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Analysis of Maida

Analysis of Maida in food industry

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Rutwiksingh Solanki
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334 views4 pages

Analysis of Maida

Analysis of Maida in food industry

Uploaded by

Rutwiksingh Solanki
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Experiment No.

Aim: Analysis of Maida (Refined wheat flour)


Theory:
Maida (Refined wheat flour) means the product obtained from the clean grains of wheat by
grinding or milling processes in which the bran and germ are essentially removed and the
remainder is comminuted to a suitable degree of fineness. It shall be free from abnormal
flavours, odours, living insects, filth (impurities of animal origin including dead insects).
FSSAI Specifications:
It shall conform to the following requirements, namely: -

S. No. Requirements Limit

1. Moisture, % by weight (Not more than) 13.0

2. Total ash, % on dry weight basis (Not more than) 1.0

3. Ash insoluble in dilute HCl, % on dry weight basis


0.1
(Not more than)

4. Gluten, % on dry weight basis (Not less than) 7.5

5. Alcoholic acidity (with 90 percent alcohol)


expressed as H2SO4, % on dry weight basis, not 0.12
more than

6. Granularity % (Not less than) 98

shall pass
through 212
micron IS sieve
(70 mesh)

7. Uric acid (Not more than), mg/kg 100


 Parameters for consideration:
(1) Determination of Moisture in Maida:

Apparatus: Moisture dish, Electric Oven maintained at 130°C, Desiccator.

Procedure:

1. Heat a clean dry Petridis in oven for 30 minutes and cool and dry.
2. Take weighed 2 g sample in Petridis and keep in the oven at 1300C for 1 hr.
3. Remove Petridis and cool in the desiccator and reweigh.
4. Moisture percent is calculated on the basis of mass.

Calculation:
100 x (M 1−M 2 )
Moisture percent by mass = M 1−M
Where,
M = Mass in gm of empty dish.
M1 = Mass in gm of the dish with the sample before drying.
M2= Mass in gm of the dish with sample after drying.

(2) Determination of Gluten

Apparatus: Hot air oven, Desiccator, Sieve (150 micron)

Procedure:

1. Weigh 25 gm sample into a dish.


2. Add about 15 ml of water to it and make it into a dough taking care that all the material is
taken into the dough.
3. Keep the dough gently in a beaker filled with water and let it stand for 1 hour.
4. Wash the dough with gentle stream of tap water above sieve till the washing became free
from starch.
5. Take the wet gluten in pre-dried and weighed dish and keep in the oven at 105 0C for 5 hrs.
6. Remove the dish and cool in the desiccator and reweigh.
Calculation:
100 x (M 1−M )
Gluten percent by mass =
M2

Where,
M = Mass in gm of empty dish in which wet gluten was taken for drying.
M1 = Mass in gm of dish + gluten after drying
M2 = Mass in gm of the sample
A x 100
Gluten percent by mass on dry basis =
100−M
Where,
A = Gluten percent by mass
M = Percent of moisture in sample

(3) Determination of alcoholic acidity


Objective:
Flours when stored for long, undergoes various types of deterioration, which in turn gives high
values for alcoholic acidity, hence, alcoholic acidity is an index of deterioration of flour during
storage.
Principle: Alcoholic acidity therefore refers to the combined acidity as we, get by,
(1) Hydrolysis of fats by lipases into free fatty acids,
(2) Hydrolysis of proteins into amino acids by proteins into amino acids by proteolytic enzymes.
(3) Acidity due to the presence of certain acids salts etc.
Reagents:
(a) Neutral Ethyl alcohol – 90% (v/ v): Dilute 700 ml of 95% ethyl alcohol to 740 ml of distilled
water.
(b) Standard Sodium Hydroxide solution – approx. 0.05 N: 250 ml of 0.1N NaOH diluted to
alcohol.
(c) Phenolphthalein Indicator – Dissolve 0.1 gm in 100 ml of 60 % Ethyl alcohol.
Procedure:
1. Weigh 5 gm of sample in a 100 ml stoppered conical flask.
2. Add 50 ml of 90% ethyl alcohol.
3. Shake the contents of the flask for 1 hour and filter the alcoholic extract through
Whatman filter paper No.1.
4. Titrate10 ml of the alcoholic extract with 0.05 N standard sodium hydroxide solution to a
pink end point using phenolphthalein as indicator.
5. Calculate % AA as sulfuric acid.
6. Blank is also run using 10 ml of alcohol in place of 10 ml of extract.

Calculation:
A x N x 24.52
Alcoholic acidity with 90% alcohol calculated as H2SO4 on dry basis =
W
Where,
A = Volume in ml of the standard sodium hydroxide solution used in titration / Titre Value
N = Normality of NaOH
W = Weight in gram of sample

Result:

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