Ensuring Turmeric Authenticity: A Web-Based AI Approach for Detecting Rice Flour Adulteration

Authors

  • Manhari Palliyaguruge Department of Food Science and Technology, University of Peradeniya, Sri Lanka
  • Thilina Abekoon Water Resources Management and Soft Computing Research Laboratory, Sri Lanka
  • Hirushan Sajindra Faculty of Engineering and Design, Atlantic Technological University, Ireland
  • Rasanjali Samarakoon Department of Food Science and Technology, University of Peradeniya, Sri Lanka
  • Namal Rathnayake Advanced Institute for Marine Ecosystem Change, Japan Agency for Marine-Earth Science and Technology, Japan
  • Upaka Rathnayake Faculty of Engineering and Design, Atlantic Technological University, Ireland https://orcid.org/0000-0002-7341-9078

DOI:

https://doi.org/10.47852/bonviewJDSIS62027803

Keywords:

artificial intelligence, rice flour detection, sensory analysis, turmeric adulteration, web-based tool

Abstract

Turmeric powder is widely used for its culinary and medicinal properties. However, its adulteration with substances similar to the properties of pure turmeric powder poses significant concerns regarding quality, authenticity, and consumer health. This study aimed to develop an artificial intelligence (AI)-based tool for detecting rice flour adulteration in turmeric powder using color values and to further validate the findings through chemical, sensory, and microscopic analyses. Pure turmeric powder was mixed with rice flour (0.1%, 0.5%, 1%, 2.5%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, and 100% (w/w)) to create a series of rice flour adulterated turmeric powder samples. The L* , a* , and b* color values were measured and used for the development of the AI tool. Starch iodine complex formation was employed by the iodine test, while sensory evaluation assessed consumer perception to changes in color due to rice flour adulteration in turmeric powder. Microscopic image analysis was utilized to differentiate rice flour adulterated turmeric powder from pure turmeric powder based on the presence of rice flour granules. The results of the iodine test showed its suitability for detecting rice flour adulteration in turmeric powder on a laboratory scale. The AI-based tool enabled rapid and accessible adulteration detection. The findings of this study contribute to enhancing food quality assurance and promoting consumer health by addressing common adulteration practices in turmeric powder.

 

Received: 30 September 2025 | Revised: 22 January 2026 | Accepted: 25 February 2026

 

Conflicts of Interest

The authors declare that they have no conflicts of interest to this work.

 

Data Availability Statement

Data are available from the corresponding author upon reasonable request.

 

Author Contribution Statement

Manhari Palliyaguruge: Methodology, Formal analysis, Investigation, Resources, Data curation, Writing – original draft, Visualization. Thilina Abekoon: Formal analysis, Data curation, Writing – review & editing. Hirushan Sajindra: Software, Formal analysis, Data curation, Writing – review & editing. Rasanjali Samarakoon: Conceptualization, Validation, Supervision, Project administration. Namal Rathnayake: Validation, Data curation. Upaka Rathnayake: Conceptualization, Validation, Writing – review & editing, Supervision, Project administration.

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Published

2026-08-14

Issue

Section

Research Articles

How to Cite

Palliyaguruge, M., Abekoon, T., Sajindra, H., Samarakoon, R., Rathnayake, N., & Rathnayake, U. (2026). Ensuring Turmeric Authenticity: A Web-Based AI Approach for Detecting Rice Flour Adulteration. Journal of Data Science and Intelligent Systems. https://doi.org/10.47852/bonviewJDSIS62027803

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