A Study of Non - Permitted Colours in Yellow and Green Coloured Eatables

Authors

  • Dept. of Foods and Nutrition, Maharaja Sayajirao University, Baroda
  • Dept. of Foods and Nutrition, Maharaja Sayajirao University, Baroda

Abstract

Colours have been used since ancient times to make the foods look more attractive to the consumer. Colouring of foods is a common practice because the visual look of the food influences the sale of the food product. The Prevention of Food Adulteration (PFA) Act gives a list of permitted food colours which may be used in foods. But unfortunately, some caterers and vendors add non permitted colours which are not mentioned in this list. In fact these nonpermitted colours have proved to be toxic to human health.

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Published

1991-11-01

How to Cite

Yadav, S., & Ankleshwaria, N. (1991). A Study of Non - Permitted Colours in Yellow and Green Coloured Eatables. The Indian Journal of Nutrition and Dietetics, 28(11), 314–317. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/8260

Issue

Section

Original Articles