EDIBLE OILS, FATS, BUTTER, MAGARIN |
No. |
Parameter |
Duration Analysis |
Method |
1 |
Absorbency in ultraviolet (at 270 nm) |
2 days |
FSSAI 2019 |
2 |
Acid value |
2 days |
ISO 660:2020 |
3 |
Alkalinity |
2 days |
ISO 9963-1 |
4 |
Color |
2 days |
FSSAI 2019 |
5 |
Density |
2 days |
FSSAI 2019 |
6 |
Free fatty acid (as oleic acid) |
2 days |
ISO 660:2020 |
7 |
Insoluble impurities |
2 days |
ISO 663 |
8 |
Iodine Value |
2 days |
ISO 3961 |
9 |
Melting point |
2 days |
EP 10.0 |
10 |
Moisture content |
1 days |
ISO 662 |
11 |
Oxalic acid |
2 days |
IS 6108 |
12 |
Peroxide value (Rancidity) |
2 days |
ISO 3960 |
13 |
pH |
1 days |
ISO 4316 |
14 |
Salts Content |
2 days |
ISO 1841-2 |
15 |
Saponification value |
2 days |
ISO 3657 |
16 |
Soap content |
2 days |
ISO 10539 |
17 |
Synthetic Oil Soluble Colours |
2 days |
IS 4251 |
18 |
Total Fat |
2 days |
NF ISO 11085 |
19 |
Turbidity |
2 days |
ISO 6731 |
20 |
Unsaponifiable matter |
2 days |
ISO 18609 |
SUGAR, SUGAR PRODUCTS AND CONFECTIONERY PRODUCTS |
No. |
Parameter |
Duration Analysis |
Method |
1 |
Total acidity |
2 days |
ISO 750 |
2 |
Glucose |
2 days |
FSSAI 2019 |
3 |
Gum-Base Content |
2 days |
FSSAI 2019 |
4 |
Hydroxymethylfurfural Content |
2 days |
AOAC 980.23 |
5 |
Insoluble meter |
2 days |
IS 15279 |
6 |
Invert Sugar |
2 days |
ISO 5377 |
7 |
Moisture content |
1 days |
ISO 662 |
8 |
Reducing sugar |
2 days |
ISO 5377 |
9 |
Starch content |
2 days |
FSSAI 2019 |
10 |
Test for commercial Invert Sugar in honey |
2 days |
FSSAI 2019 |
11 |
Test for the presence of added synthetic colour |
2 days |
FSSAI 2019 |
12 |
Titanium Di-oxide in Chewing Gum |
2 days |
FSSAI 2019 |
13 |
Total Ash |
2 days |
ISO 1575 |
14 |
Total reducing sugar |
2 days |
IS 15279 |
15 |
Total sugar as sucrose (add sugar) |
2 days |
IS 15279 |
FRUITS & VEGATABLE |
No. |
Parameter |
Duration Analysis |
Method |
1 |
Ascorbic acid (vit C) |
2 days |
AOAC 967.21 |
2 |
Average filling volume |
1 days |
EP 10.0 |
3 |
Brix |
2 days |
AOAC 983.17 |
4 |
Drained Weight |
1 days |
AOAC 968.30 |
5 |
Ethanol Content |
2 days |
ISO 2448:2009 |
6 |
Fruit content in fruit juice |
2 days |
FSSAI 2019 |
7 |
Mineral Acid |
2 days |
FSSAI 2019 |
8 |
Nitrogen |
2 days |
ISO 937 |
9 |
Fat content |
2 days |
FSSAI 2019 |
10 |
pH |
1 days |
ISO 4316 |
11 |
Phosphorous content |
2 days |
FSSAI 2019 |
12 |
Presence of Caramel |
2 days |
FSSAI 2019 |
13 |
Presence of Peroxidase |
1 days |
FSSAI 2019 |
14 |
Rehydration ratio of fruit and vegetable |
1 days |
FSSAI 2019 |
15 |
Salts Content |
1 days |
ISO 1841-2 |
16 |
Sodium hydrosulfite |
2 days |
IS 1919 |
17 |
Total acidity |
2 days |
ISO 750 |
18 |
Total suspended solids (TSS) |
2 days |
FSSAI 2020 |
19 |
Volatile acids |
2 days |
FSSAI 2019 |
20 |
Water activity (Aw) |
1 days |
FSSAI 2019 |
Alcoholic and non alcoholic beverages (Sport drink, energy drink, fruit drink, tea, coffee, etc) |
