Table Of Contentइंटरनेट मानक
Disclosure to Promote the Right To Information
Whereas the Parliament of India has set out to provide a practical regime of right to
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in order to promote transparency and accountability in the working of every public authority,
and whereas the attached publication of the Bureau of Indian Standards is of particular interest
to the public, particularly disadvantaged communities and those engaged in the pursuit of
education and knowledge, the attached public safety standard is made available to promote the
timely dissemination of this information in an accurate manner to the public.
“जान1 का अ+धकार, जी1 का अ+धकार” “प0रा1 को छोड न’ 5 तरफ”
Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru
“The Right to Information, The Right to Live” “Step Out From the Old to the New”
IS 2639 (1999): PAPAD [FAD 16: Foodgrains, Starches and
Ready to Eat Foods]
“!ान $ एक न’ भारत का +नम-ण”
Satyanarayan Gangaram Pitroda
““IInnvveenntt aa NNeeww IInnddiiaa UUssiinngg KKnnoowwlleeddggee””
“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता हहहहै””ै”
Bhartṛhari—Nītiśatakam
“Knowledge is such a treasure which cannot be stolen”
IS 2639 : 1999
(Reaffirmed 2010)
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Indian Standard
PAPAD - SPECIFICATION
( Third Revision)
ICS 67060
o BIS 1')99
BUREAU OF INDIAN STANDARDS
MANAK BHAVAN, 9 BAHADUR SHAH ZAfoAR MARG
NEW DELHI 110002
AI'''! 199') Price Group ..
AMENDMENT NO. 1 MAY 2002
TO
IS 2639: 1999 PAPAD- SPECIFICAnON
(ThirdRevision)
(Foreword, para 4, sentence 3 )- Substitute 'Thedough ISrolled Into
various shapes and Sizes,dnedand suitably packaged'for Thedough ISrolled
IntoUniformshapesofvarymgdiameters.dnedandsuitablypacked'
[Page 2,clauseA-I.I(t)l-Substitute 't)PotatoflourIfresh potatoes'for
'f) Potatoflour'.
(FAD 16)
ReprographyVOlI,B15,NewDelhi.India
Ioodgr,"m l-oodgr.nn lndustnes and Starches Sectional Comrnntee, FAD 16
IORI WORD
II", Indi.m <'Ialld,m! (lhrrd Revr-aon) w.ivadopted by the Bure.1IIofIndianStandard" afterthe draftfmalizcd
hy 11K loodgr.unv l oodgram Industncsand StarchesSccuonal Commlltee had beenapproved by the Food
dlld Agru.uhurc Divtvron Council
Ihr-,-t.mdard wav 1"'1 ivvucd In 1964 and subsequently revived In 1972 In th" revrsron, the text has been
Upddlld .m" the .uncndmcntv have heen incorporated
I'lil'lil> ,tI", known d' APPALAM, " one ot the popular articles of food In the Indian dietary Earlier, a
hou-chold product, considerable quannnes of PAPAD arc now being made on the cottage induvtry scale for
dome...lu, couvumpuon a", well 3\ for export
llu produc.t " uvually made lrom a blend 01cereal flour, edible starch flour and pulse flour WIthcommon
"til 'PIL~' edible vegetable 011 and alkahne and muctlagenous addiuves The recipe vanes lrom region
10IlglOll Ihe dough" rullcd into uniform shape-, 01varying drameters, dried and suitably packed PAPAD
,-, uml.,\llnl'd cuher tncd In fill or toasted
IIIth, pup.u.uron 01 th" -t.mdurd due convrdcratron h." been given to the provisions of the Prcvtnuon oj
