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IS 1318 (1969): Edible Tapioca Flour [FAD 16: Foodgrains,

Starches and Ready to Eat Foods]

! $ ' +-
Satyanarayan Gangaram Pitroda

Invent a New India Using Knowledge

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Knowledge is such a treasure which cannot be stolen

(Reaffirmed - 2012)

---

IS : 1318 - 1969

Indian Standard
SPECIFICATION FOR
EDIBLE TAPIOCA FLOUR

( First Revision)
Edible Starches and Glucose Sectional Committee,

AFDC 33

R@resenting

Chairman

Directorate General of Health Services ( Ministry

Health,
Family
Planning, Works, Housing
Urban Development )

of
&

SHRI M. ABDUSSALAM

Tapi;yraarket

of

SHRI G. S. BAINS

Central
Food
Technological
Research
( CSIR ), Mysore
Bharat Starch and Chemicals Ltd, Calcutta

SnRr P. S.

RAMACHANDRAN

MHllbCrS

SHRI V. P. CHADDA
SHRKN. D. SINQHAL
CHAIRMAN

( Alternak

SECRETARY ( Alternate )

Siixu 0ix~uw.u

Board, Government

Institute

Technical
Standardization
Committee
( Foodstuffs )
( TSC ) (Ministry of Food, Agriculture, Community Development
& Cooperation )
All

~~NIBHAI

Expansion

India
Bombay

Starch

Manufacturers

Association,

SHRI S. B. S~THI ( Alternab 1

Anil Starch Products Ltd, Ahmedabad
SHR~R. V. JUNNARK~R
*
SHRX0. N. PARIKH ( Al&mate)
SHR~A. C. KHAN~JA
Federation of Biscuit Manufacturers
of India. Delhi
SHRI M. G. SATHE ( Altematc )
Ravalgaon Sugar Farm Ltd, Ravalgaon
SHRS S. K. MUKWERJEE
SHRI K. V. LONKAR ( Alternate )
Maize Products, Ahmedabad
a
SHR; V. C. PATEL

SHRI B. C. SHAH ( Alternate )

Kamala Sugar Mills Ltd, Udamalptt
SHRI V. RADHAKRISHNAN
SHRI WILFRBI) DAVID ( Aflsmafc )
Directorate
General
of Technical
Development
SHRI S. RAMA~WAYY
( Ministry of Industrial Development,
Internal
Trade & Company Affairs )
Quartermaster
Generals
Branch,
Army
HeadCOL R. R. RAO
quarters, New Delhi
LT-COL H. R. VARADARAJAN
( Alfernafc )
Das & Company, Bombay
SHRI S. N. ho
Sr-mt M. N. NA~K ( Altcrnalc )
( Continued 4n page 2 )

INDIAN
MANAK

STANDARDS
BHAVAN,

BAHADUR

NEW

DELHI

INSTITUTION
SHAH
110002

ZAFAR

MARG

IS t 1318- 1969
( Continued

frompage 1 )
Members

Representing

SHRY B. B. SAKDJZSHPANDE
SHRI A. R. Bose ( A!krn&)

Corn Products

SECRETARY

Central Committee for Food Standards ( Ministry

Health,
Family Planning,
Works Hosuing
Urban Development )

SHR~ D. S. CEXMWA( Aiknrate)

SHRI S. C. SHAW

Co ( India)

Indiar
Chemicals
Cakutta

Pvt Ltd, Bombay

Manufacturers

Association,

SHRI S.rC. L. JAIN ( Al&ma& )

SHRl v. i%f. SHAH
SHRI J. C. DEY (

Italab

Psivate

Limited,

Bombay

Al&mate)

( Calcutta )

SHHI S. S. HONAVAR (

Altanatc)

( Madras )
DRY. P. SHUKW

National

SHRI N. VAIDYANATHAN

Indian
Confectionery
Calcutta

Sugar Institute,

Kaapur
Manufacturers

SHRI H. S. R. IYIZNGAR( Altemats )

DR HARX BHAGWAN,

Deputy

Director

Director General, ISI ( Ex-o$cio

( Agri % Food )

Sccrrtay
SHRI
Assistant

MANOHAR T. SANTWANI

Director

( Agri & Food ), ISI

Member)

of
8t

Association,

IS:1318-1969

Indian Standard
SPECIFICATION FOR
EDIBLE TAPIOCA FLOUR
(

First Revision )

