Evaluation of quality status and detection of adulterants in selected commercial pickles and chutneys based on consumer attitude and laboratory analysis

Abstract

Quality of selected commercial pickles and chutneys were evaluated by conducting a baseline survey on the consumer attitude towards the products and analyzing the selected products for adulterants and performing sensory evaluation. The pickle and chutney samples were analyzed in selected accredited laboratories for the physicochemical parameters such as fluid portion percent by mass of the net mass, acidity as citric acid (% mg/gm), sodium benzoate (mg/Kg), arsenic (mg/Kg), Lead (mg/Kg), copper (mg/Kg), zinc (mg/Kg), tin (mg/Kg). The result showed that all the commercial samples have fluid portion within the BSTI range except samples 'D' and 'E' and all the heavy metals were below the detection level. In case of samples 'A' and 'B' acidity was lower than the optimum value. However, preservative used in the samples are much higher than that of accepted level. From the sensory and organoleptic evaluation it was found that the average scores obtained by the pickles and chutney products for colour & texture, taste & flavor, absence of defects and total scores were satisfactory in comparison to BSTI standard. Concerning to total energy content mango pickles sample 'A' has greater energy content than sample 'B'. Among chutneys sample 'C' has greater energy content where sugar is the main source of energy. In conclusion, commercial pickle and chutney may be recommended as safe and fit for consumption as the values for quality and sensory parameters comply with the BSTI standards. The current views of consumers about the quality of commercial pickle and chutney obtained from the baseline survey has been proved wrong after comparing analyzed values with those standards.

Detection of adulterants and evaluate the quality of selected commercial pickles and chutneys collected from various local markets in Jashore, Bangladesh

“…Higher fluid content also has the effect of speeding up rancidity and causing the formation of off flavors. Similar findings were reported by Rahman et al (2014), when they studied quality standards of commercial pickles and chutneys. Rahman et al (2019) also reported, with an increase in storage time, fish pickles' moisture content dropped when they were kept stored in refrigeration and frozen temperature.…”

“…Sodium benzoate was determined following the method described by Rahman et al (2014). The calculation was conducted using following formula, Concentration of Benzoic acid (mg/kg) = Here, N, V, V 1 and W denote normality of the standard sodium hydroxide solution, volume of standard sodium hydroxide solution, volume of filtrate taken and mass in g of the material respectively.…”

“…Fresh, pure ingredients and salt are the only ingredients in salt pickle, which is preserved with 12-15% acidity. In general, lactic acid bacteria are used for the transformation of sugar into acid (Nurul and Asmah, 2012;Rahman et al, 2014). According to Pal et al (2018), pickles contain acetic acid, which acts as a preservative to extend the shelf life of the product.…”

“…Due to alum consumption, the most serious side effect of is lung damage. Effects of washing soda are all side such as diarrhea, nausea, and vomiting (Rahman et al, 2014).…”

Exploration of the diversity and associated health benefits of traditional pickles from the Himalayan and adjacent hilly regions of Indian subcontinent

“…The quality of chutney depends on the cooking duration which is long enough below the boiling point to avoid fermentation. The high sugar and acid content of chutneys are the basis of preservation and flavour development is achieved by addition of different spices (Rahman et al 2014). In Uttarakhand state of India, chutneys are made from locally available plant parts viz.…”