IICPT
Food Testing Laboratory :: Analysis Charges
| S.No |
Parameters |
Testing Charges (Rs.) |
| Existing Charges |
Revised Charges (Effective from 01.03.2011) |
| 1. |
Moisture |
100 |
150 |
| 2. |
Fat |
350 |
650 |
| 3. |
Protein |
350 |
650 |
| 4. |
Fiber |
350 |
800 |
| 5. |
Ash |
350 |
350 |
| 6. |
Carbohydrate |
750 |
1000 |
| 7. |
Minerals(Na,K,Mg,Ca,Fe,Mn,P,etc.,) |
500 (per element) |
750(per element) |
| 8. |
Vitamin B |
2000 |
2500 |
| 9. |
Vitamin C |
350 |
1000 |
| 10. |
Vitamin A,D,E and K |
2000(per element) |
2500 (Per Vitamin) |
| 11. |
Aflatoxin Analysiss |
1500 |
2500 |
| 12. |
Melamine Residue Analysis |
1500 |
2500 |
| 13. |
Heavy Metal Analysis (Hg,Pb,As and Cd) |
500 (per element) |
750 (Per element) |
| 14. |
Antibiotic residual Analysis(2 residues) |
3000 |
4000 |
| 15. |
Pesticide Residual analysis |
4500 (Each for chlorine containing & Phosphorous containing residues) |
5000 (Each for chlorine containing & Phosphorous containing residues) |
| 16. |
Fatty acid profile GC-MS |
1850 |
2500 |
| 17. |
Textre Analysis |
1500 |
2000 |
| 18. |
Free Fatty acid |
100 |
500 |
| 19. |
Peroxide Value |
100 |
500 |
| 20. |
Titrable Acidity |
250 |
500 |
| 21. |
pH |
100 |
350 |
| 22. |
Total dissolved Solids |
250 |
350 |
| 23. |
Chlorine content |
250 |
500 |
| 24. |
Phytochemical identification by GC-MS |
1850 |
2500 |
| 25. |
Phytochemical Screening (Qualitative) |
750 |
1000 |
| 26. |
Microbial Load |
750 |
1000 |
| 27. |
Brix value |
100 |
250 |
| 28. |
Antimicrobial activity |
750 |
1000 |
| 29. |
Total Phenolics |
750 |
1000 |
| 30. |
Total Flavanoids |
750 |
1000 |
| 31. |
Specific Gravity |
100 |
350 |
| 32. |
Milling Test |
500 |
1000 |
| 33. |
Cooking Test |
500 |
1000 |
| 34. |
Parboiling & milling |
1000 |
1500 |
| 35. |
L,B,T Measurement |
100 |
500 |
| 36. |
Surface area of brown rice and categorization |
100 |
500 |
| 37. |
1000 grain Weight
(Paddy & Brown Rice) |
100 |
500 |
| 38. |
Bulk Density |
100 |
250 |
| 39. |
Angle of repose |
50 |
250 |
| 40. |
Sun Check |
100 |
250 |
| 41. |
Rice Color |
100 |
250 |
| 42. |
Rice Hardness |
100 |
250 |
| 43. |
Chalkiness index |
250 |
350 |
| 44. |
GT- Alkali Score |
100 |
350 |
| 45. |
Gel Consistency |
300 |
350 |
| 46. |
EMC-s and Water Uptake ratio |
250 |
500 |
| 47. |
RVA |
1500 |
2000 |
Sl.No. |
Parameter |
Analysis cost per sample |
|
I Analysis |
Rs |
1. |
Milling Test |
500 |
2. |
Cooking Test |
500 |
3. |
Parboiling and Milling |
1000 |
4. |
Oil / Protein / Fibre / Sand Silica / GT (Single Analysis) |
350 |
5. |
Minerals in food (10 elements) |
4000 (500 / for single element) |
6. |
Packaged Drinking water / Mineral water (30 parameters) |
7000 (250 / for single parameter) |
7. |
Sample testing in GC / Ms - Fatty acids / Fragrances |
1500 |
8. |
Pesticide Analysis (OC, OP Groups) |
4000 OC
4000 OP (800 / for single pesticide) |
9. |
Aflatoxin analysis |
1500 |
10. |
BOD & COD analysis |
1000 |
11. |
Proximate Analysis of Food (Moisture / Oil / Protein / Sand silica / Fibre / Starch) |
2000 |
12. |
Elemental Analysis |
1000 (500 per additional element) |
13. |
Vitamin Analysis |
1500 |
14. |
Grain Moisture |
100 |
15. |
Amylose |
750 |
Sl.No. |
Parameter |
Analysis cost per sample |
|
A. Physical* |
|
1 |
L,B,T measurement and surface area of paddy. |
100.00 |
2 |
L,B,T measurement and surface area of brown rice and categorization. |
100.00 |
3 |
1000 grain weight (Paddy & Brown rice) |
100.00 |
4 |
Bulk density |
50.00 |
5 |
Angle of repose |
50.00 |
6 |
Sun checks |
100.00 |
7 |
Colour of brown rice and milled rice |
100.00 |
8 |
Hardness of brown rice |
100.00 |
9 |
Chalkiness index |
250.00 |
|
B. Physico - Chemical |
|
10 |
Protein |
350.00 |
11 |
Amylose (Total) |
750.00 |
12 |
Amylose (Insoluble) |
750.00 |
13 |
Aroma |
100.00 |
14 |
GT (Alkali Score) |
100.00 |
15 |
Gel consistency |
300.00 |
16 |
EMC-s & Water Uptake Ratio W 60º / W 98º |
250.00 |
17 |
Viscography using Rapid visco Analyser |
1500.00 |
|
C. Milling and cooking |
|
18 |
Milling (Raw) Milling out turn, shelling breakage, milling breakage, polish percentage all details will be provided. |
500.00 |
19 |
Parboiling and assessing parboiled milling yield |
1000.00 |
20 |
Cooking (either raw or parboiled)
Cooked rice volume, Elongation Ratio, Elongation index, Optimal cooking time, Gruel loss, taste and texture evaluation |
500.00 |
21 |
Texture of cooked rice using
Texture analyzer – TA XT Plus of
Stable Micro Systems ( For set of 3 samples) |
1500.00 |
22 |
Minerals (10 elements)
( Rs. 500/- for single element |
Rs.4000.00 |
* Performing of all physical parameters as a package costs Rs.750/-.
|
