| 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) | |