Quality Analysis of Aloo Bhujia Namkeen:Moisture content, Acidity%, Salt%, Free Fatty acid %, Peroxide value, oil %and TBHQ test

1. QUALITY TESTING OF ALOO BHUJIA NAMKEEN
CHAUDHARY CHARAN SINGH UNIVERSITY, MEERUT
DEPARTMENT OF FOOD SCIENCE & TECHNOLOGY
Submitted to- Submitted by-
PK Sharma Sir Surbhi Chauhan
(HOD) M.Sc. (Ag)Food Science & Tech.

2. OBJECTIVE
Testing of Quality control of Aloo bhujia namkeen

3.  INTRODUCTION
 Aloo Bhujia is a spicy fried short noddles shaped Indian snack
made from gram flour and lentil flour.
 Aloo bhujia is a famous south Indian recipe made of potato. This
Aloo Bhujia has its origin in Andhra Pradesh but it is popular all
over India.

4. PREPARATION OF ALOO BHUJIA NAMKEEM
Raw potatoes
Washing
Peeling
Boiling
Preparation of aloo paste
Mixed with basin and potato flakes
Spices added
Edible oil added
Mixed slowly (after preparation of dough)
Making the noodles
Flavors and spices
Cooling
Packing

5. MATERIALS AND TEST METHODS
 Details of materials used and methods followed are listed in given text.
1. Aloo bhujia namkeen sample (from Haldiram Snacks Pvt. Ltd.)
2. Oil sample: Palm oil, red palm oil and corn oil.
 (1) Moisture content: It is important parameter for checking its quality. amount
of moisture determines keeping quality of namkeen and also affects texture of
final product.
METHOD :
 Material is weighed in suitable Petti-dish, previously dried in electric air oven
and weighed.
 Dish is placed in electric air oven maintained at 105ºC for 4 h. The dish is
taken out and cooled in desiccator and weighed with lid on. moisture % was
determined using the following formula.

6. Moisture (% by mass) =
where,
 M1 = Mass in grams of Petri-dish with material before drying
 M2 = Mass in grams of Petri-dish with material after drying
 M = Mass in grams of empty Petri-dish.
 (2) Acid test: Higher acidity reduces shelf life of namkeen and increases sourness .
 METHOD:
 5 g crushed namkeen sample was taken into beaker, 100 ml of distilled water added to
it then few drops of 1% phenolphthalein indicator added
solution was titrated with N/20 NaOH
change in color (light pink color persists) indicates end point and
titre value was noted
acidity percentage was determined using given formula

7. % Acidity =
 (3) Salt Test: Higher salt may cause bitterness in namkeen and decrease
shelf life of namkeen.
Method:
Around 5 g crushed namkeen sample was taken into beaker and 100 ml of
distilled water
Few drops of potassium chromate as indicator were added
Solution was titrated with N/10 silver nitrate, change in colour (reddish brown
tinge persists) indicates end point, blank determination using water only was
done as reference. salt percentage was determined using given formula
% salt =

8.  (4) Oil content : Higher oil content decreases shelf life of product and also its
taste.
 Method:
 10 g of crashed sample was taken in thimble, covered with cotton, and thimble was
kept into soxhlet apparatus
 200 ml of petroleum ether was poured in soxhlet flask, apparatus assembled tightly
and carefully onto heater and started tap water into condensation point, and
temperature fixed at 600ºC and operated for at 6 hours.
 99 to 100% of oil from crushed sample will come out and mixed with petroleum ether
in flask that is called micelle, now oil separated from micelle by just heating it at
600ºC. This will be oil content of the sample

9.  (5) Free fatty Acid (FFA): Higher FFA causes hydrolytic
rancidity which degrades quality of cooking and frying oils
 METHOD:
 About 20 g of vegetable oil is weighed accurately into 250 ml
conical flask
 50 ml of solvent prepared by mixing equal volume of 90% alcohol
and diethyl ether is added
 swirled well and titrated against 0.05 N sodium hydroxide with
phenolphthalein as indicator till light pink colour appears,free fatty
acid was determined using given formula.
Free fatty acid % =

10.  (6) Peroxide value:It is a measure of the peroxides contained in the oil. It
indicates age of sample. Detection of peroxide gives initial evidence of
rancidity in unsaturated oils
METHOD:
 4 to 5 g of sample is accurately weighed into dried 250 ml flask. To that,
25 ml of solvent (mix of 2 volumes of glacial acetic acid and 1 volume of
chloroform) is added and mixed homogeneously
 1 ml of potassium iodide solution is added and allowed to stand in dark
for one minute
 After 1 minute, 1 ml distilled water and 1ml starch indicator was added
and titrated against 0.002 N sodium thio sulphate from 10 ml volumetric
burette. end point is disappearance of blue colour,peroxide value was
determined using following formula

11.  Peroxide value =
it is measured in miliequivalent per kg of oil.
 (7)TBHQ test: Tertiary butyl hydroquinone is anti oxidant which is added to
oil to increase its shelf life.
METHOD:
 5 g of oil sample was taken in test tube and added equal quantity of
methanol. Shook well for 5 minutes
 To methanol layer, 5 ml of dimethylamine and n-butyl alcohol were added.
Appearance of red color confirms presence of TBHQ

12. TABLE 2. TEST RESULTS OF FINISHED PRODUCTS FOR VARIOUS PARAMETERS.
Parameter Test Values Mean Standard
sample 1 sample 2 sample 3 sample 4 sample 5
Moisture (%) 1.5 1.8 1.9 1.7 1.6 1.7 1.5-2.0
Acidity (%) 0.39 0.35 0.39 0.38 0.37 0.38 0.36-0.39
Salt (%) 2.8 2.6 2.7 2.9 3.0 2.8 2.7-3.0
Oil (%) 37 38 39 40 38 38.8 38-40
Peroxide value
(%)
2.6 1.9 2.9 2.8 2.7 2.58 3.0 (Max.)
TBHQ test +ve +ve +ve +ve +ve +ve +ve
Free fatty acid
(%)
0.29 0.27 0.26 0.3 0.28 0.28 0.3 (Max.)
Accepted Accepted Accepted Accepted Accepted Accepted

13. CONCLUSION
We did several analyses which play significant role in maintaining quality of
raw material as well as final product.overall tests results for determining
flour and oil quality were quite satisfactory and match with given standards.