0. FOREWORD
0.1 This Indian Standard ( First Revision ) was adopted by the Indian
Standards Institution on 30 June 1969, after the draft finalized by the
Edible Starches and Glucose Sectional Committee had been approved by
the Agricultural and Food Products Division Council.
0.2 Tapioca flour is prepared by powdering dried tapioca chips either in a
disintegrator or in any other grinding mill.
0.2.1 Tapioca flour is used as an article of food as such or as an
ingredient of other processed foods.
0.3 While formulating this standard, the Sectional Committee responsible
for its preparation took into consideration the prevailing methods of manufacture of tapioca flour and the available data, both foreign and Indian,
on its composition.
Furthermore, due consideration was also given to the
relevant rules prescribed by the Govecnment of India under the Prevention
of Food Adulteration Act, 1954. However, this standard is subject to
restrictions imposed under that Act, wherever applicable.
0.4 This standard was first published in 1958. The various provisions of
this standard have been under the review of the Sectional Committee from
time to time and the present revision was taken up with a view to modifying the earlier requirements in the light of the experience gained both by
manufacturers and users.
0.5 This revision incorporates a number of important
modifications,
namely, (a) additional requirements of starch, and cold-water solubles
have been included; and (b) in view of the recommended retention of
inner rind of raw tubers in preparation of tapioca chips, the limit of crude
fibre has been relaxed from 1.8 percent to 2.10 percent. Apart from these,
there are modifications of less importance.
0.6 For the purpose of deciding whether a particular requirement of this
standard is complied with, the final value, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with
IS : 2-1960*.
The number of significant places retained in the rounded off
value should be the same as that of the specified value in this standard.
*Rules for rounding off numerical values ( rc~iscd).

_.__;_
y/SC___.---_.

_.----

IS : 1318 - 1969
1. SCOPE
1.1 This standard prescribes the requirements
ing and test for edible tapioca flour.

and the methods of sampl-

2. TERMINOLOGY
2.1 For the purpose of this standard, edible tapioca flour shallmean the
flour obtained by powdering edible tapioca chips ( white ) ( see IS :1317-

1969*).
3. REQUIREMENTS
3.1 ,Description -The
material shall be in the form of powder. It shall
It shall be free from rancidit)-,
be white to light cream in colour.
adulterants, insect i.nfestation and from fermented,
musty or othel
objectionable odours. It shall be free from foreign matter.
3.2 Microscopic Appearance and Granule Size -When
the material
is subjected to microscopic examination prescribed in 13 of IS: 47061968t, the starch granules shall conform to the following description:
c Tapioca starch granules are compound, made up of two to
eight components.
The component fragments range from 5 to
35~ ( 0.005 to O-035 mm ), the average dimension being about 1511.
Many granules are egg-shaped with one end cut off, leaving a concave surface. Some granules are curved on one side and irregularly
flat on the other. The granules usually show a distinct eccentric
hilum and occasionally striations, may be seen. '
IVOTE - To facilitate easy identification of the starch granules, a photomicrograph
been provided in Fig. 1.

has

3.3 The material, when examined by the method prescribed in 15 of

IS : 4706-1968t,
shall be free from dirt and other suspended and extraneous matter.
3.4 Particle Size-When
tested by the method prescribed . in 12 of
IS : 4706-1968t,
not more than 5 percent by weight of the material shall
be retained on 150-micron IS Sieve.
NOTE - In case 1%micron IS Sieve( conformingto IS : W-1962$ ) is not available,
BS Test Sieve 100, ASTM Sieve 100, or Tyler Sieve 100, which have their apertures
within the limits specified for thii IS Sieve, may be used.
*Specification for edible tapioca chips (first revirion).
TSIethods of test for edible starches

( Since revised and split into

$Specification for test sieves ( rsuised ).

variouspaits ) -

lS : 1318 - 1969

FIG. 1

PHOTOMICROGRAPH
OF TAPIOCA STARCH ( x 325 )
( Scale: 1 division= 10 microns)

3.5 The material

method

prescribed

shall be free from hydrocyanic

in Appendix A.

acid,

when

tested

product shall be processed

3.6 Hygienic Conditions -The
under hygienic conditions conforming
to IS : 2491-1963*.
3.7 The material

shall also conform

4. PACKING

to the requirements

and

by the
packed

given in Table

1.

4.1 Unless otherwise agreed to between the purchaser and the vendor, the
material
shall be packed in clean, sound and new A-twill jute bags
( see IS: 1943-1964t ) lined with polythene
material.
The mouth of each
bag shall be either machine-stitched
or rolled over and hand-stitched
in a
secure manner.
*Code for sanitary conditions for food processing units
$Specification for A-twill jute bags ( revi.&).

( Since revised ).
.

,
I

IS : 1318 - 1969

TABLE

REQUIREMENTS

FOR

EDIBLE

(Clause 3.7
SL
No.

