Study on Consumer Perception towards Quality of Spices Powder Available in Bangladesh

Sattar, Sadia; Das, Pabitra Chandra; Hossain, Sajjad; Sarower, Kazi; Uddin, Md. Romij

doi:10.4236/ojsst.2019.94009

Cited by 12 publications

(9 citation statements)

References 2 publications

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“…Due to the change of our lifestyles and raising awareness on the influence of food on our health, foodomics has become one of the most studied research field. People think that unhealthy food including worse quality and adulterated spices may be responsible for different types of disease such as cancer, high blood pressure, intestinal problem, and allergy [ 20 , 63 ]. Food metabolomics includes not only the evaluation of the molecular composition of food, which is very complex because it consists of hundreds or even thousands of compounds, but also it is focused on the interactions between food ingredients and studies the impact of food storage, transportation, and processing on its composition.…”

Section: Nmr Techniques Used For Determination Of Authenticity Of mentioning

confidence: 99%

The Application of NMR Spectroscopy and Chemometrics in Authentication of Spices

2021

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Spices and herbs are among the most commonly adulterated food types. This is because spices are widely used to process food. Spices not only enhance the flavor and taste of food, but they are also sources of numerous bioactive compounds that are significantly beneficial for health. The healing effects of spices are connected with their antimicrobial, anti-inflammatory and carminative properties. However, regular consumption of adulterated spices may cause fatal damage to our system because adulterants in most cases are unhealthy. For that reason, the appropriate analytical methods are necessary for quality assurance and to ensure the authenticity of spices. Spectroscopic methods are gaining interest as they are fast, require little or no sample preparation, and provide rich structural information. This review provides an overview of the application of NMR spectroscopy combined with chemometric analysis to determine the quality and adulteration of spices.

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Section: Nmr Techniques Used For Determination Of Authenticity Of mentioning

confidence: 99%

The Application of NMR Spectroscopy and Chemometrics in Authentication of Spices

2021

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“…A recent study on consumer perception toward quality of spices powder available in Bangladesh shows that more than 90% of people believed that the spice powders are not of good quality. People also think that these adulterated spices powder may also responsible for different types of diseases including cancer, chronic nephritis, high blood pressure, headache, intestinal problem, and allergy [13]. The addition of wheat flour to powdered ginger with enough capsicum to restore the pungency and enough curcuma to maintain the natural color is a typical example of intentional adulteration [14].…”

Section: Adulteration Of Spices: Public Perceptionmentioning

confidence: 99%

Health Hazards With Adulterated Spices: Save the “Onion Tears”

Mohiuddin¹

2020

Innovare J Med Sci

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Spices are among the top five most commonly adulterated food types because they are expensive commodities that are processed before sale, used most frequently and consumed by mass population. There is a strong incentive to pollute. In Bangladesh, different types of grounded spices powders are available such as onion, ginger, coriander, chili, turmeric, and cumin. These powdered spices are commercially processed and packaged by some leading food industries, while some local non-branded industries also exist. Nowadays, people are busy with their carriers, the demand of branded spices powder is increasing gradually. In general, most of the people tend to buy loose spices from the local grocery store if branded and packaged spices are not available. This increases the risk of consuming adulterated spices. Unlike this particular adulterant is not unhealthy (but illegal), most of the adulterants are unhealthy and can cause serious and fatal damage to our system if consumed regularly. The escalating market of this product implies that in Bangladesh, this tradition is increasingly attaining momentum. Spices are consumed in various forms such as whole spices, ground spices, oleoresins, and extracts. Spices play an important role in enhancing the flavor and taste of processed foods. They are also used in medicine because of their carminative stimulating and digestive properties. Ground spices may be adulterated with artificial colors, starch, chalk powder, etc., to increase their weight and enhance appearance. High value ground spices are frequently adulterated for economic gains. Adulteration is difficult to identify by visual and sensory inputs alone. Although there are few renowned food industries, peoples are always suspicious about these products. However, there are still not enough investigations for the quality check of all these branded powdered products.

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“…A recent study on consumer perception towards quality of spices powder available in Bangladesh shows that more than 90% people believed that the spices powders are not of good quality. People also think that these adulterated spices powder may also responsible for different types of diseases including cancer, chronic nephritis, high blood pressure, headache, intestinal problem, allergy, etc [13]. The addition of wheat flour to powdered ginger with enough capsicum to restore the pungency and enough curcuma to maintain the natural color is a typical example of intentional adulteration [14].…”

Section: Adulteration Of Spices: Public Perceptionmentioning

confidence: 99%

Health Hazards with Adulterated Spices: Save the “Onion Tears”

Mohiuddin¹

2019

IRJPH

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Review Article IRJPH (2019) 3:38 Health Hazards with Adulterated Spices: Save the "Onion Tears" Spices are among the top five most commonly adulterated food types because they are expensive commodities that are processed prior to sale, used most frequently and consumed by mass population. There is a strong incentive to pollute. In Bangladesh, different types of grounded spices powders are available like onion, ginger, coriander, chilli, turmeric, cumin, etc. These powdered spices are commercially processed and packaged by some leading food industries, while some local non-branded industries also exist. Nowadays, people are busy with their carriers, the demand of branded spices powder is increasing gradually. Generally, most of the people tend to buy loose spices from the local grocery store if branded and packaged spices are not available. This increases the risk of consuming adulterated spices. Unlike this particular adulterant which is not unhealthy (but illegal), most of the adulterants are unhealthy and can cause serious and fatal damage to our system if consumed regularly. The escalating market of this product implies that in Bangladesh this tradition is increasingly attaining momentum. Spices are consumed in various forms such as whole spices, ground spices, oleoresins, extracts etc. Spices play an important role in enhancing the flavor and taste of processed foods. They are also used in medicine because of their carminative stimulating and digestive properties. Ground spices maybe adulterated with artificial colors, starch, chalk powder, etc. to increase their weight and enhance appearance. High value ground spices are frequently adulterated for economic gains. Adulteration is difficult to identify by visual and sensory inputs alone. Although there are few renowned food industries, peoples are always suspicious about these products. But there are still not enough investigations for the quality check of all these branded powdered products.

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Study on Consumer Perception towards Quality of Spices Powder Available in Bangladesh

Cited by 12 publications

References 2 publications

The Application of NMR Spectroscopy and Chemometrics in Authentication of Spices

The Application of NMR Spectroscopy and Chemometrics in Authentication of Spices

Health Hazards With Adulterated Spices: Save the “Onion Tears”

Health Hazards with Adulterated Spices: Save the “Onion Tears”

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