Analytical
Color In Chilli
Characteristics color of the capsicum fruits are generated by the presence of pigments such as. chlorophyll and carotenoids.
Capsaicin Chilli Content
The pungency of chili is due to capsaicin and traces of allied chemicals. Pungency can be objectively evaluated by estimating the capsaicin content.
Moisture Content
Water content or moisture content is the quantity of water contained in a material.
Total Ash
The ash content is a measure of the total amount of minerals present within a food.
Curcuminoid Content In Turmeric
The curcuminoids are natural phenols that are responsible for the yellow color of turmeric.
Piperine Content In Pepper
A pungent alkaloid that is concentrated in the outer skin of pepper berries.
Volatile Oil
It is a measure of flavour and aroma of the spices.
Crude Fiber
The insoluble residue of an acid hydrolysis followed by an alkaline one. This residue contains true cellulose and insoluble lignin.
Particle Size Distribution (105 M)
An index indicating what sizes of particles are present in what proportions in the sample particle group to be measured.
Micro Biological
Salmonella
Food poisoning caused by infection with the salmonella bacterium. Many infections are due to ingestion of contaminated food.
Moulds
Cause biodegradation of natural materials, which can be unwanted when it becomes food spoilage.
E.coli
Can cause serious illness in humans. Infection symptoms and signs include bloody diarrhoea, stomach cramps, vomiting and occasionally, fever.
Coliforms
Group of bacteria that are used as indicators of the potential presence of pathogens, viruses or parasites in a sample.
Total Viable Count
This is a count for all bacteria, fungi, yeast & mould that will grow in aerobic condition.
Others
Yeast and fungi are normally found on wet or moist sur faces with an organic nutrient source such as aerators, screens or in nature on leaf surfaces and top soil.
Pestiside & Mycotoxins
Aflatoxins B1, B2, G1, G2
Naturally occurring mycotoxin. Aspergillus flavus and Aspergillus parasiticus. Aspergillus flavus is common and widespread in nature.
Organochlorines
Is an synthetic organic compound with chlorinated aromatic molecules.
Organophosphorous
They are used primarily in pest control as an alternative to chlorinated hydrocarbons that persist in the environment.
Pesticide
A substance used for destroying insects or other organisms harmful to cultivated plants or to animals.
Mycotoxins
Secondary metabolites produced by microfungi that are capable of causing disease and death in humans and other animals.
Ochratoxin A
Ochratoxin A (OTA) is a naturally occurring foodborne mycotoxin found in a wide variety of agricultural commodities worldwide.