1、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BRITISH STANDARD BS 7087 : Part 7 : 1996 N NO O C CO OP PY YI IN NG G I IN N A AN NY Y F FO OR RM M W WI IT TH HO OU UT T W WR RI IT TT TE EN N P PE ER RM MI IS SS SI IO
2、ON N F FR RO OM M B BS SI I Herbs and spices ready for food use Part 7. Specification for dried fenugreek (whole or ground)This British Standard, having been prepared under the direction of the Consumer Products and Services Sector Board, was published under the authority of the Standards Board and
3、comes into effect on 15 March 1996 BSI 1996 First published June 1990 Second edition March 1996 The following BSI references relate to the work on this standard: Committee reference A W/7 Draft for comment 95/501459 DC ISBN 0 580 25475 5 BS 7087 : Part 7 : 1996 Amendments issued since publication Am
4、d. No. Date T ext affected Committees responsible for this British Standard The preparation of this British Standard was entrusted to T echnical Committee A W/7, Spices and condiments, upon which the following bodies were represented: Association of Public Analysts Consumer Policy Committee of BSI D
5、epartment of Trade and Industry (Laboratory of the Government Chemist) International General Produce Association Leatherhead Food Research Asociation Ministry of Agriculture, Fisheries and Food Natural Resources Institute Seasoning and Spice Association BSI 1996 i BS 7087 : Part 7 : 1996 Contents Pa
6、ge Committees responsible Inside front cover Foreword ii Specification 1 Scope 1 2 Definitions 1 3 Sampling 1 4 Physical properties 1 5 Chemical composition 2 6 Packaging and storage 2 7 Marking 2 Appendices A Description of whole and ground fenugreek 3 B Preparation of samples for chemical tests 3
7、C Additional information 3 Tables 1 Chemical composition of dried whole fenugreek 2 2 Chemical composition of dried ground fenugreek 2 3 Levels for trace metals in fenugreek 3ii BSI 1996 BS 7087 : Part 7 : 1996 Foreword This Part of BS 7087 has been prepared by T echnical Committee A W/7 and is a Pa
8、rt of a series on herbs and spices prepared for food use within the UK. This Part of BS 7087 supersedes BS 7087 : Part 7 : 1990 which is withdrawn. For some years, BSI has published British Standards for herbs and spices in a variety of commercial forms. These British Standards were either identical
9、 to, or substantially related to, the corresponding international standards published by the International Organization for Standardization (ISO). However , the T echnical Committee decided that the requirements in the international standards did not correspond to the quality required by UK trade. T
10、he British Standards implementing those international standards are therefore being progressively withdrawn and replaced by Parts of BS 7087 for herbs and spices ready for food use. A related international standard, ISO 6575, has been taken into account in the preparation of this Part of BS 7087. At
11、tention is drawn to the requirements of the Food Safety Act 1990 relating to fitness, wholesomeness, nature, substance and quality with implications for the microbiological quality of dried herbs and spices, with particular reference to contamination by pathogenic organisms of importance to human he
12、alth. Attention is also drawn to BS 5763 for microbiological methods. The dilutions of test samples of herbs and spices may need to be greater than the one in ten primary dilution referred to in 3.1 of BS 5763 : Part 6 : 1983 because any natural antimicrobial compounds they might possess would inhib
13、it the growth of micro-organisms until diluted out. Compliance with a British Standard does not of itself confer immunity from legal obligations.BS 7087 : Part 7 : 1996 BSI 1996 1 Specification 1 Scope This Part of BS 7087 specifies requirements for dried whole sifted fenugreek processed for food us
14、e and derived from the seed of one or more of the subspecies/varieties of the species Trigonella foenumgraecum L. This Part of BS 7087 also specifies requirements for dried ground fenugreek derived from whole fenugreek complying with this standard. Additional information on further requirements that
15、 may be specified in purchase contracts is given in appendix C. NOTE. The titles of the publications referred to in this Part of this British Standard are listed on the inside back cover . 2 Definitions For the purposes of this Part of BS 7087, the definitions given in BS 5098 apply, together with t
16、he following. 2.1 extraneous matter All matter other than the fenugreek seed as described in appendix A. 2.2 foreign matter Extraneous matter other than parts of the fenugreek plant. 2.3 bulk material Fenugreek intended for further processing and packaging and not intended for retail sale direct to
