Title:Determination of Quality of Green Chili Sauce Served by Street Food
Venders (SFVs) in Delhi (India)
Volume: 18
Issue: 5
Author(s): Sukhneet Suri*, Arushi Jain and Meenaxi Lohia
Affiliation:
- Department of Food Technology and Convenor of Research and Innovation Club, Vivekananda College, University of
Delhi, Delhi-110095, India
Keywords:
Street food joints, condiment sauces, regulatory limits, accompaniments, total soluble solids, titratable acidity.
Abstract:
Background: India is enriched with local culture and street food vending practices.
Street food joints (SFJs) cater to the demands of the economic and on-the-go needs of the consumers.
In view of its increasing popularity, the quality and safety aspects of street foods need
continuous evaluation.
Objectives: There are few studies in our country focusing on the quality determination of sauces
being served as an accompaniment to street foods by local vendors. Therefore, this study was
undertaken to assess the quality of commonly served green chili sauce.
Methods: A total of 100 samples in duplicate of green chili sauce were collected from street food
joints in five geographical zones of Delhi. The pH, titratable acidity, and total soluble solids
(TSS) content on a salt-free basis were assessed for all samples using standardized estimation
techniques given by the national regulator (Food Safety and Standards Authority of India-
FSSAI).
Results: The pH of the samples was in the range of 3.1-5.1. The average titratable acidity expressed
as acetic acid was 0.67± 0.25 %, which is below the limit of 1% given by FSSAI. The
average TSS content (salt-free basis) was found to be 6.23 ± 3.75 %, which is well below the
regulatory limit of 8%. Only 25% of samples conformed to the national regulatory limits for all
parameters.
Conclusion: Stringent surveillance system which lays emphasis on the training of microentrepreneurs
needs to be framed to ensure regulatory compliance amongst small-scale manufacturers
of street foods such as green chili sauce.
