FSSAI Notifies Standards for Durum Wheat Maida, Quinoa, Instant Noodles and Pearl Millet Flours

\The Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2017 have been notified in Gazette of India and so have come into force. These regulations specify the standards for Durum Wheat Maida, Quinoa, Instant Noodles and Pearl millet flour. These standards will be in addition to existing standards for “CEREALS AND CEREAL PRODUCTS” in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.

These new standards will make it possible to effectively regulate them for food safety and quality.

In the Cereals and Cereals Products regulation in the category of MAIDA the FSSAI has included Durum Wheat Maida, which is defined as the product prepared from grains of durum wheat (Triticum durum Desf.) by grinding or milling process in which the bran and germ are essentially removed and the remainder is comminuted to a suitable degree of fineness.

Standards for Durum Wheat Maida

Sl. No

                                               Parameter

Limit

(1)

Moisture (percent by mass), Max.

13.0

(2)

Total ash (on dry matter basis ), Max %

1.75

(3)

Acid-insoluble ash in dilute HCl (on dry matter basis )Max %

0.15

(4)

Protein (Nx6.25) (on dry matter basis, Min %

11.0

(5)

Alcoholic acidity (with 90 percent. alcohol expressed as H2SO4), Max %

0.12

(6)

Particle size

Minimum 80 percent. shall pass through a 315 micron silk gauze or manmade textile sieve

Under Food Grains the standards for “Quinoa” have been added. Quinoa has been defined as the dried matured grain obtained from the plant of Chenopodium quinoa from which saponin has been removed by washing, scouring, dehulling or by any other suitable processes.

                                                Standards for Quinoa

Sl. No.

                                     Parameter

Limit

(1)

Moisture (percent by mass), Max.

12.0

(2)

Extraneous matter

Not more than 1 percent. by mass of which not (Extraneous matter) more than 0.25 percent. by mass shall be mineral matter and not more than 0.10 percent. by mass shall be impurities of animal origin.

(3)

Other edible grains, Max %

0.5

(4)

Damaged grains, Max %

3.0

(5)

Uric acid (Not more than)

100mg/kg

(6)

Saponin Content, Max. %

0.1

Under MACARONI PRODUCTS the standards for “Instant Noodle” has been added. This standard does not apply to noodle seasoning.

• Instant noodles have been described as a product prepared from wheat flour or rice flour or flour of any other cereals, millets, and legumes covered in the regulations which may be used singly or in combination or flour from tubers with water as the main ingredient. The noodles may be prepared with or without addition of herbs, condiments, and seasoning, spices, iodised salt, sugar, wheat gluten by kneading the dough and extending it, and starches, dried fruits, and vegetables, or their products or extracts, nuts, edible protein and egg powder, meat, poultry, marine or their products [whose standards are prescribed in these regulations] may be added, if required.
• Instant noodles are characterized by the use of pregelatinization process and dehydration either by frying in any oil or fat covered under sub-regulation 2.2 or by other methods and the product shall be presented as Fried noodles or Non-fried noodles.
• The product shall be of good characteristic color, appearance, texture, aroma, and taste and shall be free from the undesirable taste, dirt, insect’s larvae and impurities or any other extraneous matter.
• The manufacturer shall label seasoning, if any, accompanying the instant noodles distinctly on the package.

Standards for Instant Noodles

S. No

Parameter

Fried noodles

Non-fried Noodles

(a)

Moisture (percent by mass), Max

10.0

13.0

(b)

Acid-insoluble ash (on dry matter basis), Max %

0.3

0.3

(c)

Acid Value, Max.

2.0

—

Under EXPELLER PRESSED FLOUR standards for “Pearl Millet flour” have been added. Pearl Millet flour has been defined as a product that has been obtained from pearl millet grains (Pennisetum americanum L.and Pennisetum typhyoideum) through a process of milling and must be free from abnormal flavors, odors, living insects, filth (impurities of animal origins, including dead insects).

                                                Standards for Pearl Millet Flour

Sl. No

Parameter

Limit

(1)

Moisture (percent by mass), Max.

13.0

(2)

Total Ash (on dry matter basis ), Max %

0.8 to 1.0

(3)

Protein (N×5.7)(percent on dry matter basis), Min.

8.0

(4)

Fat (on dry mass basis), Max. %

6.0

(5)

Crude Fibre (percent on dry mass basis), Max.

2.5

(6)

Particle Size

shall pass through 1mm sieve