UGANDA STANDARD
 
        US 882
First Edition
2009-mm-dd
 
 
Reference numbe r 
    US 882: 2009
 © UNBS 2009 
  
Fruit chips and crisps — Specification 
 US 882: 2009 
ii © UNBS 2009 – All rights reserved
 Compliance with this standard does not, of it self confer immunity from legal obligations 
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2009  
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The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
UKampala  
Uganda 
Tel: 256 414 505 995 
Fax: 256 414 286 123 
E-mail: HTUunbs@infocom.co.ug UTH 
Web: www.unbs.go.ug  
       US 882:2009 
© UNBS 2009 – All rights reserved  iii
 Foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 327, of the Laws of Uganda.  UNBS is mandated to co-ordinate the 
elaboration of standards and is  
(a) a member of International Organis ation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agreements of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carri ed out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consis ts of representatives of 
consumers, traders, academicians, manufactur ers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Co mmittee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda St andards by the National Standards Council.  
Committee membership 
The following organisations were represented on th e Technical Committee TC 2 on Agricultural and Food 
Products during the preparatio n of this standard:  
- Africa 2000 Network 
- Department of Food science and Technology, Makerere University  
- Flona Commodities Limited - Fruits of the Nile (U) Ltd 
- Horticultural Exporters Association of Uganda - National Organic Agricultural Movement of Uganda  
- Uganda Export Promotion Board  
- Uganda National Farmers Federation                    - Ministry of Tourism, Trade and Industry  
- Uganda Consumer Protection Association  
  UGANDA STANDARD                                                                                                     US 882: 2009
 
© UNBS 2009 – All rights reserved  1
 Fruit chips and crisps fr uits — Specification  
1 Scope 
This Uganda Standard spec ifies requirements and me thods of sampling and test for fruits chips 
and crisps which have been suitably treated and which ar e offered for direct consumption or for further 
processing. 
It also covers fruits chips and crisps which are pa ckaged in bulk containers and which are intended for 
repackaging into consumer size containe rs or for direct sale to consumers. 
It does not apply to dried fruits or crisps which have been produced by drying processes for which other 
standards apply. 
2 Normative references 
The following referenced documents are indispensabl e for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies. 
US 7, General standard for labeling of prepackaged foods 
US 28, Code of practice for hygiene in the food and drink manufacturing industry   
US 45,  General standard for food additives  
US 168, Edible fats and oil ─ Specification 
US 217-2, Methods for the Microbiological Examination of  Foods — Part 2: General Guidance for the 
Enumeration of Micro- Organisms-Colony Count Technique at 30 P°
PC 
US 500, General requirements for nutrition labelling 
US 508, General requirements for nutrition and health claims  
US 566, Use of nutrition terms ─ Requirements 
US 738,  General standard for contaminants and toxins in foods 
US ISO 762, Fruit and vegetable products — Determination of mineral impurities content 
US ISO 2447, Fruit and vegetable products — Determination of tin content 
US ISO 3094 , Fruit and vegetable products — Determination of copper content — Photometric method  
US ISO 4125,  Dry fruits and dried fruits — Definitions and nomenclature 
US ISO 6633, Fruit and vegetable products — Determinatio n of lead content — Flameless atomic 
absorption spectrometric method US 882: 2009 
2 © UNBS 2009 – All rights reserved
 US ISO 6634, Fruit and vegetable products — Determ ination of arsenic content — Silver 
diethyldithiocarbamate sp ectrophotometric method 
US ISO 6636-3,  Fruit and vegetable products — Determination of zinc content — Dithizone spectrometric 
method 
US ISO 6637, Fruit and vegetable products — Determinatio n of mercury content — Flameless atomic 
absorption method 
US ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
US ISO 21527-2, Microbiology of food and animal feeding st uffs — Horizontal method for the enumeration 
of yeasts and moulds — Part 2: Colony count technique in  products with water activity less than or equal to 
0.95 
3 Terms and definitions 
For the purposes of this standard, the terms and definitions given in US ISO 4125 shall apply. 
4 Description 
4.1 Fruit chips 
Fruit chips are the products:  
a) prepared from sound ripe fruit of varietie s characteristic of th e named fruit; and  
b) processed by deep frying, with or  without added sweetening agent and food additives, into a form of 
marketable fried product.  
4.2 Fruit crisps 
These are thin slices of peel ed fruits, deep-fried or baked  until crispy or brittle. 
5 Requirements 
5.1 Basic ingredients  
Fruit to be used shall be fresh, sound, clean and at an appropriate level of maturity from any cultivated variety 
conforming to the characteristic s of the fruits and of a quality suitable for human consumption. 
Edible oil or fat used for deep frying shall conform to US 168. 
5.2 Optional ingredients  
These consist of other edible material  as may be appropriate to stuffing the product provided it is suitable for 
consumption.       US 882: 2009 
© UNBS 2009 – All rights reserved  3
 5.3 General quality requirements  
5.3.1 Colour, odour and flavour 
Fruit chips and crisps shall have t he colour, odour and flavour characteristics of the fruit. They shall be free 
from off-odour, off-flavour and foreign taste including rancidity and mustiness. 
5.3.2 Moulds and insects  
Fruit chips and crisps shall be free from moulds and insect infestation when inspected visually.  
5.3.3 Extraneous matter 
Fruit chips and crisps shall be practi cally free from extraneous ma tter including clay pi eces and loose stalks, 
when inspected visually.   
5.4 Chemical requirements 
Fruit chips and crisps shall conform to  the requirements given in Table 1. 
Table 1 — Requirement for fruit chips and crisps 
Requirement 
Characteristic 
Chips Crisps Method of test 
Moisture, % (m/m), max - 5 Annex B 
Acid insoluble ash, % (m/m), (on dry 
basis), max. 0.1 0.1 US TISO 762 T 
Free fatty acids, %, by mass on dry weight basis, max. 0.5 0.5 Annex C 
Peroxide value, meq/oxygen per gram 0. 5 0. 5 Annex D  
US “ AOAC 965.33 
6 Food additives 
Food additives such sweeteners, pres ervatives and nutritive carbohydrates may be used in accordance with 
US 45. 
7 Contaminants 
7.1 Heavy metals 
The product shall be free from heavy metals in am ounts which may represent a hazard to human health. 
7.2 Pesticide residue 
Fruit chips and crisps shall comply with those maximu m residue limits established by the Codex Alimentarius 
Commission for this commodity . 
7.3 Mycotoxins 
Fruit chips and crisps shall comply with those maximu m residue limits established by the Codex Alimentarius 
Commission for this commodity, US 738. US 882: 2009 
4 © UNBS 2009 – All rights reserved
 8 Hygiene 
Fruit chips and crisps shall be produced and handled in ac cordance with US 28. The products shall conform to 
the requirements for microbiological limits in Table 2. 
Table 2 — Requirements for microbiological limits in fruit chips and crisps 
Microbiological parameter Requir ed limit Method of test 
Total plate, cfu/g, max. 10 000 US 217 
E coli, cfu/g, max. < 1 US ISO 7251 
Yeast and moulds, cfu/g, max 1 000                US ISO 21527-2  
 
9 Packaging  
Fruit chips and crisps shall be packed in clean food grade containers, made of a material which does not 
affect the products and which protects it from moisture and from loss of volatile matter. The container shall 
protect the product from any form of contamination. 
10 Weights and measures  
Containers shall be as full as practicable without impairme nt of quality and shall be consistent with a proper 
declaration of contents for the product.  
11 Labelling 
Fruit crisps and chips shall be labelled in accordance wi th the requirements of US 7. In addition, the name of 
the product as declared on the label shall be "XXX chips or XXX crisps", where XXX is the name of the fruit.  
Nutritional labelling, nutrition and heal th claims may be made in accordan ce with US 500, US 508, US 566. 
12 Sampling 
Representative samples of the material shall be draw n and tested for conformity to this specification as 
prescribed in Annex A.       US 882: 2009 
© UNBS 2009 – All rights reserved  5
 Annex A 
(normative) 
 
Sampling of fruit chips and crisps 
A.1 Definitions 
A.1.1 Package 
Individually packaged part of a lot, in cluding contents so as to facilitate handling and transport of a number of 
sales units or of products loose or arranged, in order to prevent damage by physical handling and transport.  
Road, rail, ship and air containers are not considered as packages. 
A.1.2 Sales package 
Individually packaged part of a lot, including contents, whic h is so as to constitute a sales unit to the final user 
or consumer at the point of purchase 
A.1.3 Pre-packages 
Pre-packages are sales packages such as the packaging which enc loses the foodstuff completely or only 
partially, but in such a way that the contents cannot be altered without opening or changing the packaging.  
Protective films covering single produ ct are not consider ed as a pre-package. 
A.1.4 Consignment 
Quantity of product to be sold by a given trader found at the time of inspection and defined by a document.  A 
consignment may consist of one or several types of produc t; it may contain one or several lots of dried fruit. 
A.1.5 Lot 
Quantity of product which, at the time of inspection at one place, has similar c haracteristics with regard to: 
a) packer and/or dispatcher; 
b) country of origin; 
c) nature of product; 
d) class of product; 
e) size (if the product is graded according to size); 
f) variety or commercial type (according to th e relevant provisions of the standard); and 
g) type of packaging and presentation. 
If it is difficult to distinguish between di fferent lots and/or presentation of indi vidual lots is not possible, all lots 
of a specific consignment may be treated as one lot if t hey are similar in regard to type of product, dispatcher, 
country of origin, class and variety or commercial type, if this is provided for in the relevant marketing 
standard. US 882: 2009 
6 © UNBS 2009 – All rights reserved
 A.1.6 Sampling 
Collective samples taken temporarily from a lot during conformity check 
A.1.6.1 Primary sample 
Package taken at random from t he lot, in case of packed product or, in  case of bulk product (direct loading 
into a transport vehicle or compar tment thereof), a quantity taken at random from a point in the lot 
A.1.6.2 Bulk sample 
Several primary samples supposed to be representative for the lot so that the total quantity is sufficient to 
allow the assessment of the lot with regard to all criteria 
A.1.6.3 Secondary sample 
An equal quantity of product taken at  random from the primar y sample. The secondary sample shall comprise 
30 units, in case the net weight of the package is 25 kg or less and the package does not contain any sales 
packages. In certain cases this means that the whole cont ent of the package has to be checked, if the primary 
sample contains not more than 30 units. 
A.1.6.4 Composite sample 
A composite sample is a mix, weighing at least 3 kg, of all the secondary samples taken from the bulk sample. 
Product in the composite sample shall be evenly mixed. 
A.1.6.5 Reduced sample 
Quantity of product taken at random from the bulk or  composite sample whose size is restricted to the 
minimum quantity necessary but sufficient to allow the assessment of certain individual criteria. 
If the inspection method would destroy the product, the size of the reduced sample shall not exceed 10 % of 
the bulk sample.  In the case of small dry or dried products (that is, 100 g includ e more than 100 units) the 
reduced sample shall not exceed 300 g. Several reduced samples may be taken from a bulk or comp osite sample in order to check the conformity of 
the lot against different criteria. 
A.2 Sampling method 
A.2.1 Identification of lots and/or getting a general impression of the consignment 
The identification of lots shall be carried out on the basis  of their marking or other criteria.  In the case of 
consignments which are made up of several lots it is ne cessary for the inspector to get a general impression 
of the consignment with the aid of accompanying docu ments or declarations concerning the consignments.  
The inspector shall then determine how far the lots presented comply with the information in these documents. 
If the product is to be or has been loaded onto a means of transport, the re gistration number of the latter shall 
be used for identification of the consignment. 
A.2.2 Presentation of product 
The inspector shall decide which packages are to be checked.  The presentation shall be made by the 
operator and shall include the presenta tion of the bulk sample as well as the supply of all information 
necessary for the identification of the consignment or lot.      US 882: 2009 
© UNBS 2009 – All rights reserved  7
 If reduced or secondary samples are required, these shal l be identified by the inspector from the bulk sample. 
The inspector shall determine the size of the bulk sample in such way as to be able to assess the lot.  The 
inspector selects at random the packages  to be inspected or in the case of bulk product the points of the lot 
from which individual samples shall be taken. 
Care shall be taken to ensure that the removal of samples does not adversely affect the quality of the product. 
Damaged packages shall not be used as part of the bulk sample.  They shall be set aside and may, if 
necessary, be subject to a s eparate examination and report. 
The bulk sample shall comprise the following minimum quantities whenever a lot is declared unsatisfactory or 
the risk of a product not conforming to the standard has to be examined: 
Number of packages in the lot Number of packages to be taken (primary 
samples) 
Packaged products 
Up to 100  5 
From 101 to 300  7 
From 301 to 500  9 
From 501 to 1 000  10 
More than 1 000  15 (minimum) 
Product in bulk 
Quantity of lot in kg or number of 
bundles in the lot Quantity of primary samples in kg or number of bundles 
Up to 200  10 
From 201 to 500  20 
From 501 to 1 000 30 
From 1 001 to 5 000 60 
More than 5 000  100 (minimum) 
 
In the case of bulky dried fruit and vegetables (over 2 kg  per unit), the primary samp les shall be made up of at 
least five units. In the case of lots comprising fewer than five packages or weighing less than 10 kg, the check 
shall cover the entire lot. 
If the inspector discovers, after an inspection, that a decision cannot be reached, another physical check shall 
be undertaken and the overall result reported as an average of the two checks. 
A.2.3 Control of product  
In case of packed product, the primary samples shall be used to check the general appearance of the product, 
the presentation, the cleanliness of the packages and the labelling. In all other cases, these checks shall be 
done on basis of the lot or transport vehicle. 
The product shall be removed entirely from its packag ing for the conformity check. The inspector may only 
dispense with this where the samplin g is based on composite samples. 
The inspection of uniformity, minimum requirements, qualit y classes and size shall be carried out on the basis 
of the bulk sample, or on the basis of the composite sample. US 882: 2009 
8 © UNBS 2009 – All rights reserved
 Annex B 
(normative) 
 
Determination of moisture content 
B.1 Procedure 
Weigh accurately 10 g of the material in a suitable mo isture dish previously dried in an electric oven and 
weighed.  Place the dish in an electric oven maintained at 105 °C ± 1 °C for 5 h.  Cool the dish in a desiccator 
and weigh with the lid on.  Repeat the process of heating , cooling and weighing at half-hour intervals until the 
loss in weight between two successive weighing is less than 1 mg. 
Record the lowest weight obtained. 
B.2 Calculation and expression of results 
Moisture, percent by mass =  
3 12 1 100 x ) (
M MM M
−− 
where,  
M B1B is the mass, in grams, of the dish and sample before drying; 
M B2B is the mass, in grams, of the dish and sample after drying; 
M B3B is the mass, in grams, of the dish only.      US 882: 2009 
© UNBS 2009 – All rights reserved  9
 Annex C 
(normative) 
 
Determination of aci d value of extracted fat 
C.1 Reagents 
C.1.1 Benzene-alcohol-pheno lphathalein stock solution  — To one litre of distilled benzene, add one litre 
of alcohol or rectified spirit and 0.4 g of phenolphthalein. Mix the contents well. 
C.1.2 Standard potassium hydroxide solution , 0.02 N 
C.1.3 Standard potassium permanganate solution , 0.01 % 
C.1.4 Potassiun dichromate solution,  0.5 % 
C.2 Procedure 
Dissolve the residue in the extraction flask with 50 mL of the benzene- alcohol-phenolphthalein solution. Titrate 
the dissolved extract with st andard potassium hydroxide solution to dist inct pink colour, or in the case of 
yellow solution to orange pink colour. If an emulsion is formed during titration, dispel by adding a second 50-
mL portion of the benzene alcohol-phenolphthalein soluti on. The endpoint should match colour of the solution 
made by adding 2.5 mL T Tof standard potassium permanganate solution to 50 ml of potassium dichromate 
solution of proper strength to that of the original so lution being titrated. (Add 0.5 % potassium dichromate 
solution dropwise to 50 mL of water until the col our matches. Then add 2.5 mL of standard potassium 
permanganate solution). 
Make a blank titration on 50 mL of the benezene-alcohol-phenolphthalein solution and subtract this value from 
the titration value of the sample. 
If the additional 50 mL portion of the benzene-alcohol-phenolphthalein solution is added, double the blank 
titration. 
C.3 Calculation 
()MVN456acid oleicasfat extractedof value Acid.=  
where 
V is the volume, in milliliters, of standard potassium hydroxide solution used; 
N is the normality of standard potassium hydroxide solution; and 
M is the mass, in grams, of the material taken for the test.  
 US 882: 2009 
10 © UNBS 2009 – All rights reserved
 Annex D 
(normative) 
Determination of peroxide value  (Titration Method-Reference AOAC 965.33) 
(NOTE Conduct analysis in diffuse day light or in artificial light shielded from direct light source.) 
D.1 Reagents 
D.1.1 Acetic acid-chloroform solution . Mix 3 volumes CH B3BCOOH with 2 volumes CHCl B3B, USP 
D.1.2 Potassium iodide solution , saturated. Dissolve excess KI  in freshly boiled H B2BO. Excess solid must 
remain. Store in dark. Test daily by adding 0.5 mL to 30 mL CH B3BCOOH-CHCl B3B, Then add two drops 1 % 
starch solution, (mix ca 1g so luble starch with enough cold H B2BO to make thin paste, add 100 mL boiling H B2BO, 
and boil ca 1 min while stirring). If solution turn s blue, requiring more than one drop 0.1 M Na B2BS B2BO B3 Bto 
discharge colour, prepare fresh solution. 
D.1.3 Sodium thiosulfate standard solutions, 0.1 and 0.01 M, for 0.01M, dilute 0.1M with freshly boiled 
and cooled H B2BO. 
D.2 Procedure 
D.2.1 Extraction of oil 
Extract 10.00 g ± 0.01 g of the sample taken in a thim ble with petroleum ether for about 4 h in a Soxhlet 
extraction apparatus.  Completely ev aporate the solvent from the extrac tion flask (weighed previously) on a 
steam bath, cool and weigh the extraction flask with the residue. 
D.2.2  Determination of peroxide value of the oil 
Add 30 mL CH B3BCOOH-CHCl B3,  
(a) and swirl to dissolve. Add 0.5 mL saturated KI solution.  
(b), from Mohr pipet, let stand with occa sional shaking for 1 min, and add 30 mL H B2BO. Slowly titrate with 0.1 M 
Na B2BS B2BO B3B with vigorous shaking until yellow is almost gone. Add ca 0.5 mL 1% starch solution, and continue 
titration, shaking vigor ously to release all I B2B from CHCI B3B layer until blue just disappears, If less than 0.5 mL 0.1 
M Na B2BS B2BO B3B is used, repeat determination with 0.01 M Na B2BS B2BO B3.B Conduct blank determination daily (must be 
mL 0.1 M Na B2BS B2BO B3B). Subtract from test portion titration. 
D.3 Calculation 
Calculate the peroxide value fr om the following expression: 
Peroxide value (milliequivalents peroxide per gram of product) = S x M x 1000/g 
Where  
S is the volume, in millilitres, Na B2BS B2BO B3 B(blank corrected) and  
M is the molarity of Na B2BS B2BO B3 Bsolution      US 882: 2009 
© UNBS 2009 – All rights reserved  11
 g is mass in grams, of sample used 
        US  882: 2009  
© UNBS 2009 – All rights reserved  13
 Certification marking 
Products that conform to Uganda standards may be ma rked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is gover ned by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licens ed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in c onjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that  the goods comply with the 
requirements of that standard under a system of super vision, control and testing in accordance with the 
certification mark scheme of the Uganda National  Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of  licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 US 882: 2009 
 
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