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”

“प0रा1 को छोड न' 5 तरफ”Jawaharlal Nehru

“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”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता है”Bhartṛhari—Nītiśatakam

“Knowledge is such a treasure which cannot be stolen”

“Invent a New India Using Knowledge”

है”ह”ह

IS 7835 (1975): Edible Medium-fat Soya Flour [FAD 16:Foodgrains, Starches and Ready to Eat Foods]

}'larch 1976

18 I 7835. 1915

Indian StandardSPECIFICATION FOR

EDIBLE MEDIUM-FAT SOYA FLOUR( First Reprint JUJ~Y 1977 )

UDC 664.6~1.2:633.65S

J.Si'

© Copyright 1976

INDIAN STANDARDS INSTITUTIONMA~AK BHAVAN, 9 BAffADUR SH.e\H ZAFAR ~fARG

pW DEUlI 110002

IS I 7835· 1975

Indian StandardSPECIFICATION FOR

EDIBLE MEDIUM-FAT SOYA FLOUR

Protein Foods and Nutrition Development Asso­ciation of India, Bornbav

Modern Bakeries (India) Limited, New Delhi

Indian Agricultural Research Institute (leAR),New Delhi

Nutrition Sectional Committee, AFDC 37RtjJresmtin,

Indian Council of Agricultural Research, New Delhi

SHRI :\. ARORA~lIRt P. C. JOSHI (Alternate)

DR A. ApSTIN

CAairmanDR M. S. SWAMINATHAN

AfembersDR K. T. ACHAYA

DR M. S. NAtK (.Allerna")DR. B. P. BALIOA Tata Oil Mills Company Limited, Bombay

SURI 1\1. C. BAD.'YI (Alternate)DR. S. N. BANERJEE Food and Nutrition Board, Ministry of Agriculture.

&. Irrigation, New DelhiSHRI T. V, SUBRAJrlAl'lAN (Alternate)

DR. BHAVANI BELAVADV National Institute of Nutrition, HyderabadLT-GzN S. N. CHATTERJEE Directorate General of Armed· Forces Medical

Services, New DelhiAVMJ. H. F. MANEKSHA\V (Alternate)

DRJ. D. CONTRACTOR Coca-Cola Export Corporation, New DelhiSHR.I P. C. \'IN (Alternate)

DIl {SP-IT} RAJAMAL P. DEVADA! Home Science Association of India, CoimbatoreSMT JALAJA SUNDARAM (AlI,rna")

DR K. HALDER Indian National Science Academy, New DelhiDRJ. NAOCHAUDHUJU (.4ltmJatl)

SHIUR. S. IVER Glaxo Laboratories (India) Limited. BombayDR V. S. MOHAN (Altmatltt)

D1t K. K. G. MENON Hinduatan Lever Limited, BombayDR P.J. THOMAS (AlImuJII)

Da H. NATH Defence Food Research Laboratory, MysoreDa P. K. VIJAYARACHAVAN (.AltmuJII)

DR T. M. PAUL National Dairy Research IllItitute (leAR), KarnalDa R. BHIMASENA RAO (Altlrnau)

Da S. V. PlNOALE Food C'.orporation of India, New DelhiSHaIJ.N&B~(Alu~~)

SIIIU A. PaAIAD Nutrition Panel, Planning CommiasioD (Ministryor Planning), New Delhi

SRRI S. N. PAKIItXAR (~llmatl,.)SIIIU s.RA¥MwAIIY DUectoratc General or Technical Development,

NewDe1hi

o Cop","'" 1976INDIAN STANDARDS INSTITUTION

TbII pabUeatfoD Is protected under the Indl." Copyrl,,,, Act (XIV of 1~J7) andnproiIuetiOD ill whole or ill part by any meaDSexcept WIth wriUeo permission of thepu..... abaII be deemed to beaD iDfriDpment of cop)'riabt UDder the said Act.

