Food analysis and quality control plays an important role in ensuring of food safety

1. Importance of Food Quality and Nutritional
Analysis for the Food Processing Industry
Er. A.Poshadri
M.Tech (Food Tech.)
Officer In-charge
College of Food Science & Technology
Department of Food Technology
Prof. Jayashankar Telangana State Agriculture University
Email: poshadri_fst@yahoo.co.in
Cell No: +919492828965

2. Introduction
• Quality is defined as the totality of features relevant to the
ability of a product to fulfill its requirements ( ISO 2005)
• Food quality is the quality characteristics of food that is
acceptable to consumers
• The concept of food quality should be consider
- The different demands of the manufacturer & consumer
- The surveillance and the legislative bodies
-economic and ecological & issues associated with food
quality.

3. Factors contributing towards quality of food
• Nutritional value
• Appearance
• Color
• Taste
• Odor
• Adulterants
• Contaminants (Physical, Chemical &
Microbiological

4. • Nutrient means any substance normally
consumed as a constituent of food:
• Which provides energy; or
• Which is needed for growth and development
and maintenance of healthy life; or
• A deficit of which will cause characteristic bio-
chemical or physiological changes to occur

5. Proximate analysis of foods refers to determining the major
components of foods
• Moisture (db or wb)
• Ash (total minerals)
- AIA, Sulphated ash, Water soluble Ash, Water Insoluble Ash
• Fats/lipids
- Saturated fats
- MUFA
- PUFA
- PUFA
• Protein
• Carbohydrates
- Reducing sugar/ Non reducing sugar
• Crude Fibre
• Energy (Calories)

6. Benefits of Nutritional analysis- Food quality
parameters
• Better quality check
• Increasing Product consistency
• Easy Processing & Formulations
• Better Preservation
• Easing marketing and distribution tasks
• Increases yearly availability of many foods
• Enables transportation of foods across long distances
• reduces the incidence of food borne disease.
• Improve the quality of life for people with allergies, diabetics,
and other people who cannot consume some common food
elements
• Enables better food fortification

8. Moisture Analysis
• Moisture is an important factor in
food quality, preservation, and
resistance to deterioration
Moisture is a quality factor:
-Dehydrated vegetables and fruits
-Dried milks
-Powdered eggs
-Dehydrated potatoes
-Spices and herbs
-Jams and jellies to prevent sugar
crystallization

9. Sugar syrups
-Prepared cereals – conventional and instant mixes
-Concentrated milks
-Liquid cane sugar (67% solids) and liquid
corn sweetener (80% solids)
• Dehydrated products (these are difficult to package if too high in
moisture)
• Concentrated fruit juices
• Moisture (or solids) content is often specified in compositional
standards (i.e., Standards of Identity)
• The percentage of added water in processed foods is commonly
specified.

10. Total Ash/ Minerals
Ash refers to the inorganic residue remaining after either
ignition or complete oxidation of organic matter in a
foodstuff.
• Ash content represents the total mineral content in foods.
• The ash content of most fresh foods rarely is greater than 5%.
• Pure oils and fats generally contain little or no ash
• Fats, oils, and shortenings : 0.0 to 4.1% ash
• Dairy products : 0.5 to 5.1%
• Fruits- Fruit juice: 0.2–0.6%
• Dried fruits : 2.4–3.5%
• Flours and meals: 0.3 to 1.4%
• Pure starch contains : 0.3%

11. Fat Analysis
Fat analysis is important for:
• Quantitative and qualitative analysis of lipids in foods is
important for accurate nutritional labeling
• Determination of whether the food meets the standard of
identity
• To ensure that the product meets manufacturing
specifications
• Lipids in food are subjected to many chemical reactions
during processing and storage
• To ensure product flow and consistency

12. Fatty acid composition of different oils
Edible oils Saturated Fat
Mono-
Unsaturated Fat
Poly-Unsaturated Fat
Omega-3 Fatty
Acid
Omega- 6 Fatty
Acid
Olive Oil 10 82 * 8
Canola Oil 07 61 11 21
Mustard Oil 11 56 15 18
Lard 43 47 1 9
Sesame Oil 14 42 * 44
Rice bran Oil 22 42 * 36
Palm Oil 48 38 * 14
Ghee / Butterfat 68 28 1 3
Corn Oil 13 27 * 60
Soyabean Oil 15 23 8 54
Grapeseed Oil 11 20 * 69
Sunflower Oil 12 19 * 69
Cottonseed Oil 27 19 * 54
Safflower Oil 10 14 * 76
Coconut Oil 89 7 * 4

