QUALITY CONTROL AND

ASSURANCE IN HALDIRAM

Thesis Submitted to

Jamia Hamdard
In partial fulfilment of the requirements for the award of the degree of
Bachelors/Master of Technology
In
Food Technology
By
MITRAKSHI SHARMA
Under the guidance of
Dr Sweta Joshi Mr. Vikrant
Lecturer, Food Technology Manager, Haldiram
Department Company, Noida

Department of Food Technology

School of Interdisciplinary Sciences and Technology Jamia
Hamdard, New Delhi- 110062
2021
 Department of Food Technology
School of Interdisciplinary Sciences
and Technology Jamia Hamdard, New
Delhi-110062
(NAAC Accredited Grade A)

DECLARATION

I, MITRAKSHI SHARMA declare that the Thesis entitled, QUALITY CONTROL AND ASSURANCE is
the bonafide record of the original research work carried out by me under the guidance of (Dr Sweta Joshi),
for the award of any degree/diploma. Any kind of copying violation shall be the responsibility of the student.

Place: JAMIA HAMDARD

Date :12/05/2021 Signature of the Candidate

MITRAKSHI SHARMA
 Department of Food Technology
School of Interdisciplinary Sciences
and Technology Jamia Hamdard, New
Delhi-110062
(NAAC Accredited Grade A)

CERTIFICATE

This is to certify that the Thesis entitled QUALITY CONTROL AND ASSURANCE is the bonafide record
of the original research work carried out by Ms MITRAKSHI SHARMA under my supervision and that it
has not been submitted elsewhere for the award of any degree / diploma.

Supervisor-
Dr Sweta Joshi

Forwarded by Head Dean

Dr. Sayeed Ahmad Prof. Farhan J. Ahmad
ACKNOWLEDGEMENT

I express my gratitude to all those who helped me to prepare and complete my training.

First of all, I convey my deep gratitude and heart full of thanks to our departmental head of
Food technology JAMIA HAMDARD UNIVERSITY Dr Sayeed Ahmad for allowing me to
intern at HALDIRAM and my supervisor Dr Sweta Joshi for guiding me throughout my
internship.

I extent my sincere thanks to Mr. Vikrant Sir and Mr. Ravindra Sir of Haldiram’s Snacks Pvt.
Ltd. For his inspiration, cooperation, and encouragement for pursuing my training. His
valuable suggestions and guidance helped me a lot to complete my work in this industry with
in a very short period.

I am also thankful to my parents, who always remained constant source of encouragement

and inspiration during the completion of this work successfully.

MITRAKSHI SHARMA
TABLE OF CONTENTS
CONTENTS PAGE NO.

CONTENTS 6

DECLARATION 2
CERTIFICATE 3
ACKNOWLEDGEMENT 5
i. List of tables 8
ii. List of figures 9
iii. List of symbols and abbreviation 10
iv. ABSTRACT 11
v. CHAPTER 1 INTRODUCTION 12
vi. CHAPTER 2 REVIEW OF LITERATURE 17
vii. CHAPTER 3 MATERIALS AND METHODOLGY 18
3.1 WATER TESTING 19
3.1.1 WATER CHLORIDE TEST 19
3.1.2 WATER HARDNESS 20
3.1.3 pH 21
3.1.4 TOTAL HARDNESS TEST (TDS) 22
3.2 OIL TESTING 23
3.2.1 FREE FATTY ACID(FFA)% 23
3.2.1 PEROXIDE VALUE(PV)% 24
3.3 TEST ON FINISHED GOODS 25
3.3.1 SALT% 25
3.3.2 ACIDITY 26
3.3.3 MOISTURE 27
3.3.4 OIL% 28
TABLE OF CONTENTS

CONTENTS PAGE NO.

3.4 TEST ON SPICES 29

3.4.1 MOISTURE CONTENT 29
3.4.2 VOLATILE OIL% 30

viii. CHAPTER 4 RESULTS AND DISCUSSION 32

4.1 WATER TESTING 32
4.1.1 WATER CHLORIDE TEST 32
4.1.2 HARDNESS OF WATER 33
4.1.3 pH OF WATER 34
4.1.4 TDS 35
4.2 OIL TESTING 36
4.2.1 FREE FATTY ACID(FFA)% 36
4.2.2 PEROXIDE VALUE(PV)% 37
4.3 TEST ON FINISHED GOODS 38
4.3.1 SALT ANALYSIS 38
4.3.2 ACIDITY 39
4.3.3 MOISTURE CONTENT 40
4.3.4 OIL CONTENT 41
4.4 TEST ON SPICES 43
4.4.1 MOISTURE% 43
4.4.2 VOLATILE OIL% 44
ix. CHAPTER 5 CONCLUSION AND RECOMMENDATIONS 45
x. REFERENCES 46
xi. STUDENT BIODATA 47
 i) LIST OF TABLES

TABLE TITLE PAGE

No.

Table1.1 company facts 13

Table 3.1.2 shows hardness of water 20
Table 4.1.1 presence of chloride in water observed on different days 32
Table 4.1.2 a) hardness of water sample observed on different days. 33
Table 4.1.2 b) range of hardness of water at different parameter 33
Table 4.1.3 ph of water observed on different days. 34
Table 4.1.4 TDS of water observed on different days. 35
Table 4.2.1 concentration of FFA in oil observed on 36
different product.
Table 4.2.2 the peroxide value of oil observed in different 37
food sample
Table 4.3.1 the amount of salt present in the given sample of 38
Product
Table 4.3.2 the acid content observed in the different product sample. 39
Table 4.3.3 amount of moisture content observed on different sample. 40
Table 4.3.4 amount of oil content observed in the given sample. 41
Table 4.4.1 moisture% in the spice observed by dean and stark 43
method
Table 4.4. volatile oil% observed in the different spice sample. 44
 ii) LIST OF FIGURES

FIGURE NO. TITLE PAGE NO.

