هیي ة التقییس لدول مجلس التعاون لدول الخلیج العربیة

Transcription

1 هیي ة التقییس لدول مجلس التعاون لدول الخلیج العربیة GCC STANDARDIZATION ORGANIZATION (GSO) Final Draft GSO 05/ FDS /2014 التمر الهندي لب Tamarind (pulp) ICS:

2 Foreword GCC Standardization Organization (GSO) is a regional Organization which consists of the National Standards Bodies of GCC member States. One of GSO main functions is to issue Gulf Standards /Technical regulations through specialized technical committees (TC5). GSO through the technical program of committee TC No.: 5 " The Gulf Technical committee for Standards of Food and Agriculture products " has prepared this Standard. The Draft Standard has been prepared by (Republic of Yemen). This standard has been approved as a Gulf (Standard / Technical Regulation) without any technical modifications / with technical modifications ( to be stated) by GSO Board of Directors in its meeting No.( ),held on / / H, / / G. 1

3 Tamarind Pulp 1 Scope and filled of application This Gulf standard applies of specific requirements of Tamarind "pulp" obtained of ripe fruits of tamarind plant (Tamarinds indicia). 2 Complementary references 2.1 GSO 9, Labelling of Prepackaged food stuffs 2.2 GSO ISO 948, Spices and condiments sampling. 2.3 GSO ISO 939, Spices and condiments Determination of moisture content Entrainment method. 2.4 GSO ISO 763, Fruit and vegetable products Determination of ash insoluble in hydrochloric acid. 2.5 GSO 244, Methods of test for vegetables, fruits and their products, first part: organoleptic examination, determination of net weight and drained weight, determination of apparent viscosity, determination of headspace, determination of extraneous matter and defective fruits. 2.6 GSO ISO 1208, Spices and condiments determination of filth. 2.7 Standard which organization shall be approved concerned with " Determination of Tartaric acid". 2.8 GSO 839, Food packages - part 1: general requirements 2.9 GSO 1863, Food packages - Part 2: Plastic package - General requirements 3 Definitions 3.1 Extraneous Matters:- All impurities and materials present in the product otherwise tamarind pulp which include inorganic materials such as (sand, dust, dirt,.. etc) and organic (stra nge) materials such leaves, stalk, fiber, rind or any other green material (including tamarind seed). 3.2 Tamarind (pulp): Is the compressed dry pulp resulting from the ripe fruits of the tamarind cortex and proportion of fiber and seeds which prepared for use as spices or drink. 4 Requirements 4.1 Tamarind shall be extract from the ripe fruits of tamarind fruit which removed its rind with minimize the proportion of fiber and seeds to the greatest extent possible. 4.2 The pulp shall be dried and compressed into a compact mass. 4.3 The mass color shall be similar. 4.4 The product shall have distinctive taste and free from strange and unpleasant odor. 4.5 The product shall be free from visual insects and molds. 4.6 It shall be practically free from dead insects or their parts. 4.7 It shall be free from rodents pollution visible to the nackedeye. 4.8 Molasses and/or types of suger or jiggery or/and salt are allow using in order to treat the product provided that determine its percentage on the lable statement. 2

4 4.9 The product shall meet the requirements set out in table No. (1). Table (1) Character Requirements Moisture % Max 20 Tamarind seeds % Maximum 3 Extraneous matter % Maximum 1 Acid in soluble ash based on a dry matter % Maximum 0.50 Total tartaric acid 9 Total reductive sugars % Minimum 35 Note: Determination of acid insoluble ash shall be after extracting all the seeds 5 Packaging Product should be packed in appropriate containers, and They shall be identical to standards as mentioned in items (2.8, 2.9) such as: 5.1 Polyethylene bags, bamboo baskets woven tightly meshed and it is advisable by polyethylene or mat palm fronds, hemp bags proper, the wooden boxes by mat fronds. 5.2 Containers must be sound, clean, dry, free of impurities except fronds inventory in case of wooden boxes. 5.3 It should be free from insects, mold, and free from any unpleasant odor. 6 Sampling Samples shall be taken according to Gulf standard stated in item (2.2). 7 Test methods 7.1 Moisture determination: It shall be carried out according to Gulf standard stated in item (2.3). 7.2 Acid insoluble ash determination: It shall be carried out according to Gulf standard stated in item (2.4). 7.3 Strange matter and filth determination: It shall be carried out according to Gulf standard stated in items (2.5, 2.6). 7.4 Tartaric acid determination: It shall be carried out according to standard stated in item (2.7). 8 Labeling Without prejudice to what mention in Gulf standard stated in item (2.1) the following information shall be written clearly in Arabic and may be written in other foreign language in addition to Arabic: 8.1 The name of product and its type. 8.2 Name of and address of the packer or manufacturer and trade make, if any. 8.3 Net weight by international units. 8.4 Packaging or preparing date and expiration date by month, year. 3

5 8.5 Product season. 8.6 Origin country. 8.7 Batch number. 8.8 Shows the number of small packages on the large packages. 4