Authentic Diwali: How to test my khoya sweets?

Diwali is synonymous with a delightful array of sweets, ranging from barfis and halwas to cookies, cakes and chocolates. People indulge not only by purchasing sweets for their families and guests but also by gifting an assortment of traditional and modern confections to relatives. Khoya/khoa is a dried whole milk residue and is widely used in Indian sweets. Thus, Diwali calls for the best of khoya sweets. However, adulterated mawa is quite common in sweet shops today as it’s a cheaper option, so homemade sweets are advisable to be made with authentic ingredients and carry a rustic charm that store-bought sweets miss. Make this Diwali, an exciting time to prepare sweets in households with near and dear ones. Also, you can carry a khoya adulteration test for the store-broughts.

How is khoya made from milk?

Also known as mawa, is a concentrated form of milk used in various Indian sweets. The process of making it involves simmering full-fat milk to evaporate its moisture content. Here’s how it’s done:

1. Boiling Milk: Start with fresh, full-fat milk. Pour it into a heavy-bottomed pan and bring it to a boil over medium heat.
2. Simmering: Once boiling, reduce the heat and let the milk simmer. Stir it frequently to prevent it from sticking to the bottom and burning.
3. Evaporation: As the milk simmers, water evaporates, and the milk thickens. This process can take anywhere from 1 to 2 hours, depending on the quantity of milk used.
4. Stirring: Continue stirring until the milk reduces to a thick, granular consistency. The khoya is ready when it becomes a dense mass and no liquid remains.
5. Cooling: Remove the pan from heat and let the khoya cool. You can use immediately or stored in an airtight container for later use.

Khoya can vary in texture, ranging from soft to hard, and is a primary ingredient in many desserts like gulab jamun, barfi, and peda.

What substances are commonly used to adulterate khoya?

This popular Indian sweet dairy is often adulterated as a cut-back to save money, and starch is added frequently to build bulk and replicate the consistency of pure khoya, skim milk powder simulating the rich flavour and body of authentic khoya with a cost-cutting strategy to not use the entire amount of full fat.

Sometimes synthetic milk is mixed to prepare a chemical formula using non-dairy fats with this synthetic milk may also damage the quality as well as the safety of this product. Sometimes bidders may also use baking soda to increase its texture by which the taste may become a little less natural, and on the other hand, such colours might be used as non-edible ones which can result in some serious health diseases.

These adulterants not only degrade the taste and quality of sweets but also cause food safety issues. So, to make khoya a genuine and safe product, it must be derived from reliable sources that follow good quality standards. Checking some certifications and opting for integrity brands helps consumers avoid such pitfalls of adulterated products. Being vigilant can be a fun way to enjoy the traditional sweets made from pure khoya without sacrificing taste and safety.

Is it possible to test khoya adulteration at home?

Yes, you can perform a simple test at home to check for khoya adulteration. Here are a couple of methods:

1. Water Test: Take a small piece of khoya and dissolve it in warm water. Pure khoya will form a homogenous mixture, while adulterated khoya (with starch or other additives) may leave a residue or create a cloudy appearance.
2. Iodine Test: Mix a small amount of khoya with a few drops of iodine solution. If it turns blue or blue-black, it indicates the presence of starch, which is a common adulterant.
3. Burn Test: Take a small piece of khoya and burn it. Pure khoya will burn with a clean flame, while adulterated khoya may produce a sooty flame or leave a residue.

While these tests can give you some indication, they may not be 100% conclusive. For accurate results, consider getting a khoya test in a lab.

Is there a test conducted by FSSAI to detect adulteration in khoya?

While there isn’t a specific test designed solely for detecting adulteration in khoya, the methods established for milk adulteration can be effectively applied to khoya, given that khoya is derived from milk. Here’s a test structure focusing on this relationship.

1. Detecting starch adulteration in milk

Method: Iodine test

Materials needed:

• Iodine solution (available in pharmacies)
• Test tube or small container
• Milk sample

Procedure:

1. Take a small amount of the milk sample in a test tube.
2. Add a few drops of iodine solution to the milk.
3. Mix gently and observe the colour change.

Interpretation:

• If the solution turns blue or bluish-black, starch is present in the milk, indicating adulteration. This reaction occurs because iodine forms a complex with the amylose component of starch, resulting in a characteristic blue colour.

2. Detecting detergent adulteration in milk

Method: Detergent test

Materials needed:

• Detergent solution (any common household detergent)
• Test tube or small container
• Milk sample

Procedure:

1. Take a small amount of the milk sample in a test tube.
2. Add a few drops of the detergent solution.
3. Shake the test tube gently and observe for any frothing or bubbling.

Interpretation:

• If the mixture produces a significant amount of froth, it indicates the presence of detergent in the milk. Detergents are surfactants, which create foam when mixed with liquids, signaling adulteration.

3. Detecting maltodextrin adulteration in milk

Maltodextrin is a carbohydrate derived from starch and is sometimes added to milk to increase its volume or sweetness. Detecting maltodextrin can be slightly more complex than other adulterants, but specific tests can be employed.

Method: Thin Layer Chromatography (TLC) or Reducing Sugar Test

Materials needed:

• Milk sample
• Benedict’s reagent (for reducing sugars test)
• Thin layer chromatography plates (for TLC)
• Reagents for TLC (solvent system, stains)

Procedure for Reducing Sugar Test:

1. Take a small amount of milk in a clean test tube.
2. Add an equal volume of Benedict’s reagent.
3. Heat the mixture in a water for about 5-10 minutes.
4. Observe the colour change.

Interpretation:

• If the solution changes to brick red, it indicates the presence of reducing sugars, including maltodextrin, confirming potential adulteration.

Procedure for Thin Layer Chromatography:

1. Prepare a TLC plate by applying a small drop of the milk sample.
2. Develop the plate using an appropriate solvent system.
3. Allow it to dry and then use a stain to visualise the spots.
4. Compare the spots with known standards of maltodextrin.

Interpretation:

• If spots corresponding to maltodextrin appear on the TLC plate, this indicates its presence in the milk sample.

Conclusion

Milk adulteration detection is one of the safety and product integrity considerations for consumers. Tests for starch, detergent, and maltodextrin offer simple tools for detecting common adulterants. It is by using these methods that consumers and regulators can ensure the quality of milk products and protect public health. Continuous testing and consumer sensitization are instrumental ways to combat milk and its product adulteration and ensure that it meets safety standards. Previously, we have found ways of detecting adulteration in ghee, butter and coconut milk. Consider them also as part of safe Diwali measure.

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