UGANDA STANDARD

US 703

First Edition2009-09-04

Reference number US 703: 2009

© UNBS 2009

Potato crisps — Specification

US 703: 2009

ii © UNBS 2009 – All rights reserved

Compliance with this standard does not, of itself confer immunity from legal obligations

A Uganda Standard does not purport to include all necessary provisions of a contract. Users are responsible for its correct application

© UNBS 2009

All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written permission from UNBS.

Requests for permission to reproduce this document should be addressed to

The Executive Director Uganda National Bureau of Standards P.O. Box 6329 Kampala Uganda Tel: 256 414 505 995 Fax: 256 414 286 123 E-mail: unbs@infocom.co.ugWeb: www.unbs.go.ug

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Contents Page

Foreword ............................................................................................................................................................ iv 1 Scope......................................................................................................................................................1 2 Normative references............................................................................................................................1 3 Terms and definitions ...........................................................................................................................1 4 Essential quality and compositional requirements ...........................................................................1 4.1 Essential ingredients ............................................................................................................................1 4.2 Optional ingredients..............................................................................................................................2 4.3 General quality factors .........................................................................................................................2 4.4 Defects....................................................................................................................................................2 4.5 Essential compositional requirements ...............................................................................................2 5 Food additives .......................................................................................................................................3 6 Contaminants.........................................................................................................................................3 7 Hygiene...................................................................................................................................................3 8 Packaging...............................................................................................................................................3 9 Labelling.................................................................................................................................................4 10 Weights and measures .........................................................................................................................4 11 Methods of test ......................................................................................................................................4 Annex A (normative) Determination of moisture content ............................................................................5 A.1 Procedure...............................................................................................................................................5 A.2 Calculation and expression of results ................................................................................................5 Annex B (normative) Determination of free fatty acids .................................................................................6 B.1 Apparatus...............................................................................................................................................6 B.2 Reagents ................................................................................................................................................6 B.3 Procedure...............................................................................................................................................6 B.4 Calculation .............................................................................................................................................6

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Foreword

Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and Industry established under Cap 327, of the Laws of Uganda. UNBS is mandated to co-ordinate the elaboration of standards and is (a) a member of International Organisation for Standardisation (ISO) and

(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and

(c) the National Enquiry Point on TBT/SPS Agreements of the World Trade Organisation (WTO).

The work of preparing Uganda Standards is carried out through Technical Committees. A Technical Committee is established to deliberate on standards in a given field or area and consists of representatives of consumers, traders, academicians, manufacturers, government and other stakeholders.

Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the general public for comments. The committee reviews the comments before recommending the draft standards for approval and declaration as Uganda Standards by the National Standards Council.

Committee membership

The following organisations were represented on the Sugars, edible starches and related confectionery standards sub-committee (TC 2-SC 11) under the supervision of Technical Committee for Food and Agriculture standards, UNBS/TC 2, during the development of this standard:

• Africa 2000 Network, Uganda

• Consumer Education Trust (CONSENT)

• Kachwekano Zonal Agricultural Research and Development Institute (KAZARDI)

• Ministry of Agriculture, Animal Industries and Fisheries (MAAIF)

• Mukono Zonal Agricultural Research and Development Institute (MUZARDI),

• Nyabyumba United Farmers Ltd

• Tomcris Enterprises Limited

• Uganda National Bureau of Standards (UNBS)

• Uganda National Farmers Federation (UNFF)

• Uganda National Seed Potato Producers Association (UNSPPA)

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Acknowledgement This standard and other standards for potato and potato products were developed with support from the Association for Strengthening Agricultural Research in Eastern and Central Africa –Policy Analysis and Advocacy Programme (ASARECA-ECAPAAP) project. The project helped in the mobilisation of stakeholders and covered some of the costs involved in the process of formulation of the standards. This support and the contribution of all other stakeholders is hereby acknowledged.

UGANDA STANDARD US 703: 2009

© UNBS 2009 – All rights reserved 1

Potato crisps — Specification

1 Scope

This Uganda Standard prescribes the requirements and the methods of sampling and test for crispsmade from tubers of potato (Solanum tuberosum L.).

2 Normative references

The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.

US 7, General standard for labeling of prepackaged foods

US 28, Code of practice for hygiene in the food and drink manufacturing industry

US 45, General standard for food additives

US 168, Edible oils and fats ─ Specification

US 203, Specification for edible (fortified) salt

US 705, Fresh potatoes - Specification

US EAS 98, Curry powder ─ Specification

3 Terms and definitions

For the purposes of this standard, the following term and definition shall apply.

potato crisps thin slices of peeled and cleaned potato tubers, deep-fried or baked until brittle

4 Essential quality and compositional requirements

4.1 Essential ingredients

The following materials shall be used in the manufacture of potato crisps:

a) potatoes, conforming to US 705; and

b) edible oil or fat conforming to US 168.

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4.2 Optional ingredients

In addition to the essential ingredients specified in 4.1, the following optional ingredients may be added:

a) spices and condiments conforming to US EAS 98. These shall be clean, freshly ground, such as chili, garlic, onions, tomato powder, vinegar, pepper or others or combinations thereof, free from infection, infestation, foreign matter and any undesirable odour or taste; and

b) salt conforming to US 203.

4.3 General quality factors

Potato crisps shall be

a) light yellow to golden brown in colour,

b) generally uniform in size and symmetry,

c) well cooked, tender and free from sogginess and excessive oil,

d) crispy texture and the external surface shall not show any noticeable separation from the inner portion,

e) free from rancidity, bitterness and any objectionable odours and flavours, and

f) free from foreign matter, adulterants and any other blemish.

