Koya Purity Testing Methods: How to check mawa or khoya adulteration in 4 easy steps (2024)

FAQs

Koya Purity Testing Methods: How to check mawa or khoya adulteration in 4 easy steps? ›

Just take a teaspoon of khoya from the packet you have bought from the market and add it to a cup of hot water. Now a little bit of iodine in the cup. If the khoya turns blue after dropping iodine in it, then it has been adulterated using starch. If not, it is pure and fit to use.

Take a transparent glass of water. Add 2 teaspoons of food grains and mix thoroughly. Pure food grains will not leave any colour. Adulterated food grains leaves colour immediately in water.

The presence of water can be detected by putting a drop of milk on a polished slanting surface. The drop of pure milk flows slowly leaving a white trail behind it, whereas milk adulterated with water will flow immediately without leaving a mark. Add a few drops of tincture of Iodine or Iodine solution.

Add a few drops of solution HCl. Effervesence shows presence of washing soda. Dissolve a little amount sample in water in a test tube,chalk powder settles down. -Or- Add a few drops of conc HCl solution,effervescence indicates the presence of adulterant.

Take 5 gm of the sample with 5 ml of water in a test tube and add a few drops of concentrated Hydrochloric Acid. A pink colour shows presence of Metanil yellow. Shake 5 gm of pulse with 5 ml of water and add a few drops of HCl. Pink colour indicates Lead Chromate.

Just take a small milk or khoya sample in a beaker and add some concentrated sulphuric acid in it. If there is a violet coloured formation in the sample, then it might be adulterated.

The adulteration testing includes assessment of creatinine concentration, pH, urine specific gravity, presence or absence of an oxidant, and presence or absence of nitrite.

A simple method to check whether milk is adulterated with water is to place a drop of milk on a slanting surface. If the milk flows freely it has high water content. Purer milk will flow slowly. Adding iodine to a sample of adulterated milk will make it bluish.

When milk begins to spoil, it develops an unpleasant, rancid odor. The scent is hard to miss and gets stronger with time. The taste also begins to change, as the natural sweetness of fresh milk is quickly replaced by a somewhat acidic or sour flavor.

However, some adulterants are too harmful to be overlooked. Some of the major adulterants in milk having serious adverse health effect are urea, formalin, detergents, ammonium sulphate, boric acid, caustic soda, benzoic acid, salicylic acid, hydrogen peroxide, sugars and melamine.

How to check adulteration in ghee? ›

Add a tablespoon of ghee to a test tube and heat it up. Now add an equal amount of concentrated HCl with a pinch of sugar. Shake the test tube to mix the ingredients. If some pink or red colour granules appear in the lower layers, this means that the ghee is adulterated with rancid ghee like vanaspati ghee.

UV-vis and FTIR spectroscopy can be rapid and accurate ways of detecting adulteration in vinegars regardless of adulterant type.

1 Take a transparent glass of water. 2 Sprinkle a spoon of wheat flour on the surface of water. 3 Pure wheat flour will not show excess bran on water surface. 4 Adulterated wheat flour shows excess bran floating on water surface.

The milk contains urea if it turns blue in colour. Take about 10 ml of milk and add 2 - 3 drops of sulphuric acid to it. If a blue ring seems to appear at the highest, the milk is adulterated. Adulteration of milk can have serious consequences for the health of individuals who consume it.

Metanil yellow is used in dal as an adulterant for colouring. Its presence can be tested in dal by adding a few drops of HCl to a test sample, if the solution turns pink in colour, it indicates the presence of metanil yellow.

Adulteration in food is detected through food adulteration tests. We use different techniques like HPLC food analysis and HPTLC for the investigation of food.

Adulteration involves the deliberate addition of inferior, similar looking materials to food to make it look good and to gain greater profits. Adulteration takes place at all the three stages, i.e., production, distribution and retailing.

The most commonly used methods are DNA-based techniques (e.g., qualitative PCR, real-time PCR, multiplex PCR, species-specific PCR, and digital PCR), immunological methods (e.g., enzyme-linked immunosorbent assay (ELISA)), and chromatography techniques (e.g., LC-MS/MS).