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Food Quality Control Laboratory

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FOOD QUALITY CONTROL LABORATORY

Department of Post Harvest Technology, College of Horticulture, Vellanikkara

The Food Quality Control Laboratory, under the Department of Post Harvest Technology at the College of Horticulture caters to the determination of nutritional and biochemical quality attributes of fresh and processed food samples. The facility is being used by researchers, entrepreneurs, students and food business operators from all districts of Kerala. Nutrient labeling is an inevitable aspect of value added and processed products as emphasized by the Food Safety and Standards Authority of India (FSSAI). A few of the Firms/institutions that have utilized the services of the laboratory are:

Suma Food Supplement, Pengatri, Palakkad

Government Ayurveda College, Thiruvananthapuram

Dr.N.G.P Arts and Science College, Coimbatore

Vimala College, Thrissur

Saraswathy Soft Drinks, Nattika

Cadbury-Cocoa Research Project, KAU

Anna Food Products, Wayanad

Kerala Agro Industries Corporation, Mala

Mahatma Gandhi University, Kottayam

St. James College, Chalakkudy

SKS, Parathode, Kottayam

Veg Village, Adithiruthy, Chavakkad

N Qube Natural Drinks, Thanjeri, Malappuram

Royal Foods, Kozhikode

Gayathri Sweets, Punkunnam, Thrissur

St. Thomas College, Thrissur

Govt. Model Girls HSS, Irinjalakuda

Green Valley passion fruit, Akkampadam, Eranhimangad, Malappuram

Food Mania, Walayar, Palakkad

Fedra Dale Farms, Udumbanchola, Idukki

RATES FOR QUALITY DETERMINATION

Sl No.

Quality parameter

Quantity required for analysis (g)

Charges for analysis  (Rs.)

I

Carbohydrates

 

 

  1.  

Reducing/ Non-Reducing/ Total Sugars

250

300

  1.  

Starch

250

300

  1.  

Total carbohydrate

250

250

  1.  

Amylose

250

400

  1.  

Cellulose

250

350

  1.  

Fructose/ Inulin

250

600

  1.  

Pectin

250

700

II

Lipids

 

 

  1.  

Soxhlet extraction (Oleoresin/fat)

100

350

  1.  

Acid value/ Acid number/ Free fatty acids

100

300

  1.  

Saponification value

100

500

  1.  

Iodine value

100

500

  1.  

Peroxide value/ rancidity

100

300

III

Vitamins

 

 

  1.  

Ascorbic acid

250

350

IV

Pigments

 

 

  1.  

Lycopene

250

500

  1.  

Total carotenoids

250

500

  1.  

Chlorophyll

250

350

  1.  

Curcumin

250

500

V

Phenolics

 

 

  1.  

Total phenols

100

500

  1.  

Chlorogenic acid

250

1650

  1.  

Tannin

250

500

  1.  

Capsaicin

100

500

  1.  

Flavanoids

100

500

VI

Fibres

 

 

  1.  

Crude Fibre

250

400

  1.  

Acid Detergent Fibre (ADF)

250

350

  1.  

Neutral Detergent Fibre (NDF)

250

350

  1.  

Dietary Fibre

250

600

VII

Amino acids/Protein

 

 

  1.  

Total free amino acids

100

500

  1.  

Proline

100

500

  1.  

Methionine

100

500

  1.  

Tryptophan

100

800

  1.  

Protein

100

500

VIII

Miscellaneous

 

 

  1.  

Acidity

100

200

  1.  

Sulphur dioxide

100

200

  1.  

Mucilage

200

300

  1.  

Benzoic acid

200

350

  1.  

TSS

100

100

  1.  

pH

100

100

  1.  

Extraneous matter

100

200

  1.  

Total mineral content/ Total ash

200

400

  1.  

Acid Insoluble Ash

200

400

  1.  

Water insoluble ash

200

400

  1.  

Individual Element analysis

200

400+(100/element)

  1.  

Moisture content

100

300

  1.  

Water activity

100

300

  1.  

Alcohol Content

300

200

For details, contact: Dr. Saji Gomez, Assistant Professor, Department of Post Harvest Technology, College of Horticulture, Vellanikkara-680656.E-mail: saji.gomez@kau.in; phone: 9495866891

              

 

 

 

Translations

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Address

College of Horticulture
Kerala Agricultural University
Vellanikkara
KAU P.O.
Thrissur Kerala 680656
:+91-487 2438300
:+91-487-2438301