Detection of Food Adulterants in Chilli, Turmeric and Coriander Powders by Physical and Chemical Methods

Abstract

This study on “detection of food adulterants in chilli powder, turmeric powder and coriander powder using physical and chemical methods.” Was conceived and carried out with the objective of identifying the presence of adulteration in chilli powder, turmeric powder and coriander powder (the major spices used for cooking in India). Various samples of the above mentioned spices were collected from Vellore. Both branded and unbranded samples were selected for the study to determine the adulteration levels and the qualitative difference between them. The tests were carried out by chemical analysis in a majority of products and through visual inspection in few of the products. After the tests, the products containing adulterants were identified in branded and unbranded food products. This study is attempted to bring in awareness to the public on the important subject of food adulteration and various simple methods available to detect food adulteration.