इ टरन ट म नक Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, 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. ज न1 क अ+धक र, ज 1 क अ+धक र Mazdoor Kisan Shakti Sangathan The Right to Information, The Right to Live प0र 1 क छ ड न' 5 तरफ Jawaharlal Nehru Step Out From the Old to the New IS 5453-1 (1996): Saffron, Part 1: Specification [FAD 9: Spices and Condiments]! न $ एक न' भ रत क +नम-ण Satyanarayan Gangaram Pitroda Invent a New India Using Knowledge! न एक ऐस खज न > ज कभ च0र य नहB ज सकत ह ह Bhartṛhari Nītiśatakam Knowledge is such a treasure which cannot be stolen
IS 5453 (Part 1 ) : 19M REAFFIRMED.: JAN 7nU4 '111T 1 flift~ ([mt~~ ) Indian Standard SAFFRON PART 1 SPECIFICATION ( Second Revision) ICS 67.220.10 C BIS 1996 BUREAU OF INDIAN STANDARDS MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARO NEW DElHI 11(XX)2 July 1996 Price Group 2
AMENDMENT NO. 1 MAY 2008 TO IS 5453 (part 1): 1996 SAFFRON PART 1 SPECIFICATION ( Second Revision) (Page 1, clause 2) - place: IS No. '5887 (Part 3) : 1999/ ISO 6579 : 1993 Insert the following reference at the appropriate Title Methods for detection ofbacteria responsible for food poisoning : Part 3 General guidance on methods for the detection of salmonella (second revision)' (Page 2, clause 5.3) - Insert the following clause after 5.3: '5.4 Salmonella Salmonella should be absent in 2S g when determined by the method given in IS 5887 (Part 3).' (FAD 9) Rcprography Unit, 81S,NewDelhi,India
Spicesand Condiments Sectional Committee, FAD 9 FOREWORD This Indian Standard (Seoond Revision) was adopted by the Bureau of Indian Standards, after the draft finalized by the Spirea and Condiments Sectional Committee had been approved by the Food and Agriculture Division Council. Saffron (KESAR) is obtained from flowers of various cultivers of Crocus sativus Linneaus. It is a natural colouring and flavouringsubstance mainlyusedin various food preparations. It is also used for preparing indigenous medicines. Saffron presently sold as selected quality and the unselected quality. Selected quality also known as MONGRA, is all red and consists of mainly broken stigmas of the flower. The unselected quality, generally known as LACHCHA, contains some yellow filaments besides the stigmas and floral wastes. At tbe international level saffron is graded into four categories on the basis of floral waste and extraneous matter content. This stanadrd was originally published in 1963 and first revised in 1980 incorporating the requirement and method of test for the colouring powerof saffron. The second revision is being issuedwith a viewto updating it on the lines of ISO 3632 (Part 1): 1993. In preparation of this standard due consideration has been given to' the Prevention offoodadulteration Act, 1954 and the Rules framed under it. This standard is, however, subject to the restrictions imposed under the Prevention of Food Adulteration Act, 1954 and the Rules framed thereunder, wherever applicable. For the purpose of decidingwhether a particular requirement of the standard is complied with, the final value,observed or calculated,expressingthe result ofa test or analysis, shall be rounded offin accordance with IS 2 : 1960 'Rules for rounding off numerical values (revised)'. The number of significant places retained in the rounded-off value should be the same as that of the specifiedvalue in this standard.
IS 5453 ( Part 1 ) : 1996 2 REFERENCES Indian Standard SAFFRON PART 1 SPECIFICATION ( Second Revision) 1 SCOPE in colour and trumpetshaped,serratedor indented at the distalend. The length is between20mmand This standard prescribes the requirements for saf- 40 mm. The stigmas may be isolated or joined in fron from the flowers of Crocus satlvus Llnnaeus, twos or threes at the end of a portion of the style NOTE-It isapplicable toaaffron in either of the foudwin, which is whitelyellow in colour. forma: a) in whole filament. u a loose,supple IIIUc and hyaro- 3.2 Saffron In Cut Filaments scopicidaii of Illaments, or b) in powder form. The following IndianStandards contain provisions which through reference in this context, constitute provisionof this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision, and parties to a~reements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicatedbelow: [SNo. 1797 : 1985 5194: 1969 Title Stigmas of Crocus sativus Linnaeus with styles removed andcompletely detachedfrom eachother. 3.3 Yellow Filaments Dried yellow stamens of the flowers of Crocus sativus Linnaeus. 3.4 Floral Waste Yellow filaments that are unattached and separated, pollens, stamens, parts of ovaries and other parts of the flower of Crocus sativus Cinnaeus. Methods of test for spices and condiments (second revision) 3.5 Extraneous Matter Method for determination of nitrogen - Kjeldahl method Leaves, stems, chaffs and other vegetative matters sarrron : Part 2 Methods of test including mineral matter such as sand, earth and dust. 5453 (Part2) : 1996 13145: 1993 Spices and condiments - 3.6 Saffron In Powder Methods of samplina (first revlrion) Saffron obtained by crushing the filaments. 3 TERMINOLOGY 4 GRADES For the purpose,of this standard. the following definitions shall apply: 4.1 Saffron filaments shallbeof fourgrades, namely, Grade I, Grade 2,Grade3and Grade 4. Grading 3.1 Santon In Filament. shall be done on the basis of floral waste and ex- Stigmas ofcrocus sativuslinnaeus,dried, dark red traneous matter contents as Indicatedin Table 1. Table 1 Classlncatlon of Saffron Filaments (Clauses 4.1,9 and 10) SI No. CharacterlatJc Orade 2 (4) 4 0.5 Grade 3 (5) 7 '.. 1.0. 1