I""d Adultcranon A,I 1l)~4 and the Rule' lramed thereunder .md the Standards of We1xhr, & Measure\
(/'01!.ol,,1 CommodmcI) Rule\ 1977 However th" vtandard " ,ubleLl 10 the rcsmcuon-, unposed under
rlu-,All wherever .rpphcahlc
101IhLpUIpovc 01delldlng whether.I particularrequirementofIh"standardI'compliedwith Ihe Im.11 value
oh'Llvcd 0' c.ikul.ucd exprcv-mg the result ot .I text or .I1l.1Iy">, shall he rounded ott In accordance wrth
1\ 2 Il)(,(} Ruk, tor roulldmg oil numcncal value' (rnlwll) The number 01 "gmllLant pldLe, rct.nned
III th, rounded 011 v.ilue ,I1OUld he the varne a, th,u of the specrfrcd value In thrs vtnndard
IS 2639 1999
Indian Standard
PAPAD - SPECIFICATION
( Third Revision)
1 SCOPE 3.6 PAPAD shall also conform to the requrrernents
given In Table I
Thrs standard prescnbes the requirements and the
methods of samphng and test for PAPAD Table 1 Requirements for PAPAD
(Clause 36)
2 REFERENCES
SI Cheractertsnc Requirement Method or
The following Indian Standards contain provistons No. Test, Refto
which through reference In this text, constitute Annex or
provrsionofthis standard Atthetimeofpubhcauon, This Standard
the ediuons indicated were valid. All standards are (I) t2) (3) (4)
subject to revrsron, and parties to agreements based
on this standard are encouraged to investigate the I) MOlSIU~. percent by 12~ I~ B
possrbiluyofapplyingthe mostrecentedinonsofthe ma.ss
standards grvcn below 11) Tot.1 ash \on dry basis) 12 C
percent by mass, Max
IS No Title 111) ACidInsolubleash (on dry o2~ 0
baM"'),percent by mass Max
2491 19911 Food hygiene - General IV) Aikahruty of ash as sodium 23 E
principles - Code of practice carbonate (on dry basis),
(second revision) percent by mass Max
1070 1992 Rcagent grade watcr (third v) pHof water extract, Me.u 8~ f
revl<ton) VI) fat (on dry basis) percent 10 G
by mass. Max
3 REQUIREMENTS VII) Crude fibre (on dry b..sis), I5 H
percent by mass, Max
3.1 PAPADshall be manufactured and dned under
hygicmcconditions(see IS 2491) Ingredientslisted
InAnnex Aonly shall be usedfor preparingPAPAD 4 PACKING AND MARKING
3.2 PAPAD shall have a umforrn shape. size and 4.1Packing
thrckness The thickness may range between 01 10
I2 mm, except In the case of PAPAD made trom PAPADshall bepackedusrng any suitablefood grade
sago Thethickness01sagoPAPADshallhebetween packagmg materral havrng moivture barrier
\0 to \5 mm The mean vanatlOn m the Ihlcknes" char~lcn\\lcsPacl:.age,may cllnerbeheal"e<l.h:<lI>r
of IJAPAD m any package shall be not more than stapled
01 mm
4,2 Marking
3.3 The PAPADshall be free from broken or frayed
edge, excessive number of holes adhering dirt or Each pack shallbe markedlegiblyand mdehbly with
foreign mattermsectinfestationorfungal growthand the following mformatron
,my other harmful Ingredll~nb
a) Name of Inc matenal WIthbrand names If
3.4 FAPAD shall be of pleasanttaste and smell and any,
,hdll be tree from rancid.buterand alkalineorsoapy b) LIst of major mgredients,
t.ivte Spiced PAPAD Inthe raw form shall have an c) Name and address of manuf.u.turcr,
