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Detection of adulteration in tomato ketchup by histological characteristics and staining techniques.

Beerh, O. P. (1982) Detection of adulteration in tomato ketchup by histological characteristics and staining techniques. Indian Food Packer, 36 (2). pp. 28-34.

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Abstract

Detection of Adulteration in Tomato Ketchup prepared with commonly used adulterants are pumpkin, ash gourd. sweet potatoes, carrot, papaya and apple pomace was carried out using histological characteristics and staining techniques. Camera Lucida drawings of the samples of tomato ketchup containing the various adulterants showed thot adulterants like pumpkin, ,sweet potatoes ond carrots could be detected on the basis of their cell structures which are distinctly different than those of tomatoes. Staining, wlth iodine further confirmed the presence of these adulterants. Presence of apple pulp could be detected by staining with methylene blue. Detection of ash gourd and papaya was, however, not possible with these techniques.

Item Type: Article
Uncontrolled Keywords: Detection of Adulteration, Tomato Ketchup, adulterants, histological characteristics, staining techniques.
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 31 Food Additives
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jun 2016 07:13
Last Modified: 23 Jun 2016 07:13
URI: http://ir.cftri.com/id/eprint/3716

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