A Study on pH Metric Method for Detection of Cooked Rice Adulteration

In proposed research work, the pH of cooked rice is measured for different interval of storage time. % adulterated cooked rice samples are prepared by partial admixture of spoiled rice in fresh rice and subjected for pH analysis. pH of fresh cooked rice is slightly acidic. Under storage condition, evaporation of moisture at room temperature accumulates salt in rice. Due to salt accumulation pH of cooked rice is inclined towards alkaline side. For detection of spoilage of cooked rice with different interval of storage and adulteration, pH of Kolam variety of rice is detected from 0 hours to 36 hrs. Further, rice is adulterated by partial admixture of spoiled rice of 12 hours’ duration with fresh rice. pH of each adulterated mixture is determined. 50 domestic and commercial are collected from Otur area and analysed for pH measurement. Results shows proportionate linear increase of pH with time. Further four varieties of rice viz. Indrayani, Kolam, Basmati and Ambemohor was % adulterated with partial admixture of corresponding variety of spoiled rice. pH of each mixture determined. same trends of results are obtained. The study also indicates the pH metric method for detection for spoiled or adulterated rice. This has significance for reducing the health hazards caused by B. Cereus bacteria by spoilage of rice during stored period. The accumulation of salt caused by moisture evaporation raises the pH of cooked rice. This technology can be successfully expanded to detect rice adulteration. A cheap, rapid, and easy pH metric method can successfully identify the extent of adulteration and thereby rice rotting.