13. Protein
• Protein analysis is important for:
1. Nutrition labeling
2. Pricing: The cost of certain commodities is based on the
protein content as measured by nitrogen content (e.g., cereal
grains; milk for making certain dairy products, e.g., cheese).
3. Functional property investigation:
- gliadin and glutenins in wheat flour for breadmaking,
- Casein in milk for coagulation into cheese products
- egg albumen for foaming
4. Biological activity determination:
- The proteolytic enzymes
- Pectinases in the ripening of fruits

14. Carbohydrate analysis
Carbohydrates analysis is important for:
• Qualitative and quantitative analysis is used to determine
compositions of foods, beverages, and their ingredients.
• Quantitative analysis also ensures that amounts of specific
components of consumer interest, for example, β-glucan
• To detect adulteration of food ingredients and products
• To control Process Parameters
• To maintain product consistency
• To control Process flow

15. Quality Control- Food Industry
Wheat Flour/ Atta
Moisture Not more than 14.0 per cent
(when determined by heating at
130-133°C for 2 hours).
Total ash Not more than 2.0 per cent (on
dry weight basis).
Ash insoluble in dilute
HCl
Not more than 0.15 percent
(on dry weight basis).
Gluten (on dry weight
basis).
Not less than 6.0 per cent
Alcoholic acidity (with
90 per cent alcohol)
expressed as H2SO4.
Not more than 0.18 per cent

16. Maida
Moisture Not more than 14.0 per cent
(when determined by heating at
130-133°C for 2 hours).
Total ash Not more than 1.0 per cent
(on dry weight basis).
Ash insoluble in
dilute HCl
Not more than 0.1 percent
(on dry weight basis).
Gluten (on dry weight
basis).
Not less than 7.5 per cent
Alcoholic acidity
(with 90 % alcohol)
expressed as H2SO4.
Not more than 0.12 per cent
alcohol)

17. Semolina (suji or rawa)
Moisture Not more than 14.5 per cent
(when determined by heating
at 130-133°C for 2 hours).
Total ash Not more than 1.0 per cent
(on dry weight basis).
Ash insoluble in dilute HCl Not more than 0.1 percent
(on dry weight basis).
Gluten (on dry weight
basis).
Not less than 6.0 per cent
Alcoholic acidity (with 90
% alcohol)
expressed as H2SO4.
Not more than 0.18 per cent
alcohol)

18. Sugar
Sucrose Not less than 99.7 per
cent by weight
Moisture Not more than 0.25 per
cent by weight.
Total Ash Not more than 0.03 per
cent by weight.

19. IODISED SALT
Moisture Not more than 6.0 per cent by
weight of the undried sample.
Sodium Chloride (NaCl) Not less than 96.0 per cent by
weight on dry basis
Matter insoluble in water Not more than 1.0 per cent by
weight on dry basis
Matter soluble in water Other
than Sodium Chloride
Not more than 3.0 per cent by
weight on dry basis
Iodine content at
Manufacture level
Not less than 30 ppm(db)
Iodine content at Distribution
channel including retail level
Not less than 15 ppm (db

20. Dal Arhar/ Red gram Dhal
Moisture Not more than 14.0 per cent (when
determined by heating at 130-133°C for 2
hours).
Foreign matter not
(Extraneous
matter)
Not more than 1 per cent. by weight of
which not more than 0.25 per cent. By
weight shall be mineral matter and not more
than 0.10 per cent. by weight shall be
impurities of animal origin.
Other edible grains Not more than 0.5 per cent by weight.
Damaged grains Not more than 5.0 per cent by weight
Weevilled grains Not more than 3.0 per cent by count.
Uric acid Not more than 100 mg. per kg.
Aflatoxin Not more than 30 micrograms per kilogram

21. Pasta Products
Moisture Not more than
12.5%
Total ash Not more than 1.0
per cent
Ash
insoluble
in dilute
HCl
Not more than 0.1
percent
Nitrogen Not less than 1.7 per
cent

22. Malted Milk Food
Parameters Malted milk food with
out cocoa powder
Malted milk food with
cocoa powder
Moisture Not more than 5 per cent
by weight.
Not more than 5 per cent
by weight.
Total protein (N
×6.25) db
Not less than 12.5 per
cent by weight.
Not less than 11.25 per
cent by weight.
Total fat (db) Not less than 7.5% by
weight
Not less than 6% by
weight.
Total ash (on dry
basis)
Not more than 5% by
weight
Not more than 5% by
weight
Acid insoluble
ash (on dry basis)
(in dilute HCl)
Not more than 0.1 per
cent by weight
Not more than 0.1 per
cent by weight
Solubility Not less than 85% by
weight.
Not less than 80% by
weight.
Cocoa powder
(on dry basis)
- Not less than 5.0% by
weight.

