ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﻟﺩﻭل ﺍﻟﺘﻌﺎﻭﻥ ﻤﺠﻠﺱ ﻟﺩﻭل ﺍﻟﺘﻘﻴﻴﺱ  ﻫﻴﺌﺔ 
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) 
 
    
 ﻧﻬﺎﺋﻲﻣﺸﺮوع  
 
   
GSO 5/FDS…….. / 2011 
  
  
ﺍﻟﻤﻘﻠﻴﺔ ﺍﻟﺫﺭﺓ ﺭﻗﺎﺌﻕ   
)ﻭﺘﺎﻜﻭ  ﻭﺘﻭﺭﺘﻴﻼ  ﺍﻟﺫﺭﺓ ﺸﺒﺱ  ( 
FRIED CORN CHIPS 
(CORN, TORTILLA CHIPS AND TACO SHELLS)  
  
                                                         
 
 ﺇﻋﺩﺍﺩ 
 
 
 ﺍﻟﻤﻨﺘﺠﺎﺕ  ﻤﻭﺍﺼﻔﺎﺕ  ﻟﻘﻁﺎﻉ ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻔﻨﻴﺔ ﻭﺍﻟﺯﺭﺍﻋﻴﺔﺍﻟﻠﺠﻨﺔ  ﺍﻟﻐﺫﺍﺌﻴﺔ  
 
 
 
 ﻟﺫﻟﻙ ﺒﺸﺄﻨﻬﺎ،  ﻭﺍﻟﻤﻼﺤﻅﺎﺕ  ﺍﻟﺭﺃﻱ ﻹﺒﺩﺍﺀ ﺘﻭﺯﻴﻌﻬﺎ  ﺘﻡ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻟﻤﻭﺍﺼﻔﺔ  ﻤﺸﺭﻭﻉ  ﺍﻟﻭﺜﻴﻘﺔ ﻫﺫﻩ
ﺍﻟﺭﺠﻭﻉ  ﻴﺠﻭﺯ ﻭﻻ ﻭﺍﻟﺘﺒﺩﻴل،  ﻟﻠﺘﻐﻴﻴﺭ ﻋﺭﻀﺔ ﻓﺈﻨﻬﺎ  ﻤﻥ ﺍﻋﺘﻤﺎﺩﻫﺎ  ﺒﻌﺩ ﺇﻻ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻜﻤﻭﺍﺼﻔﺔ  ﺇﻟﻴﻬﺎ 
ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻬﻴﺌﺔ ﺇﺩﺍﺭﺓ ﻤﺠﻠﺱ.   
 
  ٢Foreword  
  
 
Standardization Organization for GCC (G SO) is a regional Organization which 
consists of the National Standards Bodi es of GCC member States. One of GSO 
main functions is to issue Gulf Standards /Technical regulation through 
specialized technical committees (TCs). 
 
GSO through the technical program of committee TC No 5  "  The Gulf 
Technical Committee for Food and Agricultural Standards Products" has prepared this Standard .  The Draf t Standard has been prepared by (
KINGDOM 
OF Saudi ARABIA      ) 
 
 The draft Standard has been prepared based on relevant ADMO, International 
and National foreign Sta ndards and references. 
 
This standard has been approved as Gu lf (Standard / Technical Regulation)   by 
GSO Board of Directors  in its meeting No..../.... ….held on    /    /   /  H ,  /    /   G 
 
                              ٣ 
    
FRIED CORN CHIPS 
(CORN, TORTILLA CHIPS AND TACO SHELLS)
 
 
    
 
Date of GSO Board of Directors’ Approval :  Issuing Status :  
 
   
  
 
  
FRIED CORN CHIPS 
(CORN, TORTILLA CHIPS AND TACO SHELLS)  
 
  
1- SCOPE AND FIELD OF APPLICATION 
 This standard is concerned with fried corn  chips ready to eat, as defined in section 
3.1 such as chips, tortillas, tacos or similar products.  It does not apply to pop corn. 
 
