IS Details

IS Number :	IS 11582 : 1986 Reviewed In : 2019
IS Title [Eng-Hn] :	Method for sensory evaluation of pungency of ginger by scoville units
No of Revision :	0
No of Amendments :	0
Technical Department :	Food and Agriculture Department
Technical Committee :	FAD 9 ( Spices And Condiments )
Language :	English

Certification:
Group :	Agriculture, Agricultural Products and Implements
Sub Group:	Raw Agricultural products
Sub Sub Group :	Spices and Condiments
Aspects:	Methods of tests
Ministry :
Short Commom Man's Title:	Sensory evaluation of pungency of ginger
Itchs:
Degree of Equivalence:	Indigenous
Identical/Equivalent Standards:
Organisation :

Indian Standards Refered In IS IS 11582 : 1986 :

SNo	IS Number	Title	Technical Committee
1	IS 1070 : 2023	Reagent Grade Water Specification (Fourth Revision)	CHD 13
2	IS 6273 : Part 1 : 1971	Guide for sensory evaluation of foods: Part 1 optimum requirements	FAD 28
3	IS 6273 : Part 2 : 1971	Guide for sensory evaluation of foods: Part 2 methods and evaluation cards	FAD 28
4	IS 8104 : 1996	Chillies - Determination of scoville index (First Revision)	FAD 9
5	IS 8105 : 1976	Method for sensory evaluation of pungency of black pepper by scoville heat units	FAD 9
6	IS 16357 : 2017	Ginger and its oleoresins - Determination of the main pungent components (Gingerols And Shogaols) - Method using high-performance liquid chromatography	FAD 9

International Standards Refered In IS 11582 : 1986

Standard contains no Cross Referenced International Standard.

IS 11582 : 1986 is Refered in following Indian Standards :

Standard contains no Cross Referenced Indian Standard.

Bureau of Indian Standards