The document outlines the internship presentation at ITC Life Science & Technology Centre in Bengaluru, detailing its R&D functions, quality assurance processes, and specific tests conducted on raw materials and finished products. Key parameters for testing include nutritional content, moisture, and ash content, among others, using various laboratory techniques and apparatus. The internship provided insights into quality determination and hands-on experience with advanced testing equipment.

1. ITC LIFE SCIENCE & TECHNOLOGY CENTRE,
BENGALURU
Presented by:
Tirna Purkait – M17FS24
Under guidance of:
Ms. Thejaswani S.
Assistant Technologist
Duration- 18th April - 18th June, 2018
PRESENTATION FOR INTERNSHIP
AT
Msc. Food Science and Nutrition
Mount Carmel College, Autonomous
Bengaluru.

2. ABOUT ITC R & D CENTRE, Bengaluru
 Established in 1993
 Plays crucial role in developing products
 Provides solution to sustain the business
 Total 10 departments
R&D
CENTRE
CQAL PD

3. QUALITYASSURANCE
It is a systematic process of checking to see whether a product or service being developed is meeting
specified requirements or standards.
Need for Quality Assurance
SAMPLE
PRODUCT
DEVELOPMENT
TEAM
MANUFACTURING
UNITS

4. ELEMENTS GANACHE GIANDUJA SINGLE ORIGIN
CACAOS

5. FINISHED GOODS QUALITY ASSURANCE TEST
PARAMETERS
NUTRITIONAL
 MOISTURE CONTENT
 TOTAL ASH
 PROTEIN CONTENT
 TOTAL FAT
 CARBOHYDRADTES
 ENERGY
 SATURATED FAT
 TRANS FAT
 TOTAL FAT
 ACID INSOLUBLE ASH
 MILK SOLIDS
 COCOA SOLIDS
 MILK FAT

6. RAW MATERIALS
 Cocoa Powder
 Sugar
 Milk Powders
 Fat
 Whey Powder
 Fillings

7. RAW MATERIALS QUALITY ASSURANCE
TEST PARAMETERS
 Moisture Content
 Total Ash
 Acid Insoluble Ash
 Total Fat
 Free Fatty Acids
 Peroxide Value
 Iodine Value
 Saponification Value
 Water Activity
 RM Value
 Sucrose
 Total Milk Protein
 Alkalinity of Ash
 pH
 Refractive Index
 Solid Fat Content
 Acidity

8. Moisture Test
Apparatus-
 1.Hot Air Oven
 2. Vaccum Oven- For hygroscopic and heat
sensitive products
Calculations:
Moisture content, % by mass = (W3 - W2) x 100 /W1
Where: W1 = Weight of prepared sample taken for
test in
W2 = Weight of empty moisture dish in g
W3 = Weight of (dish + dried sample) in g
Hot Air Oven
Vaccum Oven

9. Ash Content
Apparatus-
 Muffle Furnace
Calculations
Total ash % by mass= (10000 * (m1-m2))/ (m(100-(M+F)))
Where, m1= crucible+ ash wt.
m2 = crucible wt.
m = sample wt.
F= fat, % by mass in material
M= moisture, % by mass

10. Water Activity and pH
Water Activity Meter pH Meter

11. PROTEIN
 Kjeldahl Method:
i)Digestion
ii)Neutralization
iii)Titration
Digestion Unit Distillation Unit
Calculations
Wn= 1.4007 x Vs−VB x N
W
Where,
Wn = nitrogen content of sample, expressed as a
percentage by mass;
VS = volume in ml of the standard hydrochloric acid
used for sample;
VB = volume in ml of the standard hydrochloric acid
used for blank test;
N = Normality of the standard hydrochloric acid
expressed to four decimal places;
W = mass of test portion in g, expressed to nearest
0.1 mg.
Express the nitrogen content to four decimal places.

12. FAT
Buchi RotavapourSoxhlet Extractor

13. Acid Insoluble Ash
 The Acid-Insoluble Ash Limit Test is designed to measure the amount of ash
insoluble to diluted hydrochloric acid.
Calculation
Acid insoluble ash, percent by mass = 100 x M1/ M2
Where, M1 = mass in g of the acid insoluble ash
M2 = mass in g of the prepared sample taken for the test

14. Cocoa Solids
 1. Treat 50 g milk chocolate with three 100 ml portions of ether in
centrifuge bottle, centrifuging and decanting after each addition.
 2. Dry residue in bottle and crush to powder with flat end glass rod. Shake
with 100 ml 1% Sodium oxalate Na2C2O4 (w/v) and let stand 30 minutes.
 3. Centrifuge and decant, wash in bottle with three 100 ml portions of water
at room temperature shaking well each time until no cocoa material
adheres to the bottle. Centrifuge 10 – 15 minutes after each washing and
decant.
 4. Wash residue in the same fashion with two 100 ml portions of alcohol
and one 100 ml portion of ether.
 With the aid of small portions of ether, transfer residue resulting from ether,
alcohol and aqueous extract to tared aluminium dish provided with tight fit
cover.
 Use small amount of acetone and policeman to transfer any material that
sticks to bottom.
 5. Evaporate liquid carefully on steam bath and dry residue in oven at 100
˚C.
 6. Cool dish in dessicator and weigh till constant mass is achieved.
Calculations
Cocoa solids, % by mass= wt.
of residue/ wt. of sample * 100
To obtain moisture free and fat
free cocoa mass multiply the
weight of
residue with factor 1.43.
To obtain weight of chocolate
liquor multiply the weight of
residue with
factor 2.2

15. Solid Fat Content
 Cold Extraction of fat
 Nuclear magnetic resonance
NMR MACHINE

16. LEARNING OUTCOME
 Acquired the knowledge of parameter tests performed for the quality determination of finished good
and its raw materials
 Gained the practice of handling sensitive tests and equipment’s (NMR, Soxhlet, Protein analyzer)
which are used for the analysis purpose
 Understood the importance of Good Laboratory Practices and Environmental Health & Safety laws

17. REFERENCES
 www.fabelle.in
 www.itcportal.com

18. THANK YOU
