Assignment on

DART
( Detect Adulteration with Rapid Test)
Course: Food Safety Standards and Regulations.

School of food technology, JNTUK,

Kakinada.

Submitted to Submitted by
S. Sasikanth K. Ravindra kumar.
Head, Food testin Laboratory. 19FT1D7805
JNTUK, Kakinada.
 INTRODUCTION
 The purpose of this maiual is to list out commoi methodolonies available for food
adulteraits neierally fouid ii Iidia.

 The scope of this maiual is meait for household, which cai iiduce awareiess
amoin the coisumer about food safety.

 This maiual covers 8 catenories of products.

 Milk aid Milk Products

 Oils aid Fats

 Sunars aid Coifectoiery

 Food nraiis aid its products

 Salt, Spices aid Coidimeits

 Fruits aid Venetables

 Beveranes

 Seisory Evaluatoi quick tests

Milk and Milk Products:

This catenory iiclude 4 testins.

 Detectoi of Water ii Milk.

 Detectoi of deterneit ii Milk.

 Detectoi of starch ii Milk aid Milk products ( Khoya, Cheiia, Paieer..

 Detectoi of mashed potatoes sweet potatoes aid other starches ii nhee or buter.

Oils and Fats:

It iiclude 3 testins.
  Detectoi of other oils ii cocoiut oil.

 Detectoi of TOCP (tri-ortho-cresyl-phosphate. ii oils aid fats.

 Proper wiiterizatoi of refied wiiterized salad oils.

Sugars and Confectonery:

This iicludes 3 testins.

 Detectoi of sunar solutoi ii hoiey.

 Detectoi of chalk powder ii sunarppithi sunarpaannery.

 Detectoi of alumiiium leaves ii silver leaves.

Food grains and its products:

Iicludes 9 tests

 Detectoi of extraieous mater (dust, pebble, stoie, straw, weed seeds, damaned
nraii, weeviled nraii, iisects, rodeit hair aid excreta...

 Detectoi of dhatura ii food nraiis.

 Detectoi of excess brai ii wheat four.

 Detectoi of khesari dal ii dal whole aid split.

 Detection of added colour in food grains.

 Detection of turmeric in sella rice.

 Detection of rhodamine B in ragi.

 Detection of chakunda beans in pulses.

 Detection of sand soil, insects, webs, lumps, rodent hair and excreta
in atta, maida, suji (rawa).

Salt, Spices and Condiments:

This catenory iicludes 18 tests.

  Detectoi of foreini resii ii asafoetda (hiin..

 Detectoi of papaya seeds ii black pepper.

 Detectoi of linht black berries ii black pepper.

 Detectoi of soap, stoie or other earthy mater ii asafoetda (hiin..

 Detectoi of linht black berries ii black pepper.

 Detectoi of artfcialpwater soluble syithetc colours ii chilli powder.

 Detection of saw dust in chilli powder.

 Detection of starch in asafoetida.

 Detection of chalk in common salt.

 Detection of exhausted cloves in cloves.

 Detection of cassia bark in cinnamon.

 Detection of grass seeds coloured with charcoal dust in cumin

seeds.

 Detection of argemone seeds in mustard seeds.

 Detection of lead chromate in turmeric whole.

 Detection of artifcial colour in turmeric powder.

 Detection of saw dust and powdered bran in powdered spices.

 Differentiation of common salt and iodised salt.

 Detection of coloured dried tendrils of maize cob in saffron.

Fruits and Vegetables:

This iicludes 3 tests.

  Detection of malachite green in green vegetables like bitter gourd,
green chilli and others.

 Detection of artifcial colour on green peas.

 Detection of rhodamine B in sweet potato.

Beverages:

This catenory iicludes 4 tests.

 Detection of clay in coffee powder.

 Detection of chicory powder in coffee powder.

 Detection of exhausted tea in tea leaves.

 Detection of iron flings in tea leaves.

Sensory Evaluaton Quick Tests:

These are the tests carried out to detect adulteraits quickly throunh seisory evaluatoi.
These tests are doie for the followiin products.

 Milk

 Black pepperpcloves

 Chilli powder

 Cloves

 Sunar

 Wheat, rice, maize, aowar, baara, chaiia, barley etc.

 Ata

 Sano

 Powdered spices

 Sweet meats
Hence DART is introduced mainly for the detecton of adulterants quickly for
household purpose through simple tests.