the Rule' lramed thereunder .md the Standards of We1xhr, & Measure \(/'01 !.ol,,1 Commodmc I) Rule \ 1977 However th" vtandard " ,ubleLl 10 the rcsmcuon-, unposed underrlu-, All wherever .rpphcahlc

101 IhL pUIpovc 01 delldlng whether .I particular requirement of Ih" standard I' complied with Ihe Im.11 valueoh'Ll vcd 0' c.ik ul.ucd exprcv-mg the result ot .I text or .I1l.1Iy">, shall he rounded ott In accordance wrth1\ 2 Il)(,(} Ruk, tor roulldmg oil numcncal value' (rnlwll) The number 01 "gmllLant pldLe, rct.nnedIII th, rounded 011 v.ilue ,I1OUld he the varne a, th,u of the specrfrcd value In thrs vtnndard

IS 2639 1999

Indian Standard

PAPAD - SPECIFICATION( Third Revision)

3 REQUIREMENTS

Thrs standard prescnbes the requirements and themethods of samphng and test for PAPAD

3.1 PAPAD shall be manufactured and dned underhygicmc conditions (see IS 2491) Ingredients listedIn Annex A only shall be used for preparing PAPAD

The following Indian Standards contain provistonswhich through reference In this text, constituteprovrsion of this standard At the time of pubhcauon,the ediuons indicated were valid. All standards aresubject to revrsron, and parties to agreements basedon this standard are encouraged to investigate thepossrbiluy of applying the most recent edinons of thestandards grvcn below

4 PACKING AND MARKING

3.6 PAPAD shall also conform to the requrrernentsgiven In Table I

Table 1 Requirements for PAPAD(Clause 36)

SI Cheractertsnc Requirement Method orNo. Test, Ref to

Annex orThis Standard

(I) t2) (3) (4)

I) MOlSIU~. percent by 12 ~ I ~ Bma.ss

11) Tot.1 ash \on dry basis) 12 Cpercent by mass, Max

111) ACid Insoluble ash (on dry o 2~ 0baM"'), percent by mass Max

IV) Aikahruty of ash as sodium 23 Ecarbonate (on dry basis),

percent by mass Maxv) pH of water extract, Me.u 8~ f

VI) fat (on dry basis) percent 10 Gby mass. Max

VII) Crude fibre (on dry b..sis), I 5 Hpercent by mass, Max

Title

Food hygiene - Generalprinciples - Code of practice(second revision)Rcagent grade watcr (thirdrevl<ton)

IS No

1070 1992

2491 19911

2 REFERENCES

1 SCOPE

3.2 PAPAD shall have a umforrn shape. size andthrckness The thickness may range between 0 1 10I 2 mm, except In the case of PAPAD made tromsago The thickness 01 sago PAPAD shall he between\ 0 to \ 5 mm The mean vanatlOn m the Ihlcknes"of IJAPAD m any package shall be not more than01 mm

3.3 The PAPAD shall be free from broken or frayededge, excessive number of holes adhering dirt orforeign matter msect infestation or fungal growth and,my other harmful Ingredll~nb

3.4 FAPAD shall be of pleasant taste and smell and,hdll be tree from rancid. buter and alkaline or soapyt.ivte Spiced PAPAD In the raw form shall have anaroma and tavte charactensuc of the spices used

3.5 In the raw form. PAPAD shall be ph able and shallnot crumble On frying, FAPAD shall be bnttle andcn~p to bite It shall not give leathery, gritty stickyor soggy mouth feel

4.1 Packing

PAPAD shall be packed usrng any suitable food gradepackag mg materral havrng moi vture barr ierchar~lcn\\lcs Pacl:.age, may cllner be heal "e<l.h:<l I>rstapled

4,2 Marking

Each pack shall be marked legibly and mdehbly withthe following mformatron

a) Name of Inc matenal WIth brand names Ifany,

b) LIst of major mgredients,c) Name and address of manuf.u.turcr,d) Batch or code number,e) Date of manufacture.t) Net mawg) The words 'Best before ' (Month .md

year to be mdrcated), and

is 2f>39 : 1999

h) Any other mtormanon .I, specifred under thePrrv euuon of Food Adulteration Act, 1954.md Rule' trarncd thereunder and thevtandard» o] We'Rilt\ & Measures (PackagedCommodmc v) Rule \, 1')77