No. |
Parameter |
Duration Analysis |
Method |
1 |
Absorbance Test in UV light of Neutral Alcohol |
2 days |
FSSAI 2019 |
2 |
Actual brix |
1 days |
AOAC 983.17 |
3 |
Alcohol Strength at 20ºC (Ethanol) |
2 days |
IS 3752:2005 |
4 |
Aldehydes |
2 days |
ISO 1388/5 |
5 |
Bitterness |
2 days |
ASBC method |
6 |
Caffeine content |
2 days |
ISO 20481 |
7 |
Clarity (Turbidity) |
1 days |
FSSAI 2019 |
8 |
Cocoa Butter |
2 days |
AOAC 963.15 |
9 |
Color |
1 days |
FSSAI 2019 |
10 |
Crude fibre |
2 days |
AOAC, 2005, 962.09 |
11 |
Density |
1 days |
Codex, 2019 |
12 |
Ester ( Ethyl Acetate) |
2 days |
ISO 1388/9 |
13 |
"Free fatty acids,(expressed as oleic acid" |
2 days |
ISO 7305: 2019 |
14 |
Fresh brix |
1 days |
AOAC 983.17 |
15 |
Furfural content |
2 days |
ISO 1388/11 |
16 |
Hight alcohols content |
2 days |
IS 3752:2005 |
17 |
Iron (Fe) |
2 days |
NF ISO 6332 |
18 |
Methanol content |
3 days |
ISO 1388-7 |
19 |
Moisture content |
1 days |
ISO 662 |
20 |
pH |
1 days |
ISO 4316 |
21 |
Reducing Sugar |
2 days |
ISO 5377 |
22 |
Solubility in boiling water |
1 days |
FSSAI 2019 |
23 |
Sorbic Acid |
2 days |
AOAC 994.11 |
24 |
Sulphur Dioxide |
2 days |
FSSAI 2019 |
25 |
Tannin |
2 days |
ISO 9648 |
26 |
Total Acidity |
2 days |
ISO 750 |
27 |
Total Ash |
2 days |
ISO 1575 |
28 |
Total Dry Extract/Residue on Evaporation |
2 days |
Codex, 2019 |
29 |
Total polyphenols |
2 days |
ISO 14502-1 |
30 |
Total flavonoid |
2 days |
USP 44 NF 37 |
31 |
Total Sugar |
2 days |
AOAC 920.184 |
32 |
Volatile Acids |
2 days |
FSSAI 2019 |
33 |
Water extract |
2 days |
ISO 9768 |
CEREAL AND CEREAL PRODUCTS (BISCUIT, Nouddle, pasta, etc ) |
No. |
Parameter |
Duration Analysis |
Method |
1 |
Acidity of extracted fat |
2 days |
IS 1011 |
2 |
Alcoholic acidity |
2 days |
IS 12711 :1989 |
3 |
Amilose |
2 days |
FSSAI 2019 |
4 |
Amilopectine |
2 days |
FSSAI 2019 |
5 |
Calcium carbonate |
2 days |
FSSAI 2019 |
6 |
Cooking test: Total solids in gruel, % by mass |
1 days |
DKS 524: 2020 |
7 |
Foreign material/Extraneous Matter |
1 days |
ISO 7301 |
8 |
Free fatty acids as oleic acid of extracted oil, %(m/m) |
2 days |
ISO 7305: 2019 |
9 |
Gluten |
2 days |
ISO 21415-2:2015 |
10 |
Moisture content |
1 days |
ISO 662 |
11 |
Presence of ergot in food grains |
2 days |
FSSAI 2019 |
12 |
Synthetic color |
2 days |
FSSAI 2019 |
13 |
Talc content |
2 days |
FSSAI 2019 |
14 |
Total acidity |
2 days |
ISO 750 |
15 |
Total Ash |
2 days |
ISO 1575 |
16 |
Total fiber |
2 days |
AOAC, 2005, 962.09 |
17 |
Total protein |
2 days |
ISO 8968-1 |
18 |
Uric acid |
2 days |
FSSAI 2019 |
19 |
Aflatoxin B1, B2, G1 and G2 |
2 days |
HPLC |
HERB AND SPICES CONDIMENTS |
No. |
Parameter |
Duration Analysis |
Method |
1 |
Alcohol Soluble Extract |
2 days |
I.S 1797 |
2 |
Bulk Density |
2 days |
I.S 1797 |
3 |
Calcium Oxide |
2 days |
