Disclosure To Promote The Right To Information
Disclosure To Promote The Right To Information
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.
1 +, 1 +
01 ' 5
Jawaharlal Nehru
! $ ' +-
Satyanarayan Gangaram Pitroda
! > 0 B
BharthariNtiatakam
xxxxxx)
( Reaffirmed 2001
2009
IS : 899 - 1971
Indian Standard
SPECIFICATION FOR
TAPIOCA SAG0 ( .%4BOODANA
(
First Revision )
AFDC 33
Representing
Chairman
SHRI P. S. RAMACHANDRAN
Members
( Continued on page 2 )
INDIAN
MANAK
STA,NDARDS
BHAVAN,
9 BAHADUR
NEW DELYI
INSTITUTION
SHAH
ZAFAR
MARG
IS I 899- 1971
( Continued from &ge 1 )
Reprcscnting
Members
Secretary
SRRI MANOHAR T. SANTWANI
Assistant Director ( Agri & Food ), IS1
IS:899-1971
Indian Standard
SPECIFICATION FOR
TAPIOCA SAG0 (SABOODANA)
(First Revision)
0.
FOREWORD
0.2 Saga is a processed food starch marketed in the form of small globules
In Hindi, it is known as SABOODANA.
The name sago is
or pearls.
derived from the original product which used to be manufactured from the
starchy core of the stem of several palms, the principal being the sago palm
(Metroxylon sagu and M. rumphii).
Sago is manufactured in India from the
starch obtained from the tubers of tapioca (Munihot utihima).
0.3 This revision incorporates a number of important
modifications,
namely: (a) moisture content has been reduced from 12.0 percent to 11
percent; and (b) additional requirements of starch, protein, sulphur dioxide
and crude fibre have been included.
It is hoped that these modifications
would improve the quality of sago and also safeguard consumer health,
specially the convalescents.
0.4 In the formulation of 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. This standard is, however,
subject to the restrictions imposed under that Act, wherever applicable.
0.5 For the purpose of deciding whether a particular requirement of this
standard is complied with, the final value, observed or calculated,
expressing 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.
*Rules for roundingoffnumeridalvalues ( revised ).
3
I8 t 899 - 1971
1. SCOPE
1.1 This standard prescribes the requirements
ing and test for sago ( SABOOL)AJVA
).
2. TERMINOLOGY
2.1 For the purpose of this standard, sago ( SABOODAJVA ) shall mean
small hard globules or pearls made from the starch obtained from the
tubers of manihot plants commonly known as cassava or tapioca (Munihot
utilissima ) .
3. REQUIREMENTS
3.1 Description
- The material shall be in the form of small hard
globules or pearls and shall be pearl white in colour. It shall be free from
fermented or musty or any other objectionable
odours, from added
sweetening or colouring matters, from adulterants, from fungal contamination and from insect infestation.
3.2 The material shall be made from starch obtained from sound tubers
of tapioca, free from any fungal or bacterial contamination.
( see
AND MARKING
units.
and
new
shall
hand
each
f
\
IS : 899- 1971
TABLE
1 REQUIREMENTS
FOR
SAG0
(.SABOODANA)
( Clause 3.5 )
(1)
i)
ii)
REQUIREMENT
CHARACTERISTIC
SL
No.
(2)
Moisture,
percent
by weight, Max
(3)
(4)
(5)
11
04
iii)
0.10
iv)
v)
vi)
vii)
viii)
ix)
Sulphur
( dry basis),
percent
98
by
4
-
0.30
100
percent
METHOD OB TEST
-e-,7
ClofIS:
Ref to
Appendix 4706-1968
0.20
pH of aqueous extract
4.5 to 7.0
lR+3Y
*Methods
10
-
so as to give the
---,-
,
I
.1.
w : 899- 1971
._
5. SAMPLING
and
6. TESTS
6.1 Tests shall be carried out in accordance
in 3.3, 3.4 and co1 4 and 5 of Table 1.
with
the methods
prescribed
pure chemicals
6.2 Quality
of Reagents - Unless specified otherwise,
shall be employed in tests and distilled water (gee IS : 1070-1960t
) shall
be used where the use of water as a reagent is intended.
NOTE - Pure chemicals . shall mean chemicals that do not contain impurities which
affect the results of analysis.
6.3 Preparation
of Material
APPENDIX
A
( Clause 3.4 ) \
TEST FOR GELATINIZATION
STARCH IN GRUEL
A-l.
AND DETERMINATION
AFTER COOKING
OF
PRdCEDURE
IS : 899 -1971
Place the porcelain dish containing the gruel over a boiling water bath
and evaporate the water from it until the residue becomes quite dry.
Remove the dish from the boiling water bath and place it in an electric
air-oven maintained at 110 fZC over night. Cool the dish in a desiccator
and weigh. Repeat heating in the oven at 110 f 2C, cooling and weighing
at half hour intervals, till the difference between two successive
is less than one milligram.
Note the lowest weight.
A-1.1.1
globular
A-2.
A-2.1
Examine
shape.
the cooked
globules
or pearls
weighings
CALCULATION
Calculate
as follows:
Quantity
of starch passed into
gruel, expressed as percentage
weight of the material taken
the test
=-
the
by
for
1OOW
where
w = weight
W = weight
taken
and
APPENDIX
B
[TabZe1,1tevz(ik)]
DETERMINATION
B-l.
OF COLOUR
OF
ALKALINE
PASTE
GELATINIZED
APPARATUS
B-l.1
Lovibond
Tintometer
B-l.2
-.
Porcelain
Cuvette
supplied
by the makers
with
the
Lovibond
lintometer.
B-2. REAGENT
B-2.1 Sodium
Hydroxide
Solution
- approximately
0.5
from sodium hydroxide,
analytical reagent ( see IS : 376-1969*
Specification for sodium hydrc)xide, analytical reagent (first revision ).
N prepared
).
IS : a99 - 1971
B-3. PROCEDURE
B-3.2 Examination
of Gelatinized Paste - Clean the porcelain cuvette
with carbon tetrachloride
to remove any oily or greasy film on it and
allow it to dry. Fill the cuvette with the gelatinized paste ( see B-3.1 ), and
place it in position in the tintometer kept in the vertical position, suitable
for measuring reflected light.
Place along side of it such red and/or
yellow Lovibond glasses as are necessary to match the colour shade of
the gelatinized paste, observing the colour of the gelatinized paste and of
the combination of Lovibond glasses through the eye piece.
B-4.
REPORT
=nR+bY