4,2. 1 1I1~ (, rll!" auon MarJ..mg

Ihc product llJ"y "I". be marked with the StandardM,uk

4.2.1.1 I he u-«. III the "'tdndanl Mark " governed byth~ provtvronv of But cau o! InduJ1I Standards Au,Il)K6 md IhL Rule, .md Regulauon-, made thereunderI he dcr.ul- 01 c.ondruon-, under which the license tort lu. "'L 01 :-'t"I1I.I.IIU Mark may be granted toIlllnul.'LlllIL" or produLL" may be obt.uned from theHun.au of lndr.in '>1.lIIddfd~

5 SAMPLING

5.1 Repre sentauvc sarnplev of the materral forascertammg conforrmty to the requirement, of thi-,standard shall be drawn according to the method givenIn Annex J

6 TE~TS

6.1 Tests shall be earned out In accordance with 3and the relevant annexes a, xpccified In col4 of Table I

6.2 Quality of Reagents

Unless specihed otherwr-,e, pure chemicals dod disnlledwater (lee IS 1070) shall be employed In tests

NOTE Pure chcrmcals' "hall mean chemn ... uls that do notcont.nn unpunue- which affect the results of analysts

ANNEX A(Clause 3 I)

PERMITTED INGREDIENTS FOR MANUFACTURING PAPAD

A-I INGRH>JENTS

A-I.I I he lollowing edible quality mgredrcntsIn'l' Itom lI1...eLl III lc ... t.-tI1011, extraneous matter andfung.1i glowlh, ,h,,11 he used lor the manufacture ofPAl'''/)

II) Wheat flour,

II Hai lcy [lour,

d) M.IILe flour,

L) '>orghullJ flour,

l) Pol,l\o flour.

g) I dihh. 1.lplOLd flour or vago,

h) Hl.uk gram (Phasealu-; IIIUI1RO L) flour ­m.ule Irom dccuuc led black gram,

IJ (" ccn gram iPhuseoiuv I/Iff«l\ Roxb ) flourm.ulc trom dccuuc led green gram,

2

m) Doll arhar iCajanu I cajun sp ) flour,

n) Flour of other decuticlcd pulses except khesartdal tLathvrus WIIVIII),

p) Edible cornman salt,

q) Ldrble vegetable 011"

r) SpICe, (extracted one' shall not be used),

v) Harmlcv- vegetable [urces obtained frombanana 'tern, gourd" okra (Bhindi), Cissusor Vall quadrangularis, etc,

t) Sodium bicarbonate. or filtered water extractof PAPAD or SAJJI KHAR,

u) Pulp oI jack Irun , and

v) Water - potable

IS 2639 1999

ANNEX B[Table I, Sl No (1»)

DETERMINAnON OF MOISTURE

8-1 PREPARATION OI<' SAMPLE

H-1.1 U'lng .1 clean pair of ,c"",r~ or a krute, cuteach PAPAlJ into small tragmcnts Mrx the fragrncntvthoroughly with .1 glass rod and preserve In d cleanstoppered bottle These fragment- shall he used asthe sample for all the determmauons

8-2 PROCEDURE

H·2.1 Weigh accurately about 'i g of the matenal anddry lor 'i hourv in a previously weighed porcel.un,,,1I~a or plaunurn divh In an dlf oven m.unt.nncd atIO'i ± 2"C Cool the divh In a desrccator and weighwllh the lid on Heat agam at 105 ± 2°C In the air­oven tor ,0 minutes Cool the dish 111 the desiccatorand weigh Repeat thl' proccvs of hcaung tor'0 nunure-, cooung and weighing till the drf tcreru.c

In md" between two vuccevvive wciglnngs I' levs thanI mg Note the lowest mass

NOTf< - Preserve the drsh com.nnmg Ihl ... dned material forthe di.-h... t rrunanon of lat (~U (;·3 J)

8-3 CALCULAnON

IOO(M,-M,}n·3.1 Moisture. percent by rna" =

M,-Mwhere

M, rna" In g ot the drsh With the matcnalbetore drying,

M, nhl" In g ot the divh with the matcnalafter drying. and

M md" In g 01 the empty ol,h

ANNEX C[Table J, Sl No (11) and Annex E]