IS 1797 |
4 |
Color value in chillies (Capsicums of chilli pepper |
2 days |
AOAC 54, 37 |
5 |
Color value in chillies (Oleoresin of chillies |
2 days |
AOAC 971.26 |
6 |
Detection of Papaya seeds in Black Pepper |
2 days |
FSSAI 2019 |
7 |
Extraneous Matter/Foreign material |
2 days |
I.S 5453 |
8 |
Iodine |
2 days |
DUS 203 |
9 |
Mineral oil in Black Pepper |
2 days |
FSSAI 2019 |
10 |
Moisture content |
1 days |
ISO 662 |
11 |
Non Volatile Ether Extract |
2 days |
I.S 1797 |
12 |
Piperine Content |
2 days |
AOAC 987.07 |
13 |
Total Ash |
2 days |
ISO 1575 |
14 |
Turmeric |
2 days |
FSSAI 2019 |
15 |
Aflatoxin B1, B2, G1 and G2 |
2 days |
HPLC |
VINEGAR, TOMATO, CHILLI, SOYBEAN SAUCE |
No. |
Parameter |
Duration Analysis |
Method |
1 |
Capsaicinoid content in chilli sauce |
2 days |
ISO 7543-2 |
2 |
Lactic acid |
2 days |
AOAC |
3 |
Acetic acid |
2 days |
AOAC |
4 |
Sulfuric acid |
2 days |
AOAC |
5 |
Succinic acid |
2 days |
AOAC |
6 |
Tartaric acid |
2 days |
AOAC |
7 |
Detect Brewed and synthetic vinegar |
2 days |
FSSAI 2019 |
8 |
Nitrogen |
2 days |
ISO 937 |
9 |
Phosphorous (in Malt Vinegar) |
2 days |
FSSAI 2019 |
10 |
Presence of Caramel |
2 days |
FSSAI 2019 |
11 |
Presence of Mineral Acid |
2 days |
FSSAI 2019 |
12 |
Salts Content |
2 days |
ISO 1841-2 |
13 |
Total Acidity |
2 days |
ISO 750 |
14 |
Total Ash |
2 days |
ISO 1575 |
15 |
Total Solids |
2 days |
FSSAI 2019 |
MEAT AND MEAT PRODUCTS |
No. |
Parameter |
Duration Analysis |
Method |
1 |
Ascorbic acid (vit C) |
2 days |
AOAC 967.21 |
2 |
Borax/Boric acid |
2 days |
AOAC 970.33 |
3 |
Extract Release Volume (ERV) (Meat quality) |
1 days |
ISO 4316 |
4 |
Formaline |
2 days |
FSSAI 2019 |
5 |
Nitrate |
2 days |
AOAC 973.31 |
6 |
pH (keeping quality) |
1 days |
ISO 4316 |
7 |
Total Fat |
2 days |
NF ISO 11085 |
8 |
Total meat content, Min |
2 days |
ISO 937 |
9 |
Total phosphorous content |
2 days |
I.S.O 2294 |
10 |
Total protein |
2 days |
ISO 8968-1 |
11 |
Nitrite |
2 days |
AOAC 973.31 |
12 |
Sodium metabisulfite |
2 days |
USP 44 NF 39 |
MILK AND MILK PRODUCTS |
No. |
Parameter |
Duration Analysis |
Method |
1 |
Alkaline Phosphatase Test |
2 days |
FSSAI 2019 |
2 |
Cane Sugar content |
2 days |
AOAC 920.184 |
3 |
Cellulose content |
2 days |
FSSAI 2019 |
4 |
Detection of Gelatine |
2 days |
AOAC 920.106 |
5 |
Glucose in Milk |
2 days |
FSSAI 2019 |
6 |
Lactose Content |
2 days |
FSSAI 2019 |
7 |
Nitrate |
2 days |
FSSAI 2019 |
8 |
Non-Protein Nitrogen |
2 days |
FSSAI 2019 |
9 |
Peroxide Value |
2 days |
FSSAI 2019 |
10 |
Presence Ammonium Compounds |
2 days |
FSSAI 2019 |
11 |
Presence of Anionic Detergent |
2 days |
FSSAI 2019 |
12 |
Presence of Boric acid and Borates |
2 days |
IS 1479 |
13 |
Presence of Chloramines |
2 days |
FSSAI 2019 |
14 |
Presence of Formalin |
2 days |
IS 1479 |
15 |
Presence of Hydrogen Peroxide |
2 days |
AOAC 957.08 |