2- COMPLEMENTARY REFERENCES 
 
2.1 GSO 9 “Labelling of Prepackaged Foods”. 2.2 GSO   21 “Hygienic Regulations for Food Plants and Their Personnel”. 2.3 GSO 23 “Colouring Matter Used in Foodstuffs” 2.4 GSO 285 “Methods of Test for Fried Potatoes”. 2.5 GSO 356 “Preservatives Permitted for Use in Food Products”. 2.6 GSO 357 “Antioxidants Permitted for Use in Food Products”. 2.7 GSO 381 “Emulsifiers, Stabilizers, a nd Thickeners Permitted for Use in 
Foodstuffs”. 
2.8 GSO 382 “Maximum Limits for Pesticide Residues in Agricultural and Food 
Products - Part 1”. 
2.9 GSO 383 “Maximum Limits for Pesticide Residues in Agricultural and Food 
Products - Part 2”. 
2.10 GSO 168 “Conditions of Storage Facilities for Dry and Canned Foodstuffs”. 2.11 GSO 707 “Flavourings Permitted for Use in Foodstuffs”.  2.12 GSO 839 “Food Packages - Part 1: General Requirements”. 2.13 GSO 841 “Maximum Limits of Omycotoxins Permitted in Foods and Animal 
Feeds - Aflatoxins”. 
2.14 GSO 1863 “Food Packages - Part II: Plastic Packages, General Regulations”. 2.15 GSO 988 “Limits  of Radioactivity Levels Permitted in Foodstuffs - Part I”. 2.16 GSO 1000 “Methods of Sampling - Packaged Foodstuffs”. 2.17 GSO 1016 “Microbiological Criteria for Foodstuffs - Part I”. 2.18         GSO/CAC 193 "  General Standard for contaminants & toxins in food   ".  
2.19         GSO1908 "  Requirements for the use of frying oils and fats  ".  
 
   ٢ 
3- DEFINITIONS 
3.1 Fried Corn Chips Ready to Eat 
 A product prepared mainly from whole corn grains Zay mays L.  The corn is 
cooked in water containing lime, then gr ound, kneaded made into sheets, cut, and 
either baked and fried or just fried in an  edible oil at a suitable temperature and 
time.  The product can be prepared directly from commercial masa flour. 
3.2 Masa flour  Flour prepared from corn grains which are cooked in water containing lime. 3.3 Corn Chips  A food product prepared as defined in 3.1.  It  is in the form of chips which are just 
fried without the baking step. 
3.4 Tortilla chips  A food product prepared as defined in 3.1.  The chips are baked at a suitable 
temperature and time before frying. 
3.5 Taco shells  A food product prepared as defined in 3.1.  The shells are tortillas that are bent 
into a U-shape during frying.  The inside of  the shells is later filled with suitable 
fillings. 
3.6 Visual defects  They include the external defects such as burnt and dark pieces, puffed, folded or 
deformed, broken pieces, and those pieces with improper size and thickness. 
 
4- REQUIREMENTS 
 The following requirements shall be met in the product: 
4.1 It shall be clean and free from objectionable matter. 4.2 It shall be free from rancidity or any other undesirable flavor. 4.3 It shall be free from animal fats or pig products and their derivatives. 4.4 The materials used shall comply with their respective GSO standards.   ٣4.5 It shall have a crisp, cellular, and uniform structure. 
4.6 Corn variety shall be suitable for this product. 4.7 It shall have a uniform colour ranging between yellow and light brown. 4.8 Units with visual defects describe d in 3.6 shall not exceed 15% by mass, 
including 6% by mass puffed units. 
4.9 Method of cooking corn in water containing lime shall be limited by GMP. 4.10 Free fatty acids shall not exceed 1.5% by mass determined as oleic acid in the 
extracted oil. 
4.11 Moisture content shall not exceed 2% by mass. 4.12 Oil content shall not exceed 35% on dry mass basis. 4.13 Table salt percentage shall not exceed 3% on dry mass basis. 4.14 Total ash free from sodium chloride shall not exceed 3% on dry mass basis. 4.15 Without prejudice to the requirements stat ed in the GSO standards mentioned in 
2.3, 2.5, 2.6, 2.7 and 2.11 the following substances may be optionally added: 
4.15.1 Table salt (no more than 3% based on dry mass). 4.15.2 Spices and condiments. 4.15.3 Sugar. 4.15.4 Vegetable proteins. 4.15.5 Corn or potato flour. 4.15.6 Natural colours and flavors such as caramel. 4.15.7 Antioxidants. 4.15.8 Preservatives. 4.15.9 Emulsifiers. 4.15.10 Flavor improvers such as glumatic  acid, monosodium glutamate and natural 
vinegar. 
 4.16 It shall be processed according to th e hygienic conditions given in the GSO 
standards mentioned in 2.2. 
4.17 It shall not exceed the limits of pesticid e residue prescribed in the GSO standards 
mentioned in 2.8 and 2.9. 
4.18 It shall not exceed the limits of fungal t oxins (aflatoxins) prescribed in the GSO 
standards mentioned in 2.13.   ٤4.19 It shall not exceed the limits of radi ation prescribed in the GSO standards 
mentioned in 2.15. 
4.20 It shall not exceed the microbiological limits prescribed in the GSO standards 
mentioned in 2.17. 
4.21 The toxins and contaminants limits shall comply with those maximum limits  
mentioned in GSO standard stated in item ( 2.18 ). 
4.22 The expiry date shall not exceed 9 months. 4.23 It shall comply with requirements of la belling of prepackaged foods described in 
the GSO standards mentioned in 2.1. 
4.24 Frying oils shall be clean and prepared from unsaturated type intended for frying, 
and it shall comply with requirements of GSO standards mentioned in 2.19. 
 