IS • 7835. 1975

Centra) Food Technological Research Institute(CSIR), Mysore

&""'$I1Iti_,The Britannia Biscuit Company Limited, Bombay

DR P. B. llAMA RAo (AllI1lUlu)SHill M. G. SATHE Sathe Biscuits and Chocolate Company Limited,

PuneSHRJ U. R. KULKAJlNl (.4I"",td,)

SHRI V. H. SHAH Kaira Distric.t Cooperative Milk Producers UnionLimited, Anand

DR I. M. PATEL (Aim",,")DR M. C. SWAMINATHAN Directorate General of Health Services, New Delhi

SHal D. S. CHADHA (Jllternau)KUMARI M. S. USHA G. B. Pant University of Agriculture and Techno-

logy, Pantnagar (Dist Nainital)SRRI N. K. VISSANJI Roller Flour Millers Federation ofIndia. New Delhi

SHJU SANTANU CHAUDHURI (Allnnate)SHU T. PuRNAl~fAHDAU, Director General, lSI (Eft-DjJieio M,mw)

Deputy Director (Agri at Food)

(Co,.,inwtllrom /M" 1)Members

DIl D. V. S. K. RAoSwu R.. B. RAo (Al"'l1tlll)

Da S. VBNKATA RAo

Protein Foods and Nutrition Development Asso­ciation of India, Bombay

S,n-tlllr:!DR R. B. MATHUR

Deputy Director (Agri &. Food), lSI

Oilseed Protein Concentrates Subcommittee, AFDC 37: 3

CtmDmItDa K. T. ACHAYA

Prag Ice & Oil Mills, AligarhTata Oil Mills Company Limited, Bombay

M""6,,,SHJU S. N. AOARWALDa B. P. BALIOA

D-. K .. S. HOLLA. (Alternate)SHRI D. S. CH'OHA Central Committee for Food Standards, New Delhi

San DEBI MUKHBRJU (Allmlau) ~DIUCToa (VANASPAn) Directorate of Sugar & Vanaspati, New Delhi

DEPUTY DI.ECTOR (VANAiPATI) (AI"'IIt.I")SHRI S. C. GUPTA Food Corporation of India, New DelhiDa G. LAuHMINARAYAHA Regional Research Laboratory (CSIR), Hyderabad

SRIU P. L. NAMYAN RAo (Altmaall)SHU S. 1lAM.uWAMY Directorate General or Tec:hnical Development,

New DelhiBIUG D. S. 1lAo Technical Standardization Committee(Foodatu8i),

NewDe1hiSHalj. K.JAOTWU(~) I'

SIIRI a, B. :RAo The Britannia Biscuit Com~ny LImited, BombayDRU. Y. R.aoa llaptakoa Brett" Company Limited, BombaySIIJU IIAJtIIR SZ'I'RI Directorate of OiIseedJ~t, H)'derabadSIUU DINUH SBAHaA GcDcral FoodaPrivate •• Inclore

SHRJ SAHTOIH SHARaA. (AI""..,,)SJau L. J. TAXKA SolveDt Extracton' AIIoc:iatioD or IDCIla, BombaySIW M. KMrnrAaA.r U.. Central Food TedmolOlical Reaearch IllIuNte

(CSIa),W,...811111 N. SVInWIAIIIAK (.4'''"''*)

2

.A~Ez--lI>~EN'T ZSl<>_ 1 I>EC:E~ER. 1978-re>

IS =7835-1975 SPECIFICA.rrI<>~ F<>~ EI>IHI...E~E:DI'-7~-F.A.T SC»YA. FL~UR..

.Addetzad~

( Page 4, clause 2."'_~) -- Add. 'the: ColloQ"yir1g I1C'VV cla'--Sc:: aC£er 2_1.1:

c 2.1.2 Edible z:u.c:cl.iUJD1 fa.~ soya. ftou.r sha.ll. be Cre:e :C'rorxI ha.rIIa'-~1 £oreig~

c:>i1 ca.kes, s'U.ch as c:.a.s1:.«:>r a.n.d 1\I1A...EL"CJA 'VV'he~ tested accordin.g t.c::> the ~e~l~~sprescribed. ir1 II a.I1cl 12 respc:cti"V'c:ly <>C IS : 7874- <Pa.rt: I )-1975~_ II: sha.ll;also be Cree: Cro:rx1 ~.E:E~ ca.lce: a.~d ~ther C<>reiKft. ~ateria.ls. s'1.1ch as jaggerya.I1d ~olasses. ~