16 |
Presence of hypochlorites |
2 days |
FSSAI 2019 |
17 |
Presence of Salicylic acid |
2 days |
AOAC 975.30 |
18 |
Presence of Skimmed milk Powder in Natural milk |
2 days |
FSSAI 2019 |
19 |
Presence of Sulphates |
2 days |
FSSAI 2019 |
20 |
Starch content |
2 days |
FSSAI 2019 |
21 |
Test for Quaternary Ammonium Compounds |
2 days |
B.S. 1741 |
22 |
Total Fat |
2 days |
NF ISO 11085 |
23 |
Total protein |
2 days |
ISO 8968-1 |
24 |
Total Solids |
2 days |
ISO 6731 |
25 |
Turbidity (Turbidity Test for Checking Efficiency of Sterilization in Liquid Milk) |
2 days |
IS 1479 |
26 |
Urea content |
2 days |
IS.1479 |
FOOD ADDITIVES |
No. |
Parameter |
Duration Analysis |
Method |
1 |
Acesulfame K |
2 days |
ISO 12856 |
2 |
Aspartame |
2 days |
ISO 12856 |
3 |
Benzoic Acid |
2 days |
ISO 12856 |
4 |
Betanin |
2 days |
FSSAI 2019 |
5 |
Borate |
2 days |
AOAC 970.33 |
6 |
Caramel |
2 days |
FSSAI 2019 |
7 |
Chlorophyll |
2 days |
FSSAI 2019 |
8 |
Cyclamate |
2 days |
AOAC 957.09 |
9 |
Nitrite |
2 days |
FSSAI 2019 |
10 |
Nitrate |
2 days |
FSSAI 2019 |
11 |
Dulcin |
2 days |
AOAC 957.11 |
12 |
Sodium glutamate |
2 days |
FSSAI 2019 |
13 |
Indigo carmine |
2 days |
FSSAI 2019 |
14 |
Ponceau-4R |
2 days |
FSSAI 2019 |
15 |
Presence of Butylated hydroxytoluene (BHT) |
2 days |
AOAC 965.28 |
16 |
Presence of Butylated hydroxyanisole (BHA) |
2 days |
AOAC 965.28 |
17 |
Presence of Carbonate |
2 days |
FSSAI 2019 |
18 |
Quinine |
2 days |
FSSAI 2019 |
19 |
Rhodamine B |
2 days |
ASEAN 2019 ACM |
20 |
Saccharin |
2 days |
AOAC 941.10 |
21 |
Salicylic acid |
2 days |
FSSAI 2019 |
22 |
Sorbic Acid |
2 days |
AOAC 994.11 |
23 |
Sudan red I |
2 days |
AOAC 994.11 |
24 |
Sudan red II |
2 days |
AOAC 994.11 |
25 |
Sudan red III |
2 days |
AOAC 994.11 |
26 |
Sudan red IV |
2 days |
AOAC 994.11 |
27 |
Sunset Yellow |
2 days |
FSSAI 2019 |
28 |
Tartrazine |
2 days |
FSSAI 2019 |
AMINO ACIDS |
No. |
Parameter |
Duration Analysis |
Method |
1 |
Alanine |
5 days |
HPLC |
2 |
Arginine |
5 days |
HPLC |
3 |
Aspartic acid |
5 days |
HPLC |
4 |
Cystine |
5 days |
HPLC |
5 |
Glutamic acid |
5 days |
HPLC |
6 |
Glycine |
5 days |
HPLC |
7 |
Histamine |
5 days |
HPLC |
8 |
Histidine |
5 days |
HPLC |
9 |
Isoleucine |
5 days |
HPLC |
10 |
Leucine |
5 days |
HPLC |
11 |
Lysine |
5 days |
HPLC |
12 |
Methionine |
5 days |
HPLC |
13 |
Phenylalanine |
5 days |
HPLC |
14 |
Serine |
5 days |
HPLC |
15 |
Treonine |
5 days |
HPLC |
16 |
Tryptophane |
5 days |
HPLC |
17 |
Tyrosine |
5 days |
HPLC |
18 |
Valine |
5 days |
HPLC |
Shelf life test |
No. |
Description |
Parameter |
1 |
Base on selected parameters |
Short-shelf life product (D0, D1, D2, D3,D4,D5,D6 &D7) |
2 |
Base on selected parameters |
Medium-shelf life product (W0,W1, W2, W3, W4, W5& W6) |
3 |
Base on selected parameters |
Long-shelf life product ( M0, M3,M6, M9,M12, M18,M24 & M36) |