Qualitative Analysis of Colour Additives and Adulterants in Festival Sweets

نویسندگان

  • Shazia Khanum Mirza
  • Sayyad Sultan Kasim
چکیده

In this study we have taken different popular sweets samples these are raw material, standard, substandard and loose sweets samples etc. which are mostly consumed by the common people during festive season which include khoya, sugar, Desi Ghee, Besan, Dry fruits, saffron, silver paper, Barffi, pedda, Besan loddo, kajju katlli, Rabbdi, Rasgolla, Gulab Jamun etc. that are available in the local market of Aurangabad (M.S), which is chemically analysed for their colour additives and adulterants present in them. The chemical tests revealed presence of colour additives and adulterants such as starch in khoya and khoya products, chalk powder in sugar, Dalda in Desi ghee, starch in Basan, metanil yellow dye in saffron, coloured peanuts in pista, aluminium foil & plastic film in silver paper, starch in Barffi, Basan Loddo, Gulab Jamun and kaju katli respectively, bloating paper in Rabbdi, colours additives in Barffi and pedda. Hence, this study is to make society aware of addition of colour additives and adulterants in sweets (Mithai) during festive season.

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تاریخ انتشار 2015