IS 5453 ( Part 1 ) : 1996 5 REQUIREMENTS 5.1 Flayour Flavour shall be characteristic of saffron, slightly bitter and slightly pungent. The product shall be free from foreign flavours. 5.2 Freedom froid Moulds, InHCtl, ete Saffron shall be free from living insects, and shall be practicallyfree from mouldgrowth, deadinsects, insect fragments and rodent contamination,visible to the nakedeye (corrected. Ifnecessary, for abnormalvision)or usingthe required magnifying instru-. ment in certain particular cases. If the magnification exceeds x 10, this factshall be mentioned in the test report. S.3 Chemical Requlrementl Saffron,in filaments or in powderform,shan complywith tbe requirements Specified in Table 2. Saffron, in filament or in powder form, when examined by the method specified in 13 of IS S4S3 (Part 2) : 1996, shall not sbow the presence of pigments and/or organic: matter other than those ~hich are peculiar to saffron. 6 PACKING Saffron, whether in filament or in powder form, shallbe packed in watertight.soundand cleanpackings made ofsuitable material that will not affect the quality of saffron. 7 MARKING 7.1 The following particulars shall be marked or labelled on eacb container: a) Name and address of the processorlpacker; b) Nameof tbe material; c) Trade-name or brand name, ifany; d) Type (filament or powder); e) Grade; f) Batch or code number; g) Net mass; h) Year of harvestin caseof saffronin filament and month and year of packing in case of powder; j) Best before (month and year); and k) Any other markings in accordancewith the Standiuds of Weights and Measures (Packaged Commodities) Rules, 1977 and Prevention offood,adulteration Act, 1954 and the Rules framed thereunder. 8 SAMPUNG 8.1 Representative samples for conformity of the product to this specification shall be drawn in accordancewith IS 13145 : 1993. 9P~~TIONOF~TSAMP~ Prepare tbe test sample in accordance with the method Specified in 4 of IS 5453 (Part 2) : 1996. The minimummass of the laboratory sampleshall be 10gtwhether it is forwholesaffronor forsaffron in powderform. This is sufficientfor the tests to be carried out in duplicate. NOTE -Ir'additional testa are desired (total nitrogen and crude fibre content), a laljersample win be required. Carry out the tests as quicklyas possibleafter the preparation, scrupulously following the order indicatedin ISS4S3(Part 2): 1996, Table lor 2,depend- ing on whether the saffron is in filament or in powderform. 10 TEST METIIODS An analysis sball be carried out on the saffron samplesto ensure that they are in accordancewith thespecification ofthis partofthe standard following the methods of physical and chemical tests referred to in 5.2,5.3,Table J and Table 2. In the caseof satirod in powderform, carry out an identification test and a microscopic examination in accordance with 5 and 8 of IS 5453 (Part 2) : 1996. 2
Table Z Chemical Requirements for Saffron, In Filaments or In Powder Form (Clauses 5.3, 9 and 10) IS 5453 ( Part 1 ) : 1996 81 Cbancterlatlc Requirement Teat Method A No. I', Rerto Saffron in Saffron in Filamenla PowderForm (1) (2) (3) (4) (5) i) Moisture and volatile matter, 12 10 90( IS S453 percent bymaaa, MQJC (Part 2) : 1996 Ii) Total uh, percent by maa, 8 8 10ofl55453 on dry baail,max (Part 2) : 1996 iii) Acid-inaoluble uh, percent 11 of IS S453 by ID8II on dry balii, Mox (Part 2) : 1996 I) Grade land 2 1.0 1.0 b) Grade 3 and 4 1.5 1.5 Iv),Solubility In cold water, percent by 65 6S 11 of IS 1797: 1985 mau on dry basil, Max v) Bitterness, expressed as direct reading 13 of IS 5453 of the absorbance of picrocrocine (Part 2) : 1996 at 257 nm, on dry basis, Min a) Grade 1 70 70 b) Grade 2 S5 S5 c) Grade3 40 40 d) Grade 4 30 30 vi) Safranal, eq>ressed as direct readina 13 of IS 5453 of the absorbance at 330 om, on dry (Part 2) : 1996 basis, Min 20 20 Max SO SO vii) Colourinillrenatb, ~pressedu direct 13ofl5 S453 reading of the absorbance of crocine (Part 2) : 1996 at 440 nm, on dry buis, Min a) Grade 1 190 190 b) Grade 2 ISO 150 c) Grade3 110 110 d) Grade" 80 80 Viii) Total nit!'ofjl, percent 3.0 3.0 IS 5194: 1969 byowl on dry basil, Max ix) Crude fibre. percent, by D18U 6 6 13 of IS 1797: 1985 on dry basil, Max 3
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