Fig4.1.4 depicts the permissible range of TDS 35

in water used in food industry
 iii) LIST OF SYMBOLS AND ABBREVIATION

SYMBOLS FULL FORM

% Percentage
Pvt Private
Ltd. Limited
INR Indian rupee
SFA Snack Food
Association
TDS Total dissolved solids
FFA Free fatty acids
PV Peroxide value
Ph power of hydrogen
N Normal
mg milligram
mg/L milligram per litre
EDTA ethylene diamine tetra
Acetic acid
ml milli litre
ppm parts per million
gm gram
wt. weight
11
iv. ABSTRACT

The thesis basically deals with the quality of the food product and how the good safety
measure in the industry leads to the production of the premium quality snacks which are
delicious, tasty and are in great demand not in INDIA but in abroad also.

The report basically explains the quality test which are performed on daily basis to assure the
quality of the snacks before reaching the consumer’s table.

The snacks are produced in bulk and are provided to the consumer in the reasonable cost that
is the reason snack industry has acquired large share in the share market.
11
v. CHAPTER 1: INTRODUCTION

The Indian Snacks Market will be more than INR 1 billion by the end of 2024. The future of
India Snacks Market can be judged from the fact that this industry is expected to grow with
double digit CAGR for the time frame of 2018 to 2024. India snacks market is dived
between organized players and unorganized market.

India Snacks Market is growing due to following factors Lifestyle Changes, Rising
Urbanization, Growing Middle Class Population, Local Availability and Availability of
Snacks in Small Package Size, Low Price and Company’s Strategies to focus on regional
taste.

Namkeen has the Highest Market Share in India Snacks Market

India snacks market is segmented into Extruded Snacks, Chips, Namkeen and Others. In
terms of market value share, Namkeen has the highest market share compared to all other
segments Extruded Snacks, Chips and Others. At present, in both organized and unorganized
market, Namkeen is the leading segment.

Haldiram is India’s some of the most popular snacks companies in the Indian organized
snacks market.

Haldiram’s was founded in 1937 by Ganga Bishen Agarwal, as a retail sweet and namkeen
shop in Bikaner, Rajasthan. The name Haldiram as the hearsay goes was another name which
was taken forward by his youngest son Rameshwar Lal who then in order to drive expansion,
opened a shop in Calcutta, West Bengal by the name ‘Haldiram Bhujiawala’. This name was
the steppingstone to the later success story of Haldiram’s. Now the company has
manufacturing plants in a wide variety of locations such as, Noida, New Delhi, Gurugram,
Rudrapur and Nagpur. The company has grown tremendous pace over the years. It has its own
outlets and range of restaurants in Nagpur, Noida, New Delhi, Kolkata, Patna and Lucknow
and has even found global success, with it’s product being exported to several countries
worldwide.

The wide range of products that the company offers are sweets, namkeens, pickles, syrups,
and biscuits. However, Namkeens remained the main focus area for the group contributing
 close to

60% of its total revenues. And here I have studied all the major tests and procedures carried
out to ensure the quality of this product.

Quality control is the use of certain approved tests in order to ensure the application of
approved practices, standards and regulations concerning the product. And these tests focus
attention on testing of products to uncover defects and reporting to management who makes
the decision to allow or deny product release, and quality assurance attempts to improve and
stabilize production and other associated processes to avoid or at least minimize the issues
which led to the defects in the first place. Hence, ensuring compliance with food Safety
regulations for efficient production of safe and quality products to protect public health.

Table1.1 about company facts

INDUSTRY Food Industry

HEADQUATERS Noida (U.P. India)

FOUNDED 1937

PRODUCTS Namkeen, Sweets,

Beverages, Frozen foods
REVENUE 33billion INR

WEBSITE www.haldiram.com

11
1.1 LOGO OF HALDIRAM
1.1 ACHIEVEMENTS OF HALDIRAM
In recognition of its efforts to penetrate globally, Haldiram bagged the prestigious
“INTERNATIONAL AWARD FOR FOOD & BEVERAGES”
awarded by Trade leaders club in Barcelona, Italy, Spain in the year 1994.

Haldirams is honoured to be a member of snacks Food association (SFA), Virginia, U.S.A,

which comprises of world-renowned food product manufacturers.

The group has also to its credit ‘KASHALKAR MEMORIALAWARD’ presented by ‘All
India Food Preservers Association’ (Regd.) in 1996 at its golden jubilee Celebration for
manufacturing best quality food products.

“BRAND EQUALITY AWARD” 1998 was awarded by progress Harmony Development

Chamber of commerce and industry through Shri Yashwant Sinha, former Union Finance
Minister recognizing the successful creation of Indian brand ‘HALDIRAM’S has also been
awarded with APEDA EXPORT AWARD for its high-quality products.

1.2 ABOUT HALDIRAM PRODUCTS

The brand enjoys a formidable presence all over the world with its products being exported
to various countries like USA, Australia, South Africa, Mauritius, Korea, Italy, UAE,
Canada, Singapore, Hong Kong, Malaysia, Israel and Kenya.

Haldiram’s has over a hundred products which includes namkeens, frozen foods such as
frozen meals, ice creams, and kulfis, sweets, cookies, crackers, sherbats, papad , chips, and
other snacks. It also has fruit flavoured beverages and other dairy products. It started
producing ready to eat products since 2010. The price is inexpensive compared to other
companies.

