Food Quality Testing
The term food quality represents the sum of all properties and attributes of
a food item that are satisfied by the customer.
These food quality attributes include:
Nutritional content
Texture
Flavour
Appearance (including size, shape, colour, gloss and consistency)
Shelf Life
Type of Food
All Cooked & Uncooked Food
From kitchens of Hotels, Private Canteens, Catering Service providers, Corporate canteens etc.
Fruits, Vegetables and its products
Fresh, Raw, dried frozen, processed, Thermally processed, bottled canned, dehydrated powders (includes Jam , Jelly, Squashes, Crush Syrup, Fruit Juice, Pickles etc.)
Milk & Dairy Products
Raw & processed milk products like flavoured milk, buttermilk, Lassi, Ice-cream, Paneer, Ghee, Cheese, Butter etc.
Sea Foods, Meat & Meat Products
Raw & Cooked Mutton, Chicken, Fish, Beef
Egg & Egg products
Pulses, Cereals, flours, cereal meals, cereal & cakes
Nut and Nut products, Dry fruits, Oilseeds
Honey & Honey based products
Spices, Condiments, Herbs and herbal products
Masala/ Curry Powders, Pickles, Chutneys, Sauces, Dressings etc.
Bakery & confectionary products, Chocolates, Sugar and sugar based confectionary products
Oils and Fats products, Oil cakes and oil meals
Edible oils like Groundnut Oil, Coconut Oil, Pamoline Oil, Sunflower Oil etc.
Ready to Eat Food
Instant Sabjis, Dry powders / pre-mix batters of idly, Wada, Dhokla, Gulabjam etc.
Snacks
Instant Mixes and Convenience Products, Ready to eat products, all types of Farsan, chips etc.
Tea, tea premix, Coffee, Coffee beans, Chocolates and Cocoa Beans, Cocoa products.
Alcoholic & Non-alcoholic beverages
Packaged Foods & Supplements
Animal Feeds
Food Testing Parameters
- Nutritional labelling: Moisture; Ash; Acid insoluble ash; pH; Brix; Total insoluble solids; Protein; Fat content; Carbohydrates; Energy Value; Added Starch; Salt as NaCl; Acidity as acetic acid; Added Sugar
- Food Adulteration Tests
- Fat/ Oil content
- Protein
- Acidity of extracted fat/ Rancidity
- Rancidity as peroxide value
- Physical tests (insect infestation, broken, damaged/ discoloured, shrivelled, extraneous matter, stalks, pieces of shells, sugared raisins, Rhodent hair, excreta, Mould affected)
- Sugar; Total solids
- Acidity/ Acidity of cut-out syrup
- Drained weight, Volatile acidity, Total Phosphates as P2O5, Peroxide test, Fruit Juice Content, Added Wax, Fat Content
- Milk Fat/ Total fat, Milk Protein/ Total Protein, SNF (Total Solid Not Fat), Titratable Acidity
- Added Starch; Added Sugar; Added Formaldehyde
- Urea, Added Glucose, Carbonates
- Shrivelled/Shrunken Broken (2mm sieve), Insect / Weevil led, Damaged & Discoloured, Foreign Matter / Admixture; Other Food/ Edible grains, Broken Chalky
- Red-Streaked Kernels; Pecks; Immature Kernels; Yellow kernels; Paddy; Urease Activity
- Physical tests (Filth, damaged, discoloured, splits, ergots, argemone, live/dead insects, Rhodent, hair & excreta contamination, insect fragments, Excreta, visible mould, total defects)
- Food Shelf Life Studies