VOICE Oct'13 - MR Pickles
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The document discusses the results of a study comparing 9 brands of mixed pickle in oil. Mother's brand received the highest ratings in sensory evaluation for appearance, aroma, taste, texture, aftertaste and overall acceptability. Three brands (Kanodia, Mum's and Tasty Treat) were found to have net weights lower than what was declared on the packaging. The study also examined the packaging material, price, claimed shelf life and mould count of each brand. No mould was detected in any of the brands, indicating all were microbiologically fit for consumption. Mother's brand was rated highest overall and received the Consumer Voice recommendation.
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To Continue Reading : https://bit.ly/3moVfyw
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This document discusses tea whiteners, which are liquid or granular substances used as an additive to tea and other hot beverages as a substitute for milk or cream. It provides information on the ingredients of tea whiteners, which include vegetable fat, sweeteners, emulsifiers, and flavorings. The document also covers the processing of tea whiteners and their benefits as an affordable substitute for milk that does not require refrigeration. Potential health risks of tea whiteners are mentioned.
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See more
https://goo.gl/sznfoF
https://goo.gl/pSAJbm
https://goo.gl/6anuLx
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Flavours, Natural Food Flavors, Manufacturing Flavors, Flavour Manufacture, Production of Flavor, Production of Flavor Emulsions, Flavoring Exposure in Food Manufacturing, Production of Natural Flavors, Flavor Extraction Methods, Flavor Making, How to Extract Flavors From Fruits, Flavour Extraction, Food Flavourings, Production of Food Aroma Compounds, Food and Flavors Industry, Food Processing, Food Manufacturing, How to Make Flavour, Flavour Manufacturing, Flavor Extraction Methods, Flavors Manufacturing Process, Process for Extraction of Flavors, How to Make Your Own Flavor Extracts, Starting Food Business, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Formation of Flavour Compounds, Odd Flavors in Foods, Flavours and Flavouring Materials, Flavourings in Foods, Compounded Flavourings, Solid Flavouring Materials, Liquid Flavouring Materials, Semi-Fluid or Paste Flavouring Products, Isolation of Food Flavours, Flavouring Materials of Natural Origin, Sources of Natural Flavouring Materials, Spice Processing Milling, Extraction and Oleoresins, Plants as Sources of Essential Oils, Fiavour of Cocoa, Beverage Flavours, Flavour of Coffee, Flavor of Onion, Flavour of Garlic, Dehydrated Onion, Production of Cocoa Powder, Flavourings Butter, Cheese, Flavour of Butter, Cheese Flavour, Cheddar Cheese Flavour, Blue Cheese Flavor, Yogurt Flavour, Flavourings for Yogurt, Wine Making, Production of Aroma Chemicals, Smoke Flavours, Flavour Chemicals
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"Adulteration of food" -Chemistry investigatory poject (class 12)
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This document outlines a chemistry investigatory project on studying common food adulterants in various products like oils, fats, butter, sugar, turmeric powder, chili powder, and pepper. It describes 3 experiments conducted to detect adulterants - testing for dyes in fats, argemone oil in edible oils, and insoluble substances in sugar. Observations showed adulterants like pink coloration in fats and insoluble impurities not dissolving in sugar tests. The conclusion emphasizes the importance of selecting non-adulterated foods for health and avoiding unhygienic food sources.
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Brix Refractometer Food Lab-
List of lab equipment needed for the lab-
· portable refractometer
· Pipettes
· deionized water & kim wipes
· Kitchen knives
· Mortar and Pestle to crush food into solution
Food Items Need
A variety of fruits and vegetables-
· ripe bananas, unripe bananas, oranges, tomatoes, tomato sauce, kiwi, apples
A variety of beverages-
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· Fruits (seeds that are enclosed within an ovary) are a distinctive characteristic of Angiosperms (the scientific name for flowering plants) the most diverse group of land plants on the planet with over 260,000 living species.
· vs Gymnosperms that have “naked” seeds on the surface of scales or leaves (pine cones)
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http://www.education.com/science-fair/article/measure-sugar-ripe-fruit/
“The ripening of fruit is a complex procedure. Release of ethylene gas triggers whole families of enzymes, including amylases, kinases, hydrolases and pectinases to work their magic and neutralize acids, form anthocyanins that give colors to fruit, and soften hard, inedible fruits into toothsome, delicious ones. One critical element of the ripening involves the conversion of starches to sugars. Farmer use refractometers to use monitor this process and measure sugar content. This helps them know when to harvest crops.”
