5. Glutinous - Rice flour
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1.1. Sensory indicators:
|
No. |
Target |
Request |
|
1 |
Color |
White |
|
2 |
Smell |
Natural characteristics of pure rice flour, no musty smell, bad smell or strange smell. |
|
3 |
Taste |
Characteristics of glutinous rice flour: not sour, not isotonic, |
|
4 |
Impurities |
No sand, grit, wolves,… |
1.2. Physicochemical indicators:
|
No. |
Target |
Unit of calculation |
Announced level |
|
1 |
Humidity |
% |
≤13 |
|
2 |
Starch content |
% |
> 80 |
|
3 |
Fat content |
% |
> 0.3 |
|
4 |
Protein content |
% |
<6 |
|
5 |
Preservative (Sodium benzoate / |
1ppm |
Not detected |
1.3. Microbiological criteria (According to Decision 46/2007/QD/BYT):
|
No. |
Target |
Unit of calculation |
Maximum level |
|
1 |
Total number of aerobic microorganisms |
CFU/g |
106 |
|
2 |
Coliforms |
CFU/g |
103 |
|
3 |
E.coli |
CFU/g |
102 |
|
4 |
S.aureus |
CFU/g |
102 |
|
5 |
Cl. perfrigens |
CFU/g |
102 |
|
6 |
B.cereus |
CFU/g |
102 |
|
7 |
Total number of yeast-mold spores |
CFU/g |
103 |
1.4. Heavy metal content (According to QCVN 8-2:2011/BYT):
|
STT |
Target |
Unit of calculation |
Maximum level |
|
1 |
Cadmium (Cd) |
mg/kg |
0.4 |
|
2 |
Plumbum (Pb) |
mg/kg |
0.2 |
1.5. Fungal toxins (According to QCVN 8-1:2011/BYT)
|
STT |
Target |
Unit of calculation |
Maximum level |
|
1 |
Aflatoxin B1 |
µg/kg |
4 |
|
2 |
Aflatoxin tổng số |
µg/kg |
10 |
|
3 |
Ochratoxin A |
µg/kg |
3 |
2. Ingredients: Pure glutinous rice flour.
3. Instructions for use: Use to prepare dishes from glutinous rice flour.
4. Storage instructions: Store in a cool, dry place, away from direct sunlight.
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