Food Coloring Analysis in Four Selected Dishes
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Md. Abdul Hakim, Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, Bangladesh.
The study was conducted to bring to light food coloring used in four selected dishes. The dishes were taken naming ice-cream, hawaii methai, candy and tomato sauce applying convenience sampling method. The study revealed to take part 78.5% non food grade and 21.4 % food grade colors in widespread use in these four dishes at Tangail district in Bangladesh. Various textile dye and cosmetic color were in abundance used as non food grade colors and various synthetic colors e. g. amaranth red and ponceau 4R were as food grade colors in the selected dishes.
Food Coloring, Dishes, Food Grade Colors, Non Food Grade Colors
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