5- SAMPLING 
 Samples shall be taken according to the GSO standards mentioned in 2.16. 
 
6- METHODS OF TEST 
 Samples taken in accordance with item (5) sh all be subjected to all tests described 
in the GSO standards mentioned in (2.4) to determine its compliance with this standard. 
 
7- PACKAGING 
 Without prejudice to the requirements stat ed in the GSO standards mentioned in 
2.12 and 2.14 the following shall be met: 
7.1 The product shall be packaged in suita ble, moisture proof, airtight, and not 
previously used containers, that do not affect the quality of the product. 
7.2 The product may be packaged under vacuum or nitrogen. 7.3 The product shall be allowed to cool to the storage temperature, then packaged 
within 2 hours. 
 
8- TRANSPORTATION AND STORAGE 
 Without prejudice to the requirements stat ed in the GSO standards mentioned in 
2.10 the following shall be met: 
8.1 Packages shall be transported and stored in such a way as to protect the product 
from damage and spoilage. 
8.2 Products shall be transported and stored in cool, dry and well-ventilated stores far 
away from contamination, high temperature sources and direct sunlight.   ٥9- LABELLING 
 Without prejudice to the requirements stat ed in the GSO standards mentioned in 
2.1 the Arabic information shall comply w ith the other languages  inscribed on the 
label.  The following shall be declared on the label: 
9.1 Name of the product: Corn Chips, Tortilla Chips, taco shells or similar products. 9.2 Type of oil used in frying. 9.3 Food additives. 9.4 Production and expiration dates “month-year”. 
 
  
 
                       
REFERENCES   ٦  
)١   ( ﺃ ، ﺠﻭﻨﺴﻭﻥ . ل. )١٩٩١ ( ﺍﻟﺫﺭﺓ: 
 ﻭﺍﻻﺴﺘﻔﺎﺩﺓ  ﻭﺍﻟﺘﺼﻨﻴﻊ  ﺍﻻﻨﺘﺎﺝ .  ٢ﻓﺼل. 
 ﺍﻟﺤﺒﻭﺏ ﻭﻋﻠﻭﻡ ﺘﻘﻨﻴﺎﺕ ﺃﺴﺎﺴﻴﺎﺕ.  
 ﻙ ، ﻟﻭﺭﻨﺱ ﺍﻟﻤﺤﺭﺭﺍﻥ .  ﻙ ، ﻭﻜﺎﻟﺏ ﺝ.  
ﻤﺩﻴ ﺩﺍﻜﺎﺭ ﻤﺎﺭﺴﻴل  ﻤﻁﺎﺒﻊ  ، ﻨﻴﻭﻴﻭﺭﻙ  ﻨﺔ
 ﺍﻟﻤﺘﺤﺩﺓ ﺒﺎﻟﻭﻻﻴﺎﺕ  ﻨﻴﻭﻴﻭﺭﻙ  ﻭﻻﻴﺔ
 ﺼﻔﺤﺎﺕ  ٣٦ﺍﻻﻤﺭﻴﻜﻴﺔ -٤٦     .Johnson , A . L (1991). Corn : 
Production , Processing , and utilization. Ch . 2 . In Handbook of Cereal Seience and Technology , edited by Lorenze , 
K.J. and kulp, K. Marcel Dekker 
INC,
 Newyork,  Newyork, 
U.S.A. 
pp 63-64 .  (1)  
       