DETERMINATION OF TOTAL ASH

M,-M

C·I PROCEDURE

('-I.I Weigh accurately 20 to 25 g of the matcnalIn ,1 prcvmuvly weighed porcclam, "h~,1 or platinumdivh Di y tor 2 hour-, In .m .ur oven mamtamed atIO'i ± 2°L Ignite the dncd matcnal In the dish wuhthe tl.nnc ot .I vuit.iblc burner tor about I hourComplete the Ignition hy keepmg III a muffle furnace..I 6(X) ± 20°C unul grey ash results Cool In a deviccatorand weigh Heat ag.nn at 600 ± 20°C III the Illume[umacc feu '0 nunute-, Cool In the dcvrccator andweigh Rcpe.n the proccvs of heaung for ,0 nunutc-,cooling and weighing till the dittcrcncc in lila"between two suci.evvrve werglung-, l' less than I mgNote the lowest rnasv

C-2 CALCULAlION

IOO(M,C·2.1 Moivture, percent hy m,,,, =

where

M, 111<1" In g ot the drvh WIth the tilledIll"t~rtal taken for the rc-,r,

M, 111.1" In g of the divh With the avh,and

NOTF Pn.vervc the drsh cont.unmg Ihtv dned mnn.rtal forthe: den.tuunauon of acrd Insoluble a...h (cee C·) 1) M

I~ 2639 1999

ANNEX D[Table I, Sl No. (III)]

I>EfERMINATION OF ACID INSOLUBLE ASH

D-3 CALCULATION

D-3.1 ACid insoluble ash (on dry baSIS).

M,-M

mass III g 01 the d...h With the dnedmatenal (see B.2.1).

mass m g 01 the di ..h WIth the acidinsoluble ash, and

mass In g of the empty drvh (fee B-2.1)

M,

M

M,

where

IOO(M,-M,)percent by rna.... =

Cool the dish III the desiccator and weigh Repeat theproces.. of heaung for 10 minutes, coohng and werghmgtill the difference m mass between two successivewerghmgs " less than I rng Note the lowesl mass

D-2 PROCEDURE

D-l.l Dilute Hydrochloric Acid

Pr cp.ued by diluting one part by volume ofconcentrated hydrochlonc acrd (analytical grade) wuh2 ~ pdlb by volume 01 dt ..nlled water

1>-1 RI..AGJ<,NTIi

1>-2.1 Io the d..h contamed III the dish (see C·I.I)add 2~ lUI of dilute hydrochlonc acid, cover with 11w.uc.h gld'" and heat on a water hath for 10 mmutesAllow 10 cool and hiler the content, of the dish throughc Wh,l1m.m l,llcr p<lper No 42 or lh eqVlvalent Washthe Iliter paper WIth water until the washmgs arc freehom the acid and return It to the drsh Keep It III <Ill,II' OVLII mamtained at 1O~ ± 2°e lor about 1 hour,lgnuc rn a muille furnace at (,00 ± 20°C for I hourCool the til ..h m a dcsu.c ator and weigh Heat olgdlll.u 600 ± 20 C In IhL muffle furnace for 10 minutes

ANNEX E[Table I. Sl No (IV)]

DETERMINAnON OF ALKALINITY OF ASH

E-I RLAGENT1> E-3 CALCULAnON

E-3.1 Sodium carbonate (on dry bam).

o 51 x 2A

)<.-1.1 Standard Hydrochloric Acid, 0 I N

E-1.2 Phcnolphthalein lndscator Solutiono I pLlLL III 111 gO percent ethyl alcohol by volume

percent by mol"> =M,-M

)<,-2 PROCU>lJRE where

E-2.1 I'IOLL .... ,j" III Annex C to obt.un total ash

E-2.2 To the .",h contained In the dish (fee E-2.1).uld I() 1111 01 Woller Add two or three drops ofplu nolphth.ilcm mdll.11llr ...olunon •.ind utr.ue dg..unst..I 'lid lid hydrnLhloTlL .ILld trll the ..oluuon '" colourle....or l arnt pmk Non, the uue value (A)

A

M,

M

volume III ml of the standard hydrochloncacid requrred,

mol.... m g of the dish WIth the dnedm.ucnal, and

mass III g of the empty d...h

ANNEX F[Table I, Sl No (v)]

DETERMINATION OF pH

)<-1 PROCl'.Dl1RE

1<'-1.1 Weigh accur.ucly ~ g of thc sample, cru ..h ItIII powdci tonn and add ~O ml of drsulled waterAllow IhL conu.nts 10 soak tor I hour Sur the contents

for to to 15 minutes, preferably with the help of arnechanu.al ..urrer, to obtain a uniform aqueoussuspension Record the pH of the suspension III apH meter