Some products include: Shahi mixture, Cornflake’s mixture, Kaju mixture, Bhujia, Chana jor
garam, Chilli chatak lachha, bhelpuri, methi sev, khatta meetha, moongdal, aloo bhujia, all in
one etc.
1.3 OBJECTIVES OF THE STUDY INCLUDE:

core objectives of the study are to ensure following practices:

1.3.1 TO STUDY GMP (GOOD MANUFACTURING PRACTICES)

1.3.2 TO STUDY GLP (GOOD LABORATORY PRACTICES)

1.3.3 TO STUDY QUALITY ANALYSIS OF DIFFERENT FOOD PRODUCT

 1.3.1 To Study Good Manufacturing Practices

GMP is the basic control measure and procedure that have to be carried out to produce a
product which meets specifications and is safe to consume.

GMP includes:

 Personnel hygiene.
 Physical facilities.
 Storage practices.
 Process equipment.
 Housekeeping.
 Cleaning.
 Pest control.
 Documentation.

1.3.2 To Study GLP (GOOD LABORATORY PRACTICES)

GLP is defined as “a quality system concerned with the organizational process and the
conditions under which nonclinical health and environmentally safe studies are planned,
performed, monitored, recorded, archived, reported”.

1.3.3 To Study QUALITY ANALYSIS On Different Food Products

Quality analysis and assurance gives high quality end products with customer satisfaction.

Consumers around the world want to be sure that the products they buy are of un-paralleled
quality. So, the focus is on delivering goods with highest degree of excellence to the
consumer for this utmost attention is made on for selecting the finest raw material, this is
achieved through proper quality management systems with the help of the suppliers through
internal review procedure. All the products are BRC ‘A’ certified and are regularly audited.
CHAPTER -2: REVIEW OF LITERATURE

This chapter deals with the literature related to GMP (good manufacturing practice), GLP
(good laboratory practice) and quality assurance of food in the snack industry which is very
competent industry in the present scenario and rising rapidly.

WHO defines Good Manufacturing Practices (GMP) as “that part of quality assurance which
ensures that products are consistently produced and controlled to the quality standards
appropriate to their intended use and as required by the marketing authorization?” GMP
covers all aspects of the manufacturing process: defined manufacturing process; validated
critical manufacturing steps; suitable premises, storage, transport; qualified and trained
production and quality control personnel; adequate laboratory facilities; approved written
procedures and instructions; records to show all steps of defined procedures have been taken;
full traceability of a product through batch records and distribution records; and systems for
recall and investigation of complaints. (World Health Organization, 1999).

The guiding principle of GMP is that quality is built in to a product, and not just tested in to a
product. Therefore, the assurance is that the product not only meets the final specifications,
but that it has been made by the same procedures under the same conditions each and every
time it is made. There are many ways this is controlled - validation is that part of GMP that
ensures that facility systems, equipment, processes, and tests procedures are in control and
therefore consistently produce quality product. (Chaloner-Larsson, Gillian, et al).

To assure the quality of various Snacks include Shahi mixture, cornflakes mixture, kaju mixture,
bhujia, chana jor garam, chilli chatak lachha, bhelpuri, methi sev, khatta meetha , moongdal,
aloo bhujia, all in one etc. numerous quality test are performed.

Quality test such as moisture% are performed at the ground level itself on raw material such as
dry fruits (Almonds, cashew, raisins), cinnamon, cardamom and all kind of spices, dal, potato
which are used to prepare namkeens

The test which are used to ensure raw material quality include moisture %, oil% to test that the
product which is used for production of namkeen is of standard quality and will not hinder in
the process alteration of taste and quality deterioration of the product.
For example, the standard range of moisture% of cardamom, red chilli, fenugreek is 7-9,9-11,
18-20 respectively. if any of these crosses the standard range of moisture u will observe alter
in taste of spice, colour and mold growth can also be observed in food product if the moisture
content is too high.

So, it is very much important to check the quality of the product from initial stage only.
Water testing also take place on regular basis such as Ph of water, TDS, hardness of water,
chloride test is performed to check the quality of water.

The ph of water should be slightly acidic so that the product with constant well-defined property
is produced. So that the poor quality of water does not alter the taste of food and disturb the shelf
life of product.Water testing is also important as high TDS generally indicate hard water, which
can cause scale build up in pipes and appliances, which reduces the performance and
adds maintenance costs to the processor.

Spices moisture% and volatile oil% is calculated by dean and stark method as it gives accurate
reading for low moisture content food product.

Test on Finished product are also performed such as acidity%, oil%, moisture% and salt % is
tested before the product is transported to the market for the final assurance that everything is of
premium quality and is healthy for consumers consumption.
CHAPTER -3: MATERIAL AND METHODOLOGY

In this chapter we will be discussing about the material and method used in the industry to carry
out the various quality test.

To check the qualities of the product different test are performed in the snack industry. So that
the product that reaches the market satisfies the consumers’ desirable needs and is of best quality.

In Haldiram each raw material is tested in the quality department before production for this
various test are performed.

3.1 WATER TESTING

3.1.1 WATER CHLORIDE TEST

This test is performed to check the presence of chloride in water.

And the materials used are measuring cylinder, beaker, burette, weighing balance and reagents
used are 5% potassium chromate indicator, 0.1N silver nitrate.

chloride in the form of chloride (cl-) ion is one of the major inorganic anions in water and
wastewater. The chloride concentration is higher in wastewater than in raw water because sodium
chloride is a common article of diet and passes unchanged through the digestive system some
water containing 250 mg/L Cl- may have a detectable salty taste if sodium cation is present. On
the other hand, the typical salty taste may be absent in waters containing as much as 1000 mg/L
when the predominant cations are calcium & magnesium. If water containing chloride is titrated
with silver nitrate solution, chlorides are precipitated as white silver chloride. Potassium
chromate is used as indicator, which supplies chromate ions.

