Detection of Adulteration in Ghee - A Spoonful of Yellow Magic

HOME / ARCHIVES / Vol. 2 No. 9 : September (2020) / Popular Article

Detection of Adulteration in Ghee - A Spoonful of Yellow Magic

Subhash Yadav Nagalla

Dept. of Agricultural Biotechnology, OUAT, Surya Nagar, Bhubaneswar, Odisha (751 003), India

Jyoti Prakash Sahoo^*

Dept. of Agricultural Biotechnology, OUAT, Surya Nagar, Bhubaneswar, Odisha (751 003), India

Kailash Chandra Samal

Dept. of Agricultural Biotechnology, OUAT, Surya Nagar, Bhubaneswar, Odisha (751 003), India

Smrutilekha Sahoo

Dept. of Occupational Therapy, NILD, Bonhooghly, Kolkata, West Bengal (700 090), India

DOI: NIL

Keywords: Adulteration, Detection techniques, FSSAI, Ghee

Abstract

Food, either animal or plant origin is very essential for survival and provide nutritional support. For good health it is necessary to consume safe and quality food. Adulteration is adding unwanted materials or substances that can be mixed and cannot be noticed by the customer during purchase. To get profits in illegally or to improve the storage period, food is being adulterated. Almost all the foods we consume, from vegetables to vegetable oils, from milk to milk products, from fruits to jams, etc., that we buy from markets constitutes minor or major adulterants. Consuming this kind of foods causes severe health problems. So, we should buy these foods from only certified sellers and by careful checking by ourselves. There are so many methods through which we can identify the adulterants in a product, particularly the milk products such as ghee.