Vol. 13, Issue 6 (2025)
Crunching the safety: A comparative study of Namkeen quality in Indore based on FSSAI standards
Author(s): Yashi Shrivastava
Abstract: Namkeen, a popular savory snack in India, is widely consumed across urban and rural populations. Indore, known for its diverse Namkeen industry, presents a unique opportunity to evaluate food safety practices in small- and medium-scale manufacturing units. This study investigates the quality and safety parameters of Namkeen samples from Indore, benchmarking them against the Food Safety and Standards Authority of India (FSSAI) regulations. Parameters analyzed include Total Polar Compounds (TPC), moisture content, ash and acid insoluble ash (AIA), packaging compliance, implementation of Food Safety norms including FoSTaC Training, RUCO (Repurpose used cooking oil). The findings reveal significant deviations in oil quality and labelling practices, underscoring the need for regulatory enforcement and industry education.
DOI: 10.22271/chemi.2025.v13.i6b.12635
Pages: 154-159 | 111 Views 68 Downloads
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How to cite this article:
Yashi Shrivastava. Crunching the safety: A comparative study of Namkeen quality in Indore based on FSSAI standards. Int J Chem Stud 2025;13(6):154-159. DOI: 10.22271/chemi.2025.v13.i6b.12635
