ICAR Research Data Repository for Knowledge Management
Detection of adulteration in tomato ketchup by histological characteristics and staining techniques.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3716/
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| Title |
Detection of adulteration in tomato ketchup by histological characteristics and staining techniques.
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| Creator |
Beerh, O. P.
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| Subject |
18 Processed foods
31 Food Additives |
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| Description |
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. |
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| Date |
1982
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3716/1/Indian%20Food%20Packer%2C%20Volume-36%282%20%281982%29%2028-34.pdf
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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