Google Translate Widget by Infofru

Author Site Reviewresults

Print

Food Science Research Institute

TEST CHARGES -2013

Parameters analyzed along with their cost of analysis are given in the table below:

Materials

Test

Charges / Sample (Rupee)

 

Proximate Analyses

 

Islamabad

Karachi

 

 

Foreign materials

1000

1000

 

 

Moisture

1000

1000

 

 

Protein

2000

2000

 

 

Ash

1500

1500

 

 

Fat

1500

1500

 

CEREALS

 

WHEAT & MAIZE GRAIN AND PRODUCTS

 

Grain quality

Foreign material (total)

500

500

 

 

Foreign material (classification)

1000

1000

 

 

Shriveled & broken kernels

1000

1000

 

 

Insect infestation

1000

1000

 

 

Thousand grain mass

1000

1000

 

 

Grain milling (flour yield)

1000

1000

 

 

Grain moisture

1000

1000

 

 

Test weight (kernel)

1000

1000

 

 

Chapatti making & baking

1000

 

 

 

Grain Physical quality tests

 

 

 

Flour quality

Moisture

1000

1000

 

 

Wet Gluten

2000

2000

 

 

Dry gluten

2500

2500

 

 

Gluten index

2000

2000

 

 

WG, DG, GI

3000

3000

 

 

Farinograph

6000

6000

 

 

Alveograph

 

6000

 

 

Consestograph

 

6000

 

 

Falling Number / a-Amylase activity

2500

2500

 

 

Protein

2000

2000

 

 

Hardness index (NIR)

1000

1000

 

Chemical analysis

Acidity

1000

 

 

 

Fat

1500

1500

 

 

Ash

1500

1500

 

 

Fiber

1000

 

 

 

Starch / Carbohydrate

1000

 

 

 

Minerals

1000/ element

 

 

 

Phytic acid

1000

 

 

 

Lysine

1000

 

 

RICE

 

Chemical analysis

Protein

2000

2000

 

 

Fat

1500

1500

 

 

Fiber

1000

 

 

 

Moisture

1000

1000

 

 

Alkali spreading value

500

 

 

 

Amylase content

500

 

 

 

Gel consistency

1000

 

 

Physical analysis

De-hulling of paddy

1000

1000

 

 

Milling of de-hulled rice

500

500

 

 

Grading of rice

500

500

 

 

Physical characterization (length, breath, thickness, L/B, quality index)

1000

1000

 

 

Moisture Content

1000

1000

 

 

Insect Damage

1000

1000

 

 

Yellow

1000

1000

 

 

Shrivelled

1000

1000

 

 

Chalky

1000

1000

 

 

Broken

1000

1000

 

 

Foreign Grain

1000

1000

 

 

Foreign Matter

1000

1000

 

 

Paddy

1000

1000

 

 

Under milled / Red striped

1000

1000

 

 

Other Variety (physical / Visual)

1000

1000

 

 

Other Variety through DNA

 

10000

 

PULSES

 

CHICKPEA, SOYBEAN, COWPEA AND OTHER COMMON BEANS LENTIL (MUNG AND MASH)

 

Physicochemical analysis

Seed weight

200

 

 

 

Seed volume

500

 

 

 

Hydration capacity

500

 

 

 

Hydration index

500

 

 

 

Swelling capacity

500

 

 

 

Swelling index

500

 

 

 

Cooking time

a.        Dried seeds

b.        Soaked seeds

500

 

 

 

Proximate composition

Same as wheat

 

 

 

Anti-nutritional factors

a.          Phytic acid

b.          Polyphenols

1500

 

 

OIL SEEDS AND PRODUCTS

 

SOYBEAN, PEANUT, CORN, CANOLA, BRASSICA, SUNFLOWER, LINSEED ETC.

 

Oil

Oil Content

1000

 

 

 

Density

500

 

 

 

Refractive index

500

 

 

 

Iodine value

1000

 

 

 

Rancidity (peroxide value)

1000

 

 

 

Boiling time

500

 

 

 

Melting time (flash point)

500

 

 

 

Acid value

1000

 

 

 

Sponification value

1000

 

 

 

Vitamin A (qualitative)

1500

 

 

 

Glucosinulate

1000

 

 

FRUITS, VEGETABLES & PRODUCTS

KETCHUP, JAM, JELLIES, SQUASHES ETC.

