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AND FOOD ADULTERATION additives and food adulteration helps us proper selection and usage. In this lesson, the students will be able to: know the role of spices in Indian cookery. know the nutritive value, medicinal use and functional use of various spices in cookery. Spices, food additives and food adulteration Spices, food additives and food adulteration acquire knowledge of using how to use food additives.

detect food adulterants in the foods available at home. . Spices A spice is a seed, fruit, root, bark or leaf of plant substance primarily used for flavouring, colouring and preserving food. Spices are distinguished from herbs while the herbs are the leaves, flowers or stems from plants used for flavouring or as a garnish.

In the culinary arts, the word spice means “Any dried part of a plant, or bay leaf which is used as spice and it used for seasoning and flavouring a recipe, but not used as the main ingredient”. DO YOU KNOW...? Food Fact: India is the major producer, consumer and exporter, of spices in the world. India produces about lakh MT of spices which .

lakh MT( %) is been exported to countries. (*Source: Ministry of Spice Board of India)MT- Metric tone DO YOU KNOW...? India is said to be the home of Spices. World most expensive spice is saffron and second most expensive spice is cardamom.

(*Source: Indian Spice Board. Com). In India Kerala produces % of total pepper output. ACTIVITY - Does the spice available in your home fulfill the following?

Please tick  or  . Increases food quantity: £ . Adds flavour to food: £ . Gives colour to food: £ .

Enrich taste of food: £ . Increase nutrient value: £ . . Role of spices in Indian cookery Ø Spices add flavour to food, make the food palatable and add variety in the daily diet.

Ø Spices stimulate salivation, acid secretion and digestive enzymes. Ø Spices like turmeric, pepper have medicinal values such as anti- inflammatory, anti-bacterial, stimulant and antioxidant properties. Ø Spices help in improving the impaired blood glucose levels in the body and control diabetes. Ø Spices reduce cholesterol levels and useful in preventing heart diseases.

Ø Spices act as preservatives, thus prolongs the shelf life of foods. . . Nutritional Value of Spices Spices are usually used in small quantities to flavour a dish.

They add few calories to meal and cause a less impact on the nutritive value of foods. Spices add calories to food in negligible amount, even though many spices made from seeds contain high portions of fat, protein and carbohydrate when used in larger quantities. Spices, food additives and food adulteration S.No. Name of the Spices Tamil name Parts which is been used Functional/Medicinal uses .

All spice - Seeds Flavouring agent in cakes, breads and cookies. . Asafoetida Perunkayam Resin from the tree Helps in digestion, has Anti flatulence properties, good for bronchitis and whooping cough. .

Bay leaves Brinji ilai Dried leaves from bay tree Flavouring agent in curry and rice preparation. . Cardamom Elakkai Fruit pod Helps in removing fat, cure for skin and urinary problems. .

Red chilli Kaindha milagai Seeds/Fruit Rich in vitamin-A, used for spicy dishes . Green Chilli Paccha milagai Fruit from plant Rich in vitamin-A, used as flavouring agent in curries . Fenugreek seeds Vendhayam Seeds from fenugreek plant Used to reduce blood sugar level carminative, and relieves anorexia. .

Garlic Poondu Bulb from garlic plant Helps in digestion, appetizer and stimulant. It has an antibiotic factor Allin in it which prevents cancer. . Ginger Inji Stem of the plant Helps in digestion, anthelmintic.

Table . List of Indian Spices and its uses . . List of Indian Spices and its uses Spices, food additives and food adulteration .

Clove Krambu/ lavangam Flower buds Used as refrigerant, helps in digestion, stimulant, anti spasmodic, antibacterial. Relieves tooth ache. . Cinnamon Pattai Bark of the tree It is diuretic, given as tonic, analgesic and anti- inflammatory.

. Coriander Seed Dhaniya/ kothumali vidhai Seeds Used as flavouring and thickening agent. Analgesic and anti-inflammatory. .

Cumin seed Jeeragam Seed Used to cure constipation, acts as galactogogue, uterine and nerve stimulant. . Aniseed Sombu Seed of ajwain family Helps in relieving flatulence, induce perspiration, used in asthma medicine. .