23. Vanaspati
Moisture Not more than 0.25
Melting point of extracted
fat
(Capillary Slip Method)
31°C to 41°C both inclusive
Unsaponifiable matter It shall not have unsaponifiable matter exceeding
2.0 percent but in case of vanaspati where
proportion of rice bran oil is more than 30 percent
by weight, the unsaponifiable matter shall not be
more than 2.5 percent by weight provided
quantity of rice bran is declared on the label of
such vanaspati as laid down in regulation 2.4.2(8)
of packaging and labeling regulations of FSSAI,
2011.
Synthetic Vitamin 'A'': Not less than 25.0 International units (IU) per
gram at the time of packing and shall test positive
when tested with Antimony Trichloride (carr-
Price Reagent) as per IS:5886-1970
Free fatty acid (as oleic
acid), percent by mass
Not more than 0.25
Residual Nickel: Not more than 1.5 ppm
Test for argemone oil shall be negative

24. Milk Powders
Product Moisture Milk Fat Milk protein
in milk solids
not fat
Titrable
acidity (ml
0.1N NAOH /
10 gm solids
not fat)
Insolubility
index
Total ash
(db)
Whole milk
Powder
not >4.0
percent m/m
Not <26.0
percent m/m
Not <34.0
percent m/m
not >than
18.0
not >than 2
ml
not >7.3
percent
Partly
skimmed milk
powder
not >than 5
percent
Not <1.5
percent m/m
and not more
than 26.0
percent m/m
Not <34.0
percent m/m
not >than
18.0
not >than 2
ml
not >8.2
percent
Skimmed
milk powder
not >than 5
percent
Not <1.5
percent m/m
Not <34.0
percent m/m
not >than
18.0
not > than 2
ml
not >8.2
percent

26. Frozen Dessert / Frozen Confection
Requirem
ent
Frozen
Dessert/Froze
n Confection
Medium Fat
Frozen
Dessert/Froze
n Confection
Low Fat
Frozen
Dessert/Fro
zen
Confection
Total
Solid
Not less than
36.0 percent
Not less than
30.0 percent
Not less than
26.0 percent
Wt/Vol
(gms/l)
Not less than
525
Not less than
475
Not less than
475
Milk Fat Not less than
10.0 percent
More than 2.5
percent but less
than 10
Not more
than 2.5
percent
Milk
Protein
(Nx6.25)
Not less than
3.5 percent
Not less than
3.5 percent
Not less than
3.0 percent

27. Onions
Extraneous matter Not more than 0.5 percent by
weight
Moisture:
(a) In case of powdered
onion
Not more than 5.0 percent by
weight
(b) Other than powdered
onion
Not more than 8.0 percent by
weight
Total Ash on dry basis Not more than 5.0 percent by
weight
Ash insoluble in dil HCl Not more than 0.5 percent by
weight
Peroxidase Negative

29. Potato

30. Fruit Juices
Fruit juices TSS
Min( %)
Acidity expressed
as
CA (%) Max.
Apple Juice 10 3.5 ( as malic acid)
Orange Juice
(a) Freshly expressed 10 3.5
(b) Reconstituted from concentrate 10 3.5
Grape Fruit Juice 9 -
Lemon juice 6 4.0 (minimum)
Lime juice - 5.0 (minimum)
Grape Juice
(a) Freshly expressed 15 3.5
(b) Reconstituted from concentrate 15 3.5
Pineapple Juice
(a) Freshly expressed 10 3.5
(b) Reconstituted from concentrate 10 3.5
Black Currant 11 3.5
Mango, Guava or any other pulp fruit 15 3.5
Other fruit juices of single species-
not
very acidic
10 3.5
Other fruit juices of single speciesvery
acidic
10 3.5
Other fruit juices of single species or
combination thereof - not very acidic
10 3.5
Other fruit juices of single species or
combination thereof - very acidic
10 3.5

31. Dehydrated Vegetables
Name of Vegetables Moisture
not more
than (%)
Total
ash not
more
than
(%)
AIA not
more than
(%)
Peroxidase test
Green Leafy
Vegetables
7 - - Negative
(a) Tubers like Arvi 7 - - Negative
(b) Lotus Root
Tapioca
(c) Yam
(d) Carrot
(e) Potato
Karela 6 - - Negative
Cabbage 6 - - Negative
Okra 8 - - Negative
Other Vegetables 8 5 0.5 Negative
Powders of onion and
Garlic
5 5 0.5 Negative
Powders of other
vegetables including
tomatoes
5 5 0.5 Negative

32. Instant Foods

33. Masala Powders

34. Soups/ Dry Sauces

35. Consumer Desires & Market Challenges
• Good and Healthy Foods
• Available all year round
• Sufficient Supply
• Conveniently packaged
• Sold in (super) markets
• Long shelf life
• Always Fresh
• Appealing taste & Apperance

36. Market Challanges
• Globalisation
• New distribution strategies
• New Processing Technologies
• New Materials
• New Risks
• Climate Change
• Energy Efficiency
• Water Supply
• Greed- Fraud

37. Thank You