Login Register Cart 0
Generic placeholder image

Current Nutrition & Food Science

Editor-in-Chief

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Back
Journal Home About Journal Editorial Board Journal Insight Current Issue Volumes/Issues
Subscribe
Research Article

Determination of Quality of Green Chili Sauce Served by Street Food Venders (SFVs) in Delhi (India)

Author(s): Sukhneet Suri*, Arushi Jain and Meenaxi Lohia

Volume 18, Issue 5, 2022

Published on: 30 March, 2022

Page: [502 - 506] Pages: 5

DOI: 10.2174/1573401318666220217105651

Price: $65

conference banner
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.

Keywords: Street food joints, condiment sauces, regulatory limits, accompaniments, total soluble solids, titratable acidity.

« Previous Next »
Graphical Abstract

[1]
Thakur CP, Mehra R, Narula C, Mahapatra S, Kalita TJ. Food safety and hygiene practices among street food vendors in Delhi, India. Int J Curr Res 2013; 5(11): 3531-4.
[2]
Sekhani R, Mohan D, Medipally S. Street vending in urban ‘informal’ markets: Reflections from case-studies of street vendors in Delhi (India) and Phnom Penh City (Cambodia). Cities 2019; 89: 120-9.
[http://dx.doi.org/10.1016/j.cities.2019.01.010]
[3]
Food Safety and Standards Authority of India (FSSAI).; 2016.Clean street food Available from:. http://streetfood.snfportal.in/StreetFoodVendor/vision(Accessed April 19, 2017).
[4]
Gupta SP. Health glare on phuckhas, bhelpuri. National report on street food survey. CBP News Letters 2006; 1: 9-10.
[5]
Kohli C, Garg S. Food safety in India- an unfinished Agenda. MAMC J Med Sci 2015; 1: 131-5.
[http://dx.doi.org/10.4103/2394-7438.166308]
[6]
Codjia G. FAO technical support for improvements within the street food sector 2000.Available from:. http://www.doh.gov.za/ departmentifood _controllstreetfoodl12.pdf (Accessed April 19,2017).
[7]
Indian council of agricultural research-Indian institute of horticultural research. 2021. Available from: https://iihr.res.in/varieties-crop-name/chilli(Accessed November 18, 2021).
[8]
Global Data. Global Data Report. 2020. Available from: http://www.globaldata.com/indian-seasonings-dressings-sauces-sector-is-forecast-to-register-a-cagr-of-7-7-during-2019-2024-says-globaldata/(Accessed December 17, 2020).
[9]
National Institute of Food Technology. Modelled detailed projectgreen chilli sauce. 2020. Available from: . http://mpagro.org/Modal Projects/Green%20Chilli%20Sauce%20DPR%20by%20NIFTEM. pdf(Accessed November 18, 2021).
[10]
Alimi BA. Risk factors in street food practices in developing countries: A review. Food Sci Hum Wellness 2016; 5(3): 141-8.
[http://dx.doi.org/10.1016/j.fshw.2016.05.001]
[11]
Central food technological research institute, 2017. Chili sauce. 2017. Available from: https://www.csir.res.in/ruralsectors/chilli-sauce(Accessed January 10, 2021).
[12]
Food Safety and Standards Authority of India (FSSAI).. The food safety and standards act, 2006. In: Delhi, India: Commercial Law Publishers 2013.
[13]
New south wales government 2010. Department of primary industries, food authority. Shelf-life testing. “Use by” dates for food safety. 2010. Available from: https://www.foodauthority.nsw.gov.au/ sites/default/files/_Documents/scienceandtechnical/shelf_life_ testing.pdf(Accessed December 21, 2020).
[14]
Ranganna S. Handbook of Analysis and Quality Control for Fruit and Vegetable Products. 2nd ed. Delhi, India: Tata McGraw Hill Education Private Limited 2010.
[15]
WHO. 2006 a.The informal food tradeFact sheet 3, food safety unit, division of healthy environments and sustainable development (DE S), congo, Brazzaville Available from: http://www.afro.who.intldes/fos/afro _codex- fact-sheets/fact3 _street- foods.pdf (Accessed April 19, 2017).
[16]
WHO, 2006 b. A guide to healthy food markets. 2006 b. Available from: http://www.foodsafety@who:intlpublications/9241593938_eng.pdf (Accessed April 19, 2017).
[17]
Reddy AA, Ricart S, Cadman T. Driving factors of food safety standards in India: Learning from street-food vendors’ behaviour and attitude. Food Secur 2020; 12: 1201-17.
[http://dx.doi.org/10.1007/s12571-020-01048-5]
[18]
Ma L, Chen H, Yan H, Wu L, Zhang W. Food safety knowledge, attitudes, and behavior of street food vendors and consumers in Handan, a third tier city in China. BMC Public Health 2019; 19(1): 1128.
[http://dx.doi.org/10.1186/s12889-019-7475-9] [PMID: 31419983]

Rights & Permissions Print Cite
Article Metrics
18
1
Wayfinder Image
© 2024 Bentham Science Publishers | Privacy Policy