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Madras Diabetes Research Foundation

Food Quality Analysis Lab (FQAL), located at MDRF in the Golden Jubilee Bio tech Park for Women Society is a part of DMHCP
The Food Quality Analysis Lab is well equipped with state-of-art instruments to analyze composition of raw foods as well as finished products. The facility caters both to in house and also extends its services to food producers. The FQAL team comprises of experienced food scientists, biochemists, food analysts and chemists.
Capabilities of FQAL include estimation of:

  1. Proximate compositions like moisture, protein, fat, ash, total carbohydrate and energy calculation from protein, fat and carbohydrate.
  2. Total dietary fibre content as per AOAC 985.29, 991.43 & 2011.25 methods.
  3. Available carbohydrates.
  4. Total starch
  5. Resistant starch
  6. Amylose & amylopectin
  7. Fatty acid profiles like SAF, MUFA, PUFA, TF, Omega 3 & 6.
  8. Free fatty acid, alcoholic acidity, peroxide value, iodine value, saponification value and unsaponification value  in oil samples as per AOCS method.
  9. Total sugar, reducing sugar and non reducing sugar.
  10. Total fat (acid & base hydrolysis method).
  11. Acid value of extracted fat
  12. Water extract, total ash, water soluble ash and alkalinity of soluble ash in tea & coffee products.
  13. Volatile oil content ( Oils lighter than water & heavier than water)
  14. Minerals like Sodium, potassium, calcium, phosphorous, iron content
  15. Salt as NaCl.
  16. Total volatile base nitrogen (TVBN) and sulphur dioxide

Instruments availablein the department include

    • HPLC- High performance liquid chromatography
    • GC-Gas chromatography
    • Protein analyser
    • Fibretec for total dietary fibre estimation
    • Lyophilizer
    • Flame photometer
    • UV spectrophotometer
    • pH meter
    • Shaking water bath (Linear & Orbital)
    • Moisture Analyzer
    Hands-on training on Food Quality Analysis:
    We also offer hands on training on food quality analysis for students in the area of Food Science and Technology. The training covers sampling techniques, proximate composition and carbohydrate profiling of foods etc.