aroma and tavte charactensuc of the spices used
d) Batch or code number,
3.5 Intheraw form. PAPADshallbephableandshall e) Date of manufacture.
not crumble On frying, FAPAD shall be bnttleand t) Net maw
cn~p to bite It shall not give leathery, gritty sticky g) Thewords 'Best before ' (Month.md
or soggy mouth feel year to be mdrcated), and
is 2f>39 : 1999
h) Anyothermtormanon .I,specifredunderthe 5 SAMPLING
Prrveuuon ofFood Adulteration Act, 1954
.md Rule' trarncd thereunder and the 5.1 Representauvc sarnplev of the materral for
vtandard»o]We'Rilt\&Measures(Packaged ascertammg conforrmty to the requirement, of thi-,
Commodmcv) Rule\, 1')77 standardshallbedrawnaccordingtothe methodgiven
In Annex J
4,2.1 1I1~ (,rll!"auon MarJ..mg
6 TE~TS
Ihc product llJ"y "I". be marked with the Standard
M,uk 6.1 Tests shall be earned out In accordance with 3
andtherelevantannexesa,xpccifiedIncol4ofTable I
4.2.1.1 Ihe u-«.III the "'tdndanl Mark" governed by
th~ provtvronv of Butcau o! InduJ1I Standards Au, 6.2 Quality of Reagents
Il)K6 md IhLRule,.md Regulauon-,madethereunder
Ihe dcr.ul- 01 c.ondruon-, under which the license tor Unlessspecihedotherwr-,e,purechemicalsdoddisnlled
tlu. "'L 01 :-'t"I1I.I.IIU Mark may be granted to water (lee IS 1070) shall be employed In tests
Illlnul.'LlllIL"orproduLL"may beobt.unedfrom the
Hun.au of lndr.in '>1.lIIddfd~ NOTE Purechcrmcals' "hall mean chemn...ulsthatdo not
cont.nn unpunue- which affect the results of analysts
ANNEX A
(Clause 3 I)
PERMITTED INGREDIENTS FOR MANUFACTURING PAPAD
A-I INGRH>JENTS
A-I.I Ihe lollowing edible quality mgredrcnts m) Dollarhar iCajanuI cajun sp ) flour,
In'l' Itom lI1...eLl IIIlc...t.-tI1011, extraneous matter and
fung.1i glowlh, ,h,,11he used lor the manufacture of n) Flourofotherdecuticlcdpulsesexceptkhesart
PAl'''/) dal tLathvrus WIIVIII),
p) Edible cornman salt,
II) Wheat flour,
q) Ldrble vegetable 011"
II Hailcy [lour,
r) SpICe, (extracted one' shall not be used),
d) M.IILe flour,
L) '>orghullJ flour, v) Harmlcv- vegetable [urces obtained from
banana 'tern, gourd" okra (Bhindi), Cissus
l) Pol,l\o flour. or Vall quadrangularis, etc,
g) Idihh. 1.lplOLd flour or vago, t) Sodiumbicarbonate.or filtered waterextract
h) Hl.uk gram (Phasealu-; IIIUI1RO L) flour of PAPAD or SAJJI KHAR,
m.ule Irom dccuucled black gram,
u) Pulp oI jack Irun, and
IJ (" ccn gram iPhuseoiuv I/Iff«l\ Roxb)flour
m.ulc trom dccuucled green gram, v) Water - potable
2
IS 2639 1999
ANNEX B
[Table I, Sl No (1»)
DETERMINAnON OF MOISTURE
8-1 PREPARATION OI<' SAMPLE In md"betweentwovuccevvivewciglnngsI'levsthan
I mg Note the lowest mass
H-1.1 U'lng .1clean pair of ,c"",r~or a krute, cut
eachPAPAlJintosmalltragmcnts Mrx the fragrncntv NOTf<- Preserve thedrshcom.nnmgIhl...dnedmaterial for
thoroughly with .1 glass rod and preserve In d clean the di.-h...trrunanon of lat (~U (;·3J)
stoppered bottle These fragment- shall he used as
the sample for all the determmauons 8-3 CALCULAnON
8-2 PROCEDURE
IOO(M,-M,}
n·3.1 Moisture. percent by rna" =
H·2.1 Weighaccuratelyabout'igofthe matenaland M,-M
dry lor 'i hourv in a previously weighed porcel.un, where
,,1I~aor plaunurn divh In an dlfoven m.unt.nncd at
IO'i ± 2"C Cool the divh In a desrccatorand weigh M, rna" In g ot the drsh With the matcnal
wllh the lid on Heat agam at 105 ± 2°C In the air betore drying,
oven tor ,0 minutes Cool the dish 111the desiccator M, nhl" In g ot the divh with the matcnal
and weigh Repeat thl' proccvs of hcaung tor after drying. and