Physicochemical analysis

pH value

1000

 

 

 

Acidity

1000

 

 

 

Vitamin C

1000

 

 

 

Sugars

1000

 

 

 

Minerals

1000

 

 

 

Pectin

1500

 

 

 

Tannin

1500

 

 

 

Ash

1500

1500

 

 

Protein

2000

2000

 

 

Chlorophyll

1000

 

 

Physicochemical analysis

Color

500

 

 

 

Density

500

 

 

 

Total solids

500

 

 

 

Sugars

1000

 

 

 

Moisture

1000

 

 

 

Ash

1000

1500

 

 

Acidity

1000

 

 

 

HMF (hydroxyl-methyl furfural content)

1500

 

 

 

pH

1000

 

 

 

Protein / Nitarogen

1500

2000

 

 

Microscopic analysis (pollen grains and other substances)

1000

 

 

FOOD CONTAMINANTS

 

MYCOTOXINS

Aflatoxin

5000/toxin

5000/toxin

 

 

Ochratoxin

5000/toxin

5000/toxin

 

 

Fumonisin

5000/toxin

5000/toxin

 

 

Vomitoxin

5000/toxin

5000/toxin

 

 

Zerealenone

5000/toxin

5000/toxin

 

HEAVY METALS

Cadmium

1000

5000

 

 

Lead

1000

5000

 

 

Arsenic

1000

5000

 

 

Mercury

1000

5000

 

 

Zinc

1000

1000

 

 

Copper

1000

1000

 

 

Iron

1000

1000

 

 

Manganese

1000

1000

 

 

Magnesium

1000

1000

 

MICROBIOLOGY OF FOOD

Total plate count

1000

8000

 

 

Total coliform count

1000

1000

 

 

Feacal coliform count

1000

1000

 

 

Yeast and mold count

1000

1000

 

 

E.coli count

1000

1000

 

 

Salmonella typhi

---

1000

 

 

Fitness for human consumption (including Aflatoxin)   

---

10000

 

PATHOLOGY

Blotter method

1500

1500

 

 

Agar plate method

 

 

Growing on test

 

 

Dilution plate method

 

 

Poisson food techniques

 

 

Koch’s postulates

 

 

Purification of fungi

 

 

Identification of fungi

 

 

Pathogenicity test

 

 

Karnal Bunt

2000

2000

 

 

Ergot

2000

2000

 

 

OTHER TESTS

 

 

 

 

Seed germination

500

 

 

 

Seed varieties mixing

1000

 

 

 

 

Major Equipments Available

GQTL is equipped with the latest testing facilities, details of some of the major equipment are given below:

 

EQUIPMENT

PURPOSE

·  Milling Machines

·  Dividers

·  Test Weight apparatus

·  Sieves

·  Digesters with scrubber

·  Rotavapour

·  Shaker

·  Water baths

·  Incubators

·  Fuming Hood

·  Autoclaves

 

 

 

 

 

Sample Preparation

·  Auto Kjeldahl Unit

For Nitrogen / Protein Analysis

·  Extraction Unit

For Extraction of crude fat

·  Fibertec

To analyze Crude Fiber

·  Muffled Furnace

For Ash Determination

·  Hot Air Oven

·  Moisture meter

For Moisture Determination

·  HPLC

to analyze vitamins and aflatoxins

·  Atomic Absorption

For Heavy metal analysis

·  GC/MS

For Pesticide Residues Analysis

·  Inframatic

Rapid analysis of moisture/protein

·  Spectrophotometer

To analyze the components on colour basis

·  Capillary Electrophoresis

Separation of organic molecules

·  Farinograph

To determine stability , water absorption and other rheological characters of the wheat flour

·  Falling number

To measure alpha amylase activities.

·  Alveograph

To determine dough properties of wheat.

·  Glutamatic

To measure Gluten in the dough

·  Eliza Reader

Aflatoxin analysis

·  Colony Counter

To count bacterial colonies

·  Colour grader

To grade the wheat grains according to their colour.

 

PARC Toll Free
Help Desk (8:00am to 4:00pm)

  +92-51-0800-84420

Follow Us on

TwitterRSS Feed