As the concentration increases to a level at which reddish brown precipitate of silver chromate is
formed indicating the end point. This method is based on the precipitation and titration in which
from the burette silver nitrate solution is released to the chloride ions and indicator containing
water sample. The silver ion will react with chloride ions and the chromate ions to form white
precipitate of silver chloride and red precipitate of silver chromate.
Ag + Cl →AgCl (White precipitate)

2Ag + CrO 42 → AgCro 4+ CrO 42 (red precipitate)

Procedure: • Take 25mL of sample (v) in a conical flask.

 Sample is brought to pH 7-8 by adding acid or alkaline required.

 Add few drops of indicator (Potassium chromate).

 Titrate the solution against standard silver nitrate solution until a reddish-brown
precipitate obtained.

 Note down the titrate value

3.1.2 HARDNESS OF WATER
The simple definition of water hardness is the amount of dissolved calcium and magnesium in the
water. Hard water is high dissolved minerals both calcium and magnesium. EDTA (ethylene
diamine tetra acetic acid) forms colourless stable complex with ca 2+
and mg 2+
ions present in
water at ph=9-10

Table 3.1.2 shows hardness of water

CaCO3 ppm conditions

Less than 50 soft

50-100 Slightly hard

100-200 Hard

Above 200 Very hard

In this test apparatus used are burette, pipette, conical flask, beaker, and glass funnel.

And reagent used are EDTA solution (0.02N), hardness indicator tablet, and ammonium buffer
solution.

Procedure:

1. Take exactly 100 ml of water sample in a beaker.

2. Take a hardness indicator tablet and crush it.

3. Now add the crushed tablet to water sample and stir it.

4. Add few drops of ammonia buffer solution to the water sample, which turns the sample to
violet color.

5 Titrate the sample with EDTA until the color of water becomes blue. Note the
readings of the burett.
3.1.3 pH OF WATER
There are millions of chemicals in the world, some are acidic, some are basis, and some are
neutral. Acids are substances that produces free hydrogen ions (H + ) when dissolved in water.
Bases are the substances that produce hydroxyl ions(OH
- ions) when dissolved in water.

pH of a solution:

The acidic or basic property of a substance is measured in terms of pH. It is the measurement of
the hydrogen ion concentration. pH is defined as negative logarithm (base10) of hydrogen ion
concentration.

pH= - log[H + ] or pH = log 1/[H + ]

Substances with pH lower than 7 are acidic, those with pH equal to 7 are neutral and those with
pH greater than 7 are basic in nature.

Material used are pH strips, water sample.

Procedure:
1. Take ample amount of sample water in a beaker.

2. Dip the pH strip in the water sample.

3.Note the change in color of the pH strip and match with pH scale given on the pH strip.
 3.1.4 TOTAL DISSOLVED SOLIDS(TDS)

A TDS is a measure of the combined total of organic and inorganic substances contained in a liquid.
This includes anything present in water other than the pure water molecules. These solids are
primarily minerals, salts and organic matter that can be a general indicator of water quality. High
TDS generally indicated hard water, which can cause scale build up in pipes and appliances.,
which reduces performance and adds system maintenance costs.

To check this material used are TDS meter, water sample, beaker.

Procedure:
1. Take about 50 ml of the water sample in a beaker.

2. Switch on the TDS meter and dip it in water sample.

3. Note down the readings of the TDS meter when it gets stable.
 3.2 OIL TESTING
Oil analysis is the laboratory analysis of a lubricant's properties, suspended contaminants, and
wear debris. Oil analysis is performed during routine predictive maintenance to provide
meaningful and accurate information regarding the product.

3.2.1 FREE FATTY ACIDS

This test is performed to study the concentration of free fatty acid in oils.

Material used are Conical flask, hot plate, burette, neutralize ethyl alcohol,1% phenolpthalene
indicator, 0.05 N NaOH.

Acid value is the number of milligrams of NaOH required to neutralize the free fatty acid present in one
gram of oil or fat. FFA are produced by the hydrolysis of oils and fats.

The level of FFA depends on time, temperature, and moisture content because the oils and fats are
exposed to various environments such as storage, processing, heating, or frying, since FFA is less
stable than neutral oil, they are more prone to oxidation and to turning rancid.

Thus, FFA is a key feature linked with the quality and commercial value of oils and fats.

Procedure:

1 Take 50 ml of ethyl alcohol in a conical flask and add few drops of indicator in it. Titrate
against N/20NaOH till pink color appears.

2 Weight 20gm or it may vary of oil sample add to titrated solution and heat the content for 3-4
minutes.

3 Add 1ml of 1% indicator, titrate against N/20NaOH till pink color persists. Note volume of
NaOH used.
 3.2.2 PEROXIDE VALUE

This test is performed to check the peroxide value of oil.

Peroxide value (PV) states the mill equivalent of peroxide oxygen combined in a kilogram of oil and
able under testing, to liberate iodine from potassium iodide; iodine is then next estimated using a
standard sodium thiosulphate solution.

Material used are Conical flask, burette, measuring cylinder, solvent (2:3 of chloroform and acetic
acid.), saturated potassium iodide, 1% starch indicator, 0.01N sodium thiosulphate.

Reagents used are;

1. Solvent (2:3 of chloroform and glacial acetic acid)

2. Saturated potassium iodide solution (Dissolve 4 part of pure potassium iodide in 3 parts of
distilled water. keep the solution in a brown bottle.
3. 1% starch indicator.
4. 0.01 N Sodium thiosulphate solution.

Procedure:
1. Take 5gm of oil sample in a flask.
2. Add 30ml of solvent to it.
3. Then add 0.5 ml of saturated potassium iodide solution, shake well and kept for 1min in dark.
4. Now add 25ml of distilled water to the solution.
5. If the solution is clear after addition of starch indicator, then there is no peroxide value but if
the solution becomes little bit black than it indicates the presence of peroxide value. Therefore,
after the titrate the same with N/100 sodium thiosulphate using starch as indicator and note
 down the titrated value.

