Detection of common adulterants in khoa using qualitative tests reported for milk
1322 / 796
Authors
-
Sonali Parekh
-
A. I. Shaikh
-
K. D. Aparnathi
Keywords:
Adulterants, Detection, Khoa, Qualitative testAbstract
Khoa is a starting material for variety of Indian sweets. Like milk, now khoa is also facing a problem of adulteration. Qualitative tests are simple and reliable tool to detect common adulterants in milk. However, potential of these promising tools in detection of these adulterants in khoa has not been studied. Therefore, present study aimed at to evaluate the test for detecting these adulterants in khoa. Urea, starch, maltodextrin, sodium chloride, detergent, hydrogen peroxide and formaldehyde could be successfully detected in khoa by using respective qualitative tests reported for milk. However, for detection of glucose and sodium hydroxide in khoa required modification in their respective test reported for milk. Further, an alteration in glucose detection method has been proposed for detection of added glucose in milk. The qualitative test used for detection of sucrose in milk could not be applied in khoa.Â
References
Acharya PP, Sapkota P (2008) Effect of processing temperature and ingredients in the preparation of Gundapak- a khoa based product. Nep J Sci Technol 9: 57-64
Amruthakala AL (2012) A survey of lipid composition of Khoa samples in relation to possible adulteration. Int J Dairy Technol 65: 444-450
Bajaj SJ, Deshmukh YD, Shirfule AL, Deshmukh KP, Satav PD (2013) Quality assessment of khoa marketed in Nanded city. Int J Green Herbal Chem 2: 660-664
Barfoed C (1873)  Über die Nachweisung des Traubenzuckers neben Dextrin und verwandten Körpern. Fresenius’ Zeitschrift für Analytische Chemie. 12: 27. doi:10.1007/BF01462957
Bector BS, Ram M, Singhal OP (1998) Rapid platform test for the detection of added urea in milk. Indian Dairyman 50: 59-62
Berg J, Tymoczko J, Stryer L (2002) Complex carbohydrates are formed by linkage of monosaccharides. In: Freeman W (ed), Biochemistry, New York
BIS (1961) Indian Standard Methods of Test for Dairy Industry, IS: 1479 (part II). http://www.nddb.org. (Accessed on 21 Jan 2015)
Chaudhary A, Singh R (2015) Physical and Microbial quality of Khoa available in different Markets of Kanpur city. Indian Res J Genet Biotechnol 7: 389-392
Choudhary S, .Kumari A, Arora A (2015) Factors affecting heat induced Changes in khoa- A review. Indian J Dairy Sci 68: 415-224
De S. (2004) Outlines of dairy technology, 19th edition Oxford publishing Company New Delhi
de Oliveira FC, Coimbra JS, de Oliveira EB, Zuñiga AD and Rojas EE (2016) Food protein-polysaccharide conjugates obtained via the Maillard reaction: A review. Crit Rev Food Sci Nutr 56: 1108-1125
Fonslick J, Khan A (1989) Thermal stability and composition of the amylose–iodine complex. J Poly Sci Part A: Poly Chem 27: 4161-4167
FSSAI (2016) Manual of methods of analysis of foods: Milk and milk products (pp 20-21), Food Safety and Standards Authority of India, Ministry of Health and Family Welfare, Government of India: New Delhi, India
FSSAI (2015) Manual of methods of analysis of foods (milk and milk products) - A Laboratory Manual. Food safety and standards authority of India, Ministry of health and family welfare, Government of India, New Delhi, India
Grigioni G, Biolatto A, Irurueta M, Sancho AM, Páez R, Pensel N (2007) Color changes of milk powder due to heat treatments and season of manufacture. Ciência e Tecnologia de Alimentos. 5: 335-339
Karel M, Labuza TP (1968) Nonenzymatic browning in model systems containing sucrose. J Agric Food Chem16: 717-719
Katoch R (2011) Analytical techniques in biochemistry and molecular biology. Springer New York Dordrecht Heidelberg London Biochemistry Laboratory Department of Crop Improvement CSKHPKV Palampur, HP India. DOI 10.1007/978-1-4419-9785-2
Kumari R, Shrivastava SL, Mishra HN (2012) Optimization of khoa and tikhur mix for preparation of khoa-jalebi sweet. Open Access Scientific Reports. DOI: 10.4172/scientificreports.469
Li M, Zhang QJ, Yang JW, Tong SL, Yang KE, Xiao FS, Yan Y (2008) An efficient and simple reaction: Solvent free preparation of rosolic acid under microwave irradiation. J Chem Res Chinese Uni 24: 385-388
Moulay S (2013) Molecular iodine/polymer complexes. J Polym Eng 33: 389-443
Olano A, Calvo MM (1989) Kinetics of lactulose, galactose and epilactose formation during heat-treatment of milk. Food Chem 34: 239-248
Oser BL (1965) (Ed.) Hawk’s Physiological Chemistry, 14th Ed. p. 86, McGraw Hill, Blakiston Divison, New York
Pedraza A, Sicilia MD, Rubio S, Pérez-Bendito D (2007) Assessment of the surfactant-dye binding degree method as an alternative to the methylene blue method for the determination of anionic surfactants in aqueous environmental samples. Analytica Chimica Acta 588: 252-260
Roy NK, Mittal SB (1977) Rapid detection and estimation of extraneous glucose in milk and effects of the adulterant on certain physicochemical properties of buffalo milk. Indian J Dairy Sci 30: 30-35
Sánchez-Viesca F, Gómez R (2018). Reactivities involved in the Seliwanoff reaction. Modern Chem 6: 1-5
Sanders GP (1939) The determination of chloride in milk. Division of Dairy Research Laboratories, Bureau of Dairy Industry, U. S. Department of Agriculture
Saenger, W (1984) The structure of the blue starch-iodine complex. Naturwissenschaften 71: 31-36
Shaikh AI, Parmar SC, Raj D (2011) Validation of methods for detection of adulterants, neutralizers and preservatives in khoa and burfi. Indian J Dairy Sci 64: 400-405
Sharma R, Rajput YS, Barui AK, Laxmana NN (2012) Detection of adulterants in Milk - A Laboratory Manual, Edition-1. NDRI Publication No: 88/2012. National Dairy research Institute, Karnal-132001
Sowmya R, Indumathi KP, Arora S, Sharma V, Singh AK (2015) Detection of calcium based neutralizers in milk and milk products by AAS. J Food Sci Technol 52: 1188-1193
Troyano E, Martinez-Castro I, Olano A (1992) Kinetics of galactose and tagatose formation during heat-treatment of milk. Food Chem 45: 41-43