( Page 4 .. fDO~-no~. zuath c: I' 7TZa,k ) - A.dd. th.e Collo~i~g %1C'VV r«.><>t:-:not..ea'-~er c ~ • IX1a.rk-:

c ~~et.bod.s ~r .~pU~. azad tes~ C~r a~~a1 Ceeds _K1d CcediK1g at-..af&: Pa...~ I G~.n.er~l

mmcthods. •

( Page 5 .. -r-abllfl 1. SZ JVo. (v) ] -- .Add the: C<>llo"'V'ir1g ~e"\fV ITIatter ...nderrespc:ct:i'Vc:: c:::<>I~rI1I1s cafter 81 .N"e>. (v) C1LI"1d. rer1'1.1IX1ber t:he s.l.bsc:q'l.1cr11: itcrr1sa.c:cordir1g1y:

(1) (2) (3) (4)

vi) Acid va1uc ~J: cx.t.ra.c::t.ed Cat• .A-#G.:c 6-0 <-;

AFDC 37)

Prisated _~ ~ee.1kas:Jl]l'" I·r~~e.r•• O.1.b.a. 1 ..d~.

IS : 7835· 1975

Indian StandardSPECIFICATION FOR

EDIBLE MEDIUM-FAT SOYA FLOUR

o. F 0 REwa RD

0.1 This Indian Standard was adopted by the Indian Standards Institutionon 30 October 1975, after the draft finalized by the Nutrition SectionalCommittee had been approved by the Agricultural and Food ProductsDivision Council.

0.2 During the past few years, an increasing area has gradually been broughtunder soyabean cultivation and this is expected to go up further in yearsto come as crop rotations are further diversified. Soyabcan protein is richin lysine, an essential amino acid, and can therefore serve as a nutritionallyuseful ingredient in blended and processed foods. Proteins from soyabeanare now being manufactured in the country in many forms, such as full-fat,medium-fat and low-fat flours and protein isolates and there is scope fordeveloping others. With a view to enabling the manufacturers of varioustypes of soya flours in optimizing their operations, as well as to helping theusers of such flours in the manufacture of processed foods, this standard isbeing issued.

0.3 Separate Indian Standards are being issued to cover the requirementsof full-fat, medium-fat, low-fat edible soya flours and of soya protein. isolates.A~ such the t\VO Indian Standards IS : 5275-1969* and IS : 5276-! 969t arebeing withdrawn.

0.4 To get the best out of soya products which are used as a protein source,they should be heat-treated. Varying the degrees of heat treatment of soyaflours progressively and simultaneously raises the protein efficiency or qua­lity, inactivates such enzymes as trypsin inhibitors, urease and lipoxygenases,and lowers the nitrogen solubility index. Such heat treatment can beapplied to all soya protein products, whether full-fat, medium-fat, low-fator isolates. Moist heat treatment destroys the several anti-nutritionalenzymes present in soyabeans and reduces their activity. Dry heat treatmentraises the quality of the protein present, but overheating will lower it. Theoptimum kind and degree of heat treatment to be applied to soya proteinsfor use in any particular food product therefore depends on the na ture andextent of heating which subsequent manufacture of that food product entails

*Specification for edible soya flour (expeller pressed).tSpccification for edible 1Oy& flour (solvent extracted).

3

IS I 7835. 1975

ifgood protein quality is to be ensured. In order to help food manufacturers,guidelines recommending the usage of edible soya flours are given inAppendix 1\..

0.5 This standard has been formulated in close collaboration with theProtein Foods and Nutrition Development Association of India. In thepreparation of this standard, due consideration has been given to the pro­visions of the Prevention of Food Adulteration Act, 1954, and the Rulesframed thereunder. However, this standard is subject to the restrictionsimposed under these rules, wherever applicable.

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

1. SCOPE

1.1 This standard prescribes the requirements and the methods of samplingand test for edible medium-fat soya flour.

2. REQ,UIREMENTS

2.1 DescriptioD - Edible medium-fat soya flour shall be obtained fromclean, sound, healthy soyabeans by a process of cracking, dehulling, expellerpressing and grinding. It shall be in the form of coarse or fine powder, orgrits; white to creamy-white in colour; of uniform composition; and freefrom rancid odour, extraneous matter and insect, rodent or fungal infestation.The material shall be free from any artificial colouring matter or flavouringagents.

2.1.1 The particle size of the material shall be as agreed to between thepurchaser and the vendor.

2.2 The material shall also conform to the requirements given in Table 1.

2.3 Bacteriological RequiremeDts - The edible medium-fat soya flourshall be tested periodically to comply with the requirements given in Table 2.

