Original Research Article
Year: 2018 | Month: December | Volume: 8 | Issue: 12 | Pages: 30-37
Adulteration in Commonly Used Cooking Oils of Kolkata: Evaluation of Consumer Perception and Detection of Adulterants
Anindita Deb Pal1, Arpita Jain2
1Assistant Professor, 2Postgraduate Student,
Department of Food Science and Nutrition Management, J. D. Birla Institute, Kolkata, India
Corresponding Author: Anindita Deb Pal
Background: Oil forms an integral part in our everyday cooking and its adulteration can pose several effects on human health.
Objective: The present study explored the effect of income on the perception of consumers towards adulteration in commonly used cooking oils of Kolkata and detected adulterants in unpackaged and packaged oil samples through chemical tests.
Method: A structured Knowledge, Attitude and Practice questionnaire was prepared and used to obtain relevant information regarding the personal details, buying practices of consumers and oil consumption pattern of the respondents. The chemical adulterants were evaluated according to the protocols of the Food Safety and Standards Authority of India (FSSAI).
Results: It was observed that respondents belonging to high income groups had higher level of awareness regarding oil adulteration. Furthermore, chemical analysis revealed that 39.28% of the unpackaged samples and 31.25% of the packaged samples were adulterated.
Conclusion: It is concluded that the level of awareness of the respondents belonging to high income group was comparatively higher than the low income group and adulteration was practiced in both the categories of oil samples. Publicizing food adulteration-related laws and different aspects of food adulteration via mass media could play a crucial role in raising consumer awareness which would thereby help in maintaining good health.
Key words: Adulteration, Awareness, Cooking oils, Income, Packaged, Unpackaged.