)٢   ( ﺃ ، ﻤﺎﺠﺎ . ﺝ)١٩٩١ ( . ﺍﻟﺨﻔﻴﻔﺔ ﺍﻷﻏﺫﻴﺔ
 ﺍﻟﺤﺒﻭﺏ ﻋﻠﻰ ﺍﻟﻤﻌﺘﻤﺩﺓ .  ٠٢ﻓﺼل . 
 ﺍﻟﺤﺒﻭﺏ ﻭﻋﻠﻭﻡ ﺘﻘﻨﻴﺎﺕ ﺃﺴﺎﺴﻴﺎﺕ.  
 ﻙ ، ﻟﻭﺭﻨﺱ ﺍﻟﻤﺤﺭﺭﺍﻥ .  ﺝ . ، ﻭﻜﺎﻟﺏ
ل . ﺩﺍﻜﺎﺭ ﻤﺎﺭﺴﻴل  ﻤﻁﺎﺒﻊ .  ﻨﻴﻭﻴﻭﺭﻙ  ﻤﺩﻴﻨﺔ
 ﺍﻟﻤﺘﺤﺩﺓ ﺒﺎﻟﻭﻻﻴﺎﺕ  ﻨﻴﻭﻴﻭﺭﻙ  ﻭﻻﻴﺔ ،
 ﺼﻔﺤﺎﺕ  ٥٩٧ﺍﻻﻤﺭﻴﻜﻴﺔ -٧٩٧     . Maga , A.J (1991) . Cereal - 
based snack Foods . Ch. 20 . In 
Handbook of cereal science and Technology , edited by Lorens, K.J . and KULP , K. Marcel Dakker, INC, Newyork , Newyork U.S.A. pp 695-797 .(2) 
       
)٣  (ﺩﺒﻠﻴﻭ  ، ﺭﻭﻨﻲ  .  ل . ﻭﺴﻴﺭﻨﺎ - ، ﺴﺎﻟﺩﻴﻔﺎﺭ  
ﺱ. )٧٨٩١( ﺍﻟﻐ ﺍﻻﺴﺘﻌﻤﺎﻻﺕ  ﻟﻠﺫﺭﺓ ﺫﺍﺌﻴﺔ
 ﺍﻟﻤﻁﺤﻭﻨﺔ  ﻭﺃﺠﺯﺍﺅﻫﺎ  ﺍﻟﻜﺎﻤﻠﺔ ﺍﻟﺸﺎﻤﻴﺔ
ﺍﻟﺠﺎﻓﺔ ﺒﺎﻟﻁﺭﻴﻘﺔ .  ٣ﻓﺼل . ﻭﻜﻴﻤﻴﺎﺀ ﺘﻘﻨﻴﺎﺕ
 ﺍﻟﺸﺎﻤﻴﺔ ﺍﻟﺫﺭﺓ.  ﺱ ، ﻭﺍﺘﺴﻭﻥ ﺍﻟﻤﺤﺭﺭﺍﻥ . ﺃ
 ﺏ ، ﻭﺭﺍﻤﺴﺘﺎﺩ.  ﺍﻴﺔ . ﺍﻷﻤﺭﻴﻜﻴﺔ  ﺍﻟﺠﻤﻌﻴﺔ
 ﻤﻨﻴﻭﺴﻭﺘﺎ  ، ﺒﻭل ﺴﺎﻨﺕ ﺍﻟﺤﺒﻭﺏ ﻟﻜﻴﻤﻴﺎﺌﻲ
ﺍﻷﻤﺭﻴﻜﻴﺔ
 ﺍﻟﻤﺘﺤﺩﺓ ﺒﺎﻟﻭﻻﻴﺎﺕ .  ﺼﻔﺤﺎﺕ
٠١٤-٩١٤     .Rooney,W.L and serna- sallivar, 
s . (1987) Food uses of whole corn and dry - milled Fractions. ch . 13. In Corn chemistry and Technology, edited by Watson S.A and Ramstad, P.E. American Association of Cereal chemists, INC. St . Paul, Minnesota . U.S.A. pp 410-419 .(3) 
       
)٤  (ﺭﻗﻡ  ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻘﻴﺎﺴﻴﺔ ﺍﻟﻤﻭﺍﺼﻔﺔ
GSO 
286 ﺍﻟﻤﻘﻠﻴﺔ ﺍﻟﺒﻁﺎﻁﺱ    .  Gulf  Standard  GSO No. 286 : 
Fried Potatoes .(4)