Clurglscdr$ 5(Dggi6otriorr6rr sLL6D6r or6D[o.l
DRAFT STANDARD FOR PI]BLIC COMMENT9oefil gqalaf eeqarc A@6 ozop@er::
crsdsEa d3 4r5 9(6E99ji4si!Ln&'4u9 I iabk 
'o irrErioi)
adlerud@o oldlllptro o@r'i6ri{i}:o:z o.-'t ):or:-o:,rs
Draft anendncnl No : 0r to SLS 1514:2016
SRI LANI(A STANDARD SPECIFICATION FOR
INSTANTNOODLES
5JoG6 Tl6c.J 6eh D6
€ e"6. alod aaaadda 41r€
d.66Ja6 669ocd q.6 01 (€e.g 1534:2016)
ooo 6bgebi 6 e"s so66.r6e6 obi6re6d s€ oo,r ostbgddmrq goli'tr&.i &iL6d,outrd; "(6pnuLc r edDn ,nqcLtra,i6iruLcdtr &Ltrg
This dnn shou d nor b€ r$ded or u*d as r Sri Lanka Slaidarn.
a,iod d3! s.ro6r:6 e.h 9o6 Erdhbd. tr,06J€aradr oeo(d, ftcoEoe €ro5. o6i€a 08.
Comn.nts rd bc s.nt to: SRI L,^NKA STANDARDS INSTITUTION, L?, VICTORIA PLACE,
I:I,VITICAI-A MAWATI JA. COI,OMBO 03.torQtrJE@
oo€l 6 e.zoc a@d ozcrgoorr , @ e"zoc A@6 qcorrn,Co E8?tl eezsleo2t g5o, EogO 6,opCd q'o ogo
zlcru&zs: 6oOOzlo oqoc coOP €roD.
gqre g"ga tocd zor@Q @cgooozlj qccorxnood ooc @dOg oOar gQ8erzri 6890 oerd , e(o.a?t 9-g"
SoDOr.r 6 e.zsr, 9@6 grozirmco E8zrf eogzs'rc Ogc qOco> oOoncd ozs"rQ@en esoocoJa?tco zs:dg g1oD.
ogg ozoQgrozrrO gqcg ooCe5nrc toc EoDOo'r 6o@n QtlO oerd eroOz:"larO eoleraigoottczil goo oa'rcO
gsezog. d-Oq, og@ ozsrQgoar 8@ozir o16 O1O to1@,Go?D go d aO qniOafozrf a@ dcs gco3?t6,)cgo 6,ozsrc6
O€ ftzir.
oe 8@aqo dOm 8og@ @8 eron eoqoo} €Bu:coo d8co g4co.
gor@ t*r,r6q!
@ g"zor 9@6 qcorra:o,
17, SzslooC6coc oooEes,
qCl8Oog @cozr,
ozncg@ 08.
nKlnnannrnannnK
Introduction
This Draft Sri Lanka Standard has been prepared by the Sri Lanka Standards Institution and is now
being circulated for technical comments to all interested parties.
All comments received will be considered by the SLSI and the draft if necessary, before
submission to the Council of the Institution through the relevant Divisional Committee for final
approval.
The Institution would appreciate any views on this draft which should be sent before the specified
date. It would also be hJpful if those who find the draft generally acceptable could kindly notifu
us accordingly.
All Communications should be addressed to:
The Director General
Sri Lanka Standards Institution,
17, Victoria Place,
Elvitigala Mawatha,
Colombo 08. 
 DRAFT AMENDMENT NO:  01 TO SLS 1534: 2016  
  
 
 
 
 
 
 
 
SRI LANKA STANDARD SPECIFICATION FOR INSTANT NOODLES  
  
                                                                                                                             
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
SRI LANKA STANDARDS INSTITUTION  
 
 
 
 
 
   
 Draft Amendment No:  01 approved on ………………. to  SLS  1534 : 2016  
 
SRI LANKA STANDARD SPECIFICATION FOR INSTANT NOODLES  
 
 
EXPLANATORY NOTE  
 
The working group committee decided to change the limit specified for peroxide value t o in line 
with the Internationally published limits  and replace the method  for determination of p eroxide 
value  (Appendix G) since accurate results has not been produced by the  specified test method.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 Draft Amendment No:  01 approved on ………………. to SLS  1534 : 2016  
 
SRI LANKA STANDARD SPECIFICATION FOR INSTANT NOODLES  
 
 
6.2.3  Other requirements   
 
Replace the Sl no iii) and vi), requirements  given in Table 1 and insert the note as follows:   
 
 
iii) Acid value of extracted oil, mg KOH/g 
oil, max.  2 2****  Appendix F  
vi) Peroxide value*** of extracted oil as 
milliequivalent  per kg, max.  20***  20****  Appendix G 
 
****  Applicable for oil sachet  only 
 
 
A.4.2  Test other than heavy metals  
 
Insert following as clause A.4.2.3  
 
A.4.3.2  A Sufficient quantity from the contents of the noodles including all  sachets, not less than 
200 g, shall be drawn from the packages selected as in A.3.2  or A.3.3 and form a composite sample 
for determination of acid value and peroxide value . 
 