3.3 TEST ON FINISHED GOODS

3.3.1 SALT ANALYSIS

This test is performed to test the amount of salt in the product sample.

Material Required and Reagents: Burette, 0.1N, beaker, distilled water AgNO 3 (0.1N), K 2CrO4
indicator.

The addition of Standard AgNO3 (silver nitrate) to sample solution, using k2CrO4(Potassium chromate)
as the visual indicator, yields an insoluble precipitate which is proportional to the amount of total
chlorides in the solution. The red – coloured silver chromate complex, formed by the
combination of AgNO3 and K2 CrO4 is soluble in acid and losses its color. The salt content of the
sample may be calculated from the value of saturated AgNO 3 used to reach the end point the
chemical reactions is:

AgNO3 + NaCl = NaNO3 + AgCl

When all the AgCl has been precipitated, yellow – orange colour appears which denotes the end points.
This color is the results of the formation of a second precipitate (AgCrO4) as shown in equation:

2AgNO2+ K2 CrO4 = AgCrO4 + 2KnO2

Procedure:

1. Take 5gm or less than it of crushed sample into beakers.

2. Add 100 ml of water in the beakers containing sample. This increases the volume of the
 solution in the beakers so that better agitation can be obtained and endpoint easier to detect.
3. Add proximately 5ml of potassium chromate (K2 CrO4) indicator which gives yellow color to

the sample.
4. Titrate with AgNO3 to the characteristic orange–brown end point of the chromate indicator.

3.3.2 ACIDITY
This test is performed to determine the acid content in the product sample.

Materials required and reagents: Burette stand, beaker, crusher, dropper, phenolphthalein as
indicator, NaOH (0.05N), distilled water.

Food acidity is important besides getting desirable flavor. Food acidity affects the ability of
microorganism to grow in the food. Microorganism prefers minimal acidity and is prevented
from growing when acid level gets high enough.
Titratable acidity of a solution is an approximate of solution total acidity. The titratable acidity of the
solution is measures by reacting acid present with base such as sodium hydroxide to a chosen end
point, close to neutrality, as indicated by an acid sensitive color.

Procedure:

1 Take 5 gm of less than it of the crushed sample in 1000ml of distilled water in a beaker stir
properly to mix the sample in water.

2 Add 4-5 drops of phenolphthalein to the beaker.

3 Now titrate it with NaOH (0.05N) until its end point come i.e., light pink color.

4 Note down the reading of the burette.

 3.3.3 MOISTURE CONTENT

This test is performed to determine the moisture content in the sample.

Materials and reagents required: Hot air oven (thermostatically controlled), weighing balance,
desiccators, namkeen sample.

Water, particularly in plant foods may occur in any of the following three different forms.

1 As a dispersed medium for the colloids and as a solvent for the crystalloids present, i.e., as free
water.

2 It may be absorbed on the surface of colloidal particle in the protoplasm, the cell walls ants cell
constituents.

3 Moisture content of foods may be determined:

(a) By drying in oven

(b) By distillation with an immiscible solvent

(c) By chemical and physical methods.

Procedure:
1. Weight 5 gm of sample in a dish previously dried and weight.

2. Place the dish in an electric air oven maintained at 105 degree Celsius.
 3. Cool the dish at room temperature in desiccators. repeat the process of heating cooling and
weighing until the loss in weight be successive.

4 Record the lowest weight obtained.

3.3.4 OIL CONTENT

This test is performed to determine oil content in the given sample.

Apparatus and reagents required: Soxhlet apparatus, weighing machine, funnel, measuring cylinder,
thimble, heating mantle, petroleum ether, water, grease.

Ether soluble materials in a food are extracted from an oven dried sample using a Soxhlet extraction
apparatus. The ether is evaporated are the residue is weighed. The ether extracted crude fat of a
food represents, besides the true fat (triglycerides). Other materials such as soluble materials are
not extracted since the sample has been thoroughly dried prior to extraction with anhydrous ether
or petroleum ether.

Procedure:

1 Transfer the dried sample into a thimble and plug the top of the thimble with a wad of flat free
cotton.

2 Drop the thimble into a fat or extracted tube of soxhlet apparatus. Attach the bottom of the
extraction to a soxhlet flask.

3 Pour approximately 200ml or more of the anhydrous ether into the round bottom flask

4 Attach the top or oil extraction tube to the condenser.

5 After that set the temperature of the heating mantle 35 and allow it longer upto 8 hours.
6 After 8 hours evaporate the ether by placing in oven for 15 minutes. The difference in the
weight gives the ether soluble material present in the sample.
 3.4 TEST ON SPICES

3.4.1 MOISTURE %
This test is performed to estimate the moisture % in the spice sample by dean &stark method.
Material and Reagents used is Toluene and dean and stark apparatus, round bottom flask.

The moisture content which results from oven drying method depends on the type of foodstuff used.
The determination of moisture in a food is done for many purposes such as assessment of quality,
quality control, quality assurance, detection and estimation of adulteration, conformity with food
standards and other statutory requirement, calculation of food solids content, assessment of
stability, shelf life and storage life. Water in a food item can be present in 2 ways:

Free water (which is physically linked to the food matrix and easily lost by evaporation or drying as a
separate constituent).

Bound water (include water molecules chemically bonded to ionic and polar groups or water of
crystallization or hydrates which is difficult to remove) . These types may occur in varying
quantities in food and are held by physical chemical forces of diverse nature.

Procedure:

1. Take accurately about 25gm of spice sample in round bottom flask.

2. Add approximately quality of toluene in bottom flask.
3. Attach dean & stark apparatus with round bottom flask.
4. Attach condenser with pipe at inlet and outlet for condensation process.
5. Put the round bottom flask on heating mantle with assembled system and with surrounding
clamp and neck of flask.
6. Start the heater and water supply to inlet of condenser.
7. Toluene in the round bottom flask gradually behind to boil and moisture of spice travel upward
into dean and stark apparatus in the form of steam.
8. Steam will be condensed in condenser and collected at receiver end.
9. Water layer begins to collect on top of toluene at receiver point.
 10 Run the process for 4 hours complete extraction of moisture.

