1Post Grad. Student, Amity Institute of forensic Science, Amity University, Noida (U.P.), India
2Research Scholar, Amity Institute of forensic Science, Amity University, Noida (U.P.), India
Online published on 8 May, 2017.
In the modern era, Food adulteration has become a major apprehension in all over the globe. Adulteration is the process that compromises the quality of a product i.e. by supplementing the integrity's bulk with cheaper substances which contain the inferior quality. Now a day, many substances that are harmful for consumption have been used as an adulterant. Therefore, it becomes an important issue to understand the types of adulterants and their hazardous effect on human health. In this present study, we focus on two Indian commonly used powder spices that are Asafoetida (Hing). The purpose of this study was to determine the presence of adulterants in these spices by using preliminary examination. All the samples were collected from local markets of different states of India and various different brands of such spices were also incorporated for the study. The study revealed all samples of Asafoetida to be almost free from adulteration, only 10% cases were brought in notice. This signify that, this powder has contaminants of adulteration or not? If present, then what will be the percentage of the integrity?
Food, adulteration, species, analysis, human health, material
