Adulteration checking methods

Some of the methods for checking food adulteration are given below:-

Milk: Add four to five drops of iodine solution to some milk, it will turn blue in case it contains starch. 

Khoya and paneer: Boil some water with a little khoya or paneer in it. Once cool, add a few drops of iodine solution to it. A blue colour indicated presence of starch in it. 

Silver varakh: Place a bowl of hydrochloric acid (HCL) and put in the varakh. Original varakh won’t dissolve, whereas the aluminium one will dissolve completely.

Besan: Add 10% HCL to some besan and heat it. A purple colour result means it has been adulterated with kesari dal. 

Ghee or butter: Dissolve a spoon of sugar in 10ml of HCL and add 10 ml of heated ghee or butter to it. If a red colour appears, that indicated adulteration.

Sugar: Dissolve a spoon of sugar in water and allow it to settle. If the sugar has been adulterated with chalk, the chalk residue will settle in the bottom and not dissolve. 

Saffron thread: If a prompt infusion of saffron occurs on placing a few strands in water, it means the saffron is adulterated.

Note:- For general information only. More authentic information can be had from FSSAI.