2.4 Premises - Places where edible medium-fat soya flour shall be manu­factured, packed and stored, and the equipment used shall be maintainedunder hygienic conditions (see IS : 2491-1972t).

-Rules for rounding off numerical values (reviJetl).tCode for hygienic conditions for food processing units (first r,,,i.rion).

4

IS I 7835. 1975

TABLE 1 REQ,UIREMENTS FOR EDmLE MEDIUM-FATSOYA FLOUR

(Claus, 2.2)

i) Moisture, percent by mass, Muii) Protein (on dry basis), percent by mass, Min

iii) Total ash (on dry basis), percent by mass, MtJJtiv) Acid-insoluble ash (on dry basis), percent by

mass,MD%v) Fat (OD dry basis), percent by mass

vi) Crude fibre (on dry basis). percent by mass, MaJtvii) Aflatoxin, ~gfkgJ MQJt

SLNo.

(1)

CHAaAcrElUSTJO

(2)

REQ.UlREYENT

(3)

9·044-

6·50·35

5 to 83-5

30

METHOD OFTEST, REP TOApPENDIX IN

IS : 4684-1975*

(4)

BCDE

FH

J-Specification for edible groundnut flour (expeller pressed) (first revision).

TABLE 2 BACTERIOLOGICAL REQUIREMENTS FOR EDIBLE~IUM~ATSOYAFLOUR

(Claus, 2.3)

SI. CHAltACTEIUITIC REQ.UIREMENT ~:1ETBODOF "fEST,

No. REF TO

(1) (2) (3) (4)

i) Total bacterial count ~r I, Ma 50000 IS : 5402-1969·

ii) Coliform bacteria per I, Ma¥ 10 IS : 5401-1969tiii) Salmonella bacteria Nil IS : 5887-1970:

-Method for plate count oCbacteria in Coodstuffs.tMethods for detection and estimation or coliform bacteria in foodstuffs.:MethodJ for detection orbacteria responsible Cor food poisoning and food-born diseases.

3. PACKING AND MARKING

3.1 PackiDI- Edible medium-fat soya flour shall be packed in polyethy­lene or polyethylene-lined jute bags, or in clean tinplate containers. Whenpacked in bags, the mouth of each bag shall be either machine- or hand­stitched. If hand-stitched, the mouth shall be rolled over and stitched.Stitches shall be in two cross-rowswith at least 14 stitches in each row.

5

IS I 7835. 1975

3.2 Marking - The following particulars shall be marked or labelled oneach container:

a) Name of the product,b) Name and address of the manufacturer,c) Batch or code number,d) Net mass,e) Nitrogen solubility index, andf) Date of manufacture.

3.2.1 Each container may also be marked with the ISI Certification Mark.~OTL - The use of the ISI Certification Mark is governed by the provisions of the

Indian Standards Institution (Certification Marks) Act and the Rules and Regulationsmade thereunder. The lSI Mark on products cove-red by an Indian Stannard conveysthe assurance that they have been produced to comply 'with the requirements or thatstandard under a well-defined system of inspection. testing and quality control which isdevised and supervised by lSI ancl operated by the producer. lSI marked products arealso contrnuouslv checked by lSI for conformity to that standard as a further safeguard.Details of conditions under which a licence for the US" of the lSI Certification Mark maybr- granted to manufacturers or processors. may be obtained from the Indian StandardsI nsutuuon.

4. SAMPLING

4.1 Representative samples of the material shall be drawn and tested forconformity to this standard as prescribed in IS : 5315-1969*.

5. TESTS

5.1 Tests shall be carried out as prescribed in col 4 of Tables 1 and 2.

5.2 Q,uality of Reagents - Unless otherwise specified, pure chemicalsand distilled water (see IS : I070-1960t) shall be employed in the tests,

Non - 'Pure chemicals' shall mean chemicals that do not contain impurities whichaffect the lest results.

APPENDIX A(Clause 0.4)

GUIDELINES FOR PRODUCT USAGE

A-I. SELECTION OF EDIBLE MEDIUM-FAT SOYA FLOUR

A-I.l For selecting the right quality of the material depending on the enduse of the product, guidelines for protein and enzyme quality are given inTable 3.

-Methods of sampling Cor milled cereals and pulses products.tSpccification for water, distilled quality (revisld).

