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 |
|
|
|
|
Reducing/ Non-Reducing/ Total Sugars |
250 |
300 |
|
|
Starch |
250 |
300 |
|
|
Total carbohydrate |
250 |
250 |
|
|
Amylose |
250 |
400 |
|
|
Cellulose |
250 |
350 |
|
|
Fructose/ Inulin |
250 |
600 |
|
|
Pectin |
250 |
700 |
|
II |
Lipids |
|
|
|
|
Soxhlet extraction (Oleoresin/fat) |
100 |
350 |
|
|
Acid value/ Acid number/ Free fatty acids |
100 |
300 |
|
|
Saponification value |
100 |
500 |
|
|
Iodine value |
100 |
500 |
|
|
Peroxide value/ rancidity |
100 |
300 |
|
III |
Vitamins |
|
|
|
|
Ascorbic acid |
250 |
350 |
|
IV |
Pigments |
|
|
|
|
Lycopene |
250 |
500 |
|
|
Total carotenoids |
250 |
500 |
|
|
Chlorophyll |
250 |
350 |
|
|
Curcumin |
250 |
500 |
|
V |
Phenolics |
|
|
|
|
Total phenols |
100 |
500 |
|
|
Chlorogenic acid |
250 |
1650 |
|
|
Tannin |
250 |
500 |
|
|
Capsaicin |
100 |
500 |
|
|
Flavanoids |
100 |
500 |
|
VI |
Fibres |
|
|
|
|
Crude Fibre |
250 |
400 |
|
|
Acid Detergent Fibre (ADF) |
250 |
350 |
|
|
Neutral Detergent Fibre (NDF) |
250 |
350 |
|
|
Dietary Fibre |
250 |
600 |
|
VII |
Amino acids/Protein |
|
|
|
|
Total free amino acids |
100 |
500 |
|
|
Proline |
100 |
500 |
|
|
Methionine |
100 |
500 |
|
|
Tryptophan |
100 |
800 |
|
|
Protein |
100 |
500 |
|
VIII |
Miscellaneous |
|
|
|
|
Acidity |
100 |
200 |
|
|
Sulphur dioxide |
100 |
200 |
|
|
Mucilage |
200 |
300 |
|
|
Benzoic acid |
200 |
350 |
|
|
TSS |
100 |
100 |
|
|
pH |
100 |
100 |
|
|
Extraneous matter |
100 |
200 |
|
|
Total mineral content/ Total ash |
200 |
400 |
|
|
Acid Insoluble Ash |
200 |
400 |
|
|
Water insoluble ash |
200 |
400 |
|
|
Individual Element analysis |
200 |
400+(100/element) |
|
|
Moisture content |
100 |
300 |
|
|
Water activity |
100 |
300 |
|
|
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