11 Collect the water layers in tube. Aggarwal, M. (2018)

3.4.2 VOLATILE OIL%

This test is used to estimate the volatile oil % in the spice sample.

No Reagents is used.

Material used is round bottom flask, Clevenger apparatus.

volatile oils, explained simply, are the oils contained in almost every whole spice including the leaf,
seed, stem, root or bark. These oils may contain up to several hundred chemical compounds and
when combined, this mixture gives spices their characteristic flavours and aroma. A majority of
the volatile oils are stored in the whole form of spices, where over time they will slowly
breakdown. Cinnamon is not the only spice that has a high percentage of volatile oils, as you
probably could have guessed. Some of the other spices that have high percentage of volatile oils
include but are not limited to peppercorns, coriander, cardamom, cloves, and turmeric. This
process helps to extract the oil. The condensed water and oil are then removed so it can be
evaluated.

Procedure:

1. Take accurately about 25gm of spice sample in round bottom flask.

2. Add appropriate quantity of distilled water in bottom flask.

3. Attach Clevenger apparatus with round bottom flask.

4. Attach condenser with water pipe at inlet and outlet for condensation process

5. Put the round bottom flask on heating mantle with assembled system and with surrounding
clamp

and neck of flask.

6. Start the heater and water supply in inlet of condenser.

7 Water in the round bottom flask gradually behind to boil and moisture of spice travel upward
into dean and stark apparatus in the form of steam.

8 Steam will be condensed in condenser and collected at receiver end.

9 Oil layer begins to collect on top of the toluene at receiver point.

10 Run the process for 6 hours for complete extraction of moisture.

11 Collect the volatile layers in tube.

 CHAPTER -4: RESULTS AND DISCUSSION

In this chapter we will be discussing the result observed after performing various quality test.

4.1 WATER TESTING

4.1.1 WATER CHLORIDE TEST

Table 4.1.1: presence of chloride observed in water on different days

DATE INITIAL FINAL TITRATE CHLORIDE%

VALUE VALUE
12/3/21 12.7 20.5 7.8 110.61

14/3/21 15.5 23.5 8.0 113.44

21/3/21 10 18.2 8.2 116.27

Chlorides can corrode metals and affect the taste of food products when present in excess. Therefore,
water that is used in industry or processed for any use has a recommended maximum chloride level.
Chlorides can contaminate freshwater streams and lakes. Fish and aquatic communities cannot survive
in high levels of chlorides.

Food product with high level of chloride can cause hyperchloremia (too much chloride in their blood
stream, often due to changes in the body’s fluid levels) in humans.

Hyperchloremia can cause:

 fluid retention

 high blood pressure

 muscle weakness, spasms, or twitches

  irregular heart rate

 confusion, difficulty concentrating, and personality changes.

 numbness or tingling

 seizures and convulsion

Therefore, it is important to check the level of chloride in water on regular basis before using in food
industry.
Calculation:
Chloride % = Titrate value x normality of AgNO3 x 35.45x1000/ Weight of sample taken

Normality of AgNO3 =0.01N Weight of sample = 25ml

Result:
Resulting water sample contain appropriate amount of chloride that can be used in factory for
manufacturing of products. The concentration of chloride should be less than 200 mg/l or ppm.

4.1.2 HARDNESS OF WATER

Table 4.1.2 a) hardness of water sample observed on different days.

DATE INITIAL FINAL TITER TOTAL

VALUE VALUE VALUE HARDNESS

12/03/21 60

14/03/21 50

21/03/21 70
The below table 4.1.2 b) range of hardness of water at different parameter.

CaCO3 ppm conditions

Less than 50 Soft

50-100 Slightly hard

100-200 Hard

Above 200 Very hard

It is very important to check the hardness of water to ensure the quality of food which reaches the
market is of premium quality or not.

Presence of hardness in water not only alters the taste, color, and odor of food. but also reduces the
life span of equipment, with problems of corrosion and scale buildup, leading to higher costs and
lower profits to food processor.

Calculation:

Total hardness= titer value×100(ppm)

Result: The total hardness of water sample is within range, so the water is soft and good for production
use.
 4.1.3 pH OF WATER

Table 4.1.3 pH of water observed on different days.

DATE pH

12/03/2021 6.0

14/03/2021 6.0

21/03/2021 6.0

Water plays an important role in production of product. To produce the product of premium quality
water with slightly acidic pH is preferred to stop the growth of microorganisms. There are many
reasons to check the pH of water on regular basis such as:

 To produce products with consistent well-defined properties

 To efficiently produce products at optimal cost

 To avoid causing health problems to consumers

 To meet regulatory requirements

Result: The water sample having pH slightly acidic are suitable to be used in production of
products.

40
 4.1.4 TOTAL DISSOLVED SOLIDS(TDS)
Table 4.1.4: the TDS of water observed on different days.

DATE TDS

12/03/2021 280

14/03/2021 250

21/03/2021 268

TDS of water is check on regular basis so that high TDS do not affect the quality of food and the
equipment used in food processing industry.

Fig4.1.4 given fig depicts the permissible range of TDS in water used in food industry.

Result: The given water samples having appropriate amount of TDS and is fit for using and for
manufacturing of products. The standard which uses in factory is less than 300.
 4.2 OIL TESTING

4.2.1 FREE FATTY ACID (FFA%)

Table 4.2.1 concentration of FFA in oil observed on different product.