17、the consumer . 2.4 retail material Fenugreek packed in units intended for retail sale direct to the consumer . NOTE. Whole fenugreek seed or ground fenugreek is often supplied to the retail trade as multiple packs of retail units. 3 Sampling 3.1 General Laboratory samples shall be prepared in accord
18、ance with BS 4540 : Part 1, taking due account of the amount required for each test. 3.2 Chemical tests Samples for chemical tests shall be prepared in accordance with appendix B. 4 Physical properties 4.1 Flavour Dried whole and ground fenugreek shall be free from mustiness, rancidity and other for
19、eign odour and taste when examined by sensory analysis. NOTE 1. The odour of freshly ground fenugreek is strong and pleasant with a sweet, maple-like character somewhat reminiscent of celery. Whole fenugreek has a mild farinaceous odour , which becomes more pronounced on grinding. The flavour of gro
20、und fenugreek is farinaceous and very bitter . NOTE 2. Methods of sensory analysis are described in BS 5929. 4.2 Freedom from contamination The fenugreek shall be free from living insects and mould growth when inspected visually. NOTE. It should be free in practical terms from dead insect fragments
21、and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). 4.3 Extraneous and foreign matter 4.3.1 Whole fenugreek 4.3.1.1 Foreign matter The content of foreign matter in whole fenugreek shall be not greater than 0.5 % (m/m) when determined in accordance with BS
22、4585 : Part 1. 4.3.1.2 Stalks The content of stalks longer than 7 mm or greater than 2 mm in diameter in whole fenugreek shall be not greater than 2 % (m/m) as determined in accordance with BS 4585 : Part 1. 4.3.2 Ground fenugreek Ground fenugreek shall be free from extraneous matter other than stal
23、ks (as given in 4.3.1.2) when determined in accordance with BS 4585 : Part 1. Ground fenugreek shall be free from foreign matter when inspected visually. NOTE. It should be free in practical terms from foreign matter visible to the naked eye (corrected if necessary for abnormal vision).BS 7087 : Par
24、t 7 : 1996 2 BSI 1996 1) Marking BS 7087/7 or BS 7087 : Part 7 : 1996 on or in relation to a product represents a manufacturers declaration of conformity, i.e. a claim by or on behalf of the manufacturer that the product meets the requirements of the standard. The accuracy of the claim is therefore
25、solely the responsibility of the person making the claim. Such a declaration is not to be confused with third party certification of conformity, which may also be desirable. 5 Chemical composition NOTE. For information on trace metal contents in whole and ground fenugreek, see C.6. 5.1 Whole fenugre
26、ek The chemical composition of whole fenugreek shall comply with the requirements specified in table 1. 5.2 Ground fenugreek The chemical composition of ground fenugreek shall comply with requirements specified in table 2. T able 1. Chemical composition of dried whole fenugreek Parameter Requirement
27、 Method of test T otal ash %(m/m) (on dry basis) max. 5.0 BS 4585 : Part 3 Acid-insoluble ash % (m/m) (on dry basis) max. 1.5 BS 4585 : Part 9 Moisture %(m/m ) max. 12.0 BS 4585 : Part 2 T able 2. Chemical composition of dried ground fenugreek Parameter Requirement Method of test T otal ash %(m/m) (
28、on dry basis) max. 5.0 BS 4585 : Part 3 Acid-insoluble ash % (m/m) (on dry basis) max. 1.5 BS 4585 : Part 9 Moisture %(m/m ) max. 12.0 BS 4585 : Part 2 NOTE. A high acid-insoluble ash may give an indication of an abnormal extraneous matter content. 6 Packaging and storage T o avoid condensation, a c
29、ontainer that is permeable to air shall be used for packing and storing bulk material. NOTE 1. Hessian, synthetic fibre or multi-ply paper sacks (sometimes plastics-lined) or plastics-lined cartons are most commonly used. NOTE 2. Bulk material should be stored in a clean, dry, ventilated room, free
30、from infestation and not exposed to direct sunlight. NOTE 3. For retail packs, problems of condensation do not arise, therefore the usual types of food packaging may be used (e.g. tubes made from plastics, paper or board, glass jars, lever lid tins and polyethylene bags in boxes). 7 Marking The mark
31、ing of herbs and spices is covered by the provisions of the current UK food labelling legislation. However , should the supplier wish to claim compliance with this Part of BS 7087 by marking packs of fenugreek, the following information shall be marked. NOTE. The same information may be incorporated
32、 in the suppliers contract documentation. (a) For bulk material: (1) the name of the food, e.g. whole fenugreek; (2) the country of origin of crop; (3) the net mass (in g or kg); (4) a statement of any special treatment, e.g. fumigation or irradiation; NOTE. Reference should be made to the current U