6

IS : 1835· 1975

TABLE 3 GUIDELINES FOR SELECTION OF MEDIUM-FATSOYA FLOUR FOn. SPECIFIC END USES

(Clause A-I J)

SL PRODUCTS IN WHICH RELAflVE NITROGE~ Ta... PM'i VRI-.ASE

No. FLOUR IS US~D PROTI:,IN SOL\;BILll y I~JlIBITOR TEST, DIF-

LFflCILNCY l~DEX ACTt\ITY, FFRL"iC.E. Iii

U~ITS pH

(1) (2) (3) (4) (5) (6)

1) Product! Involving moist cooking 55 to 65 80 to GO 75 Ma« 06 to 09(bread, biscuits, buns, cakes, extrud..ed foods)

ii) Products mvolvmg dry cooking or 65 to 75 60 to 40 C)j Max 03 Alaxroasting, and which will not requirefurther cooking or will only be Irghtlycooked before consumption (proteinmixes, powders, protem..fortifiedcereals anc' Hours, fned snacks}

ill) Products mvolvmg simple mixing of 80 30 Max 40 A1a.Y: oOJ 4\taxIngredients With hnle or no cooking,and which will beconsumed wrthoutany cooking (protem powders orm1Xr5, b...by foods, arnmal feeds)

NOTE - Relative protein efficiency 15 expressed as a percentage of the full potential ofsoya protem.

A-2. TESTS

A-2.1 Determination of the nitrogen solubility index, trypsm mlubitoractivity and urease activity shall be carried out according to the methodsprescribed in Appendices B, C and D of IS : 7837-1975*.

A-2.2 PreparatioD or Material for Tests - Prepare the mater ial forthe tests by grinding 25 g of the sample in an impact type laboratory nullwith a rotor speed of about 10000 rpm (but not exceeding 16 000 rpm) ,so that at least 95 percent by mass of it passes through a I50-micron IS Sieve(see IS : 460.1962t). Avoid heat damage by grinding in stages of a fewseconds each.

·Specitication for edible full-fat soya flour.tSpecification for test sieves (rlflis,d).

7

INTERNATIONAL SYSTEM OF UNITS (51 UNITS)

.... Un'..

Quanllll Unit SymbolLength metre mUa.1 kilogram kQTim', ••cond •Electric current ampere AThermodynamic kelvin K

temperatureluminous Intenllty cande" cdAmount of substance mole mol

Suppt....n..' Unlta

Qu,nUtt Una Symbol

Plane angle radian redSolid enale at.radian .,Derlv" Un'la

Quantlf1 Unlf Symbol Con,era/on

Force newton N , N - 1 kg.1 mi.'Energy Joule J ~ 1 d - 1 H.mPowe, watt W 1 W - t J/IFlux weber Wb 1 Wb - 1 V••Fluxdensity tesla T 1 T -1 Wb/m'Frequency hertz Hz 1 Hz =r 1 cIs (,-1)Electric conductanee .iemenl S 1 S at 1 A/VPressure, stresl pascal Pa 1 Pa .. 1 Him'

INDIAN STANDARDS INSTITUTIONllena' Bhavan•• Bahadur Shah latar MarG,HEW DELHI 110002Tel.ptaonelD It It ( • lin..) T.I•.,.... I _.na.an.theR.,1on1lOlfleea: Telephone

W.atem: Novelty Chamber•• erent Road BOMBAY 400007 818721E.lternJ: I Chowrlng.... Approach CALCUTTA 700072 11-0801Southem : CJ.T. Campus. Adyar MADRAS 100020 .t 2•••

Stancil 0111,*:• PUlhpak '. Nurmoh.med Shaikh Mara, Kh.npur AHMADABAD 38000t t OS '1•F• Block,UnIty Bldg. Mar.,lmh.,e)a Square BANGALORE IIOOOt 1,. 4tAhlmsa BldG, seo 82-83. Sector 11C CHANDIGARH 160017 I II10I-I-5I/S7 N.mpan, Station Road HVDERABAD s00001 t., 11t17/~18 8 SarvodeYI Naga, KANPUA 108005 8211a.c.l. BtdO't3rd Floor), Qandhl Ualdan EI.t PATNA 800004 '.55Mant.1 Blda (2nd floor ). Ra, Station Road TRtVANDRUM 18500' 1227

.;'foduced 6, JIlegroorepb, Unit. iSI,RttW IStlhl