SAMPLE INITIAL FINAL TITRE FFA SAMPLE

NAME VALUE VALUE VALUE WEIGHT
Aloo bhujia 10.1 11.3 0.18 9.40

Chidwa 1.0 2.0 0.12 11.60

Boondi 3.1 4.3 0.12 12.40

Peanuts 11.1 12.1 0.12 10.86

Chana dal 25 26.2 0.13 12.80

Moong dal 30 31.2 0.17 9.60

Calculations:

FFA = 28.2 x volume of NaOH used x normality of NaOH / Weight of the sample.

Results: The FFA value to the given sample is within range hence, they are safe.

It is very important to check the value of FFA on regular basis because FFA are less stable than neutral
oil and are more prone to oxidation and turning the product rancid.

Thus, FFA is a key feature linked with the quality and commercial value of oils and fats.

40
4.2.2 PEROXIDE VALUE

Table 4.2.2 the peroxide value of oil observed in different food sample.

SAMPLE INITIAL FINAL TITRE PV WEIGHT

NAME VALUE VALUE VALUE OF
SAMPLE
Aloo 1.6 3.2 1.6 2.52 6.33
bhujia

chidwa 20.0 4.2 1.6 2.31 6.90

Boondi 20.0 21.0 1.0 2.27 4.40

Chana dal 30.0 31.0 1.0 2.19 4.56

Moong 25.0 26.2 1.2 2.40 4.54

Dal

Peanut 28.0 29.0 1.0 2.29 4.34

Calculation:

Peroxide value (PV) = Titre value×normality of sodium thiosulphate / weight of sample

Normality of sodium thiosulphate= 0.01N

Result: The given oil sample have PV given in ranges.

The peroxide value of oil is tested on regular basis to check the product is rancid or not. In
general, fresh oils have a peroxide value of >10 mEq/Kg
while peroxide values in the 30-40 mEq/Kg range are generally associated with a rancid taste.
 4.3 TEST ON FINISHED GOODS

4.3.1 SALT ANALYSIS

Table 4.3.1 to analyze the amount of salt present in the given sample of product.

SAMPLE INITIAL FINAL TITRE SALT% WEIGHT

NAME VALUE VALUE VALUE SAMPLE

Aloo 11 23 12.0 2.33 3.0

bhujia

Khatta 2 9 7.0 7.0 3.02

meetha

Moong 8 22 14.0 1.50 3.10

dal

Bhujia 9 19 10.0 1.87 3.11

Our body needs some amount of salt, about 3 gm each day, out of which between 1 gm and 1.5
gm we use to get from food naturally. The added intake, of salt says the World Health
Organization, should not be no more than 5 gm – about one level teaspoon – a day.

General calculation: S =5.845 x 0.1 x titre value / Weight of the sample. Here, S=sample

Results: The given sample have salt value within range and that finished product is good for
consumption.

40
 4.3.2 ACIDITY

Table 4.3.2 the below table shows the acid content in the given product sample.

SAMPLE INITIAL FINAL TITRE ACIDITY WT. OF STANDARD

NAME VALUE VALUE VALUE SAMPLE

Aloo 6 9 3.0 0.32 3.00 0.31-

bhujia 0.39

Khatta 12 15 3.0 0.31 3.02 0.30-

meetha 0.32

Moong 19 20.2 1.2 0.12 3.10 0.30-

dal 0.35

Bhujia 22 23.2 1.2 0.12 3.11 0.10-

0.13
Bombay 0 2.0 2.0 0.20 3.20 0.24-
mix 0.27

Acidity is an important attribute of many foods. Present naturally, developed during procedures such as
fermentation, or added in process, it serves as a metric of foods' quality and is also a standard means of
preservation.

It is very important to check the acidity of food sample on regular basis so that the food sample
do not crosses the normal range and alter the taste of food product.

General Calculation: Acidity: 6.4 x 0.05 x titre value / Weight of sample citric acid factor: 6.4
Results: The given sample is within a standard range as mentioned in the table and is good for
consumption.
 4.3.3 MOISTURE CONTENT

Table 4.3.3 amount of moisture content observed on different sample

SAMPLE W1 W2 W3 MOISTURE% STANDARD
NAME

Crown 10.17 21.15 20.66 4.46 3-5

potato
flakes

Masor dal 13.18 21.44 20.75 8.35 5-10

Badam 11.22 20.97 20.61 3.69 2-4

nuts

Sodakarb 9.34 20.00 17.02 27.95 26-30

tata

Red 17.06 29.64 28.95 5.48 4-6

peanut

Dhaniya 13.05 20.90 20.52 4.84 3-6

patti
powder

Moisture content of the food material is important to consider to check the food is suitable before
the consumption or not, because moisture content affects the physical, chemical aspects of food
which relates with the freshness and stability for the storage of the food for a long period of time.

Calculations:

Weight of weighing dish (w1) Weight of dish with material (w2)

Weight of the dish with dried materials (w3) Weight of the material = w1- w2
Quantity of moisture in the material = weight of materials –w3

Result: The given sample have appropriate amount of moisture in it which matches with the
standard value of moisture content as mentioned in the above table.
4.3.4 OIL CONTENT
Table 4.3.4 amount of oil content observed in the given sample.

SAMPLE Wt. OF Wt. OF OIL% STANDARD

NAME SAMPLE OIL IN OIL
BEAKER CONTENT

Chana dal 2.35 77.35 21.28 20-30

masala

Bhati 3.00 78.99 28.33 25-40

bhujia

Kashmiri 2.50 76.10 26.40 23-36

mixture

Marwadi 2.02 82.33 33.66 30-40

bhujia

Navrattan 2.40 73.75 26.25 21-29

Calculations:

% Of crude oil = weight of ether soluble material ×100/ weight of the sample.