4.4 Defects

Potato crisps, when packed, shall not contain more than 10 % by mass of small pieces, slivers and irregular pieces.

Packed potato crisps shall have not more than 1 % of the crisps with the following defects:

a) surface or internal pigmentation; and

b) black specks and spots.

4.5 Essential compositional requirements

Potato crisps shall conform to the requirements specified in Table 1.

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703: 2009

Table 1— Chemical requirements for potato crisps

Characteristic Limit Method of test r

Moisture content, %, by mass, max. 5 Annex A

Free fatty acids, %, by mass on dry weight basis, max. 0.5 Annex B

Acid insoluble ash, % by mass on dry weight basis, max. 0.01 Annex C

Peroxide value, meq/oxygen per gram 0. 5 mg/kg

5 Food additives

Food additives may be used in the preparation of potato crisps in accordance with US 45.

6 Contaminants

Potato crisps shall conform to the tolerance limits for heavy metals given in Table 2

Table 2 — Tolerance limits for trace metals in potato crisps

Heavy metal Maximum limits, mg/kg Method of test

Arsenic 0.1 US 240

Lead 0.1 US 239

Tin 250 US 233

7 Hygiene

Potato crisps shall be handled in hygienic manner in accordance with Good Manufacturing Practices and US 28.

Potato crisps shall conform to the requirements given in Table 3.

Table 3 — Microbiological requirements for potato crisps

Micro-organism(s) Maximum limit Method of test

Total viable count, CFU per gram, max 15 000 US 217-2

Escherichia coli, CFU per gram Not detected US ISO 7251

Yeasts and moulds, CFU per gram 40 US 217-8

NOTE CFU refers to colony forming units

8 Packaging

Before packaging, the crisps shall be de-oiled to remove the excess oil. The crisps shall be packaged within a short time after frying so as to keep the crispy taste and texture of the crisps.

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The product shall be packaged in well sealed containers in order to prevent spoillage or contamination of the product.

Note Packaging materials that are air tight, moisture and light proof will extend the shelf life of the products.

9 Labelling

The packages of potato crisps shall be legibly and indelibly labelled in compliance with the requirements of US 7 and shall also include the following:

a) name of the product shall be “Potato crisps.” If spiced the product shall be labelled “Spiced potato crisps”;

b) name, address and location of the manufacturer;

c) date of manufacture;

d) date of expiry;

e) country of origin;

f) list of ingredients;

g) net weight; and

h) lot identification such as batch number or code.

10 Weights and measures

The weights of the packages of potato crisps shall be in accordance with the weights and measures regulations.

11 Methods of test

The product covered by this standard shall be tested according to the methods of test indicated in this standard.

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703: 2009

Annex A (normative)

Determination of moisture content

A.1 Procedure

Weigh accurately 10 g of the material in a suitable moisture dish previously dried in an electric oven and weighed. Place the dish in an electric oven maintained at 105 °C ± 1 °C for 5 h. Cool the dish in a desiccator and weigh with the lid on. Repeat the process of heating, cooling and weighing at half-hour intervals until the loss in weight between two successive weighings is less than 1 mg.

Record the lowest weight obtained.

A.2 Calculation and expression of results

Moisture, percent by mass = 31

21 100 x )(

MM

MM

−

−

where,

M1 is the mass, in grams, of the dish and sample before drying;

M2 is the mass, in grams, of the dish and sample after drying;

M3 is the mass, in grams, of the dish only.

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Annex B (normative)

Determination of free fatty acids

B.1 Apparatus

Soxhlet fat extraction apparatus

B.2 Reagents

B.2.1 Petroleum ether, distilling below 65 °C, or ethyl ether

B.2.2 Alcohol potassium hydroxide, 0.1 N (use absolute or alcohol denatured with methanol, [MeOH])

B.2.3 Alcohol-ether mixture , equal volumes of 96 % alcohol and ethyl ether

B.2.4 Phenolphthalein solution, 1 % in alcohol or alcohol denatured with methanol (MeOH)

Add 0.3 mL per 100 mL mixture of alcohol-ether and add alcoholic KOH solution to a faint pink.

B.3 Procedure

Extract 10.00 g ± 0.01 g of the sample taken in a thimble with petroleum ether for about 4 h in a Soxhlet extraction apparatus. Completely evaporate the solvent from the extraction flask (weighed previously) on a steam bath, cool and weigh the extraction flask with the residue. Dissolve the residue in the extraction flask with the 50 mL of the alcohol-ether phenolphthalein solution. Titrate the dissolved extract, with standard potassium hydroxide solution, to a faint pink colour, which persists for 10 s. If emulsion is formed during titration, dispel by adding a second 50 mL portion of the alcohol-ether phenolphthalein solution.

Make a blank titration on 50 mL of the alcohol-ether phenolphthalein solution and substract this value from the titration value of the sample. If the additional 50 mL portion of the alcohol-ether phenolphthalein solution is added, double the blank titration.

B.4 Calculation

Calculate the acid value from the following formula:

Acid value (as oleic acid) = M

VN56.1

where,

V is the volume, in millilitres, of standard potassium hydroxide solution used;

N is the normality of standard potassium hydroxide solution; and

M is the mass, in grams, of the material taken for the test.

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Certification marking

Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards (UNBS) Certification Mark shown in the figure below.

The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made thereunder. This mark can be used only by those licensed under the certification mark scheme operated by the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The presence of this mark on a product or in relation to a product is an assurance that the goods comply with the requirements of that standard under a system of supervision, control and testing in accordance with the certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are continually checked by UNBS for conformity to that standard.

Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda National Bureau of Standards.

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