REQUIREMENT

CHARACTERISTIC

Moisture,

percent

by weight,

iii)

Acid insoluble ash ( on dry basis ),

percent by weight, Max

vi)
vii)

basis),

OF

percent

Starch

( on dry basis ), percent

weight, Min

Crude
fibre
(on
percent by weight,
pH of aqueous

basis ) ,

0.10

_-

-.

2.10

basis ),

of test for edible starches.

10

11.0
(Since

: 4706-1968

1.80

4.5 to i.0
( dry
Max

Ci No. of
IS

82.0

extract

Cold-water
solubles
percent by weight,
*Methods

dry
Max

by

T~x~T, REP TO

(5)

(4)

13-o

MAX

Total ash ( on dry

by weight, Max

METHOD

(3)

ii)

iv)

FLOUR

~--------,
Appendix
of
this Standard

(1)
i)

TAPIOCA

revised

B
and split into vanous

parts ).

5. MARKING
5.1 Each

container
information:

shall be suitably

marked

so as to give the following

a) Name of the material,

b) Name of the manufacturer,
c)

Batch

or code number,

and

d) Net weight.
5.1.1
Mark.

Each

container

may

also be marked

with the

IS1

Certification

NOTE
The use of the IS1 Certification
Mark is governed
by the provisions
of
the Indian
Standards
Institution
( Certification
Marks ) Act and the Rules
and
R,egulations
made thereunder.
The IS1 Mark on products covered by an Indian
Standard
conveys the assurance
that they have been produced
to comply
with the
requirements
of that standard
under a well-defined
system of inspection,
testing and
quality
control
which
is devised
and supervised
by IS1 and operated
by the
producer.
IS1 marked products
are also continuously
checked by IS1 for conformity
Details of conditions
under which a licence
to that standard
as a further safeguard.
for the use of the IS1 Certification
Mark
may be granted
to manufacturers
or
processors,
may be obtained
from the Indian
Standards
Institution.

IS t 1318 - 1969

_.
6. SAMPLING

6.1 The method of drawing representative samples of the material and the
criteria for conformity shall be as given in IS : 4662-1968*.
7. TESTS
7.1 The tests shall be carried out as prescribed in 3.2, 3.3, 3.4, 3.5 and in
co1 4 and 5 of Table 1.
7.2 QuaIity
of Reagents -Unless
specified otherwise, pure chemicals
shall be employed in tests and distilled water (see IS : 1070-196Ot.) shall
be used where the use of water as a reagent is intended.
SOTE Pure chemicals shall mean chemicals that do not contain impurities which
affect the results of analysis.

APPENDIX

( Clause 3.5 )
TEST
A-l.

OF HYDROCYANIC

ACID

REAGENTS

A-l .l Picric
A-l.2

FOR PRESENCE

Sodium

Acid

Solution

Carbonate

one percent ( w/v), aqueous.

Solution

10 percent ( w/v).

A-l .3 Sodium Picrate Paper - Prepare strips of filter paper? dip them
in the picric acid solution and dry. Then dip these in the sodmm carbonate solution and again dry. Preserve these strips in a stoppered bottle.
A-l .4 Chloroform
A-2. PROCEDURE
A-2.1 Take a small quantity of the material.
Place the material in a test
tube. Insert in the test-tube a moistened sodium picrate paper, taking
care that it does not come in contact with the material.
Add a few drops
of chloroform and stopper the test tube tightly. Note the colour of the
sodium picrate paper.
If hydrocyanic acid is present, .the colour changes
to orange.
NOTE - This test is a delicate one and the rapidity of the colour change depends on
the quantity of free hydrocyanic acid present in the material.

*Methods for sampling of starch ( Since revised ).

tSpecification for water, distikl quality ( reuiscd) (S&e

i. z
,
revised ).

*i

,
5:

IS : 1318 - 1969

APPENDIX

[ TabZe 1, Item (vii) ]

DETERMINATION
B-l.

OF COLD-WATER

SOLUBLES

PROCEDURE

B-l.1 Dry to constant weight 2 g of the test sample dried to constant weight
in an hot air-oven at 105 to 110C. Transfer it to an Erlenmever flask and
add distilled water to make the volume to 100 ml. Stir for 30 minutes at 200
Filter through a Whatman filter paper No. 1.
rev/mm and allow to settle.
Rinse a beaker with about 10 ml of the filtrate and collect the rest of the
to dryness in
filtrate in it. Pipette out 25 ml of the filtrate and evaporate
Cool and weigh the residue.
a tared porcelain dish.
B-2. CALCULATION
B-2.1

Cold-water solubles ( on dry basis ),

5
percent by weight

x x 4 x 100
x1

where
.V= weight in g of the residue after drying, and
xr = weight in g of the sample taken for the test.