TEST RE­SULTS FOR PHYSICOCHE­MICAL PA­RAM­E­TERS

Consumer Voice - - Comparativ­e Test -

To­tal Di­etary Fi­bre | En­ergy | Pro­tein | Car­bo­hy­drates | Acid-In­sol­u­ble Ash | Acid­ity of Ex­tracted Fat | Mois­ture

To­tal Di­etary Fi­bre Di­etary fi­bre has many health ben­e­fits. In ad­di­tion to be­ing im­por­tant for the di­ges­tive sys­tem, di­etary fi­bre can also re­duce one’s risk for heart dis­ease, di­a­betes and some can­cers, and help in weight con­trol. • Di­etary fi­bre was high­est in Patanjali (7.1 per cent), fol­lowed by Priyagold with 6.6 per cent. It was low­est in Crem­ica (4.3 per cent). It may be noted that di­etary fi­bre in Patanjali was lower than their claim of 12.48 per cent. En­ergy En­ergy value is the amount of calo­ries which our body ob­tains from food. While there is no re­quire­ment pre­scribed in the na­tional stan­dards, en­ergy value is ex­pected to be higher in bis­cuits. • Among the tested brands, en­ergy value was high­est in Dukes (499.9 kcal/100 gm) and low­est in An­mol (458.6 kcal/100 gm). Pro­tein Pro­tein is an es­sen­tial nu­tri­ent. It plays an im­por­tant role in cel­lu­lar main­te­nance, growth and func­tion­ing of the hu­man body. • The high­est amount of pro­tein was found in Priyagold (8.6 per cent); it was low­est in Crem­ica (7.0 per cent). Car­bo­hy­drates Car­bo­hy­drates are a source of en­ergy. No re­quire­ment for car­bo­hy­drates has been spec­i­fied in the In­dian Stan­dard be­cause of the wide va­ri­ety of bis­cuits pro­duced. • Car­bo­hy­drates per­cent­age was high­est in An­mol

(73.4) and low­est in Unibic (63.8).

Acid-In­sol­u­ble Ash Acid-in­sol­u­ble ash in­di­cates the pres­ence of sand, dirt and dust. As per the In­dian Stan­dard, acidin­sol­u­ble ash in bis­cuits should not be more than 0.05 per cent; as per FSS Reg­u­la­tions, it should not be more than 0.1 per cent. • Acid-in­sol­u­ble ash was found within the spec­i­fied

limit (0.05 per cent). Acid­ity of Ex­tracted Fat The acid­ity of ex­tracted fat in bis­cuits is greatly in­flu­enced by the germ-oil content and acid­ity in the flour. You would have no­ticed that fried snacks that have been stored for a long time give off a bad smell and taste. It in­di­cates ran­cid­ity. Bis­cuits turn ran­cid ei­ther when the fat used in pro­cess­ing is ran­cid or if the bis­cuit is not fresh.

As per In­dian Stan­dard, acid­ity of ex­tracted fat shall not be more than 1.2 per cent; as per FSS Reg­u­la­tions, it shall not be more than 1.5 per cent. • All the brands fell within the spec­i­fied limit (1.2

per cent). Mois­ture Mois­ture gen­er­ally refers to the pres­ence of wa­ter in a prod­uct. The tex­ture, taste, ap­pear­ance and sta­bil­ity of food prod­ucts de­pend on the amount of wa­ter they con­tain. It may be noted that bis­cuits with less amount of mois­ture is bet­ter as it trans­lates into a longer shelf life.

As per In­dian Stan­dard, mois­ture content in bis­cuits shall not be more than 5.0 per cent by mass. • Mois­ture content in all the brands was within the

spec­i­fied limit. • The low­est mois­ture content was in Patanjali (1.9 per cent), fol­lowed by Priyagold (2.0 per cent). Parle was found with high­est mois­ture content (4.8 per cent).

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