Mustard Kadugu Seeds of mustard plant Anti inflammatory cures skin disease, thermogenic. . Pepper Milagu Dried fruit Used to cure fever, asthma, cough, arthritis helps in digestion and flatulence. .

Poppy seeds Kasakasa Seed Acts as skin moisturizer, used in internal haemorrhages, diarrhoea and dysentery. Spices, food additives and food adulteration . Star anise Annasi mogu Seed Used as Anti-influenza drug, deodorant, helps in digestion. .

Turmeric Manjal Stem Anti septic, appetizer cures skin diseases, asthma, cough, bronchitis, inflammations, ulcers, intestinal worms and skin discolouration. . Tamarind Puli Fruit pulp from tamarind tree Used as flavouring and souring agent. Used as laxative, helps in gastropathy.

. Saffron Kunguma poo Stigma the plant Used as colouring agent. acts as stimulant, helps in curring bronchitis, fever, epilepsy, skin diseases. .

Ajwain Omum Fruit Helps in digestion and has anti flatulence properties. . Nutmeg Jathikai Seed Used as flavouring agent. has anti-bacterial, antiseptic and anti microbial properties.

. Mace Jathi pathri Dried aril of nutmeg( outer covering of nutmeg) Used as flavouring agent. Has anti microbial property. .

Dill Sadakuppi Seeds and leaves are used Used as flavouring and curing agent. Has anti pyretic property. Spices, food additives and food adulteration . .

Need for food additives It provides protection against food spoilage during storage, transportation, distribution and processing. Ø It is included in the preparation of convenience foods like jams and jellies. To fortify or enrich the foods. Ø It is used to add colour, flavour, firmness and retards or hastens chemical reaction in food.

To maintain nutritional quality of food. Used as a preservative and colouring agent. . .

Classification of food additives The food additives can be classified as following: Preservatives Colouring agents Anti oxidants Artificial sweeteners . Fennel Sombu Bulb, foliage and seeds of anise were used Used as flavouring agent. Similar to anise. Prevents cardiac problems.

. Vanilla Vanilla beans Seeds of vanillin plant Used as flavouring agent. Cures stomach ailments. .

Curry leaf karuvepillai leaves Used as flavouring agent and garnishing agent. Garam masala used in all curry preparations in India is a mixture of eight spices- cloves, cinnamon, black pepper, mace, bay leaf, cardamom, cumin, coriander seeds . Food additives According to Food Protection Committee of the Food & Nutrition Board, Food additives may be defined as “A substance or mixture of substances, other than a basic food stuff, which is present in a food as a result of any aspect of food production, processing, storage or packaging”. The term does not include chance contaminants.

Food additives are substances which are added to food which either improve the flavour, texture, colour, chemical preservatives ,taste, appearance or function as processing aid. Spices, food additives and food adulteration Flavouring agent Emulsifiers, Stabilizers and Thickeners Flour improvers Humectants Curing agents Chelating agents Leavening agents . Preservatives Preservatives are the compounds used to prevent and retard the microbial spoilage of food. They are classified in to i.

Class I and ii. Class II preservatives. Class I preservative: They are natural substances and addition of it in food is not restricted. Eg.

Salt, sugar, honey, vegetable oil, spices etc. Class II preservative: They are chemical substances which should be included in food in a restricted quantity. Eg. Benzoic acid, Sorbic acid etc.

. Colouring agents It is a dye, pigment or substance to impart colour in the food. It is classified into i. Natural colours ( Naturally available Eg.

Turmeric) ii. Synthetic colours ( Synthesised from fruits, vegetables and chemicals Eg: Tartrazine, sunset yellow) . Artificial sweeteners These are said to be sugar substitute which contains less energy, which are not produced naturally. Eg.

Saccharin, Aspartame, Dulcin etc. . Anti Oxidants Antioxidants are added to oils and fats to prevent oxidative rancidity Eg. Ethyl Propyl, Octyl Gallates etc .

Flavouring agents They form a divergent group of organic compounds both natural and synthetic in nature. Eg. Menthol, vanillin etc. .

