The pH of cooked rice is determined at various intervals of storage time in the proposed study project. pH testing is performed on cooked rice samples that have been contaminated with a certain percentage of ruined rice. Freshly cooked rice has a mildly acidic pH. Salt builds up in rice during storage due to the evaporation of moisture at room temperature. Rice that has been cooked has an alkaline pH due to salt buildup. The pH of rice from the Kolam variety is measured from 0 hours to 36 hours in order to identify adulteration and spoiling of cooked rice with various storage and handling intervals. Additionally, rice gets contaminated when ruined rice that has been sitting out for 12 hours is mixed in with new rice. Each contaminated mixture’s pH is measured. 50 residential and business samples are gathered in the Otur region and tested for pH. Results indicate a linear rise in pH over time that is proportional. Four other rice kinds, Indrayani, Kolam, Basmati, and Ambemohor, were all partially contaminated with the matching variety of rotten rice. The pH of each combination is calculated. The same patterns of outcomes are attained. The report also suggests using pH metre testing to look for damaged or tampered rice. This is significant for lowering the health risks brought on by B. Cereus bacteria through rice deterioration during storage. The pH of cooked rice is raised by the salt buildup brought on by moisture evaporation. It is possible to effectively use this technique to identify contaminated rice. A quick, affordable, and simple pH metric approach can effectively  identify the extent of adulteration and thereby rice rotting.

Author(s) Details:

M. H. Moulavi,
PDEA’s Annasaheb Waghire, Arts, Science and Commerce College, Otur, Maharashtra-412409, India.

N. S. Momin,
AAEMF’s Delight college of Pharmacy, Koregaon Bhima, Pune, Mahrashtra-412 216 India.

R. N. Shirsat,
PDEA’s Annasaheb Waghire, Arts, Science and Commerce College, Otur, Maharashtra-412409, India.

V. M. Shinde,
PDEA’s Annasaheb Waghire, Arts, Science and Commerce College, Otur, Maharashtra-412409, India.

K. G. Kanade,
Rayat Shikshan Sanstha’s Annasaheb Awate College Manchar, Maharashtra-410 503, India.

Please see the link here:  https://stm.bookpi.org/PCSR-V2/article/view/7569

Keywords: pH metry, cooked rice, adulteration.