Analysis of unsafe factors in baked craft of betel nuts

Authors

KANG Xiaoning, Hainan Academy of Agricultural Sciences, Institute of Processing and Design for Products, Haikou, Hainan 571100, China
JI Jianbang, Hainan Academy of Agricultural Sciences, Institute of Processing and Design for Products, Haikou, Hainan 571100, China
LI Liang, Hainan Academy of Agricultural Sciences, Institute of Processing and Design for Products, Haikou, Hainan 571100, China; College of Food of Hainan University, Haikou, Hainan 570228, China

Abstract

The unsafe factors in the products of traditional craft baked betel nuts, betel improved oven baked dry and edible betel nut pieces were analyzed. The results showed that benzopyrene were the major effect factors on the food safety of Betel nut products. And the baked methods of betel nuts had greatly influence on the content of benzopyren. An overdose of benzopyrene was found in these baked betel nuts baked by traditional ways, such as traditional smoked roasting ovens, traditional hot wind roasting ovens. However, taking the baked Betel nuts as materials to manufacture products, the content of benzopyrene in these was within the safe limit level. Sulfur dioxide and nitrite was detected in commodity betel, but it's content within the relevant national control standards, and not enough to cause food safety problems.

Publication Date

2-28-2015

First Page

68

Last Page

70

DOI

10.13652/j.issn.1003-5788.2015.01.015

Recommended Citation

Xiaoning, KANG; Jianbang, JI; and Liang, LI (2015) "Analysis of unsafe factors in baked craft of betel nuts," Food and Machinery: Vol. 31: Iss. 1, Article 15.
DOI: 10.13652/j.issn.1003-5788.2015.01.015
Available at: https://www.ifoodmm.cn/journal/vol31/iss1/15

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