 
A.5 NUMBER OF TESTS  
 
Delete clause A.5.4  and insert following:   
 
A.5.4  A sufficient quantity of material shall be drawn from each package prepared as in A.4.2.2  
and mix to form a composite sample. The composite sample thus obtained shall be tested for 
cooking time and total protein content.  
 
Insert following as clause A.5.5  
 
A.5.5  A sufficient quantity of material shall be drawn from each package prepared as in A.4.2. 3 
and mix to form a composite sample. The composite sample thus obtained shall be tested for a cid 
value and peroxide value  
 
 
APPENDIX G  
 
Replace Appendix G determination of peroxide value  with following:  
  
  
APPENDIX G  
DETERMINATION OF PEROXIDE VALUE  
 
 
G.1 APPARATUS  
 
G.1.1  Erlenmeyer flask, 150 ml capacity  
 
G.1.2  Filter paper, Whatman No. 1 or equivalent  
 
G. 1.3  Water -bath, with temperature regulator  
 
G.1.4  Drying oven maintained at 100 ±2◦C 
 
G.1.5  Glass desiccator , charged with any efficient desiccant  
 
 
G.2 REAGENTS  
 
G.2.1  N-Hexane or cyclohexane  
 
G.2.2 Sodium hydroxide, standard volumetric solution, c (NaoH)  = 0.1 mol/ l  
 
G.2.3 Glacial Acetic acid   
 
G.2.4  Potassium  Iodide,  saturated solution,  freshly prepared  
 
G.2.5  Sodium thiosulfate, 0.002  N 
 
G.2.6 Phenolphthalein indicator, 1.0 per cent (m/ v) solution in 95 per cent ( v/v) ethanol  
 
G.2.7  Starch solution as indicator, 1 per cent(m/ v) freshly prepared  
 
G.2.8  Ethanol, 95 per cent ( v/v) neutralized with Sodium hydroxide solution  (G.2.2 ),          
using 1 per cent (m/v) phenolphthalein solution as indicator.  
 
 
G.3 SAMPLE PREPARATION  
 
Take approximately 200g -250 g  noodles  and grind. Add contents of all sachets and mix 
thoroughly . 
 
 
 
  
 G.4 PROCEDURE  
 
G.4.1 Extraction    
 
Weigh  200 g of prepared sample  and soak  it in 300 ml of N -Hexane or  cyclohexane  in a 1 litre 
amber  colour ed or covered (to protect from light)  stopp ered container for one hour.  Filter through 
a dry filter paper. Reject the first few mililitres, and keep the filtrate  (A) in a stoppered flask.  
 
G.4.2  Determinatio n of oil content in 25 ml of N H exane  
 
Pipette 25 ml  of the filtrate  (A) into a tared evaporating dish. Evaporate the hexane on a water bath 
and dry in a drying oven at 100 ◦C for 3 hrs. W eigh the dish after cooling in a desiccator.  
 
G.4.3  Determination of peroxide value  
 
Pipette 25 ml of the filtrate  (A) into 150 ml  conical flask add 35 ml of glacial ac etic acid and 0.5 
ml of saturated Potassium  Iodide and shake for 1 minute. Add 30 ml of water and titrate with    
0.002 N Sodium thiosulphate solution using starch as indicator , stir vigorously to remove the last 
traces of Iodine from the layer of  Hexane.  
 
Carry out a blank  (N hexane or cyclohexane 25 ml into 35 ml gla cial acid)  titration.  
 
 
G.5  CALCULATION  
 
G.5.1    
 
Oil content in 25 ml of  N-Hexane  extract ( G.4.2 ) 
  
 
 
Where,  
m₁  = the mass, in g, of dish and contents; and  
m₂  = the mass, in g, of empty dish.  
 
 
G.5.2  
Peroxide value, milliequivalents of peroxide oxygen per kilogram of oil ( G.4.3)  =v₂×c ×1000
m₀ 
 
Where,  
v₂  =  the volume, in ml, of Sodium thiosulfate solution (see  G.2.5 ) used;  
c =     the concentration, mol/l of Sodium thiosulfate solution ( see G.2.5 )  used;  
m₀ =  the mass, in g, of oil in 25 ml of N-Hexane extract (see  G.5.1 ). 
 
……………..  m₀ = m ₁ - m₂