Sugar in the Ketchup

Consumer Voice - - Comparativ­e Test -

tomato, the higher quan­tity is due to the pres­ence of added sugar. No re­quire­ment for car­bo­hy­drates has been spec­i­fied in FSS Reg­u­la­tions or BIS. All the brands con­tained a sig­nif­i­cant amount of car­bo­hy­drates, the low­est be­ing in Kis­san and the high­est in Tasty Treat. Sugar (su­crose) gives a nat­u­ral taste and uni­form tex­ture to the prod­uct, in ad­di­tion to thick den­sity. The ad­di­tion of sugar in ketchup may be for bal­anc­ing the taste of sour­ness of toma­toes. It also acts as a preser­va­tive. The quan­tity of sugar should be nei­ther very high nor very low. No limit or re­quire­ment has been set by the na­tional stan­dards. Sugar was found be­tween 17.64 per cent and 29.62 per cent. The high­est per­cent­age was in Tasty Won­ders and the low­est in Maggi. Spe­cific Grav­ity (at 26 de­grees C) The spe­cific grav­ity (SG) is the ra­tio of den­sity of a sub­stance to the den­sity of a ref­er­ence sub­stance; al­ter­nately, it is the ra­tio of the mass of a sub­stance to the mass of a ref­er­ence sub­stance for the same given vol­ume. As per BIS, spe­cific grav­ity should be a min­i­mum 1.111 when tested at 26 de­grees C. All the brands con­formed to the min­i­mum re­quire­ment

of 1.111 of spe­cific grav­ity. Added Syn­thetic Colours Syn­thetic colour­ing ma­te­rial is the ar­ti­fi­cial colour that makes the prod­uct re­tain the orig­i­nal colour. FSS Reg­u­la­tions do not al­low added colours. We car­ried out tests for bril­liant blue, pon­ceau 4R, sun­set yel­low, indigo carmine, car­moi­sine, ery­thro­sine, tar­trazine and fast green colours.

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