4

IS 2639 1999

ANNEX G[Table 1, Sl No (VI)]

DETERMINATION OF FAT

G-I APPARATUS

G-I.I Soxhlet Extraction Apparatus

G-4 CALCULAnON

G-4.1 Fat (on dry basis)

G-2 SOLVENT

G-2.1 Ethyl Ether of Petroleum Ether, Disnlhng4060"C

where

IOOOO(M -M,)

M (IOO-m)

G-3 PROCEDURE

G-3.1 I r,IIl,lu "bout 4 to 5 g ot Ihe moisture treevample (lee 11-2.1) ~LLUI~lely weighed 10 a sUII~blL

thunble .ind extract with tlu, solvent In a '>oxhleteXlr,\LIIOn apparatus tor about 10 hours Dry the extractcont.uncd III the xoxhler flask whose empty mass hadhc e n pr cvtouvl y deterrmned ~l 9'\ 10 100°C for,0 nunure-, Cool III a devnc.uor and weigh ContmueIhL altcru.uc dryrng and weighmg dt 10 rmnutcsintcrval-, unul the 10" In mas between two 'ULLeSSlvewe'ghlng' " not more than I mg Record the lowesttlld\lo.,

Non-· PIL....c.rvc the fdt fl\.l. material for the detenmn.monof ulI(iL him.. (\1( ".21)

M,

M,

M

In

mavs In g ot the Soxhlet flask with theextracted f~t

ma" In g of the empty Soxhlet flask,clean and dry,

lila" In g ot the material taken tor thetest, and

moisture percent hy mass. m the matenal(Il' 8-3.1)

ANNEX H[Table 1, Sl No (Vll)]

DETERMINAnON OF CRUDE FIBRE

H-I REAGJ<-N rs

H-I I Dilute Sulphuric Aud, I 2'\ percent (Ill/V)

II-I 2 Sodmm Hydroxide Solution, 125 percent (Ill/V)

H-I 3 Ethyl Alcohol, 05 percent by volume

H-2 PROt EDURE

H-2 1 Wergh .u.cur.ucly about 2 '\ g ot the preserveddctattcd m.ucnal (fee G-3.1) and transfer to a I litre11,,,1. r~I.L 200 ml of dilute sulphuric acid In a beakerand h, Ing to the borl 11anvfer the whole of the borhngdud 10 IhL flavk and immediately connect the flaskwith ,I w.in.r L1JOled reflux condenser and heat so thatIhL cuntcnt-, of the Il~,k begrn to boll WIthin I minuteRotate the flask frequently, takmg Care to keep them.ucn.il lrom rernar.ung on the "des of the flask andout 01 contact with the <lUU Continue borlmg forcx.u.tly ~O nunutcs Remove the flask and filter throughhue luu.n (about J8 thrcad-, to a centimetre) held ma tunnel and wash with boihng water unul the washingsare no longer acrdrc to htmus Brmg to the boil200 ml ot sodium hydroxide soluuon under a refluxcondcnvcr W~,h the revidue on the hnen mto the fla,kcont.nnmg the borlmg sodium hydroxide solunonlmmcdrately connect the flavk With thc reflux condenserand boil ag.un tor exactly 10 rnmutes Remove thefla'l. nnd rmmedran.ly filter through the Iiltcnng cloth

Thoroughly wash the residue with borhng water, andtranvler to ~ Goodl crucrhle prepared With a thin butcompact layer of igruted asbestos Wash the residuethoroughly first With hoi water and then with aboutI ~ ml of ethyl alcohol Dry the GO"Lh crucible andcontents at 105 ± 2aC

10 an arr oven to constant massCool and weigh Incmeratc the contents of the Goochcrucible in an clectnc muftlc furnace at 600 ± 20 Cuntil all the carbonaceous mailer IS burnt Cool theGooch crucible contamrng the ash 111 ~ dcsrccator andweigh

H-3 CALCULAnON

H-3.1 Crude hbre (on dry basis),

percent by mavs = (\1,- AI, )(100 I)AI

where

M, mass to g 01 Gooch crucrble and conu.ntsbefore ~,hlng

M2

mas; 111 g of Gooch crucible and contentsafter ashmg,

F tat. on dry bavi percent by mass in thematcnal (fee G-4.l) and

M 11l~" In g of rhe defatted dry 11l~lur~1

taken lor the te,t (;ee H-2.1)