Result: The given sample have appropriate amount of oil which matches with the standard value
of oil for respective product as mentioned in the above table.
 4.4 TEST ON SPICES

4.4.1 MOISTURE%
Table 4.4.1 moisture% observed in the different spice sample by dean and stark method.

SAMPLE Wt. OF COLLECTED MOISTURE% STANDARDS

SAMPLE WATER
(gm)

Cardamom 25 2.0 8.0 7-9

Red chillli 24 2,5 10.4 9-11

methi 22 4.2 19.09 18-20

Calculation

Moisture% = collected water qty×100/ weight of sample taken.

Result: The given sample has appropriate amount of moisture, that matches with the standard value
and they are good for manufacturing finished product such as namkeen.

4.4.2 VOLATILE OIL %

SAMPLE COLLECTED WEIGHT VOLATILE STANDARD
NAME VOLATILE OF OIL%
OIL (gm) SAMPLE
(gm)
Red chilli 2.3 25.0 9.2 9-10.5

Cinnamon 1.6 25.7 6.22 6-7.5

Black 1.23 25.9 4.7 3-5

pepper

Table 4.4.2 volatile oil% observed in the different spice sample.

Calculations:

Volatile oil % = collected volatile oil ×100/ weight of the sample.

Result: The given sample has volatile oil in appropriate amount, and they are fit for consumption
as they match the standard value.
CHAPTER 5: CONCLUSION AND RECOMMENDATION

Haldiram is one of the leading names in the INDIAN snack industry which aims to provide their
consumers quality food product. Here, each food product is tested at its raw level before going
into production department and producing finished products like aloo bhujia, bhel poori, shahi
mixture, moong dal etc.

The overall conclusion of this thesis is that in haldiram quality checking takes place on regular
basis to produce product which are tasty, healthy and delicious.

Quality assurance is utmost important to increase the overall productivity of the product and
produce traditional and delicious product which are in great demand in the market.

GMP (good manufacturing practice) and GLP (good laboratory practice) is done on regular basis
before the product reaches the distributer.

To ensure the product which is produce is of good quality various test are performed on raw
material (potato, cardamom, dry fruits such as cashew, almonds, various spices,) like the
moisture % and oil% is tested to check whether the product is within a standard range or not
before further processing as this also help in lowering the production cost.

Core emphasis is on delivering healthy, traditional and delicious foods. Their persistent focus is
on quality and freshness.

Make available authentic, tasty and quality vegetarian food products made as per global standards
at reasonable cost, in India or abroad.

Always abide by law and care environment.

.

REFERENCES:

http://www.haldiram.com ›
Yoder, Lester. "Adaptation of the Mohr volumetric method to general determinations of
chlorine." Industrial & Engineering Chemistry 11.8 (1919): 755-755.
Yoder, L. (1919). Adaptation of the Mohr volumetric method to general determinations of
chlorine. Industrial & Engineering Chemistry, 11(8), 755-755.

Bouraoui, M., P. Richard, and J. Fichtali. "A review of moisture content determination in foods
using microwave oven drying." Food research international 26.1 (1993): 49-57.
Aggarwal, M. (2018). Experiment-5 Determination of Moisture in Food Products by Dean and
Stark Method. IGNOU.
Ahmed, J. U., Ahmed, A., Talukder, N., Sultana, I., & Anika, F. H. (2020). Haldiram’s in India.
Journal of Operations and Strategic Planning, 2516600X
Chaloner-Larsson, Gillian, et al. A WHO guide to good manufacturing practice (GMP)
requirements. No. WHO/VSQ/97.01. World Health Organization, 1999.
Chaloner-Larsson, G., Anderson, R., Egan, A., Da Fonseca Costa Filho, M. A., Gomez Herrera,
J. F., Supply, V., & World Health Organization. (1999). A WHO guide to good manufacturing
practice (GMP) requirements (No. WHO/VSQ/97.01). World Health Organization.
Aggarwal, Manjeet. "Experiment-5 Determination of Moisture in Food Products by Dean and
Stark Method." IGNOU, 2018.
Aggarwal, Manjeet. "Experiment-5 Determination of Moisture in Food Products by Dean and
Stark Method." IGNOU, 2018.
 BIODATA OF STUDENT

NAME OF THE STUDENT: MITRAKSHI SHARMA

ADDRESS : HOUSE NUMBER:405 SECTOR:17

Faridabad, HARYANA (121002)
MOBILE NUMBER : 9599581810
Email id : mitrakshi.10@gmail.com

DATE OF BIRTH : 10 August 1998

EDUCATION : Btech food technology JAMIA HAMDARD

EXPERIENCE:

 HALDIRAM Snacks pvt. Ltd. Noida (U.P.): worked as trainee May 2019- july 2019.
 HALDIRAM Snacks pvt. Ltd. Noida (U.P.): summer internship (January 2021 to may2021) have
worked in the quality department.

SEMINARS ATTENDED

 April 2018: Participated in one day national seminar on “Food Safety and Hygiene”.
 September 2018: Participated in International Conference on “Recent Advances in Food
Fortification with Special Emphasis on Vitamin D Fortification” held at Jamia Hamdard.
 November 2019: participated in CODEX WORKSHOP for students organized by FSSAI.
 November 2019: participated in two-day training program on HACCP organized by r-frac
labs, Lucknow.
 October 2020: Participated in one day online webinar on “FOOD SAFETY: INDUSTRIAL
CHALLENGES AND THE WAY FORWARD” organized by JAMIA HAMDARD.
 October 2020: Participated in online webinar on “TEXTURAL ANALYSIS OF COMMON
FOODS FROM QUALITY AND RESEARCH PERSPECTIVE” organized by JAMIA
HAMDARD in association with scientific and digital systems.
 April 2021: participated in one day online webinar on “ENCAPSULATION AND
DELIVERY OF BIO-ACTIVES USING CEREAL BASED MACROMOLECULES”
organized by JAMIA HAMDARD.