@article{Rahman:209919,
      recid = {209919},
      author = {Rahman, A. and Kayshar, M.S. and Saifullah, M. and Uddin,  M.B.},
      title = {Evaluation of quality status and detection of adulterants  in selected commericla pickles and chutneys based on  consumer attitude and laboratory analysis},
      journal = {Journal of the Bangladesh Agricultural University},
      address = {2014},
      number = {452-2016-35626},
      pages = {7},
      year = {2014},
      abstract = {Quality of selected commercial pickles and chutneys were  evaluated by conducting a baseline survey on the
consumer  attitude towards the products and analyzing the selected  products for adulterants and performing sensory
evaluation.  The pickle and chutney samples were analyzed in selected  accredited laboratories for the
physicochemical parameters  such as fluid portion percent by mass of the net mass,  acidity as citric acid (% mg/gm),
sodium benzoate (mg/Kg),  arsenic (mg/Kg), Lead (mg/Kg), copper (mg/Kg), zinc  (mg/Kg), tin (mg/Kg). The result
showed that all the  commercial samples have fluid portion within the BSTI range  except samples ‘D’ and ‘E’ and all
the heavy metals were  below the detection level. In case of samples ‘A’ and ‘B’  acidity was lower than the optimum
value. However,  preservative used in the samples are much higher than that  of accepted level. From the sensory and
organoleptic  evaluation it was found that the average scores obtained by  the pickles and chutney products for colour
& texture,  taste & flavor, absence of defects and total scores were  satisfactory in comparison to BSTI standard.
Concerning to  total energy content mango pickles sample ‘A’ has greater  energy content than sample ‘B’. Among
chutneys sample ‘C’  has greater energy content where sugar is the main source  of energy. In conclusion, commercial
pickle and chutney may  be recommended as safe and fit for consumption as the  values for quality and sensory
parameters comply with the  BSTI standards. The current views of consumers about the  quality of commercial pickle
and chutney obtained from the  baseline survey has been proved wrong after comparing  analyzed values with those
standards},
      url = {http://ageconsearch.umn.edu/record/209919},
      doi = {https://doi.org/10.22004/ag.econ.209919},
}