Flavor Science- thousands of volatile food compounds combine to give food its flavor.
· To survive our human & prehuman ancestors developed a highly sophisticated sense of taste.
· At the same time plants developed a wide variety of chemical compounds to prevent or encourage different animals to consume their fruit and distribute their seeds.
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· For decades the food industry has added salt, sugar, and artificial flavors to processed food to override our highly developed sense of taste and flavor.
· Due to push back from consumers the food industry is now trying to utilize natural flavor compounds found in food and reduce the amount of sugar, salt, and other additives in food.
Key Terms-
Use Google to explain how each of these terms are involved in the ripening of food.
Ethylene Gas-
Enzymes-
Pericarp-
Conversion of starches to sugars-
Volatile Compounds in Food (VCF)-
Abscission Zone-
Flavor Science-
...
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VOICE Oct'13 - MR Pickles
- 1. 14 • Pickles are not much different from ketchup so far as their place in our foods is concerned. They are yet another sweet and tangy thing that goes with just about anything and their jars can be found sitting delicate and dainty on many dining tables and kitchen cabinets. Some coincidence, then, that this issue of Consumer Voice features test findings on both pickles and ketchups. Ashok Kanchan P ickles are generally made of fruits and vegetables soaked in solutions that help in preventing spoilage as well as add flavour. Mainly, there are three basic categories of pickles – pickles in oil, pickles in citrus juice or brine (salt solution), and pickles in vinegar. Of these, oil-based pickles have the largest market share and one of the most sold varieties is the mixed pickle. Pickles Specifications As per Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, pickles means the preparation made from fruits or vegetables or other edible plant material including mushrooms free from insect damage or fungal infection, singly or in combination preserved in salt, acid, sugar or any combination of the three. The pickle may contain onion, garlic, ginger, sugar, jaggery, edible vegetable oil, green or red chillies, spices, spice extracts/oil, limejuice, vinegar/acetic acid, citric acid, dry fruits and nuts. It shall be free from copper, mineral acid, alum and synthetic colours, and shall show no sign of fermentation. Mixed Pickles Picking the Perfect One Packaged Food Series
- 2. CONSUMER VOICE October 2013 • 15 Mixed Pickles Pickles may contain preservatives (single or in combination): 1. Benzoic acid and its sodium and potassium salt, or both – 250 ppm (calculated as benzoic acid) maximum 2. Sulphur dioxide – 100 ppm maximum Pickles shall conform to the microbiological requirement as follows: Mould count – Absent in 25 grams/ml Pickles in oil: (a) Drained weight not less than 60.0 per cent (b) Fruit and vegetable pieces shall be practically remaining submerged in oil Brands Evaluated The Consumer Voice team purchased nine brands of mixed pickle in oil from Delhi and NCR market. 1. Mother’s 2. Tops 3. Nilon’s Premium 4. Great Value 5. Pachranga’s Farm Fresh 6. Mum’s 7. Tasty Treat 8. Haldiram’s 9. Kanodia CV Recommendation Mother’s The brand received highest overall acceptability. Analysis Highlights Packaging Material Mother’s, Tops, Nilon’s, Great Value, Pachranga’s and Haldiram’s come in glass jars, while Tasty Treat and Kanodia come in plastic jars. Glass does not react with food material, therefore is recommended for packaging of pickles. Net Weight It is the weight of product (pickle) in the pack. In three brands net weight was found less. As per Legal Metrology (Packaged Commodities) Rules, 2011, maximum permissible error allowed is three per cent of the declared quantity. • Kanodia had 65 grams less pickle – 935 grams pickle was found against 1,000 grams declared. • Mum’s had 54 grams less pickle – 446 grams were found against 500 grams declared. • Tasty Treat had 30 grams less pickle – 270 grams were found against 300 grams declared. Mould Count It is an indicator of whether food is microbiologically fit for human consumption or not. In the NABL- accredited laboratory results, no mould count was detected in the pickle brands. This means that all are fit for human consumption. Sensory Evaluation All mixed pickle brands were evaluated by expert panellists at the food and nutrition laboratory of a reputed college of Delhi University.
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