I~ 2639 1999

ANNEX J[Clause 5]

SAMPLING OF PAPAD

.I-I (;f NERAL REQUIREMENTS OF SAMPLING

.1-1.0 In drawrng, prcp.mng, stonng and handlmg'dlllplL, the follOWing prec.autrnnv and drrecuons shallhL (lh~L'1 ved

.1-1.1 ,>.lIllple, "hall not he taken at an exposed place

.1-1.2 1'.cc.iuuons "hdll he t.iken 10 protect the,.11lIple" the m.ucnal bcrng sampled, the sarnplmg""pIeIllCII .md the conr.uncrs for varnplc-, from.ulvcnuuou-, contaminauon

.1-1.3 I lu, vamplc-, "MII he placed III clean and drygl""... cont.uncr-,

1-1.4 I·.teh sample cont.uncr ,h,,11 he sealed arrught,IIlei ulhng and marked With lull rdcnufu.auonp.irucul.irs, vuch ~, the vample number, the date ofthe ',ullplmg, the month and year ol manufacture 01the m.ucu.rl etc

.1-1.5 ".II11ple, shall he stored III a cool place andp"'lcelt'd 110111 exccvvrve vanations of temperature

.1-1.6 '>,unpllllg 'hall he done hy .1 perxon agreed 10

hc iwc c n ihc purchaser and the vuppher and -n thep,c"'ncl' nl the purchaser (or h" representative) andthe vupphcr (or hi' rcprevcntanvc)

1-2 M'ALE OF SAMPLING

.1·2.1 Lilt

All the p.ll k.igc-, 1Il.1'>Ingleconvignment of the m.uerialdr.iwu 110m .1 '>Ingle hatch of manulacture 'hallcouvtuuu, .i lot If the consignment con'l,t, of differentb.uc he of III ,111 UI .icture, the pac kage-, bclongrng to the'dmC hatch nl manut.u.rure ,h~1I be separated andvh.rll UlII'oIIiUlc vcparatc loh

.1-2.2 I 01 ."ccll,unlllg the conformuy of the lot to thercquucmcntv of vpcc rhcauon, Ie'" vhal] he earned out10' e.teh 101 ,ep.lr.ltely 1 he numhcr of package" tohe 'electetl (II) lor Ihe pmpo,,· ,h~1I depend on the'lIe 01 lhe 101 (N) ,lI1d "hdll he III ,llcorddncc wllhI dhlc ~

Illhl" 2 Numh"r nf Pllckal(e, to be Selected forS.lmplm~

101 'tIll Number of Pad-mgt..,to be ~electcd

II' 10 "0, I h) 100 1

101 '0 ~OO 4~()1 '0 100 ,1111 '0 ,no (,

')0\ 10 ~no 7hOI '0 I "\00 8101 10 I '00 9201 c1l1d Jhoo,..e 10

.1.2.3 1 he packages 10 he selected for sampling shallbe chosen at random from the lot and for this purpo,erandom number tables may be used In case suchIdllle' are not available, the foilowmg procedure maybe adopted

Starung from any package, count them as I, 2,1 , r m one order Every rth package thus counted,h~1I be WIthdrawn, r berng the mtegral part ofNln, where Nand n are the lot size and samplesrze respectively

.1·3 TEST SAMPLE AND REFEREE SAMPLE

.1·3.1 From each of the p.u.kugcs selected under

.1.2.3, equal number of PAPADS shall be taken, brokeninto <mall piece, and mixed together "0 a" to form.1composite sample Ihrv composite sample shall bedrvided into three equal part-, one for the purchaser,another for the vendor and the third tor the referee,and ,hdll be nnrnedrately transferred 10 thoruughlydned moisture pronl sample cont.uner-, which are thenscaled airught and labelled With all the particulars ofvamphng grvcn under J·1.4 The composite samplevhall he 'outfluent 10 carry OUI .111 the tcvts menuonedunder .1-4.4

.1-3.2 From the remammg PAPADS in each package,'outfluent number (multiples of 1) 10 carry out mplu.atetests, mentioned under J-4.3 ,h,1I1 he taken, and dividedindrvidually Into three sct-, 01 equal number ofPAPAf)~ These sets ,h,11Ibe rrnmcdrately transferred10 thoroughly drred moisture prool cont.nner-, whu.hare then sealed airught and labelled with all theparticular, of samplmg given under .1-1.4 TIle PAPADSin each 'ouch vealcd conr.nners "hall consuture anmdrvidunl test sarnple The-e mdividual 1e"1 sample­,h,,11 be separated Into three Identical ,et, of tevtvamplev m such d w~y that each 'et has d samplercprcscnung c.u.h selected p~ckdge One of these three~el" shall be marked for the purchaser, another forthe ,uppher and the II1ITd for lhe referee