33、K food legislation to ensure that any treatment of bulk material is permissible. (5) the date of packing; (6) the number of this Part of this British Standard, i.e. BS 7087/7 or BS 7087 : Part 7 : 1996 1) . (b) For retail material: (1) the name of the food, e.g. dried whole fenugreek; (2) the number
34、 of this Part of this British Standard, i.e. BS 7087/7 or BS 7087 : Part 7 : 1996 1) .BS 7087 : Part 7 : 1996 BSI 1996 3 Appendices Appendix A. Description of whole and ground fenugreek A.1 Whole fenugreek Whole fenugreek consists of oblong to rhomboidal seeds approximately 2.5 mm long, with a deep
35、oblique furrow on one side. The seeds are hard to the touch. The colour is yellow/brown to brown. The size, shape and colour vary according to the type, subspecies and country of origin. A.2 Ground fenugreek Ground fenugreek is produced by grinding whole fenugreek with no additions. The colour of th
36、e ground material is cream to mid-brown dependent on origin with distinct particles showing colour variation due to the different parts of the seed. A.3 Countries of origin Commonly traded origins of fenugreek are Morocco, Turkey, India and Egypt. Appendix B. Preparation of samples for chemical test
37、s Mix thoroughly the laboratory sample and take a test sample of sufficient quantity for each test. Ensure that all the material in the test sample passes through a 1.00 mm square aperture test sieve complying with BS 410, grinding the test sample as necessary in accordance with BS 4540 : Part 2. Ap
38、pendix C. Additional information C.1 General Further requirements may be specified in purchase contracts for all types of fenugreek. They are generally related to the ultimate use of the fenugreek. Those commonly used are given in C.2 to C.5. C.2 Bulk index The bulk index (used to assess the amount
39、of material required to fill a retail pack) is expressed generally in millilitres per 100 g. C.3 Particle size (mesh) Particle size is quoted mainly for ground fenugreek. It is expressed generally as the percentage by mass of material that passes through a test sieve complying with BS 410. C.4 Micro
40、biological details Generally these are specified when the material is required for further processing. Microbiological counts may be reduced by the use of legally permissible treatments (see item (a)(4) of clause 7). C.5 Infestation Fenugreek is not prone to infestation. In cases of infestation, bro
41、momethane (methyl bromide) or other approved fumigations with subsequent cleaning or sifting if necessary are efficient. C.6 Trace metals Levels of lead, arsenic and tin in herbs and spices are currently controlled by the Lead in Food Regulations 1979 (SI 1979 No. 1254), the Arsenic in Food Regulati
42、ons 1959 (SI 1959 No. 831) and the Tin in Food Regulations 1992 (SI 1992 No. 496) respectively. Copper and zinc are covered by Food Standards Committee recommendations (1951). The levels are given in table 3. Table 3. Levels for trace metals in fenugreek Trace metal Maximum level- mg/kg Arsenic 5 Le
43、ad 10 Copper 20 Zinc 50 Tin 200 NOTE. Statutory Instruments are subject to amendment and reference should be made to those currently in force.4 blankBS 7087 : Part 7 : 1996 BSI 1996 1) Referred to in the foreword only. Publications referred to BS 410 Specification for test sieves BS 4540 Sampling of
44、 spices and condiments Part 1 Methods of sampling Part 2 Method for preparation of a ground sample for analysis BS 4585 Methods of test for spices and condiments Part 1 Determination of extraneous matter Part 2 Determination of moisture content (entrainment method) Part 3 Determination of total ash
45、Part 9 Determination of acid-insoluble ash Part 15 Determination of volatile oil content BS 5098 Glossary of terms relating to sensory analysis of food BS 5763 Methods for microbiological examination of food and animal feeding stuffs Part 6 Preparation of dilutions BS 5929 Methods for sensory analys
46、is of food ISO 6575 1) Fenugreek, whole or ground (powdered) SpecificationBSI 389 Chiswick High Road London W4 4AL | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
47、 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BSI British Standards Institution BSI is the independent national body responsible for preparing British Standards. It presents the UK view on standards in Europe and at the international level. It is incorporated by Royal Charter.
48、 Revisions British Standards are updated by amendment or revision. Users of British Standards should make sure that they possess the latest amendments or editions. It is the constant aim of BSI to improve the quality of our products and services. We would be grateful if anyone finding an inaccuracy
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