'0 nunure-, cooung and weighing till the drftcreru.c M md" In g 01 the empty ol,h
ANNEX C
[Table J, Sl No (11) and Annex E]
DETERMINATION OF TOTAL ASH
C·IPROCEDURE C-2 CALCULAlION
('-I.I Weigh accurately 20 to 25 g of the matcnal
In ,1prcvmuvly weighed porcclam, "h~,1or platinum IOO(M,
divh Diy tor 2 hour-, In .m .ur oven mamtamed at C·2.1 Moivture, percent hy m,,,, =
IO'i ± 2°L Ignite thedncd matcnal In the dish wuh M,-M
the tl.nnc ot .I vuit.iblc burner tor about I hour
Completethe Ignitionhy keepmg IIIamufflefurnace where
..I6(X)±20°Cunul greyashresults CoolInadeviccator
and weigh Heat ag.nn at 600 ± 20°C III the Illume
[umacc feu '0 nunute-, Cool In the dcvrccator and M, 111<1" In g ot the drvh WIth the tilled
weigh Rcpe.n the proccvsof heaung for ,0nunutc-, Ill"t~rtal taken for the rc-,r,
cooling and weighing till the ditlt'crcncc in lila"
betweentwo suci.evvrvewerglung-, less than I mg M, 111.1" In g of the divh With the avh,
Note the lowest rnasv and
NOTF Pn.vervc thedrshcont.unmgIhtv dnedmnn.rtal for
the: den.tuunauon of acrd Insolublea...h(cee C·) 1) M
I~ 2639 1999
ANNEX D
[Table I, Sl No. (III)]
I>EfERMINATION OF ACID INSOLUBLE ASH
1>-1RI..AGJ<,NTIi Cool the dishIIIthe desiccatorand weigh Repeatthe
proces..ofheaungfor10minutes,coohngandwerghmg
D-l.l Dilute Hydrochloric Acid till the difference m mass between two successive
werghmgs " less than I rng Note the lowesl mass
Prcp.ued by diluting one part by volume of
concentratedhydrochloncacrd(analyticalgrade)wuh D-3CALCULATION
2~ pdlb by volume 01 dt..nlled water
D-3.1 ACid insoluble ash (on dry baSIS).
D-2 PROCEDURE
IOO(M,-M,)
percent by rna....=
1>-2.1 Io the d..h contamed III the dish (see C·I.I) M,-M
add 2~ lUIof dilute hydrochlonc acid, cover with 11
w.uc.hgld'" and heaton awater hath for 10mmutes
where
Allow10cooland hilerthecontent,ofthedish through
cthWehIl,il1temr.mpapl,elrlcWrpIt<hlpweraNteoru4n2tilorthlehweqaVshlvmaglesnatrcWfarsehe M, mass III g 01 the d...h With the dned
matenal (see B.2.1).
hom the acid and return It to the drsh Keep ItIII <Ill
,II' OVLII mamtained at 1O~ ± 2°elor about 1 hour, M, mass m g 01 the di..h WIth the acid
lgnuc rna muille furnace at (,00 ± 20°C for I hour insoluble ash, and
Cool the til..h m a dcsu.cator and weigh Heat olgdlll
.u 600± 20 C InIhLmuffle furnace for 10 minutes M massIngof the emptydrvh(fee B-2.1)
ANNEX E
[Table I. Sl No (IV)]
DETERMINAnON OF ALKALINITY OF ASH
E-I RLAGENT1> E-3 CALCULAnON
)<.-1.1 Standard Hydrochloric Acid, 0 I N E-3.1 Sodium carbonate (on dry bam).
E-1.2 Phcnolphthalein lndscator Solution percent by mol"> = o51x2A
o I pLlLLIII 111 gOpercent ethyl alcohol by volume M,-M
)<,-2 PROCU>lJRE
where
E-2.1 I'IOLL.... ,j" III Annex C to obt.un total ash A volumeIIImlofthestandardhydrochlonc
acid requrred,
E-2.2 To the .",h contained In the dish (fee E-2.1)
.uld I() 1111 01 Woller Add two or three drops of M, mol.... m g of the dish WIth the dned
plu nolphth.ilcm mdll.11llr ...olunon •.ind utr.ue dg..unst m.ucnal, and
..I'lidlidhydrnLhloTlL.ILldtrllthe..oluuon'"colourle....
or larnt pmk Non, the uue value (A) M mass III g of the empty d...h
ANNEX F
[Table I, Sl No (v)]
DETERMINATION OF pH
)<-1 PROCl'.Dl1RE for to to 15minutes, preferably with the help ofa
1<'-1.1 Weigh accur.ucly ~ g of thc sample, cru..h It rnechanu.al ..urrer, to obtain a uniform aqueous
III powdci tonn and add ~O ml of drsulled water suspension Record the pH of the suspension III a
AllowIhLconu.nts10soaktor Ihour Surthecontents pH meter
4
