Study the Effect of Education of Confectionary Workers to Use Synthetic Color in Pastry Cooked in Kermanshah Province, Iran
Journal Title: International Research Journal of Applied and Basic Sciences - Year 2015, Vol 9, Issue 9
Abstract
Colors can create some complications such as asthma, hives in children, weakening immune system, anaphylactic reaction or even cancer effects. The present study aims to investigate the condition of colors used in pastry delivered in confectionaries and pastry and Nan-Berenji workshops in Kermanshah province, Iran, and the effect of training workshops staff on synthetic colors used in samples gathered from workshops. 30 confectionaries and pastry and Nan-Berenji workshops were selected in Kermanshah province, Iran. 107 samples of their products including cookies, pastry, sweeter, Nan-Brenji, Nan-Shekari, Kak, Nan-Khormaii were gathered randomly and analyzed for different types of synthetic colors. Results showed that 50 out of 107 samples (46.7 %) included synthetic colors before the intervention, which decreased to 49 out of 107 (45.79%). Results suggested the inefficiency of training to avoid using synthetic colors in pastry.
Authors and Affiliations
Qobad Mohamadi| Kermanshah University of medical sciences, Kermanshah, IRAN, Majid Mahmoodi| Kermanshah University of medical sciences, Kermanshah, IRAN, Satar jamshidpur| Kermanshah University of medical sciences, Kermanshah, IRAN, Somaye Salmani *| Kermanshah University of medical sciences, Kermanshah, IRAN, email: somaye_solaimani@yahoo.com, Fahime Zohravi| Kermanshah University of medical sciences, Kermanshah, IRAN, Maryam Mazhari| Kermanshah University of medical sciences, Kermanshah, IRAN
Keywords
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