Daily we are uses so many types of flours.
These
flours may be adulterated with toxic substances or other cheap flours
or other material that can increase quantity to monetary beneficial for
seller.
Adulterant of Flour:
Test Method:
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- Wheat flour
- Semolina
- Multigrain flour
- Gram flour
- Fine flour
- Rye flour
or products that have formulated by these flours.
Adulteration of Flour & Flour products |
Adulterant of Flour:
- Inferior grade flour - Corn meal in wheat flour, wheat flour in rye flour.
- Copper sulfate also may be added to improve the appearance.
- Stannous chlorid and potassium carbonate are added to flour cake to give the same color to the product made of molasses and a poor grade of flour as that made from good flour and honey.
- Alum as Flour bleaching agent is a food additive added to flour in order to cover up traces of bad flour, make it appear whiter (freshly milled flour has a yellowish tint),by bakers to make the bread white when a bad or cheap flour is being used, and to oxidize the surfaces of the flour grains and help with developing of gluten.
Detection of Toxic Lathyrus sativus flour in Gram flour:
Genuine Product: Gram Flour (Besan)
Adulterant: Lathyrus sativus flour (Khesari flour)
Lathyrus sativus is a native of southern Europe and Asia. Lathyrus sativus conations a toxic alkaloid- β-oxalyl-L-α,β-diaminopropionic acid (ODAP, also known as β-N-oxalyl-amino-L-alanine, or BOAA), is responsible for lathyrism, a nervous disease that cripples man throughout his life. This disease is known to result from an excessive consumption of the Khesari flour (Lathyrus sativus) which is a hard crop with wild growth and drought resistance and is cheaper than other conventional pulses. Similarity in appearance with Bengal gram dal and Tur (Arhar) dal has prompted its use as an adulterant. It is a very common adulterant in Bengal gram flour (Besan flour). Though the existence of the disease has been known for a long time, no effective steps have been undertaken to control it effectively.
Reason of Adulteration: Monetary benefit
Adulterant: Lathyrus sativus flour (Khesari flour)
Lathyrus sativus is a native of southern Europe and Asia. Lathyrus sativus conations a toxic alkaloid- β-oxalyl-L-α,β-diaminopropionic acid (ODAP, also known as β-N-oxalyl-amino-L-alanine, or BOAA), is responsible for lathyrism, a nervous disease that cripples man throughout his life. This disease is known to result from an excessive consumption of the Khesari flour (Lathyrus sativus) which is a hard crop with wild growth and drought resistance and is cheaper than other conventional pulses. Similarity in appearance with Bengal gram dal and Tur (Arhar) dal has prompted its use as an adulterant. It is a very common adulterant in Bengal gram flour (Besan flour). Though the existence of the disease has been known for a long time, no effective steps have been undertaken to control it effectively.
Reason of Adulteration: Monetary benefit
Test Method:
· Add 50 ml of 10% diluted Hydrochloric acid to 10 grams of gram flour.
· And keep on simmering water about 15 minutes.
· If pink color developed that’s indicates the presence of khesari flour in gram flour.
Health Effect: Lathyrism
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ADULTERATION OF METANIL YELLOW IN GRAM FLOUR
Adulterant: Metanil yellow-
Metanil yellow is the Toxic non-permitted food color used extensively in Asian countries as food color.
Genuine Product: Gram flour without metanil yellow.
Health effect of Metanil yellow:
· Disturb Central Nervous system.
· Paralysis
Reason for adulteration: To increase the brightness of gram flour for look like a better quality.
Test Method:
1. Title
Detection of Metanil yellow in Gram flour (besan)
2. Principle
Color development
3. Reagents
- Alcohol
- Hydrochloric acid
4. Apparatus
4.1. Test tube
4.2. Pipette.
5. Procedure
· Take half teaspoon of besan in test tube.
· Pour 3 ml of alcohol in the test tube.
· Mix up the contents thoroughly up by shaking the test tube.
· Add 10 drops of hydrochloric acid in it.
· Appearance of pink color in gram flour indicates the presence of metanil yellow adulteration.
6. Calculation-
No
7. Reference/Protocol
· FSSAI Manual on adulteration, Part – 2.
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