Emulsifiers, Stabilizers and Thickeners A variety of organic compounds form the group of emulsifiers, stabilizers and thickening agents Eg. Guar gum, Gelatin, Agar-agar etc. . Humectants These are moisture retention agents.

It controls viscosity, texture, bulking, retention of moisture, reduction of water activity, control of crystallization and improvement of softness. Eg. poly hydroxyl alcohols. Spices, food additives and food adulteration .

Flour improvers These are bleaching and maturing agents used to bleach and mature the flour. Eg. Benzyl peroxide. .

Curing agents These are additives to preserve meat, give them desirable colour, flavour, and discourage microbial growth. Eg. Sodium nitrite . Chelating agents These are anti oxidants.

They serve as scavengers of metals which catalyze oxidation. Eg. Ethylene Diamide Tetraacetic Acid( EDTA) . Leavening agents Leavening agent causes expansion of dough and batter by releasing gas and gives porous structure.

Eg. Yeast , Baking powder and baking soda . . Harmful effects of food additives .

Hydrogenated Fats— It cause cardiovascular disease and obesity . Artificial Food Colors— It leads to allergies, asthma and carcinogenic . Nitrites and Nitrates— Carcinogenic . Sulfites (sulfur dioxide, metabisulfites, and others)— It leads to allergy and asthmatic reactions .

Sugar and Sweeteners— It leads to obesity, dental cavities, Hypoglycemia and diabetes. . Artificial Sweeteners (Aspartame, Acesulfame K and Saccharin)—It cause behavioral problems, hyperactivity, allergies. T he government has given statutory warning against the use of any artificial sweetener for children and pregnant women foods.

ACTIVITY - and Find the additive present in various food packets available in the market. . . .

. . . Is it healthy, delicious and can be taken regularly?

If Yes/No. Give reasons? Spices, food additives and food adulteration . Preservatives (BHA, BHT, EDTA, etc.)— causes allergic reactions, hyperactivity, and liver problems .

A rtificial Flavours— leads to allergic and behavioral problems . Refined Flour— low-nutrient calories, carbohydrate imbalances, altered insulin production . Salt (excessive)- Increase in blood pressure . Food Adulteration Food is the basic necessity of life.

The quality and safety aspects of food are paramount significance, but the major problem we face is Food Adulteration. Adulteration is defined as the process by which quality or the nature of a given substance is reduced through i. The addition of a foreign or an inferior substance ii. The removal of a vital element.

The word adulterated implies on element of deceit. It means mixing the food with something inferior or spurious. Adulterant is defined as any material which is employed or which could be employed for the purpose of adulteration. ACTIVITY - Mention the additives present in various food items?

S.No. Name of the food item Additive present . Cake . Ice creams .

Squash, jam and jellies . Bottle drinks . Maida . Pickles .

Cookies . Kesari . Cooking oil . Pastries .

Fastfoods . Noodles . Chocolates . Candy .

Canned items/foods in tin Spices, food additives and food adulteration . . Types of Food Adulteration Foods may be adulterated either intentional or incidental at all stages from production to selling. .

Intentional Adulteration . Incidental adulteration Intentional Adulteration Adulterant is added knowingly to increase profit. This type of adulteration includes intentional addition, substitution or addition or removal of substances which adversely affects the quality of food. Eg.

Sand, marble chips, Earth and other filth. Incidental Adulteration Incidental contamination is due to ignorance, negligence or lack of proper facilities. Eg. Toxic metals, presence of bacterial and fungal contaminants.

Incidental Adulteration Intentional Adulteration Health Problems Food adulteration Major Problems Minor Problems Paralysis Nervous Damage Liver Damage Degeneration of Testes Cancer Bent Knees Fever Diarrhoea Stomach Pain cough Vomiting Nausea . . Flow chart depicting health problems of food adulteration Nervous damage Paralysis Vomiting Fever Diarrhoea Bent kness Cough Spices, food additives and food adulteration . Physical test It is conducted by observation or visual examination using our senses like taste, smell, and vision and also using lactometer.

. Laboratory chemical test Swaminathan.M has devised an instructional manual to detect food adulterant harmful effects on health is given below. . .