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Evaluation of Quality Status and Detection of Adulterants in Selected Commercial Pickles and Chutneys Based on Consumer Attitude and Laboratory Analysis

Dr.M.Burhan Uddin
Professor
Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh-2202

Abstract/ Executive Summary:

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.

Keywords: Food quality, Adulteration, Pickles, Chutney

Location: Mymensingh

Start Date: 00-00-0000

End Date: 00-00-0000

Program Area:

Commodity: Pickle

Objectives:

To accomplish quality assessment, detect and determine adulterants of commercial fruit pickles and chutneys available in local market of Mymensingh under different brand names thus emphasizes the proper grading and standardization which determines their price.

Methodology:

Before starting laboratory experiment a comprehensive baseline survey was conducted to know consumer attitude towards commercial pickled products covering the people of different sections of society such as academician, scientists, doctors, researchers, food processors, food factory managers, traders and consumers using a comprehensive questionnaire. One thousand questionnaires were distributed among the consumers and filled questionnaires were received from them. Quantitative and Qualitative data were converted into scoring wherever necessary. Data obtained from the respondents were first transferred to a master sheet, then compiled, coded, tabulated and analyzed in accordance with the objectives of the study. For laboratory experiments commercial pickles and chutney samples were collected from local market of Mymensingh city. Samples were coded to avoid biasness like A, B, C, D and E representing Mango Pickle-1, Mango Pickle-2, Sweet Jujube Chutney-1, Sweet Jujube Chutney-2 and Tamarind Chutney, respectively. These samples were analyzed in selected accredited laboratories to determine important physicochemical parameters to assess the quality and to determine adulterants in products.

Source of Information: J. Bangladesh Agril. Univ. 12(1): 203–209, 2014

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The baseline survey of this study showed that all the selected commercial brands of pickles and chutneys are adulterated. According to the laboratory analysis in BSTI and sensory and organoleptic test it was found that all the selected commercial brands of pickles and chutneys are free from adulterants and the products may be recommended as safe and fit for consumption. According to the results obtained from analysis, these products should be recommended as safe for consumption. These two results, one from base line survey and other from laboratory analysis are opposite to each other. However, there is no room for confusion, because our consumers are in darkness about the innate quality and due to lack in their awareness about the quality standards of commercial brands of pickles and chutneys. It can be concluded from the study that in most cases consumer’s view towards commercially processed fruit product is wrong. Finally, it is suggested that the government authorized agency such as Bangladesh Council of Scientific and Industrial Research and Bangladesh Standard and Testing Institute should take control and regular monitoring to check physicochemical and microbial quality of processed food. In addition, enforcing law and imposing punishment, social motivation of food processor, adopting BSTI standards, social motivation of food consumers and strengthening supervision by legal authority to control adulteration and improve the quality of commercial fruit products.

Knowledge Management: Journal