.1-3.3 Referee Sample,

Refere!.' 'dmple ,hall con"l,t ot the compo'tte 'dmplednd .1 ,et 01 md,vldu.11 le,t sample" marked for thepurp<"e dnd ,bdll bedr the ,edb of the purcha"er andthe ,uppher and ~hall he kept dt a pldce ,Igreed tobetween the two

.1-4 NUMBER OF TESTS

.1-4.1 The numher of le't, menllOned m J-4.2and J-4.3 ,hall he IIr'l conducted on the le"t "ample"mar~ed tor Ihe purc ha"er In the contmgencles, sucha' 10". ,pmlage, ,pllhng, etc. of the purcha,er', test,ample" or II the ,upplIer '0 de'lre" the te"t "ample,marked for the ,upplIer may be te~ted In ea"e ofa d",pute. the referee ,ample, ,hall be te,ted and thete,t re"ult" obtamed on the referee ~amples "hall becon"dered !loal

.1-4.2 Each PAPAD In the Individual test sample(.Il'l' .1-3.2) shall he exanuncd for appearance anddrrncnvron-,

.1-4.3 Te,t, tor the dctemunauon 01 morxrure shallhe conducted mdrvidually on each of the samplevconsutuung a set 01 mdrvrdual tcst sample (Il'e .1-3.2)

.1-4.4 Te,t, for the dctcrrrunauon 01 the remainingch.rr.rcterrvtu.s. namely. total ash, acid msolublc ash.1.11, crude fibre. and sodrurn bicarbonate sh.rll heconducted on the cornposne sample (see .1-3.1)

.1-5 CRITERIA FOR CONFORMITY

.1-5.1 For Tests on Individual Samples

1 he lot <h.rll be declared 10 have snnvfred the

7

IS 2639 : 1999

requirement> 01 appearance and drmenvronv II eachof the PAPADS Inspected under J-4.1 vatrstrcs therelevant vpccrfrcanon rcqurrernenrs.

J-5.I.l The lot shall be declared to have sau-fred therequirements of moisture If each of the test result­(.lee J-4.3) sanvt rcs the relevant spccifrcanourequirements

J-5.2 For Composite Sample

The 101 shall be declared to have sunstrcd thercqurrements of the remaining charactensucs ('l'eJ-4.4) if the le,1 results on the composite sample forthe churactenvuc-, ,all>fy the correspondmg relevantspccihcuuon requirement,

Bureau of Indian Standards

Ill'> h " vt.uutor y msutuuon cvtabhvned under the Bureau ofIndian Standard, Act, 1986 to promote harmoniousdLvclopmc nt of 11K .n.nvrucs of ,""nd,lrdllatlon, marking and quality ceruficauon of good' and attcndrng toU InnLdLtl m.utcr-, in the country

C'opyrrght

HI" ha-. the copyright of all It, publu.auons No part of these pubhcauons may he reproduced In any formwithout tlu. pnoi pcrrmvvmn In wnung of BIS This doc, not preclude the free use, In the course of implernentmgthL' <t.md.ird 01 ncc.cvvary det.uls such a' symbol, and Sizes, type or grade devignanons Enqumcs relatingto i.opyngru be addrcvscd to the Director (Pubhcanons), BI"

Review of Indian Standard,

AIIlL nduu.nt-, are isvued to vtandardv <1' the need "n,e, on the 101'.' of comments Standard, are also reviewedpLi"'dIL,'lly " -t.mdard along With amendments " reaffumcd when such review indicates that no changes.irc needed "the review indicates that change, arc needed, It " taken up for rev "IOn Users of Indian Standard,<hould ,I\LLrt"lI1 that they are III possession of the latest amendment' or edmon by refernng to the latest Issue01 HI'> Handbook' and 'Standards Monthly Addition,'

I lu-, Indian '>t,llldard h<1' been developed lrom Doc No FAD 16 (Y44)

Amendments Issued Since Publication

Amend No Date of Issue

BUREAU OF INDIAN STANDARDS

Text Affected

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