Abstract

The quality of Food depends on the nature of the ingredients used to prepare it, if the ingredient remains in best eminence without any adulteration then only we can get the pure quality food. This study aimed to detect the quality and adulterants in commonly used food ingredients and spices from local markets of Kolhapur city of India, which are usually used to prepare local ethnic food. Some tests from (the Food Safety and Standards Authority of India) are performed to check adulterants like insoluble impurities, chalk powder, washing soda, red lead salts, brick powder, and artificial colors in food ingredients. 5 sugar samples, 8 chili powder samples, 3 Jaggery samples, 6 turmeric powder samples, 6 common salt samples, 2 black pepper samples, 2 ghee or butter samples, 3 dal samples, 3 wheat flour samples, 2 honey samples, 2 cinnamon samples, and 3 coffee powder samples were analyzed. 2 chili, 1 black pepper, 1 cinnamon, 1 Jaggery 1 Honey, and 1 coffee powder samples are found with adulterants whereas most were without adulterants. Most of the local food ingredients are of good quality.

Full Text:

PDF

References

P. Sarkar, L. Kumar DH, C. Dhumal, S. S. Panigrahi, and R. Choudhary, “Traditional and ayurvedic foods of Indian origin,” Journal of Ethnic Foods, vol. 2, no. 3, pp. 97–109, Sep. 2015.

Tiwari, “A Study On Food Adulterants And Awareness About Adulteration Among Student Of Gorakhpur District,” International Education and Research Journal (IERJ), vol. 2, no. 5, May 2016.

Jaiswal, S., D. S. Yadav, M. Mishra, and A. Gupta. Detection of adulterants in spices through the chemical method and thin layer chromatography for forensic consideration." Int J Dev Res 6(08), 2016, pp. 8824-8827.

Rules, The Prevention of Food Adulteration Act & Rules. F. S. S. A. I. India. INDIA, Government of INDIA, 2004.

Quick tests for some adulterants in food, instruction manual 1 & 2. (FSSAI). INDIA, Food Safety & Standards Authority of India (FSSAI). 1 and 2, 2012.

Sugasini, D., P. C. Yalagala, B. Kavitha, T. Kasthuri, Y. Vijayalakshmi, P. Kumar and S. Kumar . "Indian culinary ethnic spices used in foods are a palate of paradise." Acta Scientific Nutritional Health 2(8), 2018, pp. 22-28.

A. Choudhary, N. Gupta, F. Hameed, and S. Choton, “An overview of food adulteration: Concept, sources, impact, challenges and detection,” International Journal of Chemical Studies, vol. 8, no. 1, pp. 2564–2573, Jan. 2020.

Sharma, A., N. Batra, A. Garg and A. Saxena . "Food adulteration: A review." International Journal for Research in Applied Science & Engineering Technology (IJRASET), vol 5, 2017, pp.686-689.

Lakshmi, V. "Food adulteration." International Journal of Science Inventions Today, vol 1(2), 2012, pp. 106-113.

Nagvanshi, D. "A study on common food adulterants and knowledge about adulteration among women of Rae Bareli district." International Journal of Home Science, vol 1(3), 2015, pp. 5-8.

Dixit, D. S.. Food adulteration testing manual. India, Consumer Guidance Society Of India (CGSI), 2019.

Detect Adulteration with Rapid Test (DART) Food Safety & Standards Authority of India (FSSAI). INDIA, 2017.

B. Surianarayanan, S. Pandian A, S. Narayanan*, J. Anbarasi L, and B. E. Raj, “Estimation of Percentage of Adulteration using Structural Similarity Index,” International Journal of Innovative Technology and Exploring Engineering, vol. 9, no. 2, pp. 2129–2132, Dec. 2019.

K. Kourani, N. Kapoor, A. Badiye, and R. K. Shukla, “Detection of synthetic food color ‘Metanil Yellow’ in sweets: a systematic approach,” JPC – Journal of Planar Chromatography – Modern TLC, vol. 33, no. 4, pp. 413–418, Aug. 2020.

A. K. Mohiuddin, “Health Hazards With Adulterated Spices: Save The ‘Onion Tears,’” Innovare Journal of Medical Sciences, pp. 8–11, Apr. 2020.

K. Sudhabindu and Kailash Chandra Samal. "Common adulteration in spices and Do-at-home teststo ensure the purity of spices", Food and Scientific Reports. Vol:1, (9), (2020).pp 66-68.

A. Guelpa, F. Marini, A. du Plessis, R. Slabbert, and M. Manley, “Verification of authenticity and fraud detection in South African honey using NIR spectroscopy,” Food Control, vol. 73, pp. 1388–1396, Mar. 2017.

Binitha Raj R. V. , Rajesh K. S. , Mahadevan S. , Rosamma M. P. , Meena C. V. “Detection of adulteration in commercial samples of Cinnamomum verum J. S. Presl from Kerala. European Journal of Biomedical and Pharmaceutical Sciences., Vol: 5 (8), 2018: pp 297-304.

Panagiota Lixourgioti, Kirstie A. Goggin, Xinyu Zhao, Denis J. Murphy, Saskia van Ruth, Anastasios Koidis,Authentication of cinnamon spice samples using FT-IR spectroscopy and chemometric classification,LWT, (2022). Vol 154.

N. Núñez, J. Saurina, and O. Núñez, “Authenticity Assessment and Fraud Quantitation of Coffee Adulterated with Chicory, Barley, and Flours by Untargeted HPLC-UV-FLD Fingerprinting and Chemometrics,” Foods, vol. 10, no. 4, p. 840, Apr. 2021.

J. Jariyah, W. L. A, and S. N. D, “Corn Wingko Processing Optimization Using Response Surface Methodology,” International Journal on Food, Agriculture and Natural Resources, vol. 1, no. 2, pp. 28–33, Dec. 2020.

T. Nawaz, Z. Ur Rehman, R. Ullah, N. Ahmed, and S. Mahmoud Sayed, “Physicochemical and adulteration study of fresh milk collected from different locations in Pakistan,” Saudi Journal of Biological Sciences, vol. 29, no. 12, p. 103449, Dec. 2022

DOI: https://doi.org/10.46676/ij-fanres.v4i3.155

Refbacks

• There are currently no refbacks.

E-ISSN : 2722-4066

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.