Pub Date : 2021-05-12DOI: 10.9734/BPI/CRAFS/V5/7157D
K. Waghray, S. Gulla, P. Thyagarajan, G. Vinod
The adulteration of food has progressed from being a simple means of fraud to a highly sophisticated and lucrative business. Hence the present study was undertaken to identify the adulteration in different food products available in the twin cities of Hyderabad & Secunderabad. Chilli powder samples showed the presence of metanil yellow (8%) added colour (92%) and saw dust (48%). Dry ginger samples (8.33%) showed the presence of an un-permitted coloured dye ultramarine blue. The sweet meat samples showed the presence of aluminum foil (4.3%) instead of silver foil. Coconut burfi samples contained unpermitted color orange II and cotton candy and floss candy showed the presence of rhodamine B. The total percentage of adulteration in the food samples was found to be 49.41%.
{"title":"Research on Adulteration Pattern in Different Food Products Sold in the Twin Cities of Hyderabad and Secunderabad-India","authors":"K. Waghray, S. Gulla, P. Thyagarajan, G. Vinod","doi":"10.9734/BPI/CRAFS/V5/7157D","DOIUrl":"https://doi.org/10.9734/BPI/CRAFS/V5/7157D","url":null,"abstract":"The adulteration of food has progressed from being a simple means of fraud to a highly sophisticated and lucrative business. Hence the present study was undertaken to identify the adulteration in different food products available in the twin cities of Hyderabad & Secunderabad. Chilli powder samples showed the presence of metanil yellow (8%) added colour (92%) and saw dust (48%). Dry ginger samples (8.33%) showed the presence of an un-permitted coloured dye ultramarine blue. The sweet meat samples showed the presence of aluminum foil (4.3%) instead of silver foil. Coconut burfi samples contained unpermitted color orange II and cotton candy and floss candy showed the presence of rhodamine B. The total percentage of adulteration in the food samples was found to be 49.41%.","PeriodicalId":146870,"journal":{"name":"Journal of Dairying, Foods and Home Sciences","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114889591","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.9734/bpi/crafs/v4/7158d
K. Waghray, S. Gulla, K. Bhanuteja
Unleavened bread or Chapathis were made with partial replacement of wheat flour with date paste and soy flour with different variations. The dates and soy flour were added to the wheat flour at levels of 30% , 50%, 60% and 35%, 25%, 20% respectively. Mineral, and vitamin content of dates incorporated chapathis increased remarkably and energy decreased from 341 kcal in control to 241 kcal in incorporated chapathis. They were nutritionally superior in iron by more than 2 mg and protein by more than 5 g than control in the different variants. The incorporated chapathis were subjected to sensory analysis by a panel of 100 members using the 9 point hedonic scale. With a few exceptions of soy flour incorporated chapathis acceptability in terms of sensory attributes and nutritional quality suggests the suitability of the dates incorporated chapathis.
{"title":"Studies on Sensory Attributes of Wheat (Triticum species) Flour Based \"Chapathis\" Incorporated with Soy Flour (Glycine max) and Dates (Pheonix dactylifera)","authors":"K. Waghray, S. Gulla, K. Bhanuteja","doi":"10.9734/bpi/crafs/v4/7158d","DOIUrl":"https://doi.org/10.9734/bpi/crafs/v4/7158d","url":null,"abstract":"Unleavened bread or Chapathis were made with partial replacement of wheat flour with date paste and soy flour with different variations. The dates and soy flour were added to the wheat flour at levels of 30% , 50%, 60% and 35%, 25%, 20% respectively. Mineral, and vitamin content of dates incorporated chapathis increased remarkably and energy decreased from 341 kcal in control to 241 kcal in incorporated chapathis. They were nutritionally superior in iron by more than 2 mg and protein by more than 5 g than control in the different variants. The incorporated chapathis were subjected to sensory analysis by a panel of 100 members using the 9 point hedonic scale. With a few exceptions of soy flour incorporated chapathis acceptability in terms of sensory attributes and nutritional quality suggests the suitability of the dates incorporated chapathis.","PeriodicalId":146870,"journal":{"name":"Journal of Dairying, Foods and Home Sciences","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130075122","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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