Chemically Detected Adulteration in Spices and Condiments

Author: Reena Solanki*, Kiran Singh and Manju Mehta

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Abstract

Indian food is incomplete without the addition of spices and condiments. To get more profit few selfish manufacturers and sellers are into practice of adulteration in food products. A common consumer may not have sufficient knowledge about purity and quality of food articles which he consumes. To ensure the safety of food, it is very important that various food materials purchased by consumers should be free from adulteration. Therefore, the present study is carried out with the objective of identifying the presence of common adulterants found in spices and condiments like chilli powder, coriander powder, turmeric powder, black pepper and salt. The present study was undertaken in Hisar district to test the adulteration in spices and condiments and 30 different samples of spices and condiments have taken from each rural and urban area of Hansi city. Qualitative analyses were carried out on total 60 different samples of spices and condiments. The results revealed that the maximum adulter

Keywords

Adulterant, Colour, Food , Health, Spices and Condiments, Quality, Test.

Conclusion

It can be concluded from research results and discussions lastly that the adulteration is considered as a big major problem of today’s life and makes the food items unsafe and unhygienic which we use in our daily life for use. Though we all know “health is wealth,” and different manufacturers, producers and sellers with an economically motivated mentality do not even leave food by making food adulterated. And for the common consumer, adulterated and contaminated food becomes a part of daily life because adulteration is everywhere. Adulteration can be prevented by few alerting steps of our society. Consumers gave more importance to expiry date while purchasing/ buying packaged but when purchasing open spices and condiments then to make ensure that such spices and condiments are of good quality and safe which don’t cause any health problems. When toxic contaminants are present in very low level then it is impossible to detect adulterants in any food items. But before purchase, vi

References

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How to cite this article

Reena Solanki, Kiran Singh and Manju Mehta (2022). Chemically Detected Adulteration in Spices and Condiments. Biological Forum – An International Journal, 14(1): 1407-1411.