Studies on the Common Preservatives and Additives and their Nutritional Values used in the South Indian Food Industry
Journal Title: International Journal of Trend in Scientific Research and Development - Year 2021, Vol 5, Issue 4
Abstract
The study aims at the screening of selected preservatives and additives with respect to its nutritional values. For centuries man has treated food to prolong to its shelf life, and now a days both the natural syntactic preservatives and additives are used widely to ensure the satisfactory maintenance of the quality, quantity and safety of foods. The food preservatives and additives are selected based on the food industries and purchased and measured. Nutrition values i.e., energy, carbohydrates, fats, proteins, fibre and sugar is analysed for the selective additives and preservatives. There continues to be lots of public concern about the use of food preservatives including additives leads from a perception that some of them may have undesirable effects on human body and their daily lifestyle. The absence of nutritional values in food additives and food preservatives are analysed by means of confirmatory tests. The results of these assays prove that there is no presence of nutrients in the additives and preservatives which are commonly used in south Indian food industries. Keziah Prabhu | G. Sangavi | Shaleesha A. Stanley "Studies on the Common Preservatives and Additives and their Nutritional Values used in the South Indian Food Industry" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-4 , June 2021, URL: https://www.ijtsrd.compapers/ijtsrd42328.pdf Paper URL: https://www.ijtsrd.combiological-science/biotechnology/42328/studies-on-the-common-preservatives-and-additives-and-their-nutritional-values-used-in-the-south-indian-food-industry/keziah-prabhu
Authors and Affiliations
Keziah Prabhu | G. Sangavi | Shaleesha A. Stanley
Keywords
Related Articles
- EP ID EP695689
- DOI -
- Views 78
- Downloads 0
An Analytical Study on Attacks and Threats in Cyber Security and its Evolving Trends on Modern Technologies
In today’s dynamic and technologically advanced world, the Internet has become one of the most innovative and rapidly growing technologies. With its rise, it has also become vulnerable to a significant increase in occurr...
Research on the Impact Mechanism of the Evaluative and Developmental Performance Appraisal on Overwork of Knowledge Based Employees
In the era of knowledge economy, knowledge based employees have irreplaceable importance to the sustainable development of enterprises. However, the various deviations in the performance appraisal of knowledge based empl...
Multi-Response Parameter Optimization Hardness and Unevenness Effect of Hardox Cutting Plate by High Tolerance Plasma Arc Cutting System
High Tolerance Plasma Arc Cutting System 12mm plate thickness Hardox has been cut by high tolerance plasma arc cutting machine and the unevenness of cutting has been investigated. According to the experimental results, i...
Effect of Product Quality and Service Quality toward Customer Satisfaction Case Study at K UNCLE Restaurant at PT. Benua Penta Global
This research was conducted aimed at 1 Knowing the quality of products at Uncle K Restaurants, 2 Knowing the quality of services at Uncle Restaurants, 3 Knowing the influence of product quality on customer satisfaction a...
An Assessment of Covid 19 Strategies for Selected States of India – Lessons Learned for Future Pandemics
Introduction COVID 19 pandemic has severely affected the world and the impact is not uniformly distributed over space and among varying socio economic